Transformações químicas, físicas e enzimáticas de goiabas 'Pedro Sato' tratadas na pós-colheita com cloreto de cálcio e 1-metilciclopropeno e armazenadas sob refrigeração

• Autor(a) principal: Linhares, Lucilia Alves
• Data de Publicação: 2007
• Outros Autores: Santos, Custódio Donizete dos, Abreu, Celeste Maria Patto de, Corrêa, Angelita Duarte
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000300033; http://repositorio.ufla.br/jspui/handle/1/6437
• topic: Goiaba – Conservação; Goiaba – Qualidade; Cloreto de cálcio; 1-Metilciclopropeno; Guava – Conservation; Guava – Quality; Calcium chloride; 1-Methylcyclopropene

With the purpose of investigating the effect of the treatments with calcium chlorite and with 1-methylcyclopropene, associated with refrigeration, on the conservation and quality of guavas 'Pedro Sato', the experiment was carried out in which the fruit of thiscultivar was treated with a solution of 2% CaCl2 for 5 minutes and with 1-MCP at the concentration of 150 nL/L for 12 hours in a tightly sealed chamber. After the treatments, the fruit was stored in a refrigerated chamber at 10ºC and 90 ± 2% of relative humidity for a 25-days period. The results pointed out that the treatments were effective in maintaining fruit quality, stressing the 1-MCP-treated fruit, which kept a better internal and external appearance, presented less loss of mass, greater firmness, less synthesis of vitamin C, less pectin and less activity enzymatic activity, increasing in this way the post-harvest life of guavas.