Pré-resfriamento para conservação pós-colheita de melões Cantaloupe 'Hy Mark'

Abstract

ResumoO objetivo do presente trabalho foi estudar o efeito de diferentes técnicas de pré-resfriamento para a conservação de melões Cantaloupe 'Hy Mark'. As formas de pré-resfriamento testadas foram: [1] resfriamento na câmara de armazenamento (RC); 15 °C and [5] 24 hours at 20 °C before the RC (delay of cooling -RR). With pre-cooling in forced air at 8 °C and pre-cooling at 15 °C, high firmness and reduced internal browning were obtained, being the best ways of pre-cooling Cantaloupe 'Hy Mark' melons.

Qualidade pós-colheita de Physalis sob temperatura ambiente e refrigeração

“…Aliado a isso, há insuficiência de estudos sobre armazenamento de physalis, sendo que esse conhecimento pode contribuir no manejo adequado durante as diferentes operações pós-colheita, mantendo e prolongando a qualidade e vida útil dos frutos (Galvis et al, 2005). Sabe-se que o uso de refrigeração no armazenamento de frutas, de maneira geral, é uma alternativa viá-vel para a manutenção da qualidade pós-colheita (Brackmann et al, 2010). Estudos que buscam prolongar a conservação pós-colheita de frutos são de grande relevância, principalmente quando se trata de um pequeno fruto com alto valor agregado e grande apelo nutracêu-tico, como é o caso da physalis, pois deseja-se que os frutos cheguem ao consumidor com o mínimo de alterações em seu valor nutritivo, aspecto e sabor (Herrera, ) (Tabela 1), foram descartados os frutos que apresentavam cálices com injúrias mecânicas, ataques fúngicos e, ou, de insetos, ou outros defeitos, uniformizando-se as amostras.…”

Cantaloupe melon ( Cucumis melo L.) conservation using hydrocooling

“…Hydrocooled cantaloupes had soluble solids mean greater than that recorded for non-hydrocooled ones (Table 1). Brackmann et al (2011) did not detect differences among the cooling methods applied to the hybrid 'Hy Mark'. In the current study, there was no effect of storage time on the total solids content ( Table 1).…”

“…In this situation, cooling in cold water was efficient, as it provided a high heat transfer rate, helping to reduce physiological and biochemical metabolism of cantaloupes. Brackmann et al, (2011), studying various methods of cooling cantaloupe hybrid 'Hy Mark', found that delay cooling in 24 hours caused a significant loss of firmness after 20 days of storage at 3 °C and two days more at 20 °C, since mean firmness of fruits under delayed cooling was 11 N, and of fruits hydrocooled to 8 °C was 30.5 N. The authors concluded that the best pre-cooling methods for 'Hy Mark' cantaloupes are air-forced cooling at 8 °C and hydrocooling up to 15 °C, since both retain firmness and do not cause browning.…”

“…Therefore, considering that the hybrid 'Torreon', as a climacteric fruit, has peak ethylene production, whereby the respiratory and enzymatic activities are influenced (Payasi et al, 2009) and that, therefore, the consumption of acid organic is influenced by the respiratory rate, it is essential the immediate removal of field heat to maintain the physical and chemical properties of cantaloupes. Brackmann et al (2011) reported that the cooling of the pulp increased acidity. There was a linear decrease of acidity as a function of storage time, regardless of the hydrocooling treatment (Figure 5).…”

“…The pre-cooling treatment has been effective for different species such as apples (Becker & Fricke, 2002), lychee (Aguila et al, 2009) and green pepper (Antoniali et al, 2012). Brackmann et al (2011) concluded that the best precooling methods to extend the postharvest life of 'Hy Mark' cantaloupes are forced air up to 8 °C and water up to 15 °C, which is measured by the greater firmness and less browning of the fruit pulp.…”