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, teores de sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico, açúcares solúveis totais e razão SS/AT. Os tratamentos com cálcio não interferiram na perda de massa que, de modo geral, incrementou ao longo do tempo, porém os frutos permaneceram verdes e firmes por mais tempo quando tratados com CaCl 2 6% e 8% (p/v). O uso do CaCl 2 não interferiu nas características químicas do fruto, tais como sólidos solúveis, acidez titulável e razão SS/AT, porém diminuiu a síntese de ácido ascórbico e a degradação dos açúcares solúveis. Termo para indexação: Carica papaya, qualidade, açúcares solúveis, textura de polpa, coloração de casca, CaCl 2 . TREATMENT WITH CALCIUM CHLORIDE AT POSTHARVEST DELAYS THE DEGREENING AND LOSS OF FIRMNESS OF PAPAYA/UENF/CALIMAN01ABSTRACT -In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of CaCl 2 applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with CaCl 2 at 0%, 2%, 4%, 6%, and 8% CaCl 2 (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with CaCl 2 at 6% and 8% (w/v). The use of CaCl 2 did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.

PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits

“…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.…”

“…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.…”

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

“…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.…”

Cloreto de cálcio retarda a senescência e aumenta a qualidade pós-colheita de atemoia ‘Thompson’

“…Dessa forma, os tratamentos com cloreto de cálcio mostraram-se mais efetivos na conservação dos frutos, pois apresentaram, durante maior parte do armazenamento, valores de ºHue mais elevados em relação ao tratamento controle, responsável assim por manter a característica de cor e um aspecto fresco por maior período de tempo durante os dias avaliados, com destaque para a concentração com 6% de CaCl2, que até o 12º dia de armazenamento demonstrou o maior ângulo de cor. Silva et al (2015) [39] observaram também que, durante o armazenamento, os valores do ºHue tenderam a diminuir ao longo dos dias para mamão tratado com cloreto de cálcio na pós-colheita. Os autores ainda verificaram que a velocidade da mudança na coloração dos mamões do verde para o amarelo foi menor nos frutos tratados com solução de 6% de CaCl2, assim como verificado para atemoia no presente estudo.…”