Conservação Pós-Colheita Do Maracujá Doce Com Ceras Comerciais

Abstract

Verificou-se o efeito do uso de ceras comerciais em maracujá doce (Passiflora alata Dryander). Após a desinfecção dos frutos com thiabendazol (0,5 g/L), estes foram secos à sombra, e imersos por 1 minuto, em diferentes tipos de ceras comerciais, todas na diluição 1:1 (constituindo os tratamentos: 1) Testemunha; 2) Cera Sta-fresh; 3) Cera Fruit wax; 4) Cera Sparcitrus; e 5) Cera Citrosol). Os frutos foram avaliados semanalmente quanto à perda de peso, textura, rendimento de suco, sólidos solúveis totais, acidez total titulável e pH. O delineamento experimental adotado foi o inteiramente casualizado, com 5 tratamentos e 3 repetições. Após 28 dias de armazenamento, sob refrigeração (9 ºC), verificou-se que todas as ceras utilizadas foram eficientes no controle da perda de peso dos frutos. As ceras Sparcitrus e Citrosol foram as que mais se destacaram por reduzirem a perda de peso dos frutos em 53,31% e 39,67%, respectivamente, quando comparadas ao tratamento testemunha. O tratamento com cera Citrosol foi o que proporcionou maior manutenção da firmeza dos frutos, apresentando ao final do período, os valores mais altos de textura e os menores teores de acidez total titulável. Ao final do período estudado não houve diferença estatística no rendimento de suco e no teor de sólidos solúveis totais dos frutos nos diversos tratamentos testados. Os frutos tratados com cera Sta-fresh obtiveram os maiores níveis de pH.

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

“…The storage conditions and the use of packaging and wax provided significant changes in the physiological variables, which directly influenced the post-harvest shelf life of P. alata fruits. The same occurred in the reports of Junqueira et al (2003) and Silva et al (1999).…”

“…Blum et al (2008) reported that immersion of persimmon fruits (Diospyrus kaki) in a solution with 12.5% carnauba wax was efficient in maintaining ascorbic acid levels and tissue firmness, allowing storage for up to 49 days. Silva et al (1999) found that fruits of P. alata immersed in carnauba wax, and maintained at a temperature of 9 °C and relative humidity between 85% and 90%, also had lower loss of fresh mass and less wilting when compared to the untreated control. Junqueira et al (2003), reported that fruits of P. alata stored in refrigerated environment (5 °C and 90% RH) had lower fresh mass loss and lower incidence of anthracnose, the most common post-harvest fungal disease on P. alata, when compared to fruits kept at room temperature (23 °C and 65% RH).…”

“…Several post-harvest studies aiming at defining the best storage temperature for Passiflora spp. fruits have been carried out, where the temperature varied between 6.5 °C and 12 °C and relative humidity between 85 and 90% (Arjona et al, 1992;Silva et al, 1999;Zapata, 1987;Rinaldi et al, 2017b). Arjona et al (1992), reported a 30-day shelf life for yellow passion fruit (Passiflora edulis) stored at 10 °C and 85% relative humidity.…”

Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

“…The alcohols 1-hexanol and 2-heptanol, which are among impact compounds in commercial passion fruits aroma [22,25,38], were identified in the present study (Table 1) and may be important for sweet passion fruit aroma.…”

“…Aldehydes and organic acids have been identified in other passion fruit species [4,11,22,28], but not in the sweet passion fruit, except for very low concentrations of acetic acid (possibly derived from pulp fermentation), identified in BGM163 only [38].…”