Quality of red raspberry Rubus idaeus L. cultivars after storage in controlled and normal atmospheres

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…respiration and transpiration rates) of the fruits. However, in our study, weight loss was not a limiting factor for berry quality, even when fruits were subjected to metabolic stress due to a change in temperature (96 h), because weight loss below 6-8% is considered the limit of marketability (Haffner et al, 2002;Nunes, Emond & Brecht, 2003). Weight loss (Figure 1) with the perforated film (treatment E) ranged from 1 to 2% and in the MAP packages from 0.1 to 0.2% (data not shown).…”

“…Raspberry fruits (Rubus ideus L.) are a highly perishable product and are best stored at low temperature and a high relative humidity (RH), ideally 0.5°C and >95% (Haffner, Rosenfeld, Skrede & Wang, 2002;Krüger, Dietrich, Schöpplein, Rasim & Kürbel, 2011). It can be difficult to maintain such a low temperature during postharvest handling, and consequently modified atmosphere packaging (MAP) has been used to extend the shelf life of these fruits.…”

“…It can be difficult to maintain such a low temperature during postharvest handling, and consequently modified atmosphere packaging (MAP) has been used to extend the shelf life of these fruits. When raspberries are stored in gaseous mixtures containing 10% O 2 and 15% CO 2 , decay is significantly reduced (Siro, Devlieghere, Jacxsens, Uyttendaele & Debevere, 2006) and the fruits show a more attractive colour compared with those stored under normal atmosphere (NA) conditions (Haffner et al, 2002). Reduced O 2 levels and elevated CO 2 levels have been shown to reduce the respiration rate of fruits (Beaudry, 1999), but the temperature fluctuations that can occur during storage, transport and retail display can generate an unfavourable atmosphere inside the package (Nunes, Emond, Rauth, Dea & Chau, 2009) and the loss of aroma compounds.…”

Métodos de conservação de framboesa in natura

“…Frutos no estádio S2 devem ser escolhidos quando o destino é a exportação ou a comercialização a maiores distâncias e frutos no estádio S3 quando a comercialização for mais rápida. A partir desses estádios, as framboesas vermelhas ganham tons de vermelho escuro e levemente azuladas, deixando de ser atrativas aos consumidores (HAFFNER et al, 2002).…”

“…A framboesa apresenta alta taxa metabólica, rápido escurecimento, perda de firmeza e incidência de podridão (HAFFNER et al, 2002;SJULIM;ROBBINS, 1987). Esses fatores fazem com que o fruto conserve a qualidade comercial por um período de apenas 48 horas depois da colheita, o que restringe a comercialização in natura aos mercados locais e mantém a existência de demanda maior do que a oferta (RASEIRA et al, 2004).…”