{"id":{"repo_id":"brazil-ufpb","oai_identifier":"oai:repositorio.ufpb.br:123456789/743"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-ufpb/oai:repositorio.ufpb.br:123456789/743","repository":{"repo_id":"brazil-ufpb","name":"Brazil UFPB","base_url":"https://repositorio.ufpb.br/oai/request"},"display":{"title":"Qualidade e conservação pós-colheita de frutos da jabuticabeira (Myrciaria cauliflora) sob atmosfera modificada ativa","abstract":"Currently among the most studied fruit, the jabuticaba tree is inserted by presenting beyond the distinctive flavor and alleged functional properties, it has shown growth in economic importance and attracted the interest of the food industry in Brazil. Myrciaria cauliflora ( Mart. ) Berg is the variety most commonly found and produces fruits much appreciated by the Brazilian population. However, this fruit has limited trade due to its high perishability that not only limits the amount produced but also compromises the final quality of the product. Thus, the aim of the study was to evaluate the efficiency of the use of low density polyethylene packages (LDPE) in cold storage on postharvest conservation of jabuticabas for fresh consumption. The experiment was carried on a completely randomized design, in a factorial scheme (2x2), with two LDPE thicknesses and vacuum conditions (with and without), and four periods of evaluations, with three replicattions of 16 fruits each. The quality postharvest of jabuticabas was evaluated by the following treatments: T1 - Film LDPE (6μm) without partial vacuum (SV6 ), T2 – LDPE Film (6μm), with partial vacuum (CV6), T3 – LDPE Film (18μm) without partial vacuum (SV18), T4 - LDPE Film Polyvinyl (18μm) with partial vacuum (CV18), stored under refrigeration at 12 ± 1 ° C and 80 ± 2 % RH and evaluated every 3 days for 12 days. Packaging without vacuum of 18μm LDPE reduced the mass loss, but committed to quality by tightening the skin and pulp and the quality was characterized by the judges as generally bad, of strange taste between light and regular and sour taste at the end of storage, particularly in packaging under vacuum. Packaging jabuticaba tree fruits in CV6 maintained the soluble solids and was effective in keeping up to 9 days of evaluations at ± 12 oC the quality, with average grade of 7, which was superior to the established acceptance limits (Note 5), indicating that fruits still remained viable beyond this period.","abstract_html":"Currently among the most studied fruit, the jabuticaba tree is inserted by presenting beyond the distinctive flavor and alleged functional properties, it has shown growth in economic importance and attracted the interest of the food industry in Brazil. Myrciaria cauliflora ( Mart. ) Berg is the variety most commonly found and produces fruits much appreciated by the Brazilian population. However, this fruit has limited trade due to its high perishability that not only limits the amount produced but also compromises the final quality of the product. Thus, the aim of the study was to evaluate the efficiency of the use of low density polyethylene packages (LDPE) in cold storage on postharvest conservation of jabuticabas for fresh consumption. The experiment was carried on a completely randomized design, in a factorial scheme (2x2), with two LDPE thicknesses and vacuum conditions (with and without), and four periods of evaluations, with three replicattions of 16 fruits each. The quality postharvest of jabuticabas was evaluated by the following treatments: T1 - Film LDPE (6μm) without partial vacuum (SV6 ), T2 – LDPE Film (6μm), with partial vacuum (CV6), T3 – LDPE Film (18μm) without partial vacuum (SV18), T4 - LDPE Film Polyvinyl (18μm) with partial vacuum (CV18), stored under refrigeration at 12 ± 1 ° C and 80 ± 2 % RH and evaluated every 3 days for 12 days. Packaging without vacuum of 18μm LDPE reduced the mass loss, but committed to quality by tightening the skin and pulp and the quality was characterized by the judges as generally bad, of strange taste between light and regular and sour taste at the end of storage, particularly in packaging under vacuum. Packaging jabuticaba tree fruits in CV6 maintained the soluble solids and was effective in keeping up to 9 days of evaluations at ± 12 oC the quality, with average grade of 7, which was superior to the established acceptance limits (Note 5), indicating that fruits still remained viable beyond this period.","abstract_has_math":false,"creators":["SANTOS, Luana Ferreira"],"institution":null,"degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-08-20","date_published":"2014-08-20","updated_at":"2026-07-24T01:18:00Z","subjects":["JABUTICABA","POS-COLHEITA","CONSERVAÇÃO DE ALIMENTOS"],"languages":["pt"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repositorio.ufpb.br/123456789/743","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["SANTOS, Luana Ferreira"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-08-20T16:21:08Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-08-20T16:21:08Z"]},{"key":"dc:date.issued","label":"Date","values":["2014-08-20"]},{"key":"dc:type","label":"Dc Type","values":["TCC"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["JABUTICABA","POS-COLHEITA","CONSERVAÇÃO DE ALIMENTOS"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["pt"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://repositorio.ufpb.br/123456789/743"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Atualmente dentre as frutas mais estudadas, a jabuticaba está inserida por apresentar além do sabor diferenciado e alegadas propriedades funcionais, ter demonstrado crescimento em importância econômica no Brasil e atraído o interesse da indústria de alimentos. Myrciaria cauliflora (Mart.) Berg é a variedade mais encontrada e que produz frutos muito apreciados pela população brasileira. Porém esse fruto apresenta comércio limitado devido a sua alta perecibilidade que não somente limita a quantidade produzida como também compromete a qualidade final do fruto. Desse modo o objetivo do trabalho foi avaliar a eficiência do uso de embalagens plásticas associadas à refrigeração na conservação pós-colheita de jabuticabas para consumo fresco. O experimento foi conduzido em inteiramente casualizado em esquema fatorial (2x2) sendo delineamento experimental para os frutos de jabuticaba foi conduzido em inteiramente casualizado, com tratamentos fatoriais 2x2, composto de quatro tipos de recobrimento, incluindo o controle e quatro períodos de avaliações, com três repetições de 16 frutos cada uma. A qualidade e conservação pós-colheita de jabuticabas (Myrciaria cauliflora) foram avaliadas mediante os seguintes tratamentos: T1 - Filme de polietileno de baixa densidade (LDPE) (6μm), sem vácuo parcial (SV6); T2 - Filme de LDPE (6μm), com vácuo parcial (CV6); T3 - Filme de LDPE (18μm), sem vácuo parcial (SV18); T4 - Filme de LDPE (18μm), com vácuo parcial (CV18), armazenados sob refrigeração a 12±1 °C e 80±2% U.R e sendo avaliados a cada 3 dias durante 12 dias. Embalagens de LDPE 18μm sem vácuo reduziu a perda de massa, mas comprometeu a qualidade pelo endurecimento da casca e polpa e qualidade caracterizada pelos julgadores como em geral ruim, sabor estranho entre ligeiro e regular e regular gosto ácido, ao final do armazenamento, sobretudo nas embalagens com vácuo. O acondicionamento de frutos da jabuticabeira com CV6 manteve os sólidos solúveis e foi efetivo na conservação até os 9 dias de avaliação a ±12 oC, com nota média 7, superior ao limite de aceitação (Nota 5), indicando que os frutos ainda se mantiveram viáveis após este período"]},{"key":"dc:description.abstract","label":"Abstract","values":["Currently among the most studied fruit, the jabuticaba tree is inserted by presenting beyond the distinctive flavor and alleged functional properties, it has shown growth in economic importance and attracted the interest of the food industry in Brazil. Myrciaria cauliflora ( Mart. ) Berg is the variety most commonly found and produces fruits much appreciated by the Brazilian population. However, this fruit has limited trade due to its high perishability that not only limits the amount produced but also compromises the final quality of the product. Thus, the aim of the study was to evaluate the efficiency of the use of low density polyethylene packages (LDPE) in cold storage on postharvest conservation of jabuticabas for fresh consumption. The experiment was carried on a completely randomized design, in a factorial scheme (2x2), with two LDPE thicknesses and vacuum conditions (with and without), and four periods of evaluations, with three replicattions of 16 fruits each. The quality postharvest of jabuticabas was evaluated by the following treatments: T1 - Film LDPE (6μm) without partial vacuum (SV6 ), T2 – LDPE Film (6μm), with partial vacuum (CV6), T3 – LDPE Film (18μm) without partial vacuum (SV18), T4 - LDPE Film Polyvinyl (18μm) with partial vacuum (CV18), stored under refrigeration at 12 ± 1 ° C and 80 ± 2 % RH and evaluated every 3 days for 12 days. Packaging without vacuum of 18μm LDPE reduced the mass loss, but committed to quality by tightening the skin and pulp and the quality was characterized by the judges as generally bad, of strange taste between light and regular and sour taste at the end of storage, particularly in packaging under vacuum. Packaging jabuticaba tree fruits in CV6 maintained the soluble solids and was effective in keeping up to 9 days of evaluations at ± 12 oC the quality, with average grade of 7, which was superior to the established acceptance limits (Note 5), indicating that fruits still remained viable beyond this period."]},{"key":"dc:title","label":"Title","values":["Qualidade e conservação pós-colheita de frutos da jabuticabeira (Myrciaria cauliflora) sob atmosfera modificada ativa"]}]}],"canonical_facts":{"dc:creator":["SANTOS, Luana Ferreira"],"dc:date.accessioned":["2014-08-20T16:21:08Z"],"dc:date.available":["2014-08-20T16:21:08Z"],"dc:date.issued":["2014-08-20"],"dc:description":["Atualmente dentre as frutas mais estudadas, a jabuticaba está inserida por apresentar além do sabor diferenciado e alegadas propriedades funcionais, ter demonstrado crescimento em importância econômica no Brasil e atraído o interesse da indústria de alimentos. Myrciaria cauliflora (Mart.) Berg é a variedade mais encontrada e que produz frutos muito apreciados pela população brasileira. Porém esse fruto apresenta comércio limitado devido a sua alta perecibilidade que não somente limita a quantidade produzida como também compromete a qualidade final do fruto. Desse modo o objetivo do trabalho foi avaliar a eficiência do uso de embalagens plásticas associadas à refrigeração na conservação pós-colheita de jabuticabas para consumo fresco. O experimento foi conduzido em inteiramente casualizado em esquema fatorial (2x2) sendo delineamento experimental para os frutos de jabuticaba foi conduzido em inteiramente casualizado, com tratamentos fatoriais 2x2, composto de quatro tipos de recobrimento, incluindo o controle e quatro períodos de avaliações, com três repetições de 16 frutos cada uma. A qualidade e conservação pós-colheita de jabuticabas (Myrciaria cauliflora) foram avaliadas mediante os seguintes tratamentos: T1 - Filme de polietileno de baixa densidade (LDPE) (6μm), sem vácuo parcial (SV6); T2 - Filme de LDPE (6μm), com vácuo parcial (CV6); T3 - Filme de LDPE (18μm), sem vácuo parcial (SV18); T4 - Filme de LDPE (18μm), com vácuo parcial (CV18), armazenados sob refrigeração a 12±1 °C e 80±2% U.R e sendo avaliados a cada 3 dias durante 12 dias. Embalagens de LDPE 18μm sem vácuo reduziu a perda de massa, mas comprometeu a qualidade pelo endurecimento da casca e polpa e qualidade caracterizada pelos julgadores como em geral ruim, sabor estranho entre ligeiro e regular e regular gosto ácido, ao final do armazenamento, sobretudo nas embalagens com vácuo. O acondicionamento de frutos da jabuticabeira com CV6 manteve os sólidos solúveis e foi efetivo na conservação até os 9 dias de avaliação a ±12 oC, com nota média 7, superior ao limite de aceitação (Nota 5), indicando que os frutos ainda se mantiveram viáveis após este período"],"dc:description.abstract":["Currently among the most studied fruit, the jabuticaba tree is inserted by presenting beyond the distinctive flavor and alleged functional properties, it has shown growth in economic importance and attracted the interest of the food industry in Brazil. Myrciaria cauliflora ( Mart. ) Berg is the variety most commonly found and produces fruits much appreciated by the Brazilian population. However, this fruit has limited trade due to its high perishability that not only limits the amount produced but also compromises the final quality of the product. Thus, the aim of the study was to evaluate the efficiency of the use of low density polyethylene packages (LDPE) in cold storage on postharvest conservation of jabuticabas for fresh consumption. The experiment was carried on a completely randomized design, in a factorial scheme (2x2), with two LDPE thicknesses and vacuum conditions (with and without), and four periods of evaluations, with three replicattions of 16 fruits each. The quality postharvest of jabuticabas was evaluated by the following treatments: T1 - Film LDPE (6μm) without partial vacuum (SV6 ), T2 – LDPE Film (6μm), with partial vacuum (CV6), T3 – LDPE Film (18μm) without partial vacuum (SV18), T4 - LDPE Film Polyvinyl (18μm) with partial vacuum (CV18), stored under refrigeration at 12 ± 1 ° C and 80 ± 2 % RH and evaluated every 3 days for 12 days. Packaging without vacuum of 18μm LDPE reduced the mass loss, but committed to quality by tightening the skin and pulp and the quality was characterized by the judges as generally bad, of strange taste between light and regular and sour taste at the end of storage, particularly in packaging under vacuum. Packaging jabuticaba tree fruits in CV6 maintained the soluble solids and was effective in keeping up to 9 days of evaluations at ± 12 oC the quality, with average grade of 7, which was superior to the established acceptance limits (Note 5), indicating that fruits still remained viable beyond this period."],"dc:identifier.uri":["https://repositorio.ufpb.br/123456789/743"],"dc:language.iso":["pt"],"dc:subject":["JABUTICABA","POS-COLHEITA","CONSERVAÇÃO DE ALIMENTOS"],"dc:title":["Qualidade e conservação pós-colheita de frutos da jabuticabeira (Myrciaria cauliflora) sob atmosfera modificada ativa"],"dc:type":["TCC"]},"updated_at":"2026-07-24T01:18:00Z"}