Conservação refrigerada de abacate 'hass' e 'fuerte' submetidos à atmosferas modificadas ativas
The objective of this work was to evaluate the weight loss and firmness of the different avocado types, 'Hass' and 'Fuerte', submitted to the application of active modified atmosphere and refrigerated storage. To get a homogenized lot, the fruits with no injuries were selected an...
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2013 |
| País: | Brasil |
| Recursos: | Universidade Estadual Paulista (UNESP) |
| Repositório: | Repositório Institucional da UNESP |
| Idioma: | português |
| OAI Identifier: | oai:repositorio.unesp.br:11449/137491 |
| Acesso em linha: | http://dx.doi.org/10.17224/EnergAgric.2013v28n4p264-269 http://hdl.handle.net/11449/137491 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Persea americana Mill Postharvest Packing Persea americana Mill. Pós-colheita Embalagem |
| Resumo: | The objective of this work was to evaluate the weight loss and firmness of the different avocado types, 'Hass' and 'Fuerte', submitted to the application of active modified atmosphere and refrigerated storage. To get a homogenized lot, the fruits with no injuries were selected and then washed water and detergent in order to remove crop residues and microorganisms adhered to the surface. The avocado fruits were cleaned with sodium hypochlorite 1% solution for about 20 minutes before assembling the experiment. The two varieties of fruits were packed in polyethylene + nylon packing that were injected with mixture of gases constituting the treatments: I - the environment gas mixture (Iambiente (21,0 kPa de O2+0,03 kPa de CO2); II - 4,0 kPa de O2+5,0kPa de CO2 ; III - 4,0 kPa de O2+6,0 kPa de CO2 ; IV - 4,0 kPa de O2+7,0 kPa de CO2 e V - 4,0 kPa de O2+8,0 kPa de CO2. The fruits were stored in cold chamber at a temperature of 10±1°C and relative humidity of 90±5% and evaluated as the weigth loss and firmess for 35 days, with analyses performed every 5 days. For 'Hass' avocado until the 25th storage day, the treatments IV and V provided the lowest weight loss of approximately 0.4%. For 'Fuerte' avocado, treatment IV also resulted in the lowest percentage of weight loss ( approximately 0.25%) until the 30th storage day. There was no significant difference in the values of firmness between the fruits of avocado 'Hass', and the fruits of avocado 'Fuerte' when considering the interection with days. The avocado 'Fuerte' showed a significant decreaseof firmness already on the 5th day of storage that remained constant until the end of the period.The modified atmosphere associated with the refrigerated storage was effective in the conservation of the 'Hass' and 'Fuerte' avocado fruits, resulting in low percentage of weight loss and maintenance of the firmness values. |
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