Maçã 'Eva' orgânica submetida a aplicação pós-colheita de cloreto de cálcio

• Autor(a) principal: Vieites, Rogério Lopes [UNESP]
• Data de Publicação: 2014
• Outros Autores: Soares, Laís Peixoto da Rocha [UNESP], Daiuto, Érica Regina [UNESP], Mendonça, Veridiana Zocoler de [UNESP], Furlaneto, Karina Aparecida [UNESP], Fujita, Erika [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.14583/2318-7670.v02n04a01; http://hdl.handle.net/11449/140968
• topic: Malus dosmestica; Refrigeration; Conservation; Malus dosmestica; Refrigeração; Conservação

The quality of organic apples 'Eva' subjected to the postharvest treatment with calcium chloride was evaluated. The experiment consisted of the fruits immersion in different calcium chloride concentrations (1.0%, 1.5%, 2.0% and 2.5%) for 15 minutes and one control (dipping in water). The fruits were stored to the temperature of 0±1oC and relative humidity of 60 ± 6% for 20 days, being the accomplished evaluations every 5 days. The fruits evaluation were: weigth loss, respiratory activity, peel and pulp coloration, hidrogenionic potential (pH), tritable acidity (AT), soluble solids (SS), maturation index (IM), total phenolics content and antioxidant activity by DPPH. The smallest weight loss were in the fruits control (conventional cultivate and without application CaCl2), where in the end of the 20 days of storage they presented losses of 2.64%. Already the control with organic fruits, the largest percentage of weight loss was observed arriving to 8.5% in the end of the storage period. Application of calcium chloride in the organic apples provided less intense production of CO2 and delay in the pick climateric in relation to the organic control fruits. The quality parameters (SS, pH, AT and IM) it doesn't influenced by the different concentrations of calcium chloride applied. The total phenolic content didn't suffer influence by the applied calcium chloride concentrations, but they altered during the experimental period.