Cold storage of heat treated ‘Murcott’ tangor. / Conservação refrigerada de tangor Murcott tratada termicamente.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

The objective of this work was to determine the effect of heat treatment with or without fungicide on the quality and potential storage of ‘Murcott’ tangor. The cold storage for long time increases the incidence of chilling injury and decay of ‘Murcott’ tangor. Fruit were stored under two cold storage temperatures: 1 and 4°C, and different treatments were applied in each one: 1) Control (fruit without fungicide, just with 25°C water dip/2min), 2) Fruit with 25°C imazalil (50mg L-1) dip/2 min, 3) Fruit with 53°C imazalil (50mg L-1) dip/2 min, 4) Fruit just with 53°C water dip/2min. All fruit were stored (under temperatures 1°C and 4°C) during 8 weeks. Every two weeks analysis were determining the physico-chemicals properties and the sensorial characteristics. Reduction of storage temperature and heat treatments had low influence over physicochemicals properties. The 1°C stored fruit presented chilling injury symptoms after 6 weeks. The heat treated fruit before storage showed reduction on chilling injury levels but increased weight loss. The fungicide dips did not have effects over chilling injury and decay incidence neither on physico-chemicals properties. The sensorial characteristics decreased along the period. Heat treated and 1°C stored tangor `Murcott` presented better on the sensorial evaluations.

ASSUNTO(S)

conservação de alimentos pelo frio posy-harvest physiology tangerine food conservation for the cold tangerina fisiologia pós-colheita fungicida análise de alimento food analysis fungicicide

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