The efficiency of hydrothermal treatment for the control of several bacterial diseases has been reported in some studies, but there are a lack of results on post-harvest changes resulting from this treatment. The objective of this work was to evaluate the post-harvest quality of potatoes submitted treated via hot water immersion. Potato tubers of the cultivar Ágata were immersed in 40, 50, 60, or 70ºC water for 1, 6, 11 and 21 minutes and evaluated for firmness of pulp (F), soluble solids (SS), pH, titratable acidity (AT), total soluble sugars (AST), reducing sugars (RA), non-reducing sugars (ANR), and starches at 1, 5, 10, 15, and 20 days of storage. The experiment was conducted in a completely randomized design. The means corresponding to the factors in question were analyzed using the Dunnett test (5%). It was possible to conclude that all hydrothermal treatments used here altered the acidity of the tubers. The treatments at 40°C at all immersion times; 50°C for 1, 6 and 11 minutes; and 60°C for 1 and 6 minutes provided a longer post-harvest tuber life.
Several strategies have been studied to control soft rot in potatoes, but in many cases they are based on methods that, even though they present promising results, they require a high investment, besides the difficulty of being applied in large scales, which makes the use of hydrothermal treatment an interesting alternative. The aim of this study was to evaluate the influence of different immersion temperatures used in the hydrothermal treatment on the post-harvest quality of the treated tubers. The experiment was conducted as a completely randomized design with five immersion temperatures: control, 40, 50, 60 and 70 °C, and five storage periods: 0, 5, 10, 15 and 20 days. Post-harvest quality determination was performed by evaluating pulp firmness, pH, titratable acidity (% citric acid) and soluble solids content (° Brix) Throughout the storage period the tubers with symptoms of soft rot were counted and discarded. The immersion temperature caused changes in the parameters of pulp firmness, titratable acidity and soluble solids content. Tubers submitted to immersion temperature of 70 °C were all eliminated on the 5th day of evaluation. The immersion of potatoes at 40 °C was the most efficient in reducing the accurrance of soft rot, while maintaining the physical-chemical characteristics of the treated tubers during the storage period of 20 days.
Essa revisão aborda acerca dos efeitos e distúrbios fisiológicos provocados pelo frio em frutos tropicais e subtropicais com enfoque no uso de tecnologias para retardar as injúrias pós-colheita. A injúria pelo frio promove distúrbios fisiológicas e bioquímicos em frutos quando expostos a temperaturas abaixo do ponto crítico. Existem vários estudos abordando as injúrias causadas pelo chilling em frutas, entretanto, estudos relatando os efeitos da baixa temperatura com frutos do Cerrado são incipientes. Algumas espécies possuem sensibilidade à refrigeração, podendo ser sujeitas a diversas alterações metabólicas e consequentemente perdas nutricionais e de valor de mercado. Entretanto, existem algumas técnicas que podem atenuar a injúria pelo frio em frutos tropicais e subtropicais. Tecnologias como o uso de aplicativos para smartphone, ultrasom, bem como aplicações de fenilalanina, glicina betaína com finalidade de avaliar e minimizar as lesões por frio, permitem novas perspectivas de uso na pós colheita na avaliação de danos causados por frio.
Unconventional techniques such as the use of visible ultraviolet light (UV-C) and physical treatments have been used to combat post-harvest diseases. Attention has been focused on the use of hydrogen peroxide, but little is known about its effects on the control of bacteria causing soft rot. The objective of this study was to evaluate the incidence of soft rot and physical-chemical and visual characteristics in potato tubers (Solanum tuberosum L.) treated with hydrogen peroxide. The experiment was conducted following a completely randomized design in subdivide plots scheme with four treatments: 0, 50, 100 and 150ppm of hydrogen peroxide whit an inoculated plot and a non inoculated. The visual aspects were evaluated by for to the incidence of soft rot appearance of shoots. pH, titratable acidity (% citric acid), soluble solids content, pulp firmness and total sugar content were used to determine post-harvest quality. Hydrogen peroxide was not effective in controlling soft rot in potato tubers, but increased the metabolic activity of tubers leading to an increase in soluble solids content and reduced in titratable acidity.
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