Danos de frio e alterações qualitativas durante armazenagem refrigerada de pêssegos colhidos em dois estádios de maturação

Abstract

RESUMOPêssegos 'Chimarrita' e 'Chiripá' foram colhidos nas safras de 2000 e 2001, nos estádios de maturação de vez e maduro e armazenados a 0 ºC e 90% de umidade relativa. Os pêssegos 'Chiripá' permaneceram armazenados sob refrigeração por 10 ou 20 dias em 2000 e por 7, 14 ou 21 dias em 2001, enquanto os pêssegos 'Chimarrita' foram conservados em câmara frigorífica nas duas safras por 10, 20 ou 30 dias. Amostras de pêssegos foram avaliadas na colheita, em cada saída de armazenagem refrigerada e após 2 ou 3 dias de amadurecimento a 20 ºC. As perdas de massa fresca não foram afetadas pelo estádio de maturação nas duas cultivares. Em pêssegos com mais de 5% de perdas de peso após amadurecimento, observou-se enrugamento na região do ombro do fruto. Em 2001, a ocorrência de podridões foi maior nos pêssegos 'Chimarrita' colhidos maduros depois de transferidos a 20 °C. A firmeza da polpa diminuiu continuamente durante a armazenagem, principalmente nos frutos maduros. A firmeza dos pêssegos colhidos no estádio de vez foi significativamente maior que a dos pêssegos colhidos no estádio maduro enquanto sob refrigeração, mas após a transferência para 20 °C ela decresceu aos mesmos valores obtidos para os pêssegos colhidos mais maduros. Em 2001, após 30 dias sob refrigeração, observou-se lanosidade nos pêssegos 'Chimarrita' de ambos os estádios de maturação, enquanto apenas nos pêssegos 'Chiripá' de vez ocorreu lanosidade ao término da armazenagem refrigerada.Palavras-chave: Prunus persica, pêssegos de vez, lanosidade. ABSTRACT CHILLING INJURIES AND QUALITY CHANGES DURING COLD STORAGE OF PEACHES HARVESTED AT TWO RIPENING STAGES'Chiripá' and 'Chimarrita' peach cultivars were harvested in 2000 and 2001 at two ripening stages, mature green and tree ripe, and stored at 0 ºC and 90% relative humidity. 'Chiripá' peaches were cold stored for 10 or 20 days in 2000 and 7, 14 or 21 days in 2001. 'Chimarrita' peaches were stored in both years for 10, 20 or 30 days. Fruit samples were evaluated at harvest, at retrieval from each cold storage period and after two 2 or 3 more days of ripening at 20 ºC. Weight losses after storage of mature green and tree ripe peaches of both cultivars were similar. Peaches with more than 5% weight loss after retrieval from cold storage showed shriveling symptoms. Tree ripe 'Chimarrita' peaches after cold storage were more decayed in the 2001 season. Flesh firmness decreased continuously during storage, specially in tree ripe fruit. Flesh firmness of mature green peaches was significantly higher compared to ripe fruits. However, during ripening at 20 °C firmness values decreased to about the same values in both ripening stages. In the 2001 season, after 30 days in cold storage, 'Chimarrita' peaches of both ripening stages were woolly. In the same season, mature green 'Chiripá' peaches showed woolliness at the end of the storage period.

Post-harvest quality of ‘BRS Kampai’ peach submitted to different pruning times

“…At the end of 30 days, TA content reduction reached 20% compared to the initial value. Similar behavior was observed by Seibert et al (2008). According to Chitarra & Chitarra (2005), TA reduces ripening evolution.…”

“…Seibert et al (2008) observed similar behavior in 'Chimarrita' peaches under refrigeration at 0 °C and 90% RH. SS concentration increases during cold storage due to fruit weight loss by transpiration (Pinto et al, 2012).…”

Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

“…Despite displaying more than 5% loss, the fruits showed no symptoms of shriveling, which would prevent its commercialization. Seibert et al (2008) observed that peaches cv. Chimarrita after 10 and 30 days of refrigerated storage, when brought to 20 °C, showed slight wilting in the shoulder region.…”

“…For Crisosto et al (2004), mass losses of 5% are normal for peaches and shriveling symptoms are noticed when they exceed 10%. For the cultivars Chimarrita and Chiripá, a loss limit of 5% and higher percentages can lead to symptoms of shriveling (Seibert et al, 2008).…”

“…When picked, they had coordinate b for skin color of 12.43; hue angle of 92.10 and soluble solids were 8.73 °Brix. Fully ripe peaches were considered those changing background skin color from green to creamy-white and abundant red color covering the skin (Seibert et al, 2008). When picked, they had coordinate b for skin color of 19.49; hue angle of 74.140 and soluble solids were 9.56 °Brix.…”