Atmosfera controlada para o armazenamento da maçã 'Maxi Gala'

Weber, Anderson; Brackmann, Auri; Anese, Rogério de Oliveira; Both, Vanderlei; Pavanello, Elizandra Pivotto

doi:10.1590/s1806-66902013000200011

Cited by 23 publications

(29 citation statements)

References 15 publications

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“…After the chamber closing, the oxygen level was reduced down to 1.0kPa by chamber flushing with N 2 down to the desired concentration and the carbon dioxide level was increased up to 1.2kPa by its injection from a high pressure cylinder that contained this gas up to the pre-established concentration. The CA condition was monitored daily throughout the storage period according to WEBER et al (2013). The storage temperature was seated at 0.5±0.1°C and the relative humidity at 94±1%.…”

Section: Methodsmentioning

confidence: 99%

“…After eight months of storage the ethylene production (µL C 2 H 4 kg -1 h -1 ) and respiration rate (mL CO 2 kg -1 h -1 ) were accessed at chamber opening (12 hours at 20°C), 2, 4 and 6 days of shelf life (20±1°C and relative humidity 82±5%), according to WEBER et al (2013). ACC oxidase enzyme activity: evaluated according to the methodology proposed by BUFLER (1986).…”

Section: Methodsmentioning

confidence: 99%

“…Harvest of this cultivar is carried out in a short period, so its production must be stored to offer high quality apples throughout the off season. Nowadays, the most commonly apples storage technique is the controlled atmosphere (CA) (BRACKMANN et al, 2013;WEBER et al, 2013). However, even during apples storage under CA, may occur quality losses and physiological disorders.…”

Section: Introductionmentioning

confidence: 99%

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1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

et al. 2015

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Apple volatile aroma depends of complex interaction among organic compounds. The aim of the present study was to evaluate the effect of 1-methylcyclopropene (1-MCP) application on volatile profile and quality on 'Royal Gala' apples produced in Southern Brazil and stored under controlled atmosphere condition (CA; 1.0kPa O2+1.2kPa CO2; 0.5±0.1°C; 94±1% relative humidity). Volatile profile was determined after eight month of CA storage plus 7 days of shelf life via solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to mass spectrometer. In the volatile profile were identified 8 esters, 11 alcohols, 6 aldehydes, 6 acids, 2 ketones, 1 ether and 1 terpene. 1-MCP application reduced significantly the main volatile compounds production by 'Royal Gala' apples produced in Southern Brazil. Its application decreases significantly the esters production, especially 2-methyl-butyl acetate and hexyl acetate, compared to 'Royal Gala' apples storage under CA. 1-methylcyclopropene application decrease ethylene production and respiration rate. Apples treated with 1-MCP exhibit higher hexanal and 2(E)-hexenal production.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

et al. 2015

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“…The reduction of partial O 2 pressures (pO 2 ) and the increase of partial CO 2 pressures (pCO 2 ), during CA storage decrease the respiratory activity and the synthesis and action of ethylene, delaying the ripening and senescence of fruits (WEBER et al, 2013a). However, pears stored under inadequate CA conditions may develop a number of undesirable characteristics, such as loss of ripening ability and incidence of flesh browning (PEDRESCHI et al, 2008;MARTIN et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

et al. 2017

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-The storage of 'Rocha' pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O 2 (LO) associated with different CO 2 levels on ripening and occurrence of flesh browning in 'Rocha' pears. Treatments evaluated were: pO 2 = 0.5 kPa (ULO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa (LO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa; pO 2 = 1.0 kPa and pCO 2 = 2.0 kPa; and pO 2 = 1.0 kPa and pCO 2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions during 270 days (-0.5±0.1 ºC and relative humidity of 96±2%). Fruits were assessed after CA storage for respiratory rate, ethylene production, skin color, flesh firmness, texture, titratable acidity (TA), soluble solids content (SSC), sensory attributes, flesh browning incidence and severity and flesh color. Fruits stored under LO with pCO 2 < 0.03 kPa had higher flesh firmness and more yellow skin color than fruits stored under other CA conditions. Sensory attributes, SS and TA of fruits were not affected by CA conditions. Fruit stored under LO with pCO 2 = 3.0 kPa had the highest incidence (48%) and severity of flesh browning. The pO 2 = 0.5 kPa and pCO 2 < 0.03 kPa and pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa conditions are the most suitable for the CA storage of 'Rocha' pears. Index terms: Pyrus communis, flesh browning, physiological disorder, ripening, texture. PERAS 'ROCHA' ARMAZENADAS EM ATMOSFERA CONTROLADA COM ULTRABAIXO O 2 E COM BAIXO O 2 ASSOCIADO A DIFERENTES TEORES DE CO 2RESUMO -O armazenamento de peras 'Rocha' em atmosfera controlada (AC) mantém a qualidade dos frutos por períodos prolongados. Contudo, condições inadequadas de AC podem favorecer a perda da capacidade de amadurecimento e a ocorrência de escurecimento de polpa nos frutos. Este trabalho teve como objetivo avaliar os efeitos de AC com ultrabaixo O 2 (UBO) e com baixo O 2 (BO), associado a diferentes teores de CO 2 sobre o amadurecimento e a ocorrência de escurecimento de polpa em peras Rocha. Os tratamentos avaliados foram: pO 2 = 0,5 kPa (UBO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa (BO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa e pCO 2 = 1,0 kPa; pO 2 = 1,0 kPa e pCO 2 = 2,0 kPa; e pO 2 = 1,0 kPa e pCO 2 = 3,0 kPa. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os frutos foram colhidos em Vacaria-RS, e armazenados nas cinco diferentes condições de AC durante 270 dias (-0,5±0,1 ºC e umidade relativa de 96±2%). Os frutos foram avaliados após o armazenamento em AC, em relação às taxas respiratória e de produção de etileno, cor da casca, firmeza de polpa, atributos de textura, acidez titulável (AT), teor de sólidos solúveis (SS), análise sensorial, incidência e severidade de escurecimento de polpa, e cor da polpa. Os frutos armazenados em BO com pCO 2 ...

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“…O armazenamento em atmosfera controlada (AC) é um método que tem sido utilizado para preservar a qualidade dos frutos durante longos períodos de armazenamento (GALVIS-SÁNCHEZ et al, 2004;WEBER et al, 2013). Porém, sob condições impróprias de AC, podem ocorrer desordens, como a perda da capacidade de desenvolver textura amanteigada, perda de qualidade sensorial e, também, a incidência de distúrbios fisiológicos (DRAKE et al, 2001;FRANCK et al, 2007).…”

Section: Introductionunclassified

Qualidade De Peras ‘Rocha’ Armazenadas Em Atmosfera Controlada

et al. 2015

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RESUMO -O objetivo deste trabalho foi avaliar o efeito de diferentes condições de atmosfera controlada (AC) e da indução de perda de massa (IPM) sobre a qualidade de peras 'Rocha'. Frutos provenientes do município de São Joaquim-SC, foram armazenados por oito meses e quinze dias a -0,5±0,1 ºC e UR de 96±1%. Os tratamentos foram constituídos em armazenamento refrigerado (AR; 21,0 kPa de O 2 + <0,03 kPa de CO 2 ), bem como de cinco condições de AC: 1,0 kPa de O 2 + <0,03 kPa de CO 2 ; 2,0 kPa de O 2 + 1,0 kPa de CO 2 ; 1,0 kPa de O 2 + 1,0 kPa de CO 2 ; 1,0 kPa de O 2 + 2,0 kPa de CO 2 ; e 1 kPa de O 2 + 2,0 kPa de CO 2 + IPM de 2,6%. O AR propiciou frutos com casca mais amarela, menor teor de sólidos solúveis, menor acidez titulável e baixa aceitação nos testes sensoriais para os atributos de textura e equilíbrio doçura/acidez. Os frutos mantidos em AR e em AC, com pressão parcial de CO 2 de <0,03 kPa, apresentaram maior firmeza de polpa e de força para penetração da polpa após sete dias de exposição dos frutos em condições ambiente, não desenvolvendo textura amanteigada, própria para o consumo. Não houve incidência de escurecimento de polpa em nenhuma das condições avaliadas. A IPM de 2,6% não apresentou efeito na qualidade dos frutos. As condições de AC de 1,0 kPa de O 2 + 1,0 kPa de CO 2 e 1 kPa de O 2 + 2,0 kPa de CO 2 proporcionam melhor manutenção da qualidade de peras 'Rocha', permitindo o amadurecimento normal dos frutos após o armazenamento prolongado. Termos de indexação: Pyrus communis, armazenamento, textura, firmeza de polpa, amadurecimento. QUALITY OF 'ROCHA' PEARS STORED IN CONTROLLED ATMOSPHEREABSTRACT -The objective of this study was to evaluate the effect of different controlled atmosphere (CA) conditions and induction of mass loss (IML) on fruit quality of 'Rocha' pears. Fruit were harvested in São Joaquim, SC, and then stored for eight months and fifteen days at -0.5 ± 0.1 °C and 96±1% RH. The treatments evaluated were air storage (AS; 21.0 kPa O 2 + <0.03 kPa CO 2 ), and five controlled atmosphere (CA) conditions: 1.0 kPa O 2 + <0.03 kPa CO 2 ; 2.0 kPa O 2 + 1.0 kPa CO 2 ; 1.0 kPa O 2 + 1.0 kPa CO 2 ; 1.0 kPa O 2 + 2.0 kPa CO 2 ; and 1.0 kPa O 2 + 2.0 kPa CO 2 + 2.6% IML. Air storage provide fruits with yellower skin, lower soluble solids content, lower titratable acidity, and low acceptance in sensory tests for texture and sweetness/acidity. Fruits stored at low CO 2 partial pressure (<0.03 kPa) showed higher flesh firmness and higher force required to penetrate the flesh after seven days of shelf life than the other treatments, and the fruit did not develop the buttery texture suitable for consumption. There was no incidence of flesh browning in any storage conditions evaluated. The IML of 2.6% had no effect on fruit quality. The CA conditions of 1.0 kPa O 2 + 1.0 kPa CO 2 and 1.0 kPa O 2 + 2.0 kPa CO 2 provided the best quality of 'Rocha' pears, allowing normal fruit ripening after long term storage.

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Atmosfera controlada para o armazenamento da maçã 'Maxi Gala'

Cited by 23 publications

References 15 publications

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

Qualidade De Peras ‘Rocha’ Armazenadas Em Atmosfera Controlada

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