Qualidade pós-colheita do mamão (Carica papaya) cv. Golden armazenado sob atmosferas modificadas

• Ano de defesa: 2006
• Autor(a) principal: Reis Neto, Stelito Assis dos
• Orientador(a): Correa, Paulo César
• Banca de defesa: Ramos, Afonso Mota , Pereira, José Antonio Marques , Martins, Márcio Arêdes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Engenharia Agrícola
• Departamento: Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ
• País: BR
• Palavras-chave em Português: Etileno; Refrigeração; Injúria por frio; Atmosfera modificada
• Palavras-chave em Inglês: Ethylene; Cooling; Cold injuries; Modified atmosphere
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS::PRE-PROCESSAMENTO DE PRODUTOS AGRICOLAS
• Link de acesso: http://locus.ufv.br/handle/123456789/3645

This study was carried out to analyze the physical and chemical alterations in the post-harvesting quality of the papaya fruits "Golden" cv. stored at low temperatures, under modified atmosphere, with and without ethylene absorption. The treatments were disposed as follows. Six-fruit groups were wrapped in low-density polyethylene bag with 25µm thickness. The atmosphere inside those bags were modified on two ways: in the first, absorbing ethylene sachets, Always Fresh® brand, from which the main component is the potassium permanganate (KMnO4) were included; in the second, the atmosphere inside the ethylene-absorbless packings was modified as a consequence of either fruit breathings and its own ethylene gas production. O experiment was accomplished at two stages: in the first stage, the fruits within both types of the modified atmosphere were stored under cooling at 7 and 13°C for 5, 10, 15 and 20 days, and their evaluation was performed at the end of each experimental period; in the second stage, the fruits were remove from either the cooling chambers and packings and taken to environmental conditions (25°C and 60% relative humidity) for 5 days in order to simulate the exposure time in retail. The experiment was set up on split-splitplots, as being the temperature in the plots and the atmosphere modification treatments (ethylene absorption or not) in the subplots and the times in subsubplots under an entirely randomized design (D.I.C.) with the number of replicates varying from 3 to 4, according to the variable under study. The variance and regression analyses were used for analyzing the data. For qualitative factors, the averages were compared by DMS test (Minimum significant difference) at 5% probability level). The unfolding of all effects, independent from F significance was chosen. For the quantitative factors, the choice of the models was based on the significance of the regression coefficients, by using the t- test and adopting the level up to 10% probability for both determination coefficient and the biological phenomenon. During the first stage, all treatments were effective in keeping the fruits at pre-climateric phase in all storage periods (5, 10, 15 and 20 days), since the characteristic peak of CO2 production was not identified, besides the maintenance of the green color in the peel of the fruits. In the evaluations performed during the refrigerated storage, the treatments with ethylene absorption showed to be more effective in maintaining the quality of the fruits, by keeping them firmer, with better integrity of the cellular membrane and lower values of titrable acidity. The temperature at 7°C was the most efficient in conservation of the fruits with the use of ethylene absorber, since it was efficient in controlling the offenses caused by the cold. In the second experimental stage, all fruits reached their final maturation stage; however, some differences were observed in either color indexes and the firmness of the peel, therefore indicating the treatment at 7°C added to ethylene absorption was most effective in delaying the ripening of the fruits. Visual symptoms of the offenses caused by the cold in the fruits subjected to 7oC temperature without ethylene absorption were detected. The CCI colorimeter index was shown to be satisfactory in representing the evolution of the green color to yellow in the papaya "Golden". The viscosity of the triturated pulp followed up the other physical and chemical modifications during the ripening of the fruits.