Características pós-colheita em frutos de pitaya orgânica submetida a diferentes doses de irradiação

• Autor(a) principal: Fernandes, Luiza Maria de Souza [UNESP]
• Data de Publicação: 2010
• Outros Autores: Vieites, Rogério Lopes [UNESP], Cerqueira, Reginlado Conceição [UNESP], Braga, Camila de Lima [UNESP], Sirtoli, Luchele Furlan [UNESP], Amaral, Jose Libério do
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://periodicoscientificos.ufmt.br/index.php/biodiversidade/article/view/98; http://hdl.handle.net/11449/137732
• topic: Hylocereus undatus; Storage; Physical and chemical characteristics; Hylocereus undatus; Conservação; Características físico-químicas

The objective was to evaluate the influence of different irradiation doses in post-harvest characteristics of pitaya organic species Hylocereus undatus grown in the municipality of Itajobi - SP. The experiment was conducted at the Fruit and Vegetable Department of Agribusiness Management and Technology - FCA / UNESP - Botucatu - SP from December 2008 to January 2009. The radiation process was conducted at the Institute for Energy and Nuclear Research (IPEN) located in Sao Paulo. The design was randomized blocks with six treatments and three replications. The fruits were harvested on the third day after onset of color, selected, cleaned, packed in polystyrene trays covered with PVC film, pre - cooled (8 ° C for 24 hours) and subjected to different doses of gamma irradiation (0.0; 0.2, 0.4, 0.6, 0.8 and 1.0 kGy of cobalt-60) and subsequently stored in cold temperature of 8 degrees C, with relative humidity of about 85 ± 5%. The fruits were evaluated at twenty days after irradiation for pH, soluble solids (SS), Titratable Acidity (TA), ratio (SS / TA) and percentage loss of mass (weight). Data were subjected to analysis of variance and means compared by Tukey test at 5% probability. There were no statistically significant differences (p <0.05) for pH (4.82), soluble solids (11.33) Titratable acidity (0.12) and ratio (79.42) compared to non-irradiated fruit. Regarding the percentage of loss of mass (weight), the highest among the patients treated irradiated with 0.8 kGy (12.12%), whereas for treatment at a dose of 0.0 kGy (irradiated) showed a lower loss weight (11.59%), a result that differs significantly (P <0.05) from the remaining doses of irradiation. The loss of mass (weight) of fruit irradiated with other doses was not statistically significant (P> 0.05).