Embalagens plásticas e refrigeração na conservação pós-colheita de jabuticaba

Abstract

RESUMO -O objetivo deste trabalho foi avaliar a eficiência do uso de embalagens plásticas associadas à refrigeração na conservação pós-colheita de jabuticabas (Myrciaria spp) para consumo in natura e processamento. Realizaram-se dois experimentos, na Embrapa Clima Temperado -Pelotas-RS, com os seguintes tratamentos: T 1 -testemunha (não-embaladas); T 2 -bandeja plástica (capacidade da embalagem de 200g) (dimensões de 18cm de comprimento x 12cm de largura x 3cm de altura) com duas perfurações de 1mm cada, na tampa, e T 3 -saco plástico (15μ de espessura com perfurações de aproximadamente 0,5mm). No experimento 1, os frutos (destinados ao consumo in natura) foram armazenados durante 08 dias, a 0ºC e 90% UR, em câmara fria, com liberação de oxigênio ionizado (0,03 e 0,09ppm) na atmosfera, mais dois dias a 20-22ºC e 70-75% UR e, no experimento 2 (frutos destinados ao processamento), utilizou-se a mesma condição de armazenamento do experimento 1, porém as avaliações das jabuticabas foram realizadas 10 dias após o armazenamento a 0ºC e 90% UR. Avaliaram-se a perda de peso (%); sólidos solúveis totais (SST) (°Brix); pH; acidez titulável (AT) (% de ácido cítrico) e relação SST/AT. Observou-se, em ambos os experimentos, que as jabuticabas embaladas com saco plástico de 15μ apresentaram significativamente menor perda de peso. A AT, SST, pH e relação SST/AT apresentaram variações entre os tratamentos, nos dois experimentos, sem afetar a qualidade comercial dos frutos. Conclui-se que o uso de saco plástico de 15μ de espessura e com perfurações de 0,5mm é eficiente para manter a qualidade comercial de jabuticabas armazenadas durante 8 dias, a 0ºC e 90% UR, mais dois dias a 20-22ºC e 70-75% UR (frutos destinados ao consumo in natura) e por 10 dias a 0ºC e 90% UR (frutos destinados ao processamento). Termos para indexação: Myrciaria spp, qualidade de frutos, armazenamento refrigerado. PLASTIC PACKAGES AND COLD STORAGE ON THE POSTHARVEST PRESERVATION OF JABUTICABA FRUITSABSTRACT -The objective of this study was to evaluate the efficiency of the plastic packages use in cold storage on the preservation of jabuticabas (Myrciaria spp) for fresh consumption and processing. Two experiments were carried out at Embrapa Clima Temperado Research Center, Pelotas -RS, with the following treatments: T 1 -control (open package); T 2 -200g capacity plastic box (dimensions: 18 cm of length, 12 cm of width and 3 cm of height) with perforated cover (two holes of 1mm diameter each one); and T 3 -15μ thick perforated plastic sac (0,5mm holes). In the Experiment 1, the fruits (for fresh consume) with these packaging treatments were kept during eight days in a cold storage chamber under temperature of 0ºC and 90% relative humidity (RH) containing 0,03-0,09ppm of ionized oxygen, and after being taken out from the cold storage, the fruits of the three pack kinds were left two days in room temperature (20-22ºC) and 70-75% RH. In the Experiment 2 (fruit for processing), it were evaluated the same treatments and cold storage conditions as it was referred...

Determination of Shelf-Life of Jaboticaba´s Fruits Cv. ‘Sabará’

“…'Sabará' grown in different regions of São Paulo state, found that the pH ranged from 2,91 to 3,72; the acidity of 0,88 to 1,65%; and soluble solids of 11,50 to 17,90° Brix, what are bands of values that include the levels determined in the experiment in question. Already, MACHADO et al (2007) determined in this study values similars for pH (3,58) and acidity (0,58%), however, the value found by the authors for soluble solids was higher (16,96%). All these differences can be derived from the cultivar, growing and maturing stage.…”

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

“…Machado, Coutinho and Caetano (2007) reported similar findings when studying the storage of jabuticaba fruits in plastic packages at low temperatures, and they associated that effect with the increase in the amount of vitamin C. Some other fruit pulps, such as acerola (3.28 ± 0.02) and cranberry pulp (3.18 ± 0.01) also showed lower pH values (MERCALI et al, 2011).…”

Jaboticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae])

“…Up to 11.25% weight loss can occur in just two days at ambient temperatures, and loss as high as 28.2% was reported in unwrapped fruits after eight days at 0 °C (Machado et al , 2007), reaching up to 47.3% in one week at 24 °C (Duarte et al , 1997). Up to 11.25% weight loss can occur in just two days at ambient temperatures, and loss as high as 28.2% was reported in unwrapped fruits after eight days at 0 °C (Machado et al , 2007), reaching up to 47.3% in one week at 24 °C (Duarte et al , 1997).…”

“…Although some studies have been carried out using MA storage, none of them determined the internal atmosphere composition (Duarte et al , 1997;Mootoo and Henry, 1996;Brunini et al , 2004;Machado et al , 2007). Durigan et al (unpublished data) reported that controlled atmosphere (CA) storage with different oxygen (O 2 ) concentration at 12.5 °C did have some effect on jaboticaba quality.…”