Study of the volume and

life of lemon juiceons

Full study

The purpose of this study is to determine, for each type of treatment, the volume obtained from a specific quantity of lemons, the life of these by studying the amount of galacturonase present and the delay of maturation.

By comparing the starting weight and the amount of juice obtained, we can obtain the percentage of juice with respect to the total of ruto. This comparison between these samples shows that sample A are trutos with a medium calibre of 194.18 gy with a volume of 50, 16 ml. Caltbre greater than in sample B, where the average caliber is 122.71 g and volume is 36.1 ml.

Regarding the percentage of juice, in sample A (1,942 kg 0,5541 L) 28,54 % of the juice is obtained. whereas in sample B (of 1,227 kg 0,3610 L) 29,42 % of the fruit is either juice, with this being slightly higher than the previous one.

In Io, concerning the concentrations of total nitrogen, easte is directly proportional to the amount of galacturonase present in the fruit, an enzyme that accelerates the degradation of the fruit, making the shelf life of the fruit less to more total nitrogen.

Thus, when comparing the concentrations of total nitrogen, it is observed that sample A has a lower concentration at all times (412,5 mg/l.recin squeezed), being therefore the sample with the lowest amount of galacturonase and, therefore, the one that presents a life of fruit longer post harvest. In addition, it is the one with the passing of the field presents a more marked loss, being at 48 hours of 82.5 mg/l its concentration.

Sample B, on the other hand, has a higher initial total nitrogen concentration (502.5 g/L) and at 48 hours, it decreases to 310 mg/L. being 227.5 mg/L higher than sample A.
The marked decrease of the sample A demarcates that the fruits would before enter a dehydration and would dry that they would decompose generating a last trut.


No responses yet

    Leave a Reply

    Your email address will not be published. Required fields are marked *