Morangos embalados com filme de Ppolicloreto de Vinila (PVC)

Abstract

ResumoForam utilizados morangos cv. Dover com aproximadamente 75% de sua superfície com coloração vermelha e embalados em potes de polietileno tereftalato (PET). No tratamento CONTROLE os morangos foram acondicionados sem filme e no tratamento FILME, as embalagens foram seladas com filme de PVC de 15mm de espessura. As frutas foram armazenadas a 12°C por dez dias e foram determinadas ao longo do tempo acidez titulável, sólidos solúveis, vitamina C, cor, taxa de respiração, textura e perda de massa. Após 6 dias de armazenagem os morangos CONTROLE estavam impróprios para consumo pois apresentavam deterioração visível por bolores enquanto que os embalados com PVC estavam em condições de consumo e comercialização. Após 10 dias todos os morangos estavam impróprios para consumo. A embalagem utilizando filme de PVC aumentou a vida de prateleira de morangos em relação aos sem embalagem pois preservou melhor a coloração característica do produto e teor de vitamina C e reduziu as taxas de respiração e de perda de massa, caracterizando a embalagem como sendo adequada para este tipo de produto. Palavras-chave: pós-colheita, vida de prateleira, Fragaria x ananassa Duch AbstractStrawberries cv. Dover with approximately 75% of their surface with red color was packaged in disposable polyethylene terephthalate (PET) container and sealed with PVC film of 15mm thick. Strawberries without film serves as control. The fruits were stored at 12°C for ten days and there were determined during storage time the titratable acidity, solid soluble and vitamin C contents, color, respiration rate, texture and weight loss. After 6 days the strawberries packaged without film had decayed while the fruits packaged with PVC film were in conditions of consumption and commercialization. After 10 days all fruits were inappropriate to consumption. Packages with PVC film extended the shelf life of strawberries preserving the color characteristic of the product and vitamin C content, reducing the respiration rate and weight loss, characterizing this packaging as being adequate to this kind of product.

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

“…Similar behavior was found by Yamashita et al (2006), who worked with strawberries stored in different sorts of packages.…”

Impact Injury Diagnosis in Mango Through Starch Degradation Index

“…Nonetheless, Sousa, Rocha and Silva (2013) observed a lower content of acidity in fruits subjected to mechanical injury, compared with those without injury, during the storage. Therefore, the decrease in acidity content during storage observed in this study may be explained by the use of organic acids as substrate in respiration (YAMASHITA et al, 2006). Table 3.…”

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

“…For the analyzed treatments, EPS + PVC and PET had the maximum fresh mass loss of 3.22% and 1.43%, simultaneously, which is within the stipulated limits for commercialization, and storage without packaging had a fresh mass loss of 37.47 % after eight days storage at 0 °C. Yamashita et al (2006), when working with the packaging on strawberries, observed that unpackaged strawberries lost 15% of initial fresh mass after ten days of storage at 12 ºC, thus presenting the highest averages of fresh mass loss.…”