2015
DOI: 10.1590/0100-2945-158/14
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Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Abstract: RESUMO -Com o objetivo de prolongar o período de conservação e manter a qualidade do mamão UENF/ Caliman01, foram testadas diferentes concentrações de CaCl 2 aplicadas por infiltração a vácuo. Os frutos foram separados em seis lotes, o controle (sem tratamento) e os tratamentos que receberam a aplicação de CaCl 2 a 0%, 2%, 4%, 6% e 8% CaCl 2 (p/v) por imersão sob vácuo, por 3 minutos, a 50kPa de tensão, com posterior análises da perda de massa fresca, firmeza do fruto, firmeza do mesocarpo, ângulo de cor hue, … Show more

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Cited by 7 publications
(4 citation statements)
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References 37 publications
(24 reference statements)
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“…CaCl2 may have an effect on the ethylene cycle that affects lycopene pigment synthesis during the ripening process (Brackmann et al, 2010). Results have shown that application of calcium chloride delays the ripening of developing fruits such as papaya (Silva et al, 2015) and that application of calcium has caused retardation of apple color development (Pizato et al, 2013). These results are consistent with those found in the literature where fruit color development was significantly retarded using calcium chloride treatment compared to control.…”
Section: Resultssupporting
confidence: 87%
See 1 more Smart Citation
“…CaCl2 may have an effect on the ethylene cycle that affects lycopene pigment synthesis during the ripening process (Brackmann et al, 2010). Results have shown that application of calcium chloride delays the ripening of developing fruits such as papaya (Silva et al, 2015) and that application of calcium has caused retardation of apple color development (Pizato et al, 2013). These results are consistent with those found in the literature where fruit color development was significantly retarded using calcium chloride treatment compared to control.…”
Section: Resultssupporting
confidence: 87%
“…Vacuum infusion may also be another factor which in turn may promote undesirable cellular changes. Excess calcium salts of the solution applied to the fruit could also be another factor as it would cause dehydration (Silva et al, 2015). Werner et al (2009) observed that in guavas cv.…”
Section: Resultsmentioning
confidence: 99%
“…However, in the present study, these two variables were in the same quadrant ( Figure 2 and Appendix A - Table 1A), showing no effect of one over the other, which is a positive factor for the post-harvest of jabuticaba variety 'Pingo de Mel' , once water loss results in wilting, causing consumers' rejection at the time of purchase. Silva et al (2015) analyzed the influence of the treatment with calcium chloride in papaya and observed that in all treatments the fruits showed progressive loss of fresh mass during the storage period, corroborating in this way with the results of this work that showed that the loss of mass was not significantly influenced by the application of calcium chloride solutions. Differently from the data found in the present study, Sanches et al (2017), analyzing pitanga (Eugenia uniflora L.), observed that calcium chloride at concentrations of 1% and 2% resulted in lower mass loss over time.…”
Section: Resultssupporting
confidence: 82%
“…A infusão dos sais de cálcio foi preparada uma solução de 6% de lactato de cálcio, com o auxílio de um dessecador e uma bomba a vácuo, à pressão de 40kPa (300 mmHg) por 10 minutos, seguidas de drenagem, por 1 minuto (Silva, Silva, Silva, Waldan & Oliveira, 2015;Shinagawa, 2009). A aplicação da fécula de mandioca foi procedida com o preparo da solução a 3% e as esferas de mamão foram imersas por 2 minutos e drenadas posteriormente por 1 minuto (Trigo et al, 2012;Caudal et al, 2016).…”
Section: Materiais E Métodosunclassified