Qualidade e conservação pós-colheita de frutos da jabuticabeira (Myrciaria cauliflora) sob atmosfera modificada ativa

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.

Author dc:creator

• SANTOS, Luana Ferreira

• JABUTICABA
• POS-COLHEITA
• CONSERVAÇÃO DE ALIMENTOS

Language dc:language.iso

pt

Repository record dc:identifier.uri

https://repositorio.ufpb.br/123456789/743

OAI identifier oai:identifier

oai:repositorio.ufpb.br:123456789/743