Qualidade pós-colheita da goiaba vermelha (Psidium guajava L.) submetida ao tratamento quarentenário por irradiação gama / Postharvest quality of red guava (Psidium guajava L.) submitted to quarantine treatment by gamma irradiation

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Red guava is not a well-known fruit by importing markets; however, it has a great commercial potential, since it is considered one of the most complete fruits in terms of nutritional quality. However, the presence of fruit-flies in fruits leads importing countries to impose commercial restrictions due to phytosanitary risk. The USA permit the use of irradiation to the quarantine control of Anastrepha spp. and Ceratitis Capitata with a minimum dose of 150 and 225 Gy, respectively. Since, there is a dose variation inside na irradiated container, which can be of 1:3, fruits must present commercial quality, even after irradiation with doses of up to three times higher than the minimum required dose. Therefore this works objective was the study of the quality of Pedro Sato guavas irradiated with 150 and 450 Gy and, also, 225 and 675 Gy, which represented minimum and maximum doses of quarantine control of Anastrepha spp. and C. capitata, respectively. In the first experiment, guavas were irradiated with 0, 150, 225, 450, 675 Gy and evaluated at 0, 2, 4 e 6 days after irradiation for the physic-chemical analysis. The determinations of disease incidence, peel darkening incidence, respiration rate and ethylene production was done in a daily basis. The sensory assessments took place 5 days after irradiation, in which the organoleptic assessments were irradiated with 0, 225 e 675 Gy. Guavas during this experiment were stored at 23 more or less 1oC e 85 more or less 5% RH. The results indicate that irradiation speeded up the ripening of guavas, increased disease incidence and mass loss. The respiratory rate and ethylene production was higher to the irradiated fruits until the fourth day of storage. In relation to the sensory analysis, superior organoleptic quality was found in non-irradiated fruits. In the second experiment, applied doses were identical to the ones of the firs experiment. Guavas were stored under refrigerated temperature (RT) at 10 more or less 1oC and 80 more or less 5% UR and analyzed at 0, 7 and 14 days; at 7 e 14 days guavas were transferred to ambient temperature (AT) of 23 more or less 1oC and 70 more or less 5% UR during two days to be analyzed again. Sensory analysis were made in guavas stored for 7 and 14 days at RT + 2 at AT. The results showed that irradiated guavas stored by 7 days at RT + 2 at AT were softened and the ones irradiated with 450 e 675 Gy presented pulp color less intense. In addition to these alterations irradiated guavas stored for 14 days at RT + 2 at AT presented incidence of peel darkening and higher mass loss. In relation to the sensory analysis, irradiated guavas stored for 7 days at RT + 2 at AT presented acceptable organoleptic quality, although inferior to the non-irradiated ones. In the other hand, guavas stored for 14 days at RT + 2 a AT presented unacceptable quality when irradiated with 675 Gy, whereas the non-irradiated and the irradiated with 225 Gy were only barely acceptable

ASSUNTO(S)

etileno ethylene fruit-flies sensory refrigeração sensorial taxa respiratória respiratory rate refrigeration moscas-das-frutas

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