Armazenamento refrigerado de uvas cvs. Tardia de Caxias e Dona Zilá

Abstract

RESUMO

Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

“…Moreover, by removing the berries from the cold chamber, the browning of fruits stored at 85 and 90% relative humidity ranged between moderate and severe, which reduces the consumer acceptance of the fruits. This is in line with the findings by CRISOSTO et al (2001), who studied the effect of water loss of berries in the occurrence of rachis browning, and those by BRACKMANN et al (2000) in 'Dona Zila' and 'Tardia de Caxias' table grapes. The use of higher relative humidity is allowed for longer shelf-life, without excessive rachis browning.…”

“…Indirectly correlated with resistance to abscission, berry drop was not significantly affected by relative humidity during storage; which was on average of 33.5% after 4 days at 20°C (data not shown). As the resistance to abscission, this variable was also directly associated with the development of the abscission layer (DENG et al, 2007b) and represents one of the main ways whereby Postharvest quality of table grapes is lost (DENG et al, 2007a;BRACKMANN et al, 2000). In its turn, the weight loss of berries during the storage was inversely related to the relative humidity, i.e., as lower levels of relative humidity, greater the weight loss, which corroborates the findings by (Figure 2D).…”

“…Thus, the reduction of temperature, up to a certain limit, increases the quality maintenance and extends the period of fruit supply to the consumer market. For grapes, the choice of storage temperature depends on the cultivar used, but the most commonly used is around 0°C (BRACKMANN et al, 2000). As for relative humidity, most of studies focus on storage at either high or low relative humidity and do not consider intermediate levels.…”

“…When it is very low, can cause excessive weight loss (BRACKMANN et al, 2000) and emergence of disorders such as rachis browning (CRISOSTO et al, 2001) and berry drop (BRACKMANN et al, 2000). Moreover, the water loss by the fruit during storage can modify the respiratory rate, the ethylene production, the juiciness and the accumulation of acids and soluble solids (BRACKMANN et al, 2007;PINTO et al, 2012).…”

Atmosfera modificada e refrigeração para conservação pós-colheita de uva 'Niagara Rosada'

“…Sob tal aspecto, Brackmann et al (2000) relataram que a utilização de altas concentrações de CO 2 , durante o armazenamento refrigerado de uvas 'Dona Zilá' e 'Tardia de Caxias', mostrou-se eficiente na redução de podridões pós-colheita. Chitarra & Chitarra (2005) recomendam concentrações de 2 a 5% de O 2 + 1 a 3% de CO 2 para o armazenamento de uvas sob refrigeração.…”