Dano de frio em limas-ácidas Tahiti, colhidas em diferentes épocas e submetidas a tratamentos térmicos e bioquímicos
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Data
2008-06-01
Autores
Neves, Leandro Camargo
Benedette, Ronaldo Moreno
Silva, Vanuza Xavier da
Vieites, Rogério Lopes [UNESP]
Roberto, Sérgio Ruffo
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Fruticultura
Resumo
O estudo objetivou o estabelecimento de um método efetivo e satisfatório do controle do dano de frio em limas-ácidas. Os frutos colhidos no município de Boa Vista-RR, 140 e 150 dias após a floração, apresentaram valores médios de 7,9 e 8,2 ºBrix; 6,3 e 6,0 mL de ácido cítrico.100mL de polpa-1 e pH de 2,8 e 3,0, respectivamente, nas duas colheitas. Após cada colheita, os frutos foram levados ao laboratório de Fitotecnia/UFRR, onde foram selecionados, limpos e submetidos aos tratamentos: T1 - controle; T2, T3 e T4 - condicionamento a 35ºC, por 6, 12 e 24 horas, respectivamente; T5 - aquecimento intermitente a 20ºC, por 8 horas, após 5 e 10 dias a 1ºC; T6 - aquecimento intermitente a 20ºC, por 8 horas, após 10 e 20 dias a 1ºC; T7 - ethephon a 1.500 mg.L-1; T8 - ethephon a 3.000 mg.L-1. Os tratamentos T9 ao T16, diferenciaram-se dos tratamentos T1 a T8, apenas, na data da colheita (10 dias após a primeira). O experimento foi avaliado a cada 15 dias, durante 75 dias, a 1 ± 0,5 ºC e 92 ± 5 % de UR, quanto ao dano de frio, aspecto visual, perda de massa fresca, sólidos solúveis (SS), acidez titulável (AT), SS/AT (ratio - RT), clorofila total e ácido ascórbico. O atraso na colheita não proporcionou efeito significativo algum. Todos os tratamentos, à exceção do controle e do aquecimento intermitente aos 10 e 20 dias, foram eficientes no controle do dano de frio. No entanto, o tratamento químico e o condicionamento térmico aceleraram precocemente o metabolismo dos frutos, principalmente no que concerne à perda de massa fresca e ao aspecto visual. O maior teor de clorofila total e de ácido ascórbico, bem como o melhor aspecto visual, a não-incidência de podridões e a menor perda de massa fresca foram detectadas nos frutos submetidos ao aquecimento intermitente aos 5 e 10 dias. Os SS, AT e RT estavam dentro dos padrões de qualidade e não variaram estatisticamente entre os tratamentos.
The aim of this study was to establish an effective and satisfactory method to control chilling injuries on Tahiti lime. Thus, the fruits that were harvested in Boa Vista, RR, 140 and 150 days after flowering, showed average values of 7.9 and 8.2ºBrix and 6.3 and 6.0mL of citric acid/100mL of flesh and 2.8 and 3.0 pH, respectively in two harvests. After the harvest the fruits were taken to the laboratory of Plant Production/UFRR, selected, cleaned and submitted to the following treatments: T1 - control; T2, T3 and T4 - maintained at 35ºC for 6, 12 and 24 hours, respectively; T5 - intermittent warming at 20ºC for 8 hours, after 5 and 10 days at 1ºC; T6 - intermittent warming at 20ºC for 8 hours, after 10 and 20 days at 1ºC; T7 - ethephon at 1,500 mg.L-1; and T8 - ethephon at 3,000 mg.L-1.The treatments T9 to T16, only differed from T1 to T8, only on the harvest date (10 days after the first one). The experiment was evaluated every 15 days, during 75 days at 1 ± 0.5 ºC and 92 ± 5 % of RU, regarding the chilling injury, visual aspect, lack of fresh mass, soluble solids (SS), titratable acidity (TA), SS/TA (ratio - RT), total chlorophyll and ascorbic acid. The delay of the harvest did not provide any significative effect. All treatments, except the control and intermittent warming in 10 and 20 days, were efficient to control the chilling injury. However, the chemical and thermal conditioning speeded up the metabolism of fruits, mainly concerning the lack of fresh mass and visual aspect characteristics. The higher chlorophyll and ascorbic acid content, as well the best visual aspect, no rottenness incidence and the lower lack of fresh mass were detected on fruits submitted to the intermittent warming at 5 and 10 days. The SS, AT and RT were considered compatible to the quality standard and did not vary statistically among the treatments which had shown resistance to the chilling injury.
The aim of this study was to establish an effective and satisfactory method to control chilling injuries on Tahiti lime. Thus, the fruits that were harvested in Boa Vista, RR, 140 and 150 days after flowering, showed average values of 7.9 and 8.2ºBrix and 6.3 and 6.0mL of citric acid/100mL of flesh and 2.8 and 3.0 pH, respectively in two harvests. After the harvest the fruits were taken to the laboratory of Plant Production/UFRR, selected, cleaned and submitted to the following treatments: T1 - control; T2, T3 and T4 - maintained at 35ºC for 6, 12 and 24 hours, respectively; T5 - intermittent warming at 20ºC for 8 hours, after 5 and 10 days at 1ºC; T6 - intermittent warming at 20ºC for 8 hours, after 10 and 20 days at 1ºC; T7 - ethephon at 1,500 mg.L-1; and T8 - ethephon at 3,000 mg.L-1.The treatments T9 to T16, only differed from T1 to T8, only on the harvest date (10 days after the first one). The experiment was evaluated every 15 days, during 75 days at 1 ± 0.5 ºC and 92 ± 5 % of RU, regarding the chilling injury, visual aspect, lack of fresh mass, soluble solids (SS), titratable acidity (TA), SS/TA (ratio - RT), total chlorophyll and ascorbic acid. The delay of the harvest did not provide any significative effect. All treatments, except the control and intermittent warming in 10 and 20 days, were efficient to control the chilling injury. However, the chemical and thermal conditioning speeded up the metabolism of fruits, mainly concerning the lack of fresh mass and visual aspect characteristics. The higher chlorophyll and ascorbic acid content, as well the best visual aspect, no rottenness incidence and the lower lack of fresh mass were detected on fruits submitted to the intermittent warming at 5 and 10 days. The SS, AT and RT were considered compatible to the quality standard and did not vary statistically among the treatments which had shown resistance to the chilling injury.
Descrição
Palavras-chave
pós-colheita, Citrus latifolia Tanaka, qualidade, conservação, post harvest, Citrus latifolia Tanaka, quality, conservation
Como citar
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 30, n. 2, p. 377-384, 2008.