MATURAÇÃO DE GRAVIOLAS APÓS ARMAZENAMENTO EM ATMOSFERA CONTROLADA

• Published in: Colloquium agrariae Vol. 12; no. 2; pp. 49 - 57
• Main Authors: Guimarães Sanches, Alex, Barros da Silva, Maryelle, Gleice Silva Moreira, Elaine, Macedo Costa, Jaqueline, Alberto Martins Cordeiro, Carlos
• Format: Journal Article
• Language: English; Portuguese
• Published: University of Western Sao Paulo, UNOESTE 20-12-2016
• Subjects: Annona muricata L; ethylene; physiological disorders; postharvest
• ISSN: 1809-8215; 1809-8215
• DOI: 10.5747/ca.2016.v12.n2.a140

For it is a climacteric fruit sour sop has relatively short shelf life mainly due to the loss of firmness caused by maturation thus compromising its expansion into distant markets. Thus, this study aims to evaluate the effect of different controlled atmosphere conditions in extending the life of the fruit. The experimental design was completely randomized in a 5x3 factorial arrangement with five variations of carbon dioxide (CO2) under controlled atmosphere storage and three times after leaving the chambers, with five replicates and the experimental plot was composed of two fruits. After fifteen days in a controlled atmosphere and eight days, at room temperature were evaluated: color of skin and pulp, ethylene production, respiration rate, firmness, titratable acidity, pH, soluble solids, starch content, incidence of decay and degeneracy pulp. The greatest pressures of CO2 committed, fruit quality by accelerating ethylene synthesis favoring the loss of firmness, degradation of chlorophyll compounds of the skin and pulp and reduces the quality after four days of storage at ambient conditions. The lower pressure CO2 were more efficient for storing and extending the life of the fruit.