Atmosfera modificada e refrigeração na conservação pós-colheita de bananas ‘Tropical’ e ‘Thap Maeo’

Abstract

Foi avaliada a influência da refrigeração associada às embalagens de polietileno de diferentes espessuras, na conservação e qualidade pós-colheita de frutos de bananas das cultivares Tropical e Thap Maeo produzidas no Norte de Minas Gerais (Brasil). Frutos de bananeira Tropical e Thap Maeo fisiologicamente maduros foram selecionados, lavados, imersos em solução fungicida (Sportak 450 CE, na dose de 0,280 mL L-1 e espalhante adesivo Iharaguem na dose de 0,3 mL L-1) e acondicionados em embalagens de polietileno 16 µm, 10 µm e sem embalagem conservados a 12, 15 e 25 ºC. Foram avaliados: firmeza, teor de sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, coloração da casca e perda de matéria fresca. A utilização de membranas de polietileno de 16 e 10µm, associada ao armazenamento a 12 e 15 °C mostra uma retenção do processo de amadurecimento dos frutos das cultivares Tropical e Thap Maeo.

Refrigerated storage of pitombas subjected to different packaging

“…In this case, the association between PP packaging and the temperature of 6 °C presented the lowest average (4.11), which may favor the inhibition and development of microorganisms responsible for food deterioration, causing an increase in the preservation period (Oliveira et al, 2010). During storage, a decrease in pH was expected for all treatments, which would be associated with the accumulation of sugars (SS) and organic acids during fruit ripening (Nascimento Junior et al, 2008;Oshiro et al, 2013;Oliveira et al, 2014;Siqueira at al., 2017). However, The hue angle showed significance only in the interactions between packaging x temperature and packaging x storage time (Table 4).…”

“…This maintenance of soluble solids occurs because the packaging provides to fruits a reduction in their metabolic activity, delaying its ripening (Santos et al, 2011). Siqueira et al (2017) stated that the decrease in the metabolic activity of packaged fruits is due to the atmospheric modification inside the packages, causing a decrease in the ripening rate. The pH values showed a relevant interaction only between the factors packaging x temperature (Table 3) and temperature x days (Figure 4).…”

Postharvest Alternatives in Banana Cultivation

“…The gas composition around the bananas is altered, with the use of permeable films or bags that control the concentration of oxygen and carbon dioxide, helping to delay ripening and maintain the quality of the banana (Castellanos et al, 2011;Siqueira et al, 2017).…”

Post-harvest quality of fresh pitombas submitted to different temperatures and packages

“…Refrigeration is considered the most important and efficient process to delay postharvest deterioration, as it consists of reducing the temperature and controlling relative humidity, reducing respiratory rate, transpiration, and metabolic processes involved in the action of degradative and oxidative enzymes, thus delaying product deterioration (Siqueira et al, 2017;Damiani et al, 2008;Brackmann et al, 2008).…”