Atmosfera controlada para o armazenamento de goiaba cultivar 'Paluma'

Abstract

Controlled atmosphere for storage of 'Paluma' guavaGuava is a highly perishable fruit. Controlled atmosphere (CA) storage techniques could extend its shelf life while maintaining the quality of fruit. The aim of this work was to determine the best CA conditions for the storage of 'Paluma' guava. The experiment consisted in a randomized block design with the follow treatments: [1] 20.9 kPa O 2 + 0.03 kPa CO 2 (CS -control); [2] 1.0 kPa O 2 + 2.0 kPa CO 2 ; [3] 2.0 kPa O 2 + 2.0 kPa CO 2 ; [4] 3.0 kPa O 2 + 2.0 kPa CO 2 ; and [5] 3.0 kPa O 2 + 4.0 kPa CO 2 . Fruit were stored at 8°C (±0.2) at a relative humidity of 95% (±2.0). After 28 days of storage the fruits were evaluated for their physicochemical characteristics. The best CA storage conditions for 'Paluma' guava is 1 and 2 kPa O 2 combined with 2 kPa CO 2 . These conditions reduced the degradation of the peel green color, loss of firmness and acidity, and keeps the flesh color more effectively, but the high occurrence of decay during self-life is the limiting factor of the storage period.Key words: Psidium guajava L., storage, quality, oxygen, carbon dioxide. A goiaba é uma fruta que apresenta alta perecibilidade, sendo o armazenamento em Atmosfera Controlada (AC) uma técnica que pode prolongar a vida pós-colheita, mantendo sua qualidade. O objetivo deste trabalho foi determinar a melhor condição de armazenamento em AC para a conservação da qualidade da goiaba, cultivar 'Paluma'. O experimento foi conduzido no Delineamento em Blocos ao Acaso, com os tratamentos: Todos os frutos foram armazenados à temperatura de 8°C (±0,2) sob umidade relativa de 95% (±2,0). Após 28 dias de armazenamento, os frutos foram avaliados quanto às suas características físico-químicas. A melhor conservação da goiaba cultivar 'Paluma' em AC foi obtida com O 2 entre 1 e 2 kPa, combinado com 2 kPa de CO 2 . Estas condições reduziram a degradação da coloração verde da epiderme, a perda de firmeza e de acidez e mantiveram a coloração da polpa com mais eficiência; porém, a alta ocorrência de podridões durante a vida de prateleira é o fator que limita o período de conservação desta goiaba. Palavras-chave:Psidium guajava L., armazenamento, qualidade, oxigênio, gás carbônico.

Phenology, yield and fruit quality of 'Paluma' guava tree at different pruning times

“…There was no significant difference in the soluble solid content of the fruit. The values obtained were higher than those from the same cultivar that were found by Souza et al (2010) in São Manuel, SP, Cavalini et al (2015) in Vista Alegre do Alto, SP, or by Brackmann et al (2012) in Santa Maria, RS (10.1, 8.6 and 7.7 °Brix, respectively). The titratable acidity after pruning on September 11 yielded the highest values (0.54 g 100 -1 citric acid), and those pruned in August 27 had the lowest titratable acidity (0.31 g 100 -1 citric acid).…”

Storability of ‘Tupy’ and ‘Guarani’ blackberries in controlled atmosphere

“…Brackmann et al (2012) found an increase in ascorbic acid during CA storage in 'Paluma' guava, but, in the present study, the opposite was observed: a reduction in ascorbic acid level after storage, being less significant under 5 kPa O 2 + 15 kPa CO 2 . Importantly, if 'Tupy' blackberry was stored in high O 2 partial pressure (10 kPa), the fruit showed 13.9 mg·100 g −1 of ascorbic acid; the fruit kept with low O 2 partial pressure (5 kPa) showed 25 mg·100 g −1 of ascorbic acid, which supports the CA use with low O 2 to supply blackberry to the market with high quality.…”

“…Probably the lowest respiration rate by fruit submitted to these two CA conditions has relation with the oxygen level employed in these conditions. In other fruits, some early studies verified a reduction in respiration rate with the O 2 partial pressure reduction (Gupta et al 2009;Brackmann et al 2012).…”

“…CA storage is a complementary technique to cold storage, where low O 2 and high CO 2 partial pressures are performed around the fruit, aiming to reduce its metabolism and the proliferation of pathogenic microorganism (Brackmann et al 2012). Kader (2002) recommends O 2 partial pressure from 5 up to 10 kPa and CO 2 from 15 up to 20 kPa for blackberries storage, considering that high CO 2 partial pressure (> 20 kPa) reduces the ascorbic acid content (Agar et al 1997).…”

Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere

“…Another key factor on storage is the gaseous concentration inside the chamber. The oxygen lowering and carbon dioxide increase further reduced the metabolism of fruit, extending the storage and shelf life (PERKINS VEAZIE & COLLINS, 2002;BRACKMANN et al, 2012). KADER (2002) recommended, for blackberries storage, an O 2 from 5 up to 10kPa and CO 2 from 15 up to 20kPa partial pressure, considering that high CO 2 partial pressure (>20kPa) reduced the ascorbic acid content (AGAR et al, 1997).…”