Fresh Mass Loss Research Articles

Active packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas

The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% + 0.5%); G: (4% + 0%) and H: (4% + 0.5%) applied by immersion. At the end of 11 days of storage at 10 °C ± 2ºC and 65% ± 5% RH, the fruit was analyzed. There was a significant effect (P < 0.05) of the coating based on Scenedesmus sp. on the brightness (L*) of the peel and pulp of guava, hue (°h) and chromaticity (C*) of the peel, loss of fresh mass, firmness of the pulp, ascorbic acid, titratable acidity, pH, SS/AT ratio, and total sugars. We observed a lower maturation and maintenance of the post-harvest quality of 'Paluma' guava with the active packages corresponding to treatments F and H. This included the maintenance of the indexes L*, C* and h of peel color, retention in the loss of fresh mass, in the firmness and maintenance of organic acids

Shelf life extension of peach palm heart packed in different plastic packages

ABSTRACT Peach palm heart (Bactris gasipaes) is a highly perishable product and, therefore, studies on extending its shelf life are quite necessary. Considering the high demand of this vegetable, this study aimed to evaluate the influence of using different plastic packages in order to extend the shelf life of the peach palm heart in natura. Stipes were collected from plants grown on family farms located in the municipality of Seropédica-RJ. Stipes were peeled, sanitized and packed at the Post-harvest Laboratory in Universidade Federal Rural do Rio de Janeiro (UFRRJ). In this experiment, the following treatments were applied: a control without package (C), unperforated polyethylene bag (UPB), perforated polyethylene bag (PPB), microperforated polyethylene bag (MPPB), and styrofoam tray + plastic film (STPF). The material was stored in a cold chamber under controlled temperature (5±2oC) for 24 days and then at room temperature (28±2oC) on the 25th day. Physical, chemical and visual evaluations were carried out for 25 days, with samples submitted to evaluations at 0 (initial characterization), 4, 8, 12, 16, 20, 24 and 25 days of storage. Microbiological evaluations were performed for 18 days, with samples submitted to evaluations at 0, 8, and 16 days of storage. The results indicate that using plastic package combined with refrigeration was efficient in extending the shelf life of in natura peach palm hearts, by reducing fresh mass loss, maintaining visual quality and reducing sample contamination. The PPB, UPB and MPPB packages showed good performance considering the shelf life extension of the packed vegetable. Thus, we recommend the acquisition of cheaper packages, so that smallholder farmers could obtain higher profitability.

Irradiação ionizante em pós-colheita de atemoia cultivar ‘Thompson’

The study of ionizing irradiation with Cobalt 60 (60Co), in this experiment, aimed to evaluate its influence on postharvest physical parameters for atemoia cv. ‘Thompson’, which are related to the fruit ripening process. The irradiation was carried out at the Radiation Technology Center -CTR IPEN / CNEN -SP, located in the university city USP (University of São Paulo) in the compact multi-purpose radiator where gamma rays are used. Atemias were irradiated with the following doses of cobalt 60 (60Co): T0 = No irradiation (control), T1 = 0.2kGy, T2 = 0.4kGy, T3 = 0.6kGy, T4 = 0.8kGy, T5 = 1,0kGy and T6 = 1,2kGy and then packed in expanded polystyrene trays (2 fruits / tray) and sealed with 0.020mm polyvinyl chloride films; exception made to the control treatment which did not receive irradiation; for each analysis parameter there were three repetitions with two fruits per repetition. The fruits under study were stored in a cold chamber at 15 ± 0.2ºC and 90 ± 2% RH. In all irradiation doses, the following analyzes were carried out: loss of fresh mass, soluble solids (SS), titratable acidity (AT), pH, ascorbic acid (AA), reducing sugars, respiratory rate. The analyzes were analyzed every three days (0,3,6,9,12,15 and 18) days of storage. The experiment was conducted in a completely randomized design (D.I.C.), in a factorial scheme (treatment x storage), composed of seven doses of gamma irradiation and seven storage times. The results were subjected to analysis of variance and the means compared by Tukey's test at the level of 5% probability and regression was performed for the analyzes in the storage period. This experiment can conclude that the doses of 1.0kGy and 1.2kGy demonstrate greater control of breathing, in atemoia, until the 9th day; three days more than the control treatment, the other parameters analyzed did not show any interference in the increase in postharvest life of the atemous cv ‘Thompson’.

Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

In the most countries, losses of fruits and vegetables during post-harvest process are of wonderful concern to fruit-traders, farmers and consumers. The aim of this work is to study the effect of cucumber hydrocooling treatment ‘HY’ before putting cold room on its qualities and properties. ‘HY’ system conformed by putting cucumbers in cold water at “4 °C” with ratio of three units of water mass to one unit mass of ice and to one unit of cucumber mass (3:1:1). The cucumber “HY” treatment and non-hydrocooled (control, CR) were stored in cooling room under three different temperatures of 5.0; 9.0 and 13.0 °C, relative humidity of “ 90±5 %” and five times of storage “3.0; 6.0; 9.0; 12 and 15 days”. The changes in diameter, length and volume, firmness, mass, color parameters and total soluble solids (TSS) were determined as the most important factors affecting the cucumber quality during cooling. Results showed that, there are high significant differences between all treatments and the averages of all previous determinations such as changing in each of cucumber diameter, length, volume, firmness, mass loss, “TSS” and color parameters (L, a, b and ΔE). On the other hand, un-significant differences are found between the interactions of all treatments and the averages of mass loss and some color parameters of a (inner and outer) and b (outer). The “HY” treatment confirms greatest higher on firmness and TSS. But it is recorded slower loss of fresh mass, diameter, length and volume at comparing with “CR” method. Seven/eight cooling time “TAT7/8”, percentage of mass loss rate, lowest firmness and total color difference “ΔE” inner/outer” recorded at “HY” methods of” 7.5 m” ;”0.11% h-1 “; “10.44N” and “4.56/5.74’ respectively, compared with “CR” method of “126 m”;“0.19% h-1”; “7.04N” and “5.04/ 5.44” at 13°C after 15 days of cold storage. But the highest mean value of “TSS” is found at “HY” system and recorded “3.89 ± 0.0013” at 5°C after 3 days of cold storage.

Caracterização físico-química e desenvolvimento pós-colheita de jabuticabas (Plinia peruviana e P. cauliflora)

Plinia peruviana and P. cauliflora are Myrtaceae with potential for agricultural exploitation or urban afforestation. However, there is not much information about its characteristics; consequently, making the objective of this work to evaluate morphometry (size, fresh fruit mass, pulp, bark and seeds, pulp yield, number of seeds per fruit and fruit color), chemical composition (soluble solids, acid titratable AT, Ratio and vitamin C content) and post-harvest behavior (chemical composition and loss of fresh mass) of its fruits. The samples studied were rounded, with high water content (83%), high yield of pulp (between 67 and 76%), fresh mass between 5.30 and 6.82 g and more than one seed per fruit. They presented between 11.4 and 12.7 SS, low AT and 19 mg 100 g of pulp-1 of vitamin C. Plinia peruviana and P. cauliflora have shown similar physicochemical characteristics and can be stored for 28 days under refrigeration (≈2oC).

EVALUATION OF NEW LETTUCES CULTIVARS PRODUCED IN DIFFERENT CROP SYSTEMS

Romanela and Rubinela lettuce cultivars are innovative varieties, since they are crunchy and tropicalized. This study aimed to verify characteristics and quality of these cultivars produced in conventional, hydroponic and organic systems. The lettuces were evaluated regarding leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgidity pressure, instrumental color, pH, total soluble solids, total titrable acidity, total phenolic compounds, and sensory characterization. The cultivation systems influenced the physical characteristics size, weight and mass loss of Romanela lettuce, and fresh mass and mass loss for Rubinela lettuce. In the sensory evaluation, there were significant differences for green color, leaf size, crunchiness, grassy aroma and sweet taste for Romanela cultivar, the conventional and hydroponic being preferred. For Rubinela cultivar, there were differences for purple and green colors, leaf thickness and size, sweet and bitter tastes, the conventional and hydroponic being preferred, and the hydroponic presenting the highest purchase intention.

Effect of storage temperature and time on potato cv. Innovator industrial quality

Reducing the storage temperature delays sprouting and increases the storage period, prolonging the supply to the industry. However, it may cause enzymatic browning before frying and non-enzymatic browning over frying. Therefore, the objective of this study was to determine the effects of a reduction in the temperature and storage time on the quality of cv. Innovator intended for frying. Potato tubers were stored at 6, 7 and 8 °C for 150 days. This study analyzed the total soluble sugars (TSS), non-reducing sugars (NRS), reducing sugars (RS), post-frying coloring, fresh mass loss (FML), sprouting onset, peroxidase (POD) and polyphenoloxidase (PPO) activity. The TSS, NRS and RS contents were higher in tubers stored at 6 °C, classified in category 3, while at 7 and 8 °C, it was classified in category 2. Storage time affected sugar concentrations only in tubers at 6 °C. Also at 6 °C, the FML was lower and sprouting was delayed by 30 days. Regardless of temperature and storage time, there was no enzymatic darkening due to POD and PPO activity. It is concluded that reducing the storage temperature to 6 °C prolongs the dormancy period, reduces fresh mass loss, increases reducing sugar content and non-enzymatic browning.

Post-Harvest Conservation of Green Maize in Different Packages

Maize is the second most produced grain in Brazil, which has the potential to produce green maize, which is maize harvested before physiological maturation. Aimed with this work evaluate three packages for postharvest conservation of green maize at room temperature in the conditions of the Brazilian cerrado. The double hybrid AG-1051 were planted. After the cobs were harvested, they were submitted to three treatments, each treatment with three repetitions and each repetition contained 4 cobs. The analyzes carried out were: fresh weight loss, instrumental coloring, titratable acidity content, ascorbic acid content and soluble solids. The results were submitted to the 5% Tukey test and regression. The treatment with polyethylene stood out for the loss of fresh mass, color of the maize cobs as for the levels of titratable acidity, presenting the best results and, for the same parameters, the maize cobs of the treatment with straw showed the lowest results, showing that the conservation straw cobs is the least suitable treatment. As for the content of ascorbic acid and soluble solids, the results showed no statistical difference for any of the treatments showing that they kept the contents unchanged during storage.

Acid influences postharvest quality and oxidative activity of gerbera cut flowers

Gerbera is a very popular ornamental plant and used in ornamental gardens or as a cut flower. However, as a cut flower, postharvest quality is minimal, which requires solutions to ensure its longevity, especially with acidic solutions. The study was conducted understand if the action of maintenance solutions with acids influence the postharvest physiology of gerbera cv. ‘Piang’. The experimental design was factorial completely randomized consisting of two factors: four postharvest treatments and seven evaluation times. The flowers were kept in 200 mg L^-1 of citric acid solution (ACS reagent, ? 99.5 % - Sigma-Aldrich), 200 mg L^-1 of boric acid solution (ACS reagent, ? 99.5 %) and 200 mg L^-1 of salicylic acid solution (ACS reagent, ? 99.0 %) and potable water as a control. During the postharvest period, fresh mass loss, water absorption, petal luminosity, total longevity, peroxidase (POD) enzyme activity, superoxide dismutase (SOD) activity, total protein and total carbohydrate content were studied. Treatments with boric and salicylic acids recorded higher percentage of fresh weight loss. Citric acid showed higher water absorption rate and better appearance in the luminosity of the petals. The total protein and carbohydrate content decreased during the evaluation period but in the citric acid treatment, the reduction was not so significant. On the other hand, citric acid induced higher peroxidase and superoxide dismutase activity in the second day of evaluation and lower activity until the tenth day.

Influência de diferentes concentrações de fécula de mandioca sob a qualidade pós-colheita da goiaba paluma

A goiaba geralmente possui um intenso metabolismo durante seu período de amadurecimento, apresentando uma respiração acelerada, induzindo a menor tempo de vida pós-colheita dos frutos, visto isso é necessário o uso de técnicas para aumentar a qualidade pós-colheita. Logo, objetivou-se avaliar a influência de revestimentos com diferentes formulações de fécula de mandioca sob a qualidade pós-colheita da goiaba ‘Paluma’ em duas condições de armazenamento. O experimento foi realizado em esquema fatorial 2x4 (duas temperaturas de armazenamento, uma para avaliar a qualidade dos frutos mantidos armazenados sob refrigeração a (12ºC e 80% UR) e a outra sob condições ambientes a (25ºC e 60% UR) e quatro concentrações de fécula de mandioca sendo elas: T1: Testemunha, sem recobrimento; T2: 1% de fécula de mandioca; T3: 2% de fécula de mandioca e T4: 3% fécula de mandioca, com três repetições e dois frutos por parcela, durante 15 dias. Para o preparo das suspensões e aplicação dos recobrimentos, foram pesadas e diluídas, respectivamente, 10, 20 e 30g de fécula de mandioca em 1 litro de água destilada, sendo as suspensões aquecidas a 70ºC. As variáveis analisadas foram a perda de massa fresca, a firmeza do fruto, a colorimetria do fruto, pH, acidez titulável, sólidos solúveis, relação sólidos solúveis e acidez titulável e ácido ascórbico. O uso de fécula de mandioca a 2% em frutos de goiaba ‘Paluma’ associado ao armazenamento sob refrigeração foi eficiente, retardando o amadurecimento dos frutos, tornando-se uma alternativa promissora para a conservação pós-colheita destes frutos.

English

Chemical pesticides have been commonly used for the control of various plant diseases. Although pathogens can be controlled with the application of these products, there are hazardous impacts in human health and environment. In parallel, essential oils have been shown to be effective in plant diseases management and can be safely incorporated as suitable alternatives for synthetic fungicides. Therefore, the aim of this study was to evaluate the control of papaya fruits anthracnose by different essential oils associated with different coatings. In vitro evaluation of essential oils was carried out to conidial germination and mycelial growth of Colletotrichum gloeosporioides. Quantification of anthracnose and fruits fresh mass loss was also performed for all treatments. Rosemary pepper and Noni essential oils were the most effective in reducing conidia germination and mycelial growth of C. gloeosporioides. The application of essential oils associated with different coatings was as effective as the chemical control, in inhibiting the growth of the pathogen in 100%. Moreover, papaya fruits treated with the mixture of paraffin and essential oils reduced in 7% the fruits fresh mass loss infected with the fungus. These combinations are a promising alternative to chemicals to control anthracnose, a major postharvest disease on papaya during storage. Key words: Colletotrichum gloeosporioides, alternative control, post-harvest, weight loss.  

Post-harvest storage of ‘Paluma’ guavas produced by plants fertirrigated with nitrogen and biofertilizer

The association between mineral fertilizer and biofertilizers can contribute to guavas quality. An experiment was carried out in order to assess, over the days, 'Paluma' guavas physical-chemical quality in function of nitrogen fertilizer and biofertilizer doses. It was adopted a randomized blocks with treatments distributed in a factorial 5 x 2 x 5 referring to evaluation days post-harvest (0, 3, 6, 9 and 12), nitrogen fertilization (50 and 100% culture recommendation) and application of bovine biofertilizer doses by fertigation (0.0, 2.5, 5.0, 7.5 and 10.0%). The physical-chemical quality of 'Paluma' guava fruit was influenced by the association between liquid bovine biofertilizer and nitrogen fertilization. This combination increased soluble solids, titratable acidity, ratio, vitamin C, pH, firmness and loss of fresh mass, but did not affect the pulp percentage. The bovine biofertilizer, together with mineral fertilization, is important to increase the post-harvest quality of 'Paluma' guava.

Nutraceutical coating composition for postharvest conservation of 'Paluma' guava

This work assesses the influence of edible coating with nutraceutical properties on post-harvest conservation of guavas 'Paluma'. The experiment comprised of a completely randomized design with four replicates and three fruits per plot. Six treatments were applied combining different concentrations of agar and pomegranate seed oil (PS): T1: 1% agar and 0.1 mL/L PS oil; T2: 2% agar and 0.2 mL L-1 PS oil; T3: 3% agar and 0.3 mL L-1 PS oil; T4: 4% agar and 0.4 mL L-1 oil; T5: 5% agar and 0.5 mL L-1 oil; and T6: control (fruits without coating). After the immersion in treatment solutions, the guavas remained stored in an air-conditioned room for ten days at 10 °C and 40% RH. Fruits without coating (control) ripened faster than coated ones, so the treatments preserved fruit coloration. The treatments T4 and T5 provided the best preservation of peel color, suggesting slower ripening and maintenance of fruit quality, as their colors tended to green and opaque. The firmness of fruits without coating was decreased by 35.15% concerning the coated ones. Treatments T4 and T5 had the lowest loss of fresh mass. On the other hand, T5 showed the lowest soluble solids contents (SS)(13.46%). Titratable acidity (TA), SS/TA ratio, total sugars, and carotenoids were not affected by treatments. The edible coating with 4% of agar plus 0.4 mL L-1 of pomegranate seed oil promoted the best quality traits for the post-harvest preservation of the guavas 'Paluma'.

POST-HARVEST CONSERVATION OF “PIONEIRA” BANANA (Musa spp.) USING BABAÇU COCONUT OIL

The use of fruit coatings allows maintaining longer post-harvest quality of fruits, preserving their physicochemical characteristics (appearance, taste and texture) and increasing commercial acceptance. Thus, this work aimed to evaluate the effect of the application of babassu coconut oil as coating on ‘Pioneer’ banana (Musa AAAB) to preserve its quality characteristics and increase shelf life. The experiment was carried out at the Laboratory of soils of the Federal Institute of Tocantins, Araguatins - TO. Completely randomized design was adopted in a 6 x 5 factorial scheme (six purified babassu coconut oil concentrations as vegetal coating, T1 - 0.0%, T2 - 1.0%, T3 - 2.0%, T4 - 3.0%, T5 - 4.0%, T6 - 5.0% and five evaluation times, 1st, 3rd, 6th and 9th and 12th days after coating application), with four replicates. Products were applied to fruits by dipping, naturally dried and stored at room condition for 12 days. Variables evaluated were peel colour, total solids, pH, fresh mass loss. Data were submitted to normality and homogeneity tests, fulfilling the assumptions, analysis of variance was performed, with significance measured by the F test (p <0.05). Due to the quantitative variation sources (oil concentrations and evaluation times), regression analyzes were performed for all variables except for score scale method. Regarding fruit peel colour, babassu coconut oil had relevant effect, and treatment with 5% babassu oil concentration was the one that kept green peel colour longer than the other treatments. According to results obtained, the use of babassu coconut oil in post-harvest conservation of ‘Pioneer’ banana had significant effects, since all treatments with babassu oil concentrations showed efficiency in inducing delayed ripening, especially providing delayed increase in °Brix content of fruits.

Influência do armazenamento sob temperatura controlada nas características físicas de frutos de juazeiro (Ziziphus joazeiro Mart.)

Ziziphus joazeiro Mart. é uma espécie típica do Nordeste brasileiro, que produz frutos ricos em ácido ascórbico e alta concentração de compostos fenólicos, necessitando de pesquisas sobre o armazenamento pós-colheita de seus frutos, para intensificar seu consumo, industrialização e comercialização. Dessa forma, objetivou-se avaliar a influência do armazenamento sob temperatura controlada nas características físicas de frutos de juazeiro. Os frutos maduros foram colhidos de plantas localizadas no Centro de Ciências e Tecnologia Agroalimentar, Universidade Federal de Campina Grande, Campus Pombal/PB. Após a seleção, classificação, remoção de sujidades, retirada do pedúnculo e embalagem, os frutos foram submetidos ao armazenamento em temperatura controlada (24,5±0,5 °C e 33,5±0,5% UR), durante 4 dias. Em todos os dias de armazenamento, realizaram-se análise de características físicas (massa fresca, perda de massa fresca, comprimentos longitudinal e transversal, espessura, rendimento, firmeza e umidade). Os resultados indicam que o armazenamento afetou a maioria das características estudadas nesta pesquisa e quando comparado com trabalhos anteriores, percebe-se que o ataque da praga aos juazeiros, à época de realização deste trabalho, prejudicou tanto a floração quanto o desenvolvimento dos frutos.

Post-harvest behavior of green peppers after pectin methyl esterase and calcium chloride application

The green pepper (Capsicum annuum L.) is an important Brazilian vegetable and it is very much appreciated, besides being a source of vitamins, minerals and fibers. However, it has serious post-harvest shelf-life problems, such as tissue softening. The exogenous application of pectin methyl esterase and calcium has been shown to be efficient in maintaining the firmness of several fruits. Thus, the present study had as objective to evaluate the effects of the application of exogenous pectin methyl esterase (PME) and calcium in post-harvest conservation of the cv. Yolo Wander. For this, the green peppers were submitted to vacuum infusion with water, vacuum infusion with 7% of calcium chloride and vacuum infusion of PME associated to 7% calcium chloride, fruits without infusion were used as control. Loss of fresh mass, fruit firmness, peel color, soluble solids content, pH, total acidity and PME activity were evaluated. In relation to the loss of fresh mass there was a significant increase over time in all treatments. Also, according to the results, the fruits not immersed or those immersed in calcium chloride showed greater maintenance of the firmness, as well as smaller variations in the activity of the SME and low levels of organic acids. The vacuum infusion with 7% calcium chloride maintained the firmness and the physicochemical characteristics of the green pepper. However, the application of PME + CaCl2 did not promote the maintaining desirable firmness characteristics for the green pepper.

Use of Packaging for 'Hawaii' Papaya Conservation, Sold at CEASA of São Luís, Maranhão, Brazil

Surveys carried out in different microregions of Maranhão highlight papaya as one of the fruits with the postharvest losses estimates. In this context, this study aimed to analyze the efficiency of plastic packaging on postharvest conservation of Hawaii papaya to instruct the Maranhão retail market about viable alternatives to mitigate losses related to this fruit. The papayas were purchased from CEASA of São Luís and sent to the laboratory. Posteriorly, they were randomly separated into 65 groups of 2 units, and then, applying the coverings are made. The experimental design was completely randomized in a split-plot at 4x5 times, with four treatment control [(without packaging), plastic film (FP), hermetic-bag (SH), and perforated-bag (SP)] and five evaluation periods (3, 6, 9, 12, and 15 days of storage); four repetitions and 2-fruits per portion (tray). For the individual biometric characterization, was carried out the measuring of the longitudinal and transverse diameters, fresh mass, pulp yield, seed mass, firmness, and fruit mass loss. Furthermore, for chemical analysis, total soluble solids content, total titratable acidity, and pH were measured. It was found, at the end of the study, that the hermetic-bag is efficient for maintaining the loss of fresh mass, firmness, ripening, total soluble solids content, total titratable acidity, and pH, which are relevant attributes of quality for commercialization of the Hawaii papaya. Therefore, the use of the hermetic-bag is recommended to increase the postharvest shelf life of Hawaii papaya fruit under stored at room conditions and at least for 15 days.

Anthracnose control of ‘Prata-Ana’ banana with pre-harvest phosphite application

Abstract The aim of this study was to evaluate the anthracnose intensity in ‘Prata-Anã’ banana with the application of three phosphite formulations in two application intervals in the developing banana bunches and to evaluate the physical and chemical characteristics of fruits. In the field, in addition to producer management, three phosphite formulations were evaluated: FCu1 (4% Cu + 20% P2O5), FCu2 (4% Cu + 22% P2O5) and FK (42% P2O5 + 27.7% K2O) sprayed on banana bunches at different application frequencies: four and eight times. The experiment was carried out in a randomized blocks design following a 5 x 2 factorial scheme, with 3 phosphite formulations, pure water and no application and two application intervals. Pure water and no application were used as control. Fruits were harvested, stored in refrigeration chamber (25 ± 1 ° C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity, as well as physical and chemical characteristics. The application of copper phosphite can control anthracnose incidence by 38% and severity by 49.5%. The frequency of phosphite application does not affect anthracnose intensity. FCu1 phosphite application in ‘Prata-Anã’ banana bunches, as well as eight phosphite applications increases fresh mass loss. Phosphite application frequency affected the chemical characteristics of banana fruits.

DIFFERENT PACKAGES IN THE POST-HARVEST QUALITY OF STRAWBERRY (cv. Camarosa)

The method and temperature of storage of a product are the basic agents that make it possible to prolong the post-harvest life of strawberries. In this context, this study aimed to evaluate the use of different packages with the passive modified atmosphere in the post-harvest quality of strawberry (cv. Camarosa). The strawberries were harvested and subsequently transported to the Laboratory of Drying and Post-harvest Storage of Agricultural Products, where they were stored in BOD, at 0ºC, and 90±5% relative air humidity. A completely randomized design was used, in a 3 x 5 factorial scheme (three packages: expanded polystyrene (EPS) packaging + polyvinyl chloride (PVC) film at 0 °C; polyethylene terephthalate (PET) packaging at 0 °C; and without packaging at 0 °C (control) x five analysis: at 0, 2, 4, 6, and 8 days of storage), with four replications per day for each treatment. Averages were compared by Tukey test at 5% probability. The variables, fresh mass loss, pulp firmness, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were analyzed. The tested packages had better results when compared to the control treatment. The use of polyethylene terephthalate (PET) packages at 0ºC had a less fresh mass loss during storage days, lower acidity reduction, and no significant decrease in pulp firmness.

HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.