Atmosfera modificada na conservação pós-colheita de cambuci e uvaia: frutas nativas da Mata Atlântica

Abstract

The modified atmosphere in the post-harvest conservation of cambuci and uvaia: native fruits of the Atlantic ForestThe uvaia (Eugenia pyriformis Cambess) and the cambuci (Campomanesia phaea) are native fruits from the Brazilian Atlantic Forest, with notable sensory characteristics and nutritional properties. The post-harvest conservation of these fruits is a challenge, so the study of techniques that can extend their useful life is essential. Refrigerated modified atmosphere is a post-harvest conservation technique that consists of modifying the atmosphere around the fruit with a view to delaying its ripening and senescence process. The objective of the present work was to evaluate the use of different plastic films under refrigeration in the post-harvest conservation of uvaia and cambuci. Four different plastic films (BOPP, PA/PE, LDPE and PVC) were used to produce the packaging. The uvaia were stored at 10ºC and the cambuci at 5ºC. The fruits were evaluated for appearance, physical-chemical properties and bioactive compounds. For uvaia, the results indicated that packaging that promoted a more intense modification in the atmosphere, such as BOPP and PA/PE, presented the best results in terms of appearance, mass loss and retention of bioactive compounds. Considering all the parameters analyzed, it was concluded that the BOPP packaging was the best in conserving uvaia. As for cambuci, the results demonstrated that packaging that promoted more intense changes in the atmosphere also presented better results in terms of appearance, loss of mass, maintenance of firmness and incidence of rot. However, no influences of treatments on the levels of vitamin C, phenolic compounds and antioxidant capacity were observed for cambuci. PA/PE packaging was considered the most suitable for cambuci conservation. Both results highlighted the effectiveness of the modified atmosphere under refrigeration in the post-harvest conservation of native Atlantic Forest fruits, such as uvaia and cambuci. This technique proved capable of preserving sensory quality, reducing losses and extending the useful life of the fruits. These results provide new perspectives for the post-harvest conservation of these fruits, contributing to the appreciation of these native Brazilian fruits.