Conservação de pinha com uso de atmosfera modificada e refrigeração

Mizobutsi, Gisele Polete; Silva, Juceliandy Mendes da; Mizobutsi, Édson Hiydu; Rodrigues, Maria Luisa Mendes; Lopes, Raul Scal; Fernandes, Martielle Batista; Oliveira, Fernanda Soares

doi:10.1590/s0034-737x2012000600003

Cited by 10 publications

(15 citation statements)

References 15 publications

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“…Several techniques may be adopted to extend post-harvest longevity as increasing air relative humidity, reducing temperature and using of modified atmosphere (LEMOS et al, 2008, MIZOBUTSI et al, 2012. Lower temperatures during storage slow down ripening and senescence, as well as minimizing color variation, weight loss, firmness loss and biochemical transformations.…”

Section: Introductionmentioning

confidence: 99%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality. Key words: Solanum lycopersicum. Maturity stage. Post-harvest. ResumoO estádio de maturação do fruto influencia diretamente na sua vida pós-colheita e na escolha por parte do consumidor, por isso o entendimento do processo de maturação e de suas características de qualidade para o armazenamento são fatores fundamentais para a comercialização. Diante disso, este trabalho teve por objetivo determinar o tempo de prateleira e alterações dos índices físicos e químicos em frutos de tomate do grupo cereja (Perinha Água Branca (PAB) e Mascot), colhidos em quatro estádios de maturação e armazenados sob temperatura ambiente e controlada. Para issa, foram utilizados frutos nos estádios de maturação: de vez, rosado, vermelho e maduro, submetidos às temperaturas: ambiente (25 ± 2 °C) e controlada (12 °C e UR de 90%) e avaliados os índices de perda de massa fresca, acidez titulável, pH, sólidos solúveis e ácido ascórbico ao longo do tempo. O delineamento experimental foi

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Section: Introductionmentioning

confidence: 99%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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“…Hojo et al (2011) e Mizobutsi et al (2012, ao testarem diferentes tipos de embalagens plásticas, também observaram menores PBF, em lichia e pinha, respectivamente. Isso pode estar relacionado à redução da transpiração proporcionada pelo filme plástico, responsável pela manutenção da umidade relativa e pelo uso da baixa temperatura que diminui o metabolismo.…”

Section: Resultsunclassified

“…Apesar de muito apreciada, a comercialização da atemoia está restrita ao mercado interno, principalmente pelo fato de este fruto possuir baixa vida útil pós-colheita, atribuído à sua alta perecibilidade (LIMA et al, 2010;MIZOBUTSI et al, 2012). Esta característica pode ser ainda mais agravada quando estes frutos são submetidos a danos durante a colheita, transporte, manuseio e quando armazenados por longos períodos, representando um entrave à manutenção de sua qualidade.…”

Section: Introductionunclassified

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Preservação dos atributos físicos de frutos de atemoia cv. Gefner com o uso de 1-MCP e atmosfera modificad

Silva¹,

Biazatti²,

Silva³

et al. 2014

Rev. Bras. Frutic.

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foi instalado em delineamento experimental inteiramente casualizado, em esquema fatorial 4x5, sendo quatro concentrações de 1-MCP (0; 200; 400 e 600 ŋL L‫)¹-‬ e cinco períodos de avaliação após a colheita, em intervalo de cinco dias, com quatro repetições e quatro frutos por unidade experimental. As atemoias foram colhidas em pomar comercial, no município de Matias Cardoso-MG, no estádio de maturação fisiológica, lavadas, sanitizadas e secas ao ar, depois tratadas com as concentrações de 1-MCP por oito horas, em temperatura ambiente. Logo após, quatro frutos foram dispostos em bandejas de poliestireno expandido. Alguns permaneceram sem membrana, enquanto outros foram embalados com membrana plástica de PEBD 16μm. As variáveis avaliadas nos frutos foram: perda de biomassa fresca, firmeza, concentração de CO 2 , etileno e coloração da casca. O uso da atmosfera modificada e do 1-MCP, associados ou não, foi eficiente no atraso do amadurecimento dos frutos, permitindo a conservação de sua qualidade física. Frutos tratados com 1-MCP apresentaram-se mais firmes, além da preservação da coloração, verificada através da luminosidade, cromaticidade e ângulo Hueº, que se mostraram superiores quando comparados aos frutos não tratados. termos para indexação: Annona squamosa x Annona cherimola, amadurecimento, qualidade física, pós-colheita, etileno. preservation in phYsical attriButes of atemoYa cv. Gefner fruit with the use of 1-mcp and modified atmosphere aBstract -The commercial interest by atemoya is increasing more and more in Brazil. The increased respiratory activity accompanied by rapid changes in the physical composition of the fruits may prevent their distribution to distant markets. In this context, the aim of this study was to evaluate the physical attributes in atemoya fruits treated with 1-methylcyclopropene (1-MCP) and modified atmosphere associated with refrigeration. The experiment was carried out in a randomized design, in a factorial 4x5, four concentrations of 1-MCP (0, 200, 400 and 600 nL L-¹), and five evaluation periods after harvest, in the range of five days, with four replications and four fruits per experimental unit. The atemoya were harvested, from a commercial orchard in the municipality of Matias Cardoso, North of Minas Gerais, at the physiological maturity, rinsed, sanitized and air dried, then treated with concentrations of 1-MCP for eight hours at room temperature. Soon after, four fruits were placed in polystyrene trays. Some remained without membrane, while others were packed with plastic film of LDPE 16 μm. The variables evaluated in the fruits were: fresh biomass loss, firmness, concentration of CO 2 , ethylene and peel color. The use of modified atmosphere and 1-MCP alone or combined, were effective in delaying fruits ripening allowing the preservation of its physical quality.Fruits treated with 1-MCP were firmer, as well as preservation of staining, verified by luminosity, chroma and Hue º angle, which proved to be superior when compared to untreated fruits.

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“…The higher sugar content found in fruits without the cover have shown its protection against dehydration and its consequent dilution of sugars present in the pulp (Mizobutsi et al, 2012). The fruits kept in boxes covered with PVC film presented a superior average weight (155.69 g) than treatment without film (133.68 g) evidencing the protection of the film against the dehydration of the fruits exposed in all temperatures studied (Table 2).…”

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confidence: 94%

PHYSICO-CHEMICAL CHARACTERIZATION OF SUGAR APPLE (Annona squamosa L.) FRUITS STORED WITH PVC FILM IN DIFFERENT CONTROLLED TEMPERATURES

2018

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<p class="BodyAA">Sugar apple (<em>Annona squamosa</em> L.) is tropical climacteric fruit with a very short shelf life, ripening completely in just a few days under favorable conditions. Among the techniques employed to increase the time of conservation are the use of modified atmosphere and cooling. The objective of this work was to study the use of PVC film and cooling to increase the shelf-life time of fresh fruits of sugar apple. Fruits were harvested at the stage of physiological ripeness, stored in paperboard boxes (33cm x 27cm x 10cm) covered or not with PVC film and placed in refrigerators with temperatures set to 18ºC, 21ºC, 24ºC and room temperature (average 27°C±2). The experiment was set in a completely randomized design and the treatments evaluated in a fatorial scheme 2x4 (with and without PVC film and 4 temperatures) with four replications and three fruits per plot. The results showed that lower temperatures did not affect physical-chemical characteristics of the fruits, but increased the time of post-harvesting conservation by three fold. The use of PVC film helps to preserve the weight and the external and internal quality of the fruits, but it reduced the amount of total solid soluble of the fruit pulp on the consumption point.</p>

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Conservação de pinha com uso de atmosfera modificada e refrigeração

Cited by 10 publications

References 15 publications

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Preservação dos atributos físicos de frutos de atemoia cv. Gefner com o uso de 1-MCP e atmosfera modificad

PHYSICO-CHEMICAL CHARACTERIZATION OF SUGAR APPLE (Annona squamosa L.) FRUITS STORED WITH PVC FILM IN DIFFERENT CONTROLLED TEMPERATURES

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