Qualidade pós-colheita de mangas, não-refrigeradas, e submetidas ao controle da ação do etileno

Neves, Leandro Camargo; Benedette, Ronaldo Moreno; Silva, Vanuza Xavier da; Prill, Marcos André de Souza; Roberto, Sérgio Ruffo; Vieites, Rogério Lopes

doi:10.1590/s0100-29452008000100018

Cited by 13 publications

(17 citation statements)

References 7 publications

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“…These injuries cause irreparable damage and compromise the commercial value of the fruit, as observed in the Paluma and Pedro Sato varieties of guava (Mattiuz et al 2002). These damages stimulate the production of ethylene, which accelerates the maturation process and reduces the shelf life of guava fruit (Neves et al 2009). The main aspects of deterioration include softening, loss of green coloration and shine, and rotting.…”

Section: Introductionmentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

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This study aimed to identify using the infrared (IR) thermography data the injuries of guavas during cooling and storage at different temperatures. Three experiments were performed at three different temperatures with one storage time. The first experiment was done with static air in a refrigerator at 5°C, the second experiment was conducted in a tunnel with forced air at 10°C, and the third experiment was conducted in an air conditioned environment at 20°C. Mechanical injuries caused by the impact of a pendulum were induced on guava surfaces. The surface temperatures were obtained for bruised and sound tissues during cooling and storage using an Infrared (IR) camera. With thermography, it was possible to distinguish the injured tissues of the fruits that were unaffected at temperatures of 5, 10 and 20°C in first hours of cooling. The results suggest that the storage of guava fruits at 5°C in static air resulted in cold-induced injury, while storage at 20°C resulted in an altered activity pattern. The stored guava fruits were analyzed for mass loss, firmness, color, total sugars, total pectin and solubility. The parameters values were lower during the forced-air cooling and storage at 5 and 10°C. When stored at 20°C, there was fruit maturation that caused tissue softening, which makes the fruits more susceptible to deterioration and thermographic readings showed opposite trends.

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Section: Introductionmentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

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“…Resultados semelhantes foram relatados por Neves et al (2008) ao observarem aumento da vida de prateleira de mangas refrigeradas com a presença do sachê adsorvedor de etileno.…”

Section: Resultsunclassified

“…Dentre outras, as alternativas para diminuição das perdas e da redução acelerada da qualidade são o uso do armazenamento refrigerado (AR), da atmosfera modificada (AM), da tecnologia de inibição da ação do etileno, passíveis de serem aplicadas de maneira isolada ou combinadas entre si (Neves et al, 2008). O AR é essencial para tornar lenta a deterioração química, física e fisiológica dos produtos frescos (Viviani & Leal, 2007).…”

Section: Introductionunclassified

Aplicações de tecnologias pós-colheita para bananas 'Prata-Anã' produzidas em Roraima

Prill

Neves²,

Campos

et al. 2012

Rev. bras. eng. agríc. ambient.

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R ESU M ONeste trabalho objetivou-se manter a qualidade e aumentar o tempo de prateleira durante a pós-colheita de bananas 'Prata-Anã' e se avaliou a eficiência do armazenamento refrigerado (AR) e da atmosfera modificada (AM) pelo uso de embalagens plásticas de polietileno de baixa densidade (PEBD), do vácuo e da utilização de sachê adsorvedor de etileno. Os tratamentos foram: T1: Controle (sem embalagem, sistema de adsorção de etileno e sem vácuo); T2: Embalagem de polietileno de baixa densidade (PEBD); T3: PEBD + adsorvedor de etileno; T4: PEBD + vácuo e T5: PEBD + adsorvedor de etileno + vácuo. As análises foram realizadas em intervalos de 5 dias após a colheita, até 35 dias de AR. Verificou-se que os frutos submetidos à embalagem de PEBD apresentaram as menores áreas de lesão na casca, as menores concentrações de etileno, os menores incrementos de acidez titulável (AT) e comportamento normal/ manutenção dos valores de pH o que, possivelmente, proporcionou os maiores teores de açúcares totais e redutores ao final do período experimental; concluiu-se,então, que a combinação do uso da embalagem de PEBD com os sachês adsorvedores de etileno resultou no retardamento do processo de maturação dos frutos de banana 'Prata-Anã' proporcionando, comercialmente, a extensão da vida útil dos frutos em até 30 dias após a colheita.Palavras-chave: Musa sp., atmosfera modificada, etileno, vácuo Application of postharvest technologies for bananas 'Prata-Anã' produced and marketed in the Roraima -Brazil A B ST R A C T In order to keep the quality and increase the shelf-life during the postharvest of bananas 'Prata-Anã', the efficiency of cold storage (CS), the modified atmosphere (MA) by the use of low density polyethylene (LDPE) plastics bags, vacuum and use of sachet adsorption of ethylene was evaluated. The treatments were: T1: control (no packaging, system of ethylene adsorption or vacuum), T2: LDPE; T3: LDPE + system of ethylene adsorption; T4: LDPE + vacuum and T5: LDPE + system of ethylene adsorption + vacuum. Analysis were performed every 5 days after harvest, up to 35 days. It was verified that the fruit under LDPE bags showed the smallest areas with skin lesions, the lowest ethylene concentration, the lowest increments of titratable acidity (TA) and normal behavior/maintenance of pH levels. This possibly resulted in the highest contents of total and reduced sugars at the end of the experiment. Thus, it was concluded that the combined use of LDPE bags with the ethylene adsorbents sachets resulted in delaying in the process of bananas 'Prata-Anã' ripening, resulting, commercially, in the extension of shelf-life of banana for at least 30 days after harvest.

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“…Fruit color is one of the main factors determining the quality of the fruit in natura and in pulps, juices and canned peaches (ROBERTSON et al, 1993). Color alterations in the epidermis and pulp are due to enzymatic or non-enzymatic reactions (GARZA et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…Among these enzymes, polyphenol oxidase is the one responsible for browning during handling, cold storage and stone fruit processing (BOWER;CUTTING, 1988). Polyphenol oxidase is also responsible for oxidization reactions associated with browning and discoloration of pulp in injured vegetables (SIDDIQ et al, 1992). Thus, pulp browning in peaches can be understood as a visual manifestation of the fruit's defensive system, possibly due to its physical and/or physiological composition.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of pulp browning and quality maintenance of late peach cultivars

et al. 2012

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ABSTRACT. The purpose of this study was to identify the effect of delayed storage on the maintenance of the quality and on the control of pulp browning during cold storage of late peach cultivars. The fruit was harvested at the mature-green stage. All cultivars were exposed to temperatures of 20 ± 0.5ºC and 75 ± 3% of moisture in a cold room for 0.24, or 48 hours. Afterwards, the peaches were kept at 0 ± 0.5ºC and 92 ± 3% of R.H. for 28 days. In the end, the yellow pulp cultivars, regardless of temperature and length of delayed storage, did not present signs of internal browning and were of adequate quality for commercialization. When they were not subjected to delayed storage, the white pulp peaches presented pulp browning after 14 days of cold storage plus two days out of the cold room. From the results observed in the analysis of soluble solids, titratable acidity and decay development, these peaches showed an increased level of ripening. In both cultivars, delayed storage for 48 hours resulted in increased ripening and decay. Delayed storage for 24 hours was effective in controlling pulp browning and in maintaining the quality of the white pulp peach cultivars.Keywords: postharvest, Prunus persica, chilling injury, storage.Inibição do escurecimento da polpa e manutenção da qualidade de pêssegos de cultivares tardias, submetidas ao condicionamento térmico RESUMO. Este estudo tem por objetivo identificar o efeito do armazenamento térmico na manutenção da qualidade, bem como, no controle do escurecimento da polpa durante o armazenamento refrigerado de cultivares de pêssegos tardios. Os frutos foram colhidos fisiologicamente maturos. Os frutos foram submetidos às temperaturas de 20 ± 0,5ºC e 75 ± 3% de UR, em câmara frigorífica, durante 0, 24 ou 48. Após, os frutos foram mantidos a 0 ± 0,5ºC e 92 ± 3% de UR, por 28 dias. Ao final do experimento, os frutos das cultivares de polpa amarela, independentemente de armazenamento refrigerado, não apresentaram sinais de escurecimento interno, apresentaram qualidade adequada para comercialização. Quando não submetidos ao armazenamento refrigerado, após 14 dia de armazenamento, mais dois sem refrigeração, os frutos de polpa branca apresentaram escurecimento da polpa. A partir dos resultados observados na análise de sólidos solúveis, acidez titulável e desenvolvimento de podridões, esses frutos apresentaram um maior nível de amadurecimento. O condicionamento térmico de 48 horas, nas duas cultivares, resultou em um amadurecimento maior e apodrecimento dos frutos. Armazenamento refrigerado por 24 horas foi eficiente no controle de escurecimento da polpa e na manutenção da qualidade das cultivares de pêssego de polpa branca.

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Qualidade pós-colheita de mangas, não-refrigeradas, e submetidas ao controle da ação do etileno

Cited by 13 publications

References 7 publications

Using infrared thermography to evaluate the injuries of cold-stored guava

Using infrared thermography to evaluate the injuries of cold-stored guava

Aplicações de tecnologias pós-colheita para bananas 'Prata-Anã' produzidas em Roraima

Inhibition of pulp browning and quality maintenance of late peach cultivars

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