Atmosfera modificada e temperatura de armazenamento para pós-colheita de ameixa da mata com a presença e ausência de pedúnculo
The ameixa da mata this is a fruit tree with market potential. The aim of this work was to evaluate the effect of modified atmosphere, biofilm and storage temperature of postharvest conservation ameixa da mata. Two experiments were carried out in Plant Physiology Laboratory of UTFPR - Campus Dois Vi...
| Autor principal: | Radaelli, Juliana Cristina |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/10651 |
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| Resumo: |
The ameixa da mata this is a fruit tree with market potential. The aim of this work was to evaluate the effect of modified atmosphere, biofilm and storage temperature of postharvest conservation ameixa da mata. Two experiments were carried out in Plant Physiology Laboratory of UTFPR - Campus Dois Vizinhos. The experimental design was a completely randomized, with 4 replications of 20 fruits by unit experimental. The first experimente was factorial 2 x 3 (packing x storage temperature). The fruits was stored in polystyrene trays (12 x 12 x 2.5 cm), differing only by coating with or without PVC plastic film (10 µ). The enviroment of stored was with three temperature conditions (natural, 5±1°C and 15±1°C), using B.O.D. In the second experimente, the factorial was 2 x 3 x 2 (peduncle x packing x storage temperature). After manual harvesting, the fruits have been separated for maintenance of peduncle and without presence this. Afte, it was stored in polystyrene trays and uncoated or coated PVC plastic film or biofilm the based cassava starch (6%). The fruits have been storage in two conditions, natural and 5±1ºC. After storage analyzed the total soluble solids content, appearance by withering and rotting, mass loss of fresh matter, total and reducing sugar and anthocyanin and flavonoids content. Used for postharvest storage of fruits ameixa da mata the use of modified atmosphere associated with the temperature of 5 °C, kept the ameixa da mata fruits for a period of 34 days. If possible it was suggested to keep the peduncle joined to the fruit, as this maintained the quality and appearance of the fruit for a longer time, and retain the biochemical characteristics of the fruit. |
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