MODIFIED ATMOSPHERE IN POST-HARVEST MANGABA FRUIT CONSERVATION IN THREE MATURITY DEGREES
Palavras-chave: Hancornia speciosa Gomes, packing, storage.
ResumoMangaba fruits are highly perishable, presenting short shelf life, rapid maturation and delicate and fragile bark, making it difficult to commercialize over long distances. The objective of this study was to evaluate the best harvest maturity degree as well as the most suitable modified atmosphere for post-harvest quality preservation. Mangaba fruits maturity degrees were: green, middle-mature and mature; and packed in three types of modified atmosphere: polyethylene terephthalate – PET; expanded polystyrene tray with polyvinyl chloride film (PVC) and low density polyethylene (LDPE) packaging with lid. In each evaluation were analysed: loss of fresh mass, firmness, ascorbic acid, soluble solids, titratable acidity, pH and reducing sugars. Falling mangaba limit the storage period in 6 days, regardless modified atmosphere used, presenting greater loss of mass, reducing sugar content and less firmness. These fruits must be destined to processing, in order to add value to the product. Mangabas harvested in middle-mature stage conditioned in polyethylene tray with PVC stored at a temperature 3 ° C ± 1 and 80% ± 1 RU maintains ascorbic acid contents during the storage period.
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Mariano-Nasser, F., Boliani, A., Nasser, M., Alves-Prado, H., Pagliarini, M., & Moreira, E. (2018). MODIFIED ATMOSPHERE IN POST-HARVEST MANGABA FRUIT CONSERVATION IN THREE MATURITY DEGREES. Colloquium Agrariae. ISSN: 1809-8215, 14(2), 111-121. Recuperado de http://revistas.unoeste.br/index.php/ca/article/view/2286