Ana Cristina Eisermann

Pré-resfriamento sobre a qualidade de pêssegos 'Chiripá'

The aim of this research was to evaluate the physic and chemical quality and the incidence of physiological disorders in Chiripa peaches submitted to different precooling forms. The treatments evaluated, were: [1] slow cooling in the storage chamber (-0.5°C e UR de 95%); [2] forced-air cooling (-1.5°C) until the pulp reached 0°C; [3] hydrocooling until the pulp reached 15°C; [4] hydrocooling until 10°C; [5] hydrocooling until 5°C; [6] hydrocooling until 1°C. The fruits were evaluated after 35 days at -0.5°C and more two and four days at 20°C. Lower ethylene synthesis during shelf-life at 20°C was verified in fruits submitted to both slow cooling and forced-air precooling. In those fruits, the succulence was significantly lower in the 4th day at 20°C, demonstrating an apparent relationship between the reduced ethylene synthesis and the largest wooliness incidence. Slow cooled fruits showed highest flesh firmness. All hydrocooling forms resulted in larger percentage of fruits with stains in the epidermis, possibly due to the low temperature of the precooler water. Therefore the precooling in water is not recommended for Chiripa peaches.