Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Abstract

RESUMO-o caqui apresenta uma safra curta, sendo necessário estender seu período de comercialização utilizando técnicas adequadas de armazenamento. o objetivo deste trabalho foi avaliar o uso da radiação gama na qualidade pós-colheita de caquis 'Giombo' destanizados. Frutos colhidos meio-maduros e com aproximadamente 50 % da coloração verde, foram destanizados, acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD) e submetidos à radiação gama ( 60 Co). os frutos foram armazenados durante 35 dias, sob refrigeração (0±0,5 o C e 85 ± 0,5% UR). os tratamentos realizados foram: T1 -0,0 kGy; T2 -0,3 kGy; T3 -0,6 kGy; T4 -0,9 kGy; T5 -1,2 kGy. As análises realizadas a cada 7 dias foram: perda de massa, atividade respiratória, teores de sólidos solúveis (SS), ácido ascórbico, acidez titulável (AT) e relação SS/AT. os frutos submetidos à dose de 0,6 kGy apresentaram o menor percentual de perda de massa e produção de Co 2 ao longo do período experimental. os teores de SS e AT permaneceram estáveis e sem diferenças devido às doses de irradiação aplicadas. Os tratamentos com 0,3 KGy e 0,6 KGy foram os mais eficazes na manutenção da firmeza nos caquis. Nos teores de ácido ascórbico, observou-se redução ao longo do período experimental, sendo os menores valores apresentados para a maior dose de irradiação (1,2 KGy). Termos de indexação: Diospyrus kaki, pós-colheita, refrigeração, adstringência. GAMMA RADIATION IN THE CONSERVATION OF 'GIOMBO'PERSIMMON, WITHOUT ADSTRINGENCY STORED UNDER REFRIGERATIONABSTRACT -The persimmon presents a short harvest, being necessary to extend his commercialization period using appropriate storage techniques. The purpose of this work was to evaluate the use of the gamma radiation in the postharvest quality 'Giombo' persimmons without adstringency. Fruits were harvest middleripe, with approximately 50% of the green coloration and were submitted to the process of astringency removal, packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) plastic film and submitted the gamma radiation ( 60 Co). The fruits were stored for 35 days, under refrigeration (0±0,5 o C and 85 ± 0,5% of relative humidity). The evaluated treatments were: T1 -0.0 kGy; T2 -0.3 kGy; T3 -0.6 kGy; T4 -0.9 kGy; T5 -1.2 kGy. The evaluated analyses every 7 days were: weight loss, respiratory activity, soluble solids (SS), ascorbic acid content, acidity titulável (AT), and relation SS/AT. The fruits submitted to the 0.6kGy presented the percentile smallest of weight loss and smaller Co 2 production along the experimental period. The SS and AT content stayed stable and without difference among the irradiation applied. The treatments with 0.3 kGy e 0.6 kGy were the most effective in the maintenance of the persimmon firmness values. For the ascorbic acid content was observed reduction along the experimental period being the smallest values presented for the largest irradiation dose (1,2 KGy).

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

“…This value is higher than those obtained in "Rama Forte" and "Mikado" persimmon fruits grown in Nova Friburgo (Rio de Janeiro, Brazil) which presented, for the same characteristic, average values of 14.0 and 14.8 °Brix, respectively (Shimizu et al, 2002). Results obtained by Vieites et al (2012) with "Giombo" persimmon fruits grown in Avaré (São Paulo, Brazil) showed lower soluble solids content (19.33 °Brix) as compared to the current study.…”

Quality and antioxidant potential of ‘BRS clara’ and ‘Arizul’ grapes influenced by rootstocks in a tropical region

“…These results are similar to those found in other cultivars, such as Thompson Seedless, which presented approximate values of 0.75 to 0.82 g of tartaric acid 100 mL -1 (Ejsmentewicz et al, 2015;Silva;Silva, 2005). According to Vieites et al (2012), the decrease in acidity is a natural consequence of fruit ripening, in which organic acids are metabolized in the respiratory reaction and converted into non-acidic molecules. We therefore advocate that environmental conditions during the first production cycle may have favored the degradation of organic acids.…”

Optimization of tropical fruit juice based on sensory and nutritional characteristics

“…The Brazilian production of persimmons has grown in recent years (Brackmann et al, 2013). However, because the harvest is concentrated in just three months of the year and this fruit is very perishable, this hinders their marketing and consumption throughout the year (Vieites et al, 2012). Thus, one way to increase the availability to the consumer and even add more value to the end product is persimmon processing or industrialization, and the development of mixed juices with traditionally accepted, inexpensive fruits, with low perishability that are offered practically all year round, such as oranges and pineapple, are excellent choice.…”