Atmosfera modificada e condições de armazenamento nas características físico-químicas de jabuticabas da cultivar 'paulista'

Agostini, Juliana da Silva; Cândido, Ana Carina da Silva; Teodósio, Tiara Kesli Conticelli; Rodrigues, Janaina Narcizo; Garcete, Glaucielli Justen; Scalon, Silvana de Paula Quintão

doi:10.1590/s0103-84782009005000205

Cited by 11 publications

(6 citation statements)

References 9 publications

(6 reference statements)

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“…A reduction of vitamin C content was also observed during storage, which was also affected by the storage temperature, as can be seen in Figure 3E and Appendix A - Table 1A. Similar behavior was observed by Agostini et al (2009), who evaluated jabuticaba variety 'Paulista' , and also found that the storage conditions led to a reduction of vitamin C, which was higher for the fruit stored at room temperature, probably because the refrigeration process inhibited the oxidative reactions, and delayed the physiological processes, which leads to a reduction of aroma, flavor, and texture, among other attributes.…”

Section: Resultssupporting

confidence: 79%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CD 2 , total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and D 2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel, once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

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Section: Resultssupporting

confidence: 79%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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“…The analysis on the isolated effect of the packages and the evaluation days showed that there were positive correlations of the use of the packages on the maintenance of the pH of the fruits with the storage time. Agostini et al (2009) also noticed a positive effect of the modified atmosphere favored by different packages in the maintenance of the pH values during the conservation of jabuticabas.…”

Section: Sources Of Variationmentioning

confidence: 83%

Postharvest storage of rambutan (Nephelium lappaceum L.) under passive modified atmosphere

Sanches¹,

Silveira²,

Silva³

et al. 2018

Amaz. Jour. of Plant Resear.

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The rambutan is an exotic tropical fruit that presents high perishability after the harvest due to the intense metabolic activity and the high water content in its chemical composition that together with the darkening process of the pericarp compromise its acceptance by the consumer. In this context, the present research had the objective of evaluating the effect of the passive modified atmosphere with the evaluation of different packing packages aiming at prolonging the useful life of the fruits by the greater acceptance of the final consumer. The rambutans were packaged in polyethylene bags, polyethylene terephthalate (PET) trays, polystyrene styrofoam trays coated with 14 micron PVC plastic film and in cardboard boxes during storage at 10 ° C and 85% of RH for 16 days with analyzes performed at four-day intervals on the variables: loss of fresh mass, soluble solids, total soluble sugars, titratable acidity, pH, vitamin C and pericarp appearance. A DIC experimental design with 4x5 factorial was adopted with five replicates and the experimental plot formed by five fruits. The analysis of variance showed no significant effect of the package on the maintenance of fruit quality during storage days. Polyethylene terephthalate (PET) and styrofoam trays made of polystyrene coated with PVC film (BPE + PVC) favored a shelf life of up to 12 days by controlling the physico-chemical changes and the control of browning in the fruit pericarp. The use of the packaging (BPE + PVC) is more suitable for the packaging of the fruits because of the more affordable cost.

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“…A redução na qualidade é associada à rápida alteração da aparência, decorrente da intensa perda de água, enrugamento da casca e perda de peso; e também à fermentação da polpa (BARROS et al, 1996). Sabará' (OLIVEIRA et al, 2003;BRUNINI et al, 2004;AGOSTINI et al, 2009;VIEITES et al, 2011).…”

Section: As Jabuticabeiras Pertencem à Famíliaunclassified

Avaliação Da Qualidade De Jabuticabas (Cv. Sabará), Submetidas Ao Armazenamento Refrigerado E Acondicionadas Em Diferentes Embalagens

Morgado

Guariglia

Trevisan³

et al. 2019

DRIUFT

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A jabuticaba [Myrciaria jaboticaba (Vell) Berg] ‘Sabara’ é um fruto muito apreciado in natura, pelo seu sabor adocicado, porém é extremamente perecível. O objetivo deste trabalho foi avaliar embalagens para a conservação dos frutos sob refrigeração. Os frutos foram colhidos no ponto de consumo, lavados, higienizados, acondicionados nas embalagens PET com tampa Neoform N-90©; PVC 12 micras; PD- 900®; PEBD 15 micras; PP 10 micras; Controle (sem embalagem) e armazenados em câmara fria a 12º  1ºC e 85  5%UR. As embalagens reduziram a perda de massa e mantiveram a firmeza das jabuticabas. O filme de PVC proporcionou melhor conservação de ácido ascórbico e luminosidade dos frutos. A atmosfera passiva no interior das embalagens PEBD e PP apresentaram as maiores concentrações de CO2 e menores de O2 do que as outras embalagens, afetando de maneira negativa a conservação das jabuticabas. A embalagem PVC de 12 micras, associada à refrigeração apresentou bons resultados para conservação das jabuticabas ‘Sabará’. Palavras-chave: Myrciaria jaboticaba (Vell) Berg, embalagem, refrigeração.

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Atmosfera modificada e condições de armazenamento nas características físico-químicas de jabuticabas da cultivar 'paulista'

Cited by 11 publications

References 9 publications

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Postharvest storage of rambutan (Nephelium lappaceum L.) under passive modified atmosphere

Avaliação Da Qualidade De Jabuticabas (Cv. Sabará), Submetidas Ao Armazenamento Refrigerado E Acondicionadas Em Diferentes Embalagens

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