Intermittent temperatures in the conservation of ‘BRS Kampai’ peaches

• Autor(a) principal: Navroski, Renan
• Data de Publicação: 2021
• Outros Autores: Barreto, Caroline Farias, Benati, Jorge Atílio, Farias, Roseli de Melo, Martins, Carlos Roberto, Malgarim, Marcelo Barbosa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Engenharia na Agricultura
• Texto Completo: https://periodicos.ufv.br/reveng/article/view/10666
• topic: Warming; Cold storage; Prunus persica

The objective of this work was to evaluate the quality of peach fruits of the cultivar BRS Kampai, refrigerated with intermittent temperatures during storage. The fruits were stored at a temperature of 1 ° C, with a relative humidity of 80-90% in a cold chamber. The treatments used were T1: fruits stored at 1 ± 0.5 ° C, T2: fruits stored at 1 ± 0.5 ° C, with heating every five days at 25 ° C, and T3: fruits stored at 1 ± 0.5 ° C, with heating every seven days at 25 ° C. Heating was carried out by removing the fruits from the cold chamber and keeping them in an air-conditioned room. The evaluations were carried out at the time of harvest, at 10 of cold storage plus 2 days of commercial simulation at 25ºC (10 + 2) and at 20 days of cold storage plus 2 days of commercial simulation at 25 ºC (20 + 2). Peaches were evaluated for weight loss, pulp firmness, soluble solids, titratable acidity, pH and skin color. It was observed a greater loss of mass and soluble solids content at T1, as well as greater pulp firmness at 20 days. T2 provided less mass loss compared to other treatments at 20 days. However, there was a greater loss of firmness of the pulp in this treatment in the same period. The use of intermittent temperatures in the storage of BRS Kampai peaches can be an alternative to prolong its post-harvest period.