José Eugenio Hernández

Estudio de algunas propiedades físicas y fisiológicas precosecha de la pera variedad Triunfo de Viena

The objective of the present work was to determine some physical and physiological properties of pear development cv. Triunfo de Viena, produced under the equatorial cold at the Colombian Andes. The fruit growth was evaluated at 30 days intervals starting at its full bloom. The studied properties were fruit weight, size, flesh firmness, soluble solids concentration, pH, titratable acids (% malic acid) and respiratory rate. The soluble solids concentration and pH are not sensible properties to determine the appropriate harvest time, presenting constant values and low dispersion. The fruit presents spherical form and its superficial area is a direct function of the fruit weight. The flesh firmness, titratable acids (TA) and respiratory rate, decrease when the pear grows, presenting harvest values of 67,82 N for flesh firmness, titratable acidity of 0,24% and respiratory rate of 29,60 mg CO 2 kg -1 h -1 . The soluble solids concentration (SS), and the relation SS/TA increase at the fruit ripening. At harvest time the fruits present SS about 12,0oBrix, relation SS/TA of 49,36 and pH 3,94.

Comportamiento fisiológico de la pera variedad Triunfo de Viena (Pyrus communis L.) durante el período poscosecha

The pear cv. Triunfo de Viena is a fruit produced in Colombia, but at present time there is no cool chamber to handle it. The objective of this work was to determine the pears physiological performance under three conditions of temperature and relative humidity: 3oC and 85%, 11oC and 80%, 18oC and 75%. The pear cv. Triunfo de Viena is a climacterically fruit, which its maximum point of respiratory rate could vary according to the storage conditions. For the evaluated conditions, the number of days required to reach the climacteric-like peak was 22 (35,87 mg CO2 kg-1 h-1), 36 (28,59 mg CO2 kg-1 h-1) and 93 (15,72 mg CO2 kg-1 h-1), at temperatures of 18oC, 11oC and 3oC respectively. The weight loss presented a linear and direct relation in regard to the storage period, being greater with temperatures of 18oC and 11oC. The titratable acids and pH do not present great variations during the storage. The respiratory rate, the weight loss, the SST/AT relation and the flesh firmness are characteristics that better represent the evolution of the ripening pears cv. Triunfo de Viena.