Atmosfera modificada e refrigeração para conservação pós-colheita de camu-camu

Oliveirai, Jacqueline de Departamento de Agroindústria; Silva, Igor Galvão; Silva, Paula Porrelli Moreira da; Spoto, Marta Helena Fillet

doi:10.1590/s0103-84782014000600028

Cited by 10 publications

(9 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unlike the report by Cia et al (2010) in the present study, the concentrations of O 2 and CO 2 varied significantly in both cases over the entire storage period under both refrigerated and ambient conditions (Table 4). This variation did not have deleterious action on the fruits, it showed that both packages were permeable to these gases, which allowed gas exchanges with the environment, avoiding the occurrence of physiological imbalances that could have a negative effect on the quality of the fruits during the 14 days of storage (Oliveira et al, 2014;Rinaldi et al, 2017b). As for the phytosanitary evaluation, fruits kept at 10 °C did not show symptoms of infestation by any post-harvest pathogens during the 14 days of storage (Benato et al, 2002;Junqueira et al, 2003;Muniz et al, 2003;Arruda et al, 2011a).…”

Section: Resultsmentioning

confidence: 91%

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

et al. 2019

View full text Add to dashboard Cite

Brazil is the world's largest producer of passion fruit, a perishable fruit with reduced post-harvest shelf life, which limits its commercialization. For sweet passion fruit, Passiflora alata, there is little information about its postharvest conservation and shelf life under different storage conditions. Thus, the objective of the present study was to determine the post-harvest conservation of P. alata fruits packed on styrofoam trays rapped with 10 μm PVC film and HDPE 30 μm thick, coated with 18% carnauba wax and without any packaging; stored under ambient conditions (25 °C and 70% relative humidity) and refrigerated (10 °C and 90% relative humidity) for 14 days. The best results were obtained with P. alata fruits packaged on styrofoam trays rapped with 10 μm PVC flexible film and kept under refrigeration in a cold room at a temperature of 10 °C and relative humidity between 85% and 90% for a period of 10 to 14 days. Fruits of P. alata, for commercialization "in natura", kept under ambient conditions, should not be packaged and have a shelf life of up to seven days.

show abstract

Section: Resultsmentioning

confidence: 91%

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

et al. 2019

View full text Add to dashboard Cite

show abstract

“…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).…”

Section: Resultsmentioning

confidence: 96%

Refrigerated storage of pitombas subjected to different packaging

et al. 2020

View full text Add to dashboard Cite

This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.

show abstract

“…Soares et al (2011) found that for titratable acidity values, there was no significant influence on the type of packaging or storage time. The oscillation in titratable acidity during storage may be related to the biochemical processes of respiratory metabolism, which both synthesizes and consumes organic acids (Oliveira et al, 2014), besides the genetic variability of the fruits analyzed.…”

Section: Resultsmentioning

confidence: 99%

DIFFERENT PACKAGES IN THE POST-HARVEST QUALITY OF STRAWBERRY (cv. Camarosa)

Sena

Camilo

Evangelista

et al. 2019

Rev. Agric. Neotrop.

View full text Add to dashboard Cite

The method and temperature of storage of a product are the basic agents that make it possible to prolong the post-harvest life of strawberries. In this context, this study aimed to evaluate the use of different packages with the passive modified atmosphere in the post-harvest quality of strawberry (cv. Camarosa). The strawberries were harvested and subsequently transported to the Laboratory of Drying and Post-harvest Storage of Agricultural Products, where they were stored in BOD, at 0ºC, and 90±5% relative air humidity. A completely randomized design was used, in a 3 x 5 factorial scheme (three packages: expanded polystyrene (EPS) packaging + polyvinyl chloride (PVC) film at 0 °C; polyethylene terephthalate (PET) packaging at 0 °C; and without packaging at 0 °C (control) x five analysis: at 0, 2, 4, 6, and 8 days of storage), with four replications per day for each treatment. Averages were compared by Tukey test at 5% probability. The variables, fresh mass loss, pulp firmness, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were analyzed. The tested packages had better results when compared to the control treatment. The use of polyethylene terephthalate (PET) packages at 0ºC had a less fresh mass loss during storage days, lower acidity reduction, and no significant decrease in pulp firmness.

show abstract

Atmosfera modificada e refrigeração para conservação pós-colheita de camu-camu

Abstract: RESUMO O presente trabalho tem por objetivo avaliar a conservação pós-colheita de camu-camu, utilizando a refrigeração e a atmosfera modifi cada propiciada pelos fi lmes de policloreto de vinila (PVC) e polipropileno biaxialmente orientado de

Cited by 10 publications

References 13 publications

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

Refrigerated storage of pitombas subjected to different packaging

DIFFERENT PACKAGES IN THE POST-HARVEST QUALITY OF STRAWBERRY (cv. Camarosa)

Contact Info

Product

Resources

About