Efeito da temperatura de armazenamento na conservação pós-colheita de amora-preta

• Autor(a) principal: Palharini, Maria Cecília De Arruda
• Data de Publicação: 2015
• Outros Autores: Fischer, Ivan Herman, Vegian, Mariana Raquel Da Cruz, Fileti, Mirian De Souza, Montes, Sonia Maria Nalesso Marangoni
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/1983-40632015v4537752; http://hdl.handle.net/11449/157997
• topic: Rubus fruticosus; Cladosporium spp; Colletotrichum spp; postharvest rottenness; Rubus fruticosus; Cladosporium spp; Colletotrichum spp; podridão pós-colheita

ABSTRACT Blackberries have a relatively short shelf life, due to their fragile structure, high metabolism and incidence of diseases, thus requiring a careful storage. This study aimed at evaluating the effect of different temperatures on blackberry (Brazos cultivar) conservation, characterizing its physical and chemical attributes and quantifying the pathogens responsible for rottenness. A completely randomized experimental design, in a factorial scheme (temperatures x orchards), with three replications of 10 fruits per treatment, was used. The temperatures of 2 ºC and 5 ºC were effective in delaying the color change and degradation of organic acids. There was a significant increase in rottenness incidence with increasing storage temperature. Incidences lower than 7 % were observed at the end of storage at 2 ºC and 5 ºC, however, they exceeded 20 % at temperatures from 15 ºC. The main pathogens detected were Cladosporium spp. and Colletotrichum spp. Refrigeration at 2 ºC and 5 ºC is an efficient alternative to maintain the quality of blackberries up to nine days, for delaying fruit ripening and rottenness development.