Armazenamento de pêssego 'Chimarrita' em atmosfera controlada e sob absorção de etileno

Brackmann, Auri; Steffens, Cristiano André; Giehl, Ricardo Fabiano Hettwer

doi:10.1590/s0103-84782003000300006

Cited by 16 publications

(8 citation statements)

References 8 publications

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“…After four days of exposure to ambient conditions, the fruit treatments with 10.0 kPa CO 2 presented again a high incidence of internal breakdown, such as under CS, which did not differ under the CA conditions of 1.0 kPa O 2 + 5.0 kPa CO 2 (Table III). The higher incidence of internal breakdown in the fruit stored under CS, compared to storage under the CA conditions of 1.0 kPa O 2 + 3.0 kPa CO 2 and 2.0 kPa O 2 + 5.0 kPa CO 2 , agrees with the results found in a study carried out with "Chiripá" peaches (Brackmann et al 2003). Although the 1.0 kPa O 2 + 3.0 kPa CO 2 and 2.0 kPa O 2 + 5.0 kPa CO 2 conditions presented lower incidence of internal breakdown, the incidence of the disorder was still considered high.…”

Section: Methodssupporting

confidence: 89%

Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

Steffens

Amarante

Alves

et al. 2014

An. Acad. Bras. Ciênc.

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The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of 'Laetitia' plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of 'Laetitia' plums is 2 kPa O2 + 2 kPa CO2.

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Section: Methodssupporting

confidence: 89%

Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

Steffens

Amarante

Alves

et al. 2014

An. Acad. Bras. Ciênc.

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“…Isto é confirmado por VON MOLLENDORFF et al (1992) em nectarinas 'Independence' e por BRACKMANN et al (2003) em pêssegos 'Chimarrita'. Os autores não observaram lanosidade nessas espécies na saída da armazenagem refrigerada, mas sim depois de dois dias a 20 ºC.…”

Section: Resultsunclassified

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

et al. 2008

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RESUMOPêssegos 'Chimarrita' e 'Chiripá' foram colhidos nas safras de 2000 e 2001, nos estádios de maturação de vez e maduro e armazenados a 0 ºC e 90% de umidade relativa. Os pêssegos 'Chiripá' permaneceram armazenados sob refrigeração por 10 ou 20 dias em 2000 e por 7, 14 ou 21 dias em 2001, enquanto os pêssegos 'Chimarrita' foram conservados em câmara frigorífica nas duas safras por 10, 20 ou 30 dias. Amostras de pêssegos foram avaliadas na colheita, em cada saída de armazenagem refrigerada e após 2 ou 3 dias de amadurecimento a 20 ºC. As perdas de massa fresca não foram afetadas pelo estádio de maturação nas duas cultivares. Em pêssegos com mais de 5% de perdas de peso após amadurecimento, observou-se enrugamento na região do ombro do fruto. Em 2001, a ocorrência de podridões foi maior nos pêssegos 'Chimarrita' colhidos maduros depois de transferidos a 20 °C. A firmeza da polpa diminuiu continuamente durante a armazenagem, principalmente nos frutos maduros. A firmeza dos pêssegos colhidos no estádio de vez foi significativamente maior que a dos pêssegos colhidos no estádio maduro enquanto sob refrigeração, mas após a transferência para 20 °C ela decresceu aos mesmos valores obtidos para os pêssegos colhidos mais maduros. Em 2001, após 30 dias sob refrigeração, observou-se lanosidade nos pêssegos 'Chimarrita' de ambos os estádios de maturação, enquanto apenas nos pêssegos 'Chiripá' de vez ocorreu lanosidade ao término da armazenagem refrigerada.Palavras-chave: Prunus persica, pêssegos de vez, lanosidade. ABSTRACT CHILLING INJURIES AND QUALITY CHANGES DURING COLD STORAGE OF PEACHES HARVESTED AT TWO RIPENING STAGES'Chiripá' and 'Chimarrita' peach cultivars were harvested in 2000 and 2001 at two ripening stages, mature green and tree ripe, and stored at 0 ºC and 90% relative humidity. 'Chiripá' peaches were cold stored for 10 or 20 days in 2000 and 7, 14 or 21 days in 2001. 'Chimarrita' peaches were stored in both years for 10, 20 or 30 days. Fruit samples were evaluated at harvest, at retrieval from each cold storage period and after two 2 or 3 more days of ripening at 20 ºC. Weight losses after storage of mature green and tree ripe peaches of both cultivars were similar. Peaches with more than 5% weight loss after retrieval from cold storage showed shriveling symptoms. Tree ripe 'Chimarrita' peaches after cold storage were more decayed in the 2001 season. Flesh firmness decreased continuously during storage, specially in tree ripe fruit. Flesh firmness of mature green peaches was significantly higher compared to ripe fruits. However, during ripening at 20 °C firmness values decreased to about the same values in both ripening stages. In the 2001 season, after 30 days in cold storage, 'Chimarrita' peaches of both ripening stages were woolly. In the same season, mature green 'Chiripá' peaches showed woolliness at the end of the storage period.

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“…However, in jaboticaba, potassium permanganate had no influence in the weight loss: treatments with or without potassium permanganate sachet showed no differences in the weight loss ( Figure 5). Similar effects were observed in mango and peach (BRACKMANN; STEFFENS; GIEHL, 2003;JERONIMO et al, 2007) The aromatic volatiles were determined to elucidate the timing of the supposed fermentation process in jaboticaba. We looked for volatile compounds derived from the fermentative process such as butyric acid or ethanol.…”

Section: Shelf-life Determinationmentioning

confidence: 68%

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Nascimento

Neto

Pereira³

et al. 2013

Food Sci. Technol

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Armazenamento de pêssego 'Chimarrita' em atmosfera controlada e sob absorção de etileno

Cited by 16 publications

References 8 publications

Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

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