Condicionamento térmico e irradiação de ameixas ‘Gulfblaze’ frigorificadas
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Data
2011-06-17
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Universidade Estadual Paulista (Unesp)
Resumo
Este trabalho teve como objetivo prolongar a vida útil de ameixas cv. Gulfblaze, provenientes de Holambra II – SP, com o emprego da irradiação gama, embalagem e o uso de condicionamento térmico em frutos refrigerados. Foram realizados dois experimentos: Experimento 1 - frutos irradiados (0,0; 0,4; 0,6; 0,8; 1,0kGy) submetidos à atmosfera modificada passiva e Experimento 2 - frutos submetidos ao condicionamento térmico (10±2°C por 2 dias), irradiados (0,0; 0,4; 0,6; 0,8; 1,0kGy) submetidos à atmosfera modificada passiva. Os frutos foram selecionados e embalados para então serem irradiados no IPEN, localizado em São Paulo – SP. 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. Nos dois experimentos, os frutos após os tratamentos, foram armazenados em B.O.D. a 0±2°C e com 90±5% de UR por 35 dias. As avaliações foram realizadas a cada cinco dias, durante 35 dias de armazenamento. As alterações na qualidade pós-colheita foram detectadas por meio das análises de perda de massa fresca, firmeza, pH, acidez titulável, sólidos solúveis, razão SS/AT “Ratio” açúcares redutores, açúcares totais, vitamina C total, pigmentos, compostos fenólicos totais e taxa de respiração. O delineamento estatístico empregado foi inteiramente casualizado com três repetições por tratamento para cada um dos oito tempos de avaliação, utilizando-se o Teste de Tukey a 5% de probabilidade. Nas condições em que os experimentos foram realizados, os resultados permitem concluir que, os frutos da ameixeira ‘Gulfblaze’ são resistentes à refrigeração (0±2°C), não apresentando sintomas de injúria até os 35 dias de armazenamento. O condicionamento levou a uma aceleração do amadurecimento, mostrando-se não recomendável para essa variedade de ameixas
The present work aims at protracting the lifespan of plums cv. Gulfblaze, originating from Holambra II, São Paulo, by application of gamma irradiation, packaging and the use of thermal conditioning on cold fruits. Two experiments were made: Experiment 1. irradiated fruits (0,0; 0,4; 0,6; 0,8; 1,0KGy) undergo a passive modified atmosphere and Experiment 2. fruits undergo thermal conditioning (10±2°C for 2 days), irradiation (0,0; 0,4; 0,6; 0,8; 1,0KGy), and are subjected to passive modified atmosphere. The fruits were selected and packed, and then irradiated at IPEN, located in São Paulo – SP. Thereupon, they were directed to the Laboratory of Fruit and Vegetables from the Department of Management and Agribusiness Technology of the Agronomic Sciences Faculty - UNESP - Botucatu, Brazil. In both experiments, after the treatment the fruits were stored in B.O.D at 0±2°C with 90±5% RH for 35 days. Evaluations were conducted every five days, for the 35 days of storage. Alterations on post-harvest quality were detected by means of analysis of fresh mass loss, consistency (firmness), pH, total titratable acidity, soluble solids, ‘Ratio’ (SS/TTA), reducing sugar content, total reducing sugar, vitamin C total, pigment, phenolic compounds and respiratory rates. The employed statistical design was thoroughly randomized with three replications per treatment for each of the eight evaluations using the Turkey’s Test to 5% of probability. Under the circumstances in which the experiments were performed, the results allow for the conclusion that ‘Gulfblaze’ plum fruits are resistant to refrigeration (0±2°C), with no symptoms of injury during the 35 days at storage. The conditioning led to ripening acceleration, proving to be not advisable for this sort of plum. The use of gamma radiation did not lead to improvement, regardless of the applied dose
The present work aims at protracting the lifespan of plums cv. Gulfblaze, originating from Holambra II, São Paulo, by application of gamma irradiation, packaging and the use of thermal conditioning on cold fruits. Two experiments were made: Experiment 1. irradiated fruits (0,0; 0,4; 0,6; 0,8; 1,0KGy) undergo a passive modified atmosphere and Experiment 2. fruits undergo thermal conditioning (10±2°C for 2 days), irradiation (0,0; 0,4; 0,6; 0,8; 1,0KGy), and are subjected to passive modified atmosphere. The fruits were selected and packed, and then irradiated at IPEN, located in São Paulo – SP. Thereupon, they were directed to the Laboratory of Fruit and Vegetables from the Department of Management and Agribusiness Technology of the Agronomic Sciences Faculty - UNESP - Botucatu, Brazil. In both experiments, after the treatment the fruits were stored in B.O.D at 0±2°C with 90±5% RH for 35 days. Evaluations were conducted every five days, for the 35 days of storage. Alterations on post-harvest quality were detected by means of analysis of fresh mass loss, consistency (firmness), pH, total titratable acidity, soluble solids, ‘Ratio’ (SS/TTA), reducing sugar content, total reducing sugar, vitamin C total, pigment, phenolic compounds and respiratory rates. The employed statistical design was thoroughly randomized with three replications per treatment for each of the eight evaluations using the Turkey’s Test to 5% of probability. Under the circumstances in which the experiments were performed, the results allow for the conclusion that ‘Gulfblaze’ plum fruits are resistant to refrigeration (0±2°C), with no symptoms of injury during the 35 days at storage. The conditioning led to ripening acceleration, proving to be not advisable for this sort of plum. The use of gamma radiation did not lead to improvement, regardless of the applied dose
Descrição
Palavras-chave
Ameixa - Armazenamento, Ameixa - efeito de radiação, Termotolerância, Prunus salicina (Lindl.), Thermal tolerance, Gamma radiation, Storage
Como citar
COSTA, Sérgio Marques. Condicionamento térmico e irradiação de ameixas ‘Gulfblaze’ frigorificadas. 2011. xiv, 70 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, 2011.