Qualidade de caqui armazenado sob refrigeração: estádios de maturação, destanização e irradiação ionizante
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Data
2009-12-11
Autores
Picanço, Nágela Farias Magave [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O presente trabalho teve como objetivo determinar melhor época de colheita e melhor temperatura de armazenamento de caqui ´Giombo` colhidos em diferentes estádios de maturação e avaliar o uso da irradiação gama na qualidade pós-colheita em frutos de caqui ´Giombo`não destanizado, destanizado e armazenados sob refrigeração. Os frutos foram provenientes da Fazenda Sacramento Agropastoril Ltda, pertencente ao grupo Sanhaço, cidade de Avaré (SP). Experimento 1: os frutos colhidos foram classificados visualmente em quatro diferentes estádios de maturação: Estádio de Maturação 1 – fruto com coloração totalmente verde; Estádio de Maturação 2 – fruto maduro incipiente e com aproximadamente 75% da coloração verde; Estádio de Maturação 3 – fruto meio-maduro e com aproximadamente 50 % da coloração verde; Estádio de Maturação 4 – fruto com aproximadamente 25% da coloração verde. Logo após seguiram para o Laboratório de Frutas e Hortaliças, pertencente ao Departamento de Gestão e Tecnologia Agroindustrial, da Faculdade de Ciências Agronômicas – UNESP – Câmpus de Botucatu - SP, onde foram classificados, acondicionados e armazenados em B.O.D, com temperatura e umidade controlada por 35 dias e analisados a cada 7 dias. As temperaturas de armazenamento foram: 0 ºC (T1), 3 ºC (T2) e 6 ºC (T3) e UR de 85 ± 5%. Experimento 2: os frutos foram colhidos no estádio 3 de maturação. Parte desses frutos não foram destanizados e parte foram destanizados com etanol na dose de 0,8 mL por kg de fruta. Em seguida foram encaminhados ao mesmo laboratório de experimento anterior, onde foram classificados, embaldados e refrigerados por 12 horas a temperatura de 4 ºC. Em seguida foram transportados, sem refrigeração...
The aimof was to determine the best harvest time and the best storage temperature of persimmon ‘Giombo’ harvested in different stages of ripeness and to evaluate the usage of gamma radiation in the quality after harvest of persimmons Giombo which were not astringent and stored under refrigeration. The fruit were originated from Sacramento Agro-pastoral Ltd. Farm of the group Sanhaço, town of Avaré (SP). Experiment 1: the harvested fruit were visually classified into four different stages of ripeness: Ripe Stage 1 – fruit with total green colour; Ripe Stage 2 – ripe fruit incipient and about 75% green colour; Ripe Stage 3 – half-ripe fruit and about 50% green colour; Ripe Stage 4 – fruit about 25% green colour. later, they were brought to Fruit and Vegetables Laboratory, Agronomics Science – UNESP – Botucatu Campus, SP, under controlled temperature and dampness for 35 days and analysed every 7 days. The storage temperatures were: 0 0C (T1), 3 0C (T2) e 6 0C (T3) and UR of 85 ± 5%. Experiment 2: these fruit were harvested in stage 3 of ripeness. Part of these fruit were not astringent and part of them were astringent with ethanol in dose of 0,8mL each kg of fruit. Following, they were sent to the same laboratory of the previous experiment, where they were classified, packed and refrigerated for 12 hours at temperature of 4º C. Afterwards, they were transported, without refrigeration to C.B.E (Brazilian Company of Sterilisation), placed on Dom Pedro I Road, km 89,5, Ponte Alta, Jarinu – SP, where they received the Ionizing radiation application (gamma rays 60Co ). The doses of gamma radiation were; 0,0; 0,3; 0,6; 0,9 and 1,2 kGy. After the treatments, they were stored in B.O.D. at 0º C and 85 0±5% of UR for 35 days and analysed every 7 days. Changes... (Complete abstract click electronic access below)
The aimof was to determine the best harvest time and the best storage temperature of persimmon ‘Giombo’ harvested in different stages of ripeness and to evaluate the usage of gamma radiation in the quality after harvest of persimmons Giombo which were not astringent and stored under refrigeration. The fruit were originated from Sacramento Agro-pastoral Ltd. Farm of the group Sanhaço, town of Avaré (SP). Experiment 1: the harvested fruit were visually classified into four different stages of ripeness: Ripe Stage 1 – fruit with total green colour; Ripe Stage 2 – ripe fruit incipient and about 75% green colour; Ripe Stage 3 – half-ripe fruit and about 50% green colour; Ripe Stage 4 – fruit about 25% green colour. later, they were brought to Fruit and Vegetables Laboratory, Agronomics Science – UNESP – Botucatu Campus, SP, under controlled temperature and dampness for 35 days and analysed every 7 days. The storage temperatures were: 0 0C (T1), 3 0C (T2) e 6 0C (T3) and UR of 85 ± 5%. Experiment 2: these fruit were harvested in stage 3 of ripeness. Part of these fruit were not astringent and part of them were astringent with ethanol in dose of 0,8mL each kg of fruit. Following, they were sent to the same laboratory of the previous experiment, where they were classified, packed and refrigerated for 12 hours at temperature of 4º C. Afterwards, they were transported, without refrigeration to C.B.E (Brazilian Company of Sterilisation), placed on Dom Pedro I Road, km 89,5, Ponte Alta, Jarinu – SP, where they received the Ionizing radiation application (gamma rays 60Co ). The doses of gamma radiation were; 0,0; 0,3; 0,6; 0,9 and 1,2 kGy. After the treatments, they were stored in B.O.D. at 0º C and 85 0±5% of UR for 35 days and analysed every 7 days. Changes... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Caqui, Radiação, Colheita, Temperatura, Pós-colheita, Diospyros Kaki, Giombo, Gamma radiation, Temperature. eng
Como citar
PICANÇO, Nágela Farias Magave. Qualidade de caqui armazenado sob refrigeração: estádios de maturação, destanização e irradiação ionizante. 2009. xvi, 125 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu, 2009.