Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha

• Ano de defesa: 2006
• Autor(a) principal: Álvares, Virgínia de Souza
• Orientador(a): Finger, Fernando Luiz
• Banca de defesa: Barbosa, José Geraldo , Pinto, Cleide Maria Ferreira
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Fitotecnia
• Departamento: Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de
• País: BR
• Palavras-chave em Português: Petroselium crispum; Conservação; Resfriamento; Fisiologia pós-colheita; Embalagens
• Palavras-chave em Inglês: Petroselium crispum; Conservation; Precooling; Post-harvest physiology; Packaging
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA
• Link de acesso: http://locus.ufv.br/handle/123456789/1103

The parsley, as leafy vegetable, has low longevity after the harvest, due to the storage conditions which it is submitted, inducing high loss of water. In Brazil, the parsley has been distributed without any treatment or refrigeration. The objective of this work was to evaluate the effects of precooling, sprays with cold water, use of rigid boxes of polyethylene terephthalate (PET) and rehidratation of the leaves on the postharvest life of parsley 'Graúda Portuguesa', stored at 5 and 25ºC. The precooling was accomplished by the complete immersion of the leaf bundles by 15 minutes in a mixture of ice and water at 4-5ºC and the rehidratation it was accomplished in the same way by larger periods and for several times after the harvest. It was analyzed the loss of fresh mass, content of chlorophyll, the relative water content, total soluble sugar content, reducing sugar, non-reducing sugar and starch. There was effect of the precooling regarding the maintenance of the fresh weight of the leaves in the first 12 hours of storage at 5 ºC and the relative water content with faster wilting of the leaves without precooling treatment. The wilting was expressed visibly during the experimental period, the fresh mass lost from the beginning of the experiment until the visual wilting was about 11%. However, the treatment with frequent sprays with cold water at every 6 hours during storage at 5ºC, was more effective than the precooling in maintaining of the fresh weight and the relative water content of the leaves. The use of the PET box without perforation associated with precooling was effective in reducing the lost of fresh weight, to provide higher maintenance of the relative water content and extending the longevity of the leaves. The hydratation of the parsley just after the harvest for 3 hours with water at 5ºC increased the turgidity and longevity of the leaves during the storage at 5ºC, mainly when associated with PET box withoutperforation. In the parsleys without PET box, the refrigeration had bigger influence than the precooling in reducing the lost fresh weight. The cold storage inhibit the chlorophyll degradation maintaining the green leaves and with longer longevity in comparison with storage at 25ºC. There was no changes in the total sugar content, reducing sugar, non-reducing sugar and starch along the storage period.