Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta Scientiarum. Agronomy (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3947 |
Resumo: | Delayed cooling (conditioning) was evaluated for effectiveness in avoiding chilling injuries of Macielpeaches harvested at two ripeness stages, mature-green or tree-ripe, and immediately thereafter placed in cold rooms at 0°C (controls) or maintained for 2 days (tree-ripe) or 3 days (mature-green) at 20°C before transfer to cold storage at 0°C. After 7, 14, 21 or 28 days, samples were retrieved from storage and kept for 3 more days to complete ripening at 20°C. Delayed cooling mature-green (DCMG) peaches had higher weight losses compared to control mature-green fruit at retrieval from storage and more reduced fresh weight losses after ripening. Peaches harvested at the tree-ripe stage did not differ significantly in weight loss. DCMG peaches were less firm than control mature-green peaches after retrieval from storage. Delayed cooling tree-ripe fruits (CTR) were firmer than controls. No woolliness symptoms were observed in any of the treatments. Flesh browning was determined in all conditioned peaches after 21 or 28 days at 0°C. Leatheriness was observed in all the peaches transferred to air after 21 or 28 days at 0°C. Conditioning of Maciel peaches is not an efficient postharvest procedure to avoid chilling injuries and, therefore, should not be recommended for this cultivar. |
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Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947Efeitos do condicionamento na qualidade de pêssegos Maciel - doi: 10.4025/actasciagron.v32i3.3947stone fruitschilling injuriesripeness stagefrutas de caroçodanos por frioestádio de maturação5.07.01.04-5 Fisiologia Pós-ColheitaDelayed cooling (conditioning) was evaluated for effectiveness in avoiding chilling injuries of Macielpeaches harvested at two ripeness stages, mature-green or tree-ripe, and immediately thereafter placed in cold rooms at 0°C (controls) or maintained for 2 days (tree-ripe) or 3 days (mature-green) at 20°C before transfer to cold storage at 0°C. After 7, 14, 21 or 28 days, samples were retrieved from storage and kept for 3 more days to complete ripening at 20°C. Delayed cooling mature-green (DCMG) peaches had higher weight losses compared to control mature-green fruit at retrieval from storage and more reduced fresh weight losses after ripening. Peaches harvested at the tree-ripe stage did not differ significantly in weight loss. DCMG peaches were less firm than control mature-green peaches after retrieval from storage. Delayed cooling tree-ripe fruits (CTR) were firmer than controls. No woolliness symptoms were observed in any of the treatments. Flesh browning was determined in all conditioned peaches after 21 or 28 days at 0°C. Leatheriness was observed in all the peaches transferred to air after 21 or 28 days at 0°C. Conditioning of Maciel peaches is not an efficient postharvest procedure to avoid chilling injuries and, therefore, should not be recommended for this cultivar.Para avaliar o efeito do atraso na armazenagem como tratamento para evitar danos por frio, pêssegos Maciel foram colhidos nos estádios de vez e maduros e armazenados imediatamente em refrigeração ou condicionados a 20°C por dois dias (maduros) ou três dias (de vez) antes da armazenagem refrigerada a 0°C. Análise dos frutos ocorreu após 7, 14, 21 ou 28 dias a 0°C e após mais três dias a 20°C. Pêssegos de vez condicionados (VCD) apresentaram maiores perdas de massa fresca no armazenamento e menores perdas após o amadurecimento que pêssegos não-condicionados. Pêssegos colhidos maduros não apresentaram diferenças entre tratamentos. Pêssegos VCD apresentaram menor firmeza que os de vez não-condicionados no amadurecimento a 20°C. Os pêssegos maduros condicionados (MCD) foram mais firmes que os do tratamento maduro sem condicionamento. Sintomas de lanosidade não foram observados. Escurecimento da polpa foi observado nos pêssegos que receberam tratamento de condicionamento após 21 ou 28 dias a 0°C. O distúrbio retenção de firmeza ocorreu em todos os tratamentos no amadurecimento a 20°C após 21 ou 28 dias a 0°C. O condicionamento não evitou a manifestação de danos por frio em pêssegos Maciel e, portanto, não é recomendado para aplicação nesta cultivar.Universidade Estadual de Maringá2010-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/394710.4025/actasciagron.v32i3.3947Acta Scientiarum. Agronomy; Vol 32 No 3 (2010); 477-483Acta Scientiarum. Agronomy; v. 32 n. 3 (2010); 477-4831807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3947/3947Seibert, EduardoLeão, Marcos Laux deRieth, SandraBender, Renar Joãoinfo:eu-repo/semantics/openAccess2022-11-23T18:38:02Zoai:periodicos.uem.br/ojs:article/3947Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:38:02Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 Efeitos do condicionamento na qualidade de pêssegos Maciel - doi: 10.4025/actasciagron.v32i3.3947 |
title |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
spellingShingle |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 Seibert, Eduardo stone fruits chilling injuries ripeness stage frutas de caroço danos por frio estádio de maturação 5.07.01.04-5 Fisiologia Pós-Colheita |
title_short |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
title_full |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
title_fullStr |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
title_full_unstemmed |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
title_sort |
Delayed cooling on the quality of Maciel peaches - doi: 10.4025/actasciagron.v32i3.3947 |
author |
Seibert, Eduardo |
author_facet |
Seibert, Eduardo Leão, Marcos Laux de Rieth, Sandra Bender, Renar João |
author_role |
author |
author2 |
Leão, Marcos Laux de Rieth, Sandra Bender, Renar João |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Seibert, Eduardo Leão, Marcos Laux de Rieth, Sandra Bender, Renar João |
dc.subject.por.fl_str_mv |
stone fruits chilling injuries ripeness stage frutas de caroço danos por frio estádio de maturação 5.07.01.04-5 Fisiologia Pós-Colheita |
topic |
stone fruits chilling injuries ripeness stage frutas de caroço danos por frio estádio de maturação 5.07.01.04-5 Fisiologia Pós-Colheita |
description |
Delayed cooling (conditioning) was evaluated for effectiveness in avoiding chilling injuries of Macielpeaches harvested at two ripeness stages, mature-green or tree-ripe, and immediately thereafter placed in cold rooms at 0°C (controls) or maintained for 2 days (tree-ripe) or 3 days (mature-green) at 20°C before transfer to cold storage at 0°C. After 7, 14, 21 or 28 days, samples were retrieved from storage and kept for 3 more days to complete ripening at 20°C. Delayed cooling mature-green (DCMG) peaches had higher weight losses compared to control mature-green fruit at retrieval from storage and more reduced fresh weight losses after ripening. Peaches harvested at the tree-ripe stage did not differ significantly in weight loss. DCMG peaches were less firm than control mature-green peaches after retrieval from storage. Delayed cooling tree-ripe fruits (CTR) were firmer than controls. No woolliness symptoms were observed in any of the treatments. Flesh browning was determined in all conditioned peaches after 21 or 28 days at 0°C. Leatheriness was observed in all the peaches transferred to air after 21 or 28 days at 0°C. Conditioning of Maciel peaches is not an efficient postharvest procedure to avoid chilling injuries and, therefore, should not be recommended for this cultivar. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-08-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3947 10.4025/actasciagron.v32i3.3947 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3947 |
identifier_str_mv |
10.4025/actasciagron.v32i3.3947 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3947/3947 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 32 No 3 (2010); 477-483 Acta Scientiarum. Agronomy; v. 32 n. 3 (2010); 477-483 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
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1799305906465275904 |