Utilização de diferentes embalagens plásticas para a conservação de produto minimamente processado de mangas 'Tommy Atkins'

Neves, Leandro Camargo; Silva, Vanuza Xavier da; Ferraz, Luciléia Rodrigues; Prill, Marcos André de Souza; Roberto, Sérgio Ruffo

doi:10.1590/s0100-29452009000300032

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…An alternative is the use of cold storage, reducing the respiratory metabolism, in order to preserve its quality, as well as the use of plastic bags as packages, reducing gas exchange between the fruit and the environment, promoting the reduction of losses of fresh mass (NEVES et al, 2009;FALCÃO et al, 2017).…”

Section: Figura 8 -Processo De Abafamento Por Lona (A) E Câmara Fria ...mentioning

confidence: 99%

General evaluation of the distribution and commercialization cycle of bananas at the main fairs in Boa Vista - RR

Viana Maraschin,

Timoni Buchdid Camargo Neves,

Tonny Nascimento Gomes

et al. 2024

AGRO@MBIENTE ON-LINE

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In Roraima, banana cultivation is a significant socio-economic activity aimed at catering to both the domestic and regional markets. The banana-producing region (Musa spp) is concentrated in the southern part of the state, encompassing the municipalities of Caroebe, São João da Baliza, and Rorainópolis. Thus, the objective was to assess fruit damage and investigate severity and causes. The cultivars selected for the study were ‘Pacovan’, ‘Prata’, and ‘Missouri’. Five markets were visited for the study, with eleven points of sale sampled at each market. At each sampling point, newly arrived batche (bunches) was collected at three distinct times. The variable studied was the incidence of fruit damage at different ripening stages (type 2 and type 7). Data collected visually were subjected to Likert analysis and descriptive statistics. The results showed that mature bananas exposed directly on tarpaulin exhibited severe mechanical damage, such as abrasions and cuts due to direct contact with the rough surface of the tarpaulin and stacking during transport. Mature fruits transported in cardboard boxes had a lower incidence of damage and also served as a display for marketing. Mature green fruits were also affected during transport, with greater impact when in plastic bags or plastic boxes due to irregular and pointed surfaces. In the case of green-mature fruit, the damage incurred was less severe compared to mature fruit.

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Section: Figura 8 -Processo De Abafamento Por Lona (A) E Câmara Fria ...mentioning

confidence: 99%

General evaluation of the distribution and commercialization cycle of bananas at the main fairs in Boa Vista - RR

Viana Maraschin,

Timoni Buchdid Camargo Neves,

Tonny Nascimento Gomes

et al. 2024

AGRO@MBIENTE ON-LINE

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“…Segundo Neves et al (2009), o pH da banana varia entre 4,4 a 5,4 no fruto maturo, o mesmo observado no presente experimento. Nesse sentido, houve variação significativa de pH durante o período pós-desverdecimento, indicando diferentes estádios de maturação dos frutos.…”

Section: Ph(potencial Hidrogeniônico)unclassified

Climatização de bananas ‘Prata-Anã’: métodos e tempos para o desverdecimento após o armazenamento refrigerado

Prill¹,

Neves²,

Grigio³

et al. 2011

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Resumo-O controle e padronização do amadurecimento em bananas trazem vantagens econômicas para o setor agrícola de comercialização. Assim, objetivou-se com o presente trabalho avaliar a aplicação de métodos (Abafamento e Ethrel®) e tempos de desverdecimento visando à padronização e uniformização de bananas 'Prata-Anã' produzidas em Boa Vista/RR. Depois de colhidos, os frutos foram selecionados no formato de buquês, sanitizados e armazenados sob refrigeração (AR) por quatro períodos de tempo, com 0, 10, 20 e 30 dias em refrigeração a 12 ± 1 o C e 93 ± 2% de U.R. Os tratamentos foram: T1-abafamento + 0 dias de AR; T2-Ethrel® + 0 dias de AR; T3-Abafamento + 10 dias de AR; T4-Ethrel® + 10 dias de AR; T5-Abafamento + 20 dias de AR; T6-Ethrel® + 20 dias de AR; T7-Abafamento + 30 dias de AR; T8-Ethrel® + 30 dias de AR. Após cada período de armazenamento refrigerado (AR), os frutos foram analizados com 1, 2, 3 e 4 dias após cada tratamento. As análises realizadas foram: lesões na casca, concentração de etileno, pH, acidez titulável (AT) e açúcares totais e redutores. Independentemente dos métodos de desverdecimento, verificou-se que quanto maior o período de AR, menor o período de manutenção da qualidade das bananas 'Prata-Anã' após o desverdecimento. Assim, recomenda-se que o desverdecimento seja realizado com segurança por até 20 dias (12 ± 1 o C e 93 ± 2% de U.R). Espera-se, nessa situação, a manutenção dos atributos de qualidade sensorial nas bananas por no mínimo três dias, período médio de comercialização.Palavras-chaves -Etileno. Musa sp. Pós-colheita. Qualidade. Abstract -The control and standardization of the ripening of bananas brings economic advantages for the agricultural marketing. Thus, the aim of this study was to evaluate the application of methods (Muffling and Ethrel®) and times of degreening aimed on the standardization and uniformity of bananas 'Prata-Anã' produced in Boa Vista/RR. After harvested, the fruits were selected in the form of bouquets, sanitized and stored under refrigeration for four periods of time, 0, 10, 20 and 30 days at 12 ± 1 °C and 93 ± 2% RH. The treatments were: T1-muffling + 0 days of cold storage (CS), T2-Ethrel® + 0 days of cold storage, T3-muffling + 10 days of cold storage; T4-Ethrel® + 10 days of cold storage; T5-muffling + 20 days of cold storage; T6-Ethrel ® + 20 days of cold storage; T7-muffling + 20 days of cold storage; T8-Ethrel ® + 30 days of cold storage. After each period of cold storage, the fruits were subjected to degreening and analyzed with 1, 2, 3 and 4 days thereafter. The following analyses were performed: lesions in the skin, ethylene production, pH, titratable acidity (TA) total and reduced sugars. There were no significant effects to determine what is the best method of muffling, however, it was found that the longer the period of cold storage, the lower was the period of maintaining the bananas 'Prata-Anã' quality after the degreening. It is therefore recommended that the degreenning be carried out safely for up 20 days (12 ± 1 o C e 93 ± 2% de R.U). ...

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Métodos para a climatização de bananas 'Prata-Anã' produzidas na Amazônia Setentrional Brasileira

Prill¹,

Neves

Chagas³

et al. 2012

Rev. Bras. Frutic.

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RESUMO-O objetivo, neste trabalho, foi avaliar o uso da climatização para a uniformização de bananas 'Prata-Anã' produzidas em Boa Vista-RR. Após colhidos, os frutos foram selecionados no formato de buquês, sanitizados, climatizados por abafamento com lona plástica ou por imersão em solução de Ethrel®, embalados com filme de polietileno de baixa densidade e armazenados por quatro períodos de tempo (0; 10;20 e 30 dias) a 12 ± 1 ºC e 93 ± 2% de UR. Após cada período de armazenamento refrigerado (AR) os frutos foram submetidos ao armazenamento em condições ambiente (22 ± 1 ºC e 75 ± 3% UR), retirados das embalagens plásticas e sendo analisados após 1; 2; 3 e 4 dias. As seguintes análises foram realizadas: perda de massa fresca, coloração da casca, produção de etileno e CO 2 , atividade das enzimas pectinametilesterase e poligalacturonase, acidez titulável (AT), pectina total e solúvel, amido e sólidos solúveis (SS). Não houve diferenças significativas entre os métodos de climatização, porém verificou-se que, quanto maior o período de AR e de condicionamento, menor foi o período de conservação das bananas 'Prata-Anã'. Ficou evidenciado, também, que a climatização, independentemente do método utilizado, deve ser realizada em até 20 dias após a colheita, nas condições de AR aqui testadas. Nessas condições, foi possível manter a qualidade sensorial das bananas por até 3 dias após a retirada dos frutos do armazenamento refrigerado. Termos de indexação: Armazenamento refrigerado, climatização, Musa sp., pós-colheita. METHODS OF CLIMATIZATION OF 'PRATA-ANÃ' BANANAS CULTIVATED IN THE NORTHERN BRAZILIAN AMAZONABSTRACT-The aim of this study was to evaluate the use of climatization on standardization of 'Prata-Anã' bananas cultivated in Boa Vista, Roraima. After harvested, fruits were selected in the shape of bouquets, sanitized, conditioned by muffling with plastic sheeting or by immersion in a Ethrel® solution, packed with low density polyethylene and stored for four time periods (0, 10, 20 and 30 days) at 12 ± 1 °C and 93 ± 2% RH. After each period of cold storage (CS), the fruits were taken out of refrigerator and submitted to the ambient condition (22 ± 1ºC and 75 ± 3% R.H.), removed from the plastic bags and analyzed after 1, 2, 3 and 4 days after each period of cold storage. The following analysis were performed: loss of fresh weight, peel color, CO 2 /ethylene production inside the bags, enzymatic activity of polygalacturonase (PG) and of pectin methyl esterase (PE), titratable acidity (TA), total and soluble pectin content, starch content and soluble solids (SS). There were no significant differences between the methods of climatization, but it was found that as longer the period of cold storage and climatization, as lower was the shelf-life of the 'Prata-Anã' bananas. It was also shown that climatization, regardless of the method applied, must be held within 20 days after harvest, when the fruits are submitted to the CS conditions here tested. In these conditions, it was possible to maintain sensory quality of banan...

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Utilização de diferentes embalagens plásticas para a conservação de produto minimamente processado de mangas 'Tommy Atkins'

Cited by 3 publications

References 15 publications

General evaluation of the distribution and commercialization cycle of bananas at the main fairs in Boa Vista - RR

General evaluation of the distribution and commercialization cycle of bananas at the main fairs in Boa Vista - RR

Climatização de bananas ‘Prata-Anã’: métodos e tempos para o desverdecimento após o armazenamento refrigerado

Métodos para a climatização de bananas 'Prata-Anã' produzidas na Amazônia Setentrional Brasileira

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