INFLUENCE OF STORAGE CONDITION IN THE QUALITY OF DIFFERENTS APPLES CULTIVARS / INFLUÊNCIA DAS CONDIÇOES DE CONSERVAÇAO SOBRE A QUALIDADE PÓS-COLHEITA DE DIFERENTES CULTIVARES DE MAÇÃ

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

This work was conducted to identified the best conditions of conservation (temperature and atmosphere composition) for apples cultivars Fuji, Fuji Suprema and Fuji Kiku. The experiment consited of the following treatments: storage at -0,5C without atmosphere modification (RA); 1kPa of O2+<0,5kPa of CO2 at +0,5C; 0,8kPa of O2+<0,5kPa of CO2 at -0,5C; 1,2kPa of O2+<0,5kPa of CO2 at -0,5C; 1kPa of O2+ 2kPa of CO2 at -0,5C. The experimental arragment was completely radomized with 4 replicates of 23 fruits. Fruit quality was evaluated after 8 months of cold storage and after 7 days of shelf life at 20C. After 8 months of cold storage, and 7 days of shelf life at 20C, the fruit firmness, solids soluble concentration (SSC); tritable acidity (TA); totals polyphenols; fruits with diseases and physiological disorders; respiration and ethylene production were evaluated. At harvest the colour of the skin; reductor sugars; anthocyanins and vitamine C were evaluated moreover the variables listed before. The Fuji Suprema cv. had maximum value of anthocyanins and parameter a* of colour measurment. The Fuji Kiku cultivar showed the higher levels of firmness, SST, AT and vitamine C. Before the cold storage and shelf life period, the treatments 1,2kPa of O2 + <0,5kPa of CO2, and 1kPa of O2 + 2kPa of CO2 showed the best results in relation of the quality especially in deleyed softening in Fuji. The CA treatments preserved the firmness in the other cultivars. SST were no afected by the AC treatments while AT were preserved in this storage conditions. The 1kPa of O2+ 2kPa of CO2 showed the lowest values of respiration and ethylene production. The Fuji cultivar and their mutant Fuji Kiku were sensible to the higher levels of CO2 (2kPa), evidencied for the most incidens of internal breakdow. The total polyphenols stained high and increase in some CA treatment for all the cultivars. No difference beteween -0,5 and + 0,5 C, of temperature in relation of the quality, in the 1kPa of O2 + <0,5kPa of CO2 for any of the cultivars evaluated were found.

ASSUNTO(S)

maçã fuji ciencia e tecnologia de alimentos controlled atmosphere atmosfera controlada quality fuji apple fuji mutants qualidade storage armazenamento mutantes de fuji

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