Marcelo Augusto Gutierrez Carnelossi

Uso de embalagens e refrigeração na conservação de atemóia

Despite the increasing commercial interest in atemoya in Brazil, this fruit has a very limited shelf-life. The present work intended to evaluate the storage of atemoya cv. Gefner under different packing systems and cold storage periods. A factorial of 3 x 5 completely randomized design was used (three packing systems: control (unpacked), individually packed with PVC films, and placed in polyester trays wrapped in PVC film for five different storage periods), with three replicates. Weight loss, skin and pulp color, Soluble Solids (SS), Total Tritable Acidity (TTA), vitamin C, pulp pH, and water activity at harvest were recorded every three days of storage. Modified atmosphere did not influence the skin color, but it preserved the pulp brightness and reduced weight loss of the unpacked fruits. SS and TTA levels increased during the storage of unpacked fruits as did the vitamin C contents. Cold storage was efficient for the atemoya preservation, which presented good appearance after 15 days of storage.

Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1oC for four days. After this period, the fruit were transferred to an acclimatized room (24±2oC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2oC) for six days. After the transfer and storage at 24oC, fruit were analyzed daily for their vitamin-C, soluble solids (oBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24oC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8oC did not show any significative difference in physical-chemical quality during the storage.

Temperatura e embalagem para abóbora minimamente processada

The present work aimed to evaluate the efficiency of different storage temperatures and packing materials for pumpkin fresh cuts. Pumpkin cuts of 5 × 10 cm were packed in polystyrene trays covered with polivynilchloride film or in vacuum high density polyethylene bags. The trays and bags were kept at 5 and 10 °C for 12 days. Soluble solids, total titratable acidity, pH, vitamin C, and color of pumpkin cuts were evaluated every 3 days. The different temperatures did not affect the storage of the pumpkins. However, packaging with PVC film allowed a longer conservation by keeping the pumpkin quality attributes up to the 9th day, except for the color which undergone minor alterations when stored within a vacuum pack.

Determinação das etapas do processamento mínimo de quiabo

This work aimed to establish an operational flowchart for the minimum processing of okra, a product much consumed and produced in diverse Brazilian States. In this work two models of flowchart were evaluated. The ideal procedures for each stage of the minimum processing were determined by utilization of the following parameters: types of cut, concentration of the rinse (treatment with acid), time of centrifugation and type of the packing (PEAD the recovered polystyrene vacuum and trays with film of PVC, stored in cold chamber (5±2oC) during eight days). On the basis of the sensorial evaluation, okra cuts with approximately 2 cm of thickness were more accepted. Among the concentrations of sanitization products, the treatment with concentrations of 100 mg L-1 of active chlorine during 10 minutes showed significant efficiency in the reduction of total coliforms, mesophiles aerobic, molds and yeast. The citric acid (1%) used during rinses, revealed themselves efficient in the withdrawal of the mucilaginous juice of immature pods. The time for okra centrifugation must be of 10 minutes. The PEAD packing with vacuum preserved the better quality of the minimum processing product. For the minimum processing of okra the following flowchart must be used: reception, selection, washing, cut, sanitization, rinse with acid, centrifugation, packing and storage.

PROTOCOL FOR HARVESTING ‘BRS PRINCESS’ BANANA FRUITS

the aim of this study was to develop a protocol to determine the ideal harvest time for ‘BRS Princess’ banana, using the number of aborted bracts. the bananas were selected according to the number of aborted bracts since the flowering until the time of harvest, yield clusters with 90, 95, 100 and 105 aborted bracts. the physical and chemical analyzes were performed every 3 days on fruits: soluble solids, titratable acidity, weight loss, length and diameter, pH, firmness, skin color (CIELab) and pectin enzyme activity. The statistical design was completely randomized in a 4x5 factorial, with 4 points and 5 periods of harvest analysis and data were evaluated using analysis of variance and regression. For all parameters, fruits harvested at 90 and 105 aborted bracts had unwanted changes in its metabolism when compared to the other treatments, while fruits harvested at 95 and 100 aborted bracts had the best post-harvest characteristics. this method was effective in determining the point of harvest in ‘BRS Princess’ banana fruits, since it allows to obtain fruit quality after storage, and is a simple and objective method.

Post-harvest quality evaluation of physico-chemical and chemical characteristics in umbu fruit at different storage conditions

Umbu (Spondias tuberosa Arruda Câmara) fruit was analyzed for its physical, physico-chemical, and chemical characteristics at two stages of its physiological maturity (half-ripe and ripe). Half-ripe fruit was stored at different conditions: (1) ambient (27 ± 2 °C and 60–75% relative humidity) and (2) at refrigeration (9 ± 2 °C and 40–60% relative humidity) conditions. With the advance of maturation, the reducing sugars and soluble solids concentrations increased, while that of the titratable acidity and ascorbic acid contents decreased. The half-ripe fruits could be stored at refrigerated conditions for a longer period (10 days) when compared with the fruits stored at ambient conditions (only 6 days) without presenting any sign of senescence in the fruit. The higher index of °brix/acidity (6.81) in the fruits stored at refrigeration temperature for 10 days made these fruits much more appreciable from an organoleptic flavor standpoint when compared with fruits stored for only 6 days at ambient conditions.