Efeito da temperatura no armazenamento de uvas apirênicas minimamente processadas
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Data
2009-03-01
Autores
Mattiuz, Ben-Hur [UNESP]
Miguel, Ana Carolina Almeida [UNESP]
Galati, Vanessa Cury [UNESP]
Nachtigal, Jair Costa
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Fruticultura
Resumo
O trabalho teve como objetivo avaliar a qualidade pós-colheita de três cultivares de uvas de mesa sem semente submetidas ao processamento mínimo e armazenadas sob refrigeração e à temperatura ambiente. Para tanto, foram utilizadas uvas das cultivares BRS Clara, BRS Linda e BRS Morena, produzidas na Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Uva e Vinho/Estação Experimental de Viticultura Tropical, em Jales-SP. Os cachos, depois de higienizados e imersos em água clorada a 200 mg de cloro.L-1 por 5 minutos, foram mantidos em câmara fria, a 12ºC, por 12 h. As bagas foram degranadas e lavadas em solução de álcool a 70%, por 5 segundos. Depois de escorrido o excesso da solução alcoólica, as bagas foram acondicionadas em bandejas de tereftalato de polietileno (PET) transparente com tampa e com capacidade para 500 mL. Cada unidade, contendo 200 g de bagas, foi armazenada a 12±1,8ºC e 24±0,8ºC, por 12 dias. Avaliaram-se, a cada três dias, a perda de massa fresca, a aparência, a coloração e os teores de sólidos solúveis (SS) e de acidez titulável (AT). A temperatura de 12ºC manteve a turgidez, a coloração, as qualidades organoléptica (relação SS/AT) e comercial das bagas das três cultivares testadas, por nove dias, enquanto no armazenamento à temperatura ambiente (24ºC), ocorre perda da qualidade comercial das bagas aos três dias para as cvs. BRS Clara e BRS Linda, e aos seis dias para a cv. BRS Morena.
The objective of this research was to evaluate the postharvest quality of three apirenic (seedless) table grapes cultivars submitted to minimally processed and stored under refrigeration and room temperature. It was used the cultivars BRS Clara, BRS Linda and BRS Morena produced at Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Grapes and Wine/Tropical Viticulture of Experimental Station, in Jales, state of São Paulo. The clusters were immersed in a solution of sodium hypochlorite (200 mg Cl.L-1) for 5 minutes before being stored at 12ºC for 12 hours. The berries were removed and rinsed with alcohol solution (70%) per 5 seconds. After drained the water excess, the berries were conditioned in 500 mL capacity trays of transparent tereftalato of polyethylene (PET) with lid. Each unit with 200 g of berries was stored at 12±1.8ºC and 24±0.8ºC during 12 days. Every three days, the loss of weight, appearance, color, soluble solids (SS) and titratable acidity (TA) were evaluated. The temperature of 12ºC kept the turgidity, the color, the ratio SS:TA and the marketing conditions of the berries from the three cultivars tested after nine days of evaluations. The berries stored at room temperature (24ºC), loss the commercial quality at the third day for BRS Clara and BRS Linda cultivars and at the sixth day for the BRS Morena cultivar.
The objective of this research was to evaluate the postharvest quality of three apirenic (seedless) table grapes cultivars submitted to minimally processed and stored under refrigeration and room temperature. It was used the cultivars BRS Clara, BRS Linda and BRS Morena produced at Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Grapes and Wine/Tropical Viticulture of Experimental Station, in Jales, state of São Paulo. The clusters were immersed in a solution of sodium hypochlorite (200 mg Cl.L-1) for 5 minutes before being stored at 12ºC for 12 hours. The berries were removed and rinsed with alcohol solution (70%) per 5 seconds. After drained the water excess, the berries were conditioned in 500 mL capacity trays of transparent tereftalato of polyethylene (PET) with lid. Each unit with 200 g of berries was stored at 12±1.8ºC and 24±0.8ºC during 12 days. Every three days, the loss of weight, appearance, color, soluble solids (SS) and titratable acidity (TA) were evaluated. The temperature of 12ºC kept the turgidity, the color, the ratio SS:TA and the marketing conditions of the berries from the three cultivars tested after nine days of evaluations. The berries stored at room temperature (24ºC), loss the commercial quality at the third day for BRS Clara and BRS Linda cultivars and at the sixth day for the BRS Morena cultivar.
Descrição
Palavras-chave
Vitis sp, Postharvest, minimally processed, Vitis sp., uvas sem sementes, Pós-colheita, Processamento mínimo
Como citar
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 31, n. 1, p. 44-52, 2009.