Ramilo Nogueira Martins

Conservação pós-colheita de figos verdes (Ficus carica L.) cv. roxo de Valinhos tratados com hipoclorito de sódio e armazenados sob refrigeração em atmosfera modificada passiva

Os principais causadores de perdas da qualidade de figos sao: colheita e embalagens inadequadas, falta de padronizacao do produto na classificacao e pessimas condicoes de transporte e armazenamento. Com este trabalho objetivou-se avaliar o efeito da imersao em hipoclorito, tipo de embalagem e refrigeracao na conservacao pos-colheita de figos verdes, cv. Roxo de Valinhos, mediante as caracteristicas fisicas, fisico-quimicas e quimicas, durante o armazenamento. Apos selecao, os figos foram imersos ou nao em solucao de hipoclorito de sodio a 40 ppm conforme os tratamentos, secos ao ar e embalados em filme de PVC de 50 m ou sacos plasticos. Apos os tratamentos, os frutos foram submetidos a armazenamento refrigerado (1oC e 70% de UR em BOD), por um periodo de 35 dias, sendo avaliados a cada 7 dias. O uso da embalagem reduziu drasticamente a perda de massa dos figos. Frutos nao embalados apresentaram-se mais acidos e com menores teores de acucares. Com o uso da embalagem, os figos podem ser comercializados ate os 35 dias de armazenamento desde que armazenados a 1oC e 70% de UR em BOD. Ja os figos nao embalados, estes podem ser comercializados somente ate os 2 dias de armazenamento sob refrigeracao.

Conservação de manga com uso de fécula de mandioca preparada com extrato de cravo e canela

Mango conservation using cassava starch prepared with extract of clove and cinnamon The objective of this study was to evaluate the postharvest conservation of ‘Palmer ’ mangos and the development of pathogenic fungi in fruits, after cassava starch coating prepared with cloves and cinnamon water . Five treatments were used in the experiment: T 1 = control (uncoated); T 2 = immersion in 3% starch solution prepared with water clove for 12 hours; T 3 = immersion in 3% starch solution prepared with cinnamon water for 12 hours; T 4 = immersion in 3% starch solution prepared with distilled water; T 5 = immersion in 3% starch solution prepared with cinnamon water and T 6 = immersion in 3% starch solution prepared with clove water for 24 hour . These fruits were stored in a chamber at 25 °C for 10 days. The following were evaluated in the experiment: loss of fresh mass, firmness, external and internal color, pH, soluble solids, ascorbic acid, titratable acidity , and identification of pathogens present in the wounds. The coating of mangoes ‘Palmer’ by cassava starch prepared with clove or cinnamon water did not af fect the majority of postharvest characteristics evaluated. However, the coating prepared in such manners reduces the percentage of pathogens during storage. Moreover, the clove extract was more efficient then cinnamon extracts.

Morangos produzidos no semiárido de Minas Gerais: qualidade do fruto e da polpa congelados

The freezing of whole strawberries or pulp can provide raw material for the out of season use of strawberries in yogurts, fillings, toppings, ice cream and juices. However, although the consumption is not in natura, the quality of the final product should be satisfactory. This study aimed to evaluate the quality of strawberries produced in the semi-arid region of Minas Gerais, Brazil, frozen either whole or in the form of pulp, during storage. Fruits of the cultivars Tudla, Oso Grande, Albion and Portola were produced in the semi-arid region of Minas Gerais, and after harvesting, were washed, vacuum packed (whole or pulp) and frozen for up to 180 days. The treatments consisted of cultivars (c) and days of storage (d), constituting a double factorial c × d design, using three repetitions of 10 fruits per batch or three pulp-packs, respectively, for the frozen whole fruit assessments. The intensity of the red colour of the whole strawberries or strawberry pulp reduced during storage (reduction of hue). When whole, the cultivars ‹Tudla›, ‹Oso Grande› and ‹Portola’ were a lighter red than› Albion ‹, but in the form of pulp, there was no difference between ‹Tudla› and ‹Albion›. The ‹Oso Grande› strawberries, stored whole or in pulp, showed higher soluble solids contents than those of the other cultivars, and ‹Portola› showed the lowest content and also the lowest titratable acidity (when whole). The fruits and pulp of the ‘Tudla’ cultivar were more acidic. During the storage of frozen whole or pulped strawberries produced in the semi-arid region of Minas Gerais, changes occurred in the colour, soluble solids and titratable acidity.