Qualidade do abacate 'HASS' frigoarmazenado submetido a atmosferas modificadas ativas

Abstract

AVOCADO 'HASS' QUALITy SUBJECTED TO MODIFIED ATMOSPHERES AND COLD STORAGEABSTRACT -The objective of this study was to evaluated conservation of 'Hass' avocado submitted to the application of active modified atmosphere during cold storage. The fruits were packed in polyethylene+nylon and injected with mixture of gases constituting the treatments: I -the environment gas mixture (21.0 kPa of O 2 +0.03 kPa of CO 2 ); II -4.0 kPa of O 2 +5.0 kPa of CO 2 ; III -4.0 kPa of O 2 +6.0 kPa of CO 2 ; IV -4.0 kPa of O 2 +7.0 kPa of CO 2 and V -4.0 kPa of O 2 +8.0 kPa of CO 2 ). The packing containing the fruits were stored in cold chamber at a temperature of 10±1°C and relative humidity of 90±5%, for 25 days, with analyses performed every 5 days. The parameters evaluated were weight loss, respiratory activity, hydrogen potential (pH), firmness, titrable acidity (TA), soluble solids (SS), and activity of pectinmethylesterase (PME) and polygalacturonase (PG). Fruits submitted to the concentration of 4.0 kPa of O 2 + 7.0 kPa showed the best quality mainly with less mass loss and low production of CO 2 .

The use of active modified atmosphere for the conservation of minimally processed eggplant

“…The fast discoloration immediately after cutting is an impediment in its minimal processing. One of the main methods in order to delay these physiological, biochemical and microbiological reduction processes on the crop is the use of modified atmosphere (Fonseca et al, 2002;Li et al, 2014;Steffens et al, 2009;Vieites et al, 2014).…”

“…As most fresh products, a growing interest in this vegetable, minimally processed, has been noticed, due to practicality and convenience in meal preparation, product uniformity and reduced post-harvest losses (Russo et al, 2012). partial oxygen reduction and an increase in carbon dioxide concentration; allied with refrigerated storage, this technique is considered a less costly alternative, resulting in an extended shelf life (Steffens et al, 2009;Vieites et al, 2014). It also seems to be a convenient alternative to delay physiological, biochemical and microbiological reduction processes (Arruda et al, 2011).…”

Postharvest quality of fresh murici fruits as a function of storage and packing

“…These are composed of two or more layers of the same material or different materials, which can improve barriers to a system, when compared to each material in isolation (Fabris et al 2006). For example, two-layer composites of nylon and polyethylene promote a gas barrier, increasing material resistance and decreasing product darkening, which are desirable in vacuum packing (Vieites et al 2014).…”

Qualidade Pós-Colheita De Banana Revestida Com Álcool Polivinílico E Amido / Post-Harvest Quality of Banana Coated With Polivinilic Alcohol and Starch

“…A firmeza da banana foi reduzida em função do aumento do tempo de armazenamento, independentemente do tipo de revestimento (Tabela 4). A firmeza dos frutos se deve à ação de enzimas hidrolíticas, incluindo a pectinametilesterase (PME) e a poligalacturonase (PG), que degradam os carboidratos estruturais (CHITARRA e CHITARRA, 2005;VIEITES, RUSSO E DAIUTO, 2014). A enzima PG contribui com o amolecimento da polpa da fruta, pois sua atividade é maior na fase inicial do amadurecimento de frutos (BONNIN, GARNIER e RALET, 2014).…”