Qualidade de frutos de cajá-manga armazenados sob diferentes temperaturas
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Data
2011-10-01
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Editor
Sociedade Brasileira de Fruticultura
Resumo
O presente trabalho teve como objetivo determinar o efeito de diferentes temperaturas de armazenamento na qualidade de frutos de cajá-manga. Os frutos de cajá-manga foram obtidos junto ao CEAGESP - Companhia de Entrepostos e Armazéns Gerais de São Paulo, e transportados em caixas isotérmicas para o Laboratório onde foram selecionados quanto à aparência, estádio de maturação, ausência de danos físicos, depois sanitizados em solução de 50 ppm de cloro livre e acondicionados em bandejas de poliestireno expandido, envolto por filme de policloreto de vinila (PVC). O delineamento experimental utilizado foi o inteiramente casualizado, com três tratamentos (4ºC, 8ºC e 25ºC) e 5 épocas de avaliação (0; 3; 6; 9 e 12 dias após a instalação do experimento). em cada coleta, foram avaliadas a firmeza, a acidez titulável, os sólidos solúveis, o teor de ácido ascórbico, a cor da casca e, também, a liberação de CO2 pelos frutos ao longo do tempo. Foi observado que baixas temperaturas prolongam a vida útil dos frutos e que a temperatura de armazenamento influencia nas características avaliadas, sendo a temperatura de 8ºC a mais adequada para o armazenamento dos frutos de cajá-manga.
This study aimed to determine the effect of different storage temperatures on fruit quality of ambarella. The ambarella fruits were obtained from the Company CEAGESP-General Warehouses of São Paulo and transported in cool boxes to the laboratory, where they were selected for their appearance, maturity and lack of physical damage, then sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three treatments (4, 8 and 25 ºC) and 5 times interval (0, 3, 6, 9 and 12 days after the experiment installation). In each survey, firmness, titratable acidity, soluble solids, ascorbic acid content and the skin color were evaluated, as well as the release of CO2 by the fruit over time. It was observed that low temperatures prolong the shelf life of fruits and the storage temperature influences the characteristics, and the temperature of 8 ºC was the most suitable for the storage of ambarella fruits.
This study aimed to determine the effect of different storage temperatures on fruit quality of ambarella. The ambarella fruits were obtained from the Company CEAGESP-General Warehouses of São Paulo and transported in cool boxes to the laboratory, where they were selected for their appearance, maturity and lack of physical damage, then sanitized in 50 ppm chlorine-free solution and packaged in polystyrene trays wrapped with film of polyvinyl chloride (PVC). The experiment was a completely randomized design with three treatments (4, 8 and 25 ºC) and 5 times interval (0, 3, 6, 9 and 12 days after the experiment installation). In each survey, firmness, titratable acidity, soluble solids, ascorbic acid content and the skin color were evaluated, as well as the release of CO2 by the fruit over time. It was observed that low temperatures prolong the shelf life of fruits and the storage temperature influences the characteristics, and the temperature of 8 ºC was the most suitable for the storage of ambarella fruits.
Descrição
Palavras-chave
pós-colheita, frutos tropicais, Spondias dulcis, Anacardiaceae, postharvest, tropical fruits, Spondias dulcis, Anacardiaceae
Como citar
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 33, n. spe1, p. 344-349, 2011.