Radiação (UV-C) na conservação de tomate ‘Pizzadoro’ orgânico colhido em dois estádios de maturação

• Autor(a) principal: Binoti, Raquel Mantovani [UNESP]
• Data de Publicação: 2013
• Outros Autores: Daiuto, Érica Regina [UNESP], Vieites, Rogério Lopes [UNESP], Nuvolari, Cibelli Magalhães [UNESP], Furlaneto, Karina Aparecida [UNESP], Ramos, Juliana Arruda [UNESP], Carvalho, Lídia Raquel de [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81329290015; http://hdl.handle.net/11449/140998
• topic: Lycopersicon esculentum L.; Refrigeration; Postharvest; Lycopersicon esculentum L.; Refrigeração; Pós-colheita

The aim of this work was to evaluate the postharvest quality of organic tomato ‘Pizzadoro’ harvested at different maturation stages and subjected to ultraviolet (UV-C) radiation. The tomatoes in the stadiums green and 'once and for all' maturation were selected and exposed to the radiation in apparel with light UV-C during 5, 10, 15 and 20 minutes, constituting the treatments respectively T1, T2, T3 and T4. The treatment controls (T0) it was formed of tomatoes no exposed to the light UV-C. The tomatoes were stored in expanded polypropylene trays under refrigeration (10 ± 1ºC and 90 ± 5% relative humidity). The tomatoes in the green stadium were appraised during 25 days, and the tomatoes in the "once and for all" stadium for 18 days. After these periods commercialization simulation was accomplished, being the fruits maintained for 3 days for the green stadium and 2 days to the stadium “once and for all”, in room temperature (27± 1ºC and 80% relative humidity ).The evaluated analyses were the weight loss, respiratory activity, pH, tritable acidity (AT), soluble solids (SS), and maturation index. The weight loss was superior in the tomatoes during the storage period in room temperature. In the two maturation stadiums evaluated , the treatment whose tomatoes were exposedto the radiation in light UV-C during 20 min, provided better results demonstrating to smallest weight loss,smaller activity respiratory, larger time for the ripening and larger index maturation values.