Quality of ‘Rocha’ pears stored in controlled atmosphere Qualidade de peras ‘Rocha’ armazenadas em atmosfera controlada

• Autor(a) principal: De Martin M.S.*
• Data de Publicação: 2015
• Outros Autores: Do Amarante C.V.T.*, Brackmann A., Steffens, Cristiano Andre, Linke Junior W.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da Udesc
• dARK ID: ark:/33523/0013000003vc3
• Texto Completo: https://repositorio.udesc.br/handle/UDESC/8254

© 2015, Sociedade Brasileira de Fruticultura. All rights reserved.The objective of this study was to evaluate the effect of different controlled atmosphere (CA) conditions and induction of mass loss (IML) on fruit quality of ‘Rocha’ pears. Fruit were harvested in São Joaquim, SC, and then stored for eight months and fifteen days at -0.5 ± 0.1 °C and 96±1% RH. The treatments evaluated were air storage (AS; 21.0 kPa O2 + <0.03 kPa CO2), and five controlled atmosphere (CA) conditions: 1.0 kPa O2 + <0.03 kPa CO2; 2.0 kPa O2+ 1.0 kPa CO2; 1.0 kPa O2 + 1.0 kPa CO2; 1.0 kPa O2 + 2.0 kPa CO2; and 1.0 kPa O2 + 2.0 kPa CO2 + 2.6% IML. Air storage provide fruits with yellower skin, lower soluble solids content, lower titratable acidity, and low acceptance in sensory tests for texture and sweetness/acidity. Fruits stored at low CO2 partial pressure (<0.03 kPa) showed higher flesh firmness and higher force required to penetrate the flesh after seven days of shelf life than the other treatments, and the fruit did not develop the buttery texture suitable for consumption. There was no incidence of flesh browning in any storage conditions evaluated. The IML of 2.6% had no effect on fruit quality. The CA conditions of 1.0 kPa O2 + 1.0 kPa CO2 and 1.0 kPa O2 + 2.0 kPa CO2 provided the best quality of ‘Rocha’ pears, allowing normal fruit ripening after long term storage.