Ernani Pezzi

Utilização de atmosfera modificada na conservação de morangos em pós-colheita

Abstract – Two experiments were conducted to test the use of three initial compositions of storageatmospheres (3 kPa O 2 + 10 kPa CO 2 , 5 kPa O 2 + 15 kPa CO 2 or ambient air) and two storage periods(7 or 14 days) at 0 o C on the quality of strawberries ( Fragaria x ananassa Duch.) cv. Oso Grande. Thefruits were originated from a grove of Farroupilha, RS, Brazil. In the first experiment, strawberries werestored in glass bottles with 1,700 mL of capacity. In the second experiment, polyethylene bags of53 cm x 90 cm and 90 µm of thickness were used. The use of atmospheres with 3 kPa O 2 + 10 kPa CO 2 or 5 kPa O 2 + 15 kPa CO 2 resulted in a good storage potential of strawberries for up to 7 days. Themodification of the atmosphere in polyethylene bags, using initial concentrations of ambient air alsoresulted in adequate fruit quality up to 7 days. The use of these atmospheres resulted in the maintenanceof the pulp firmness, good fruit color and higher contents of total sugars and of ascorbic acid.Index terms:

Efeito de tratamentos térmicos por imersão na qualidade de maçãs cv. Fuji inoculadas com Botryosphaeria dothidea e armazenadas em atmosfera controlada

The objective of the present work was to evaluate the effects of heat treatments on the quality of apples cv. Fuji. The fruits were immersed for one, two or three minutes in water at 47, 49 or 52oC. Before the heat treatments, the apples were artificially inoculated with the fungus that causes white rot (Botryosphaeria dothidea). After the heat treatments, the apples were stored in controlled atmosphere (CA) of 1,2-1,6kPa O2 and 0,2-0,4kPa CO2 at 0-1oC for one, three or five months, and seven days at room temperature. At the end of each storage period the apples were evaluated for flesh firmness, total soluble solids (TSS), titratable acidity and weight loss. CA storage contributed to maintain fruit quality, but did not affect the development of B. dothidea. The heat treatments did not delay flesh firmness losses and had little influence on the TSS contents, however, there was a negative effect of the heat treatments on titratable acidity and weight loss of heat treated apples stored in CA.