Concentrações de cloreto de cálcio e tempos de armazenamento nos teores de açúcares redutores de uvas cv red globe (Vitis vinifera L)

• Autor(a) principal: Carvalho, Geny Lopes de
• Data de Publicação: 2008
• Outros Autores: Lima, Luiz Carlos de Oliveira, Silva, José Daniel, Siqueira, Heloísa Helena, Morais, Elisa Carvalho
• 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=S1413-70542008000300029; http://repositorio.ufla.br/jspui/handle/1/6709
• topic: Uva de mesa; Doçura; Pós-colheita; Vitis vinifera L.; Grape of table; Sweetness; Post harvest

This work was carried out with the aim of evaluating the calcium chloride influence on both post harvest sweetness of grapes 'Red Globe' (Vitis vinifera L) grown in Jales, in the northwest of São Paulo State. The procedures adopted were as follows: banches were treated in a CaCla2 1%, 2%, and 3% immersion for 10 minutes and then left at na 0º C tempereture, 90 + 3% relative humidity, and 0,2-0,3 m/s air speed for 30, 60, and 90 days after which they were left at room temperature (20 to 25º C) for evaluation. A ramdomized block design with a 4 x 3 x 3 (CaCl2 concentration x cold storage x room storage) factorial arrangement and three replications was used. Total reductor sugars (g 100g -1), fructosis (g 100g-1), and glicosis (g 100g-1) were evaluated. CaCl2 treatments as well as storage time at both cold and room temperature were found to cause total reductor sugars, fructosis, and glicosis content in the fruits to vary/differ/be at variance degree. Fructosis (outstanding) contents were found to be higher than those in the control fruits in all CaCl2 concentrations after both 30 and 60 storage days at cold temperature, and 3 and 6 days at room temperature. Conclusion can be made that CaCl2 treatments promote better flavour to grapes. The CaCl2 2% concentration, the cold storage for 60 days, and the room storage for up to 6 days should be used.