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O objetivo deste trabalho foi avaliar a eficiência do uso de embalagens plásticas associadas à refrigeração na conservação pós-colheita de jabuticabas (Myrciaria spp) para consumo in natura e processamento. Realizaram-se dois experimentos, na Embrapa Clima Temperado - Pelotas-RS, com os seguintes tratamentos: T1- testemunha (não-embaladas); T2- bandeja plástica (capacidade da embalagem de 200g) (dimensões de 18cm de comprimento x 12cm de largura x 3cm de altura) com duas perfurações de 1mm cada, na tampa, e T3- saco plástico (15m de espessura com perfurações de aproximadamente 0,5mm). No experimento 1, os frutos (destinados ao consumo in natura) foram armazenados durante 08 dias, a 0ºC e 90% UR, em câmara fria, com liberação de oxigênio ionizado (0,03 e 0,09ppm) na atmosfera, mais dois dias a 20-22ºC e 70-75% UR e, no experimento 2 (frutos destinados ao processamento), utilizou-se a mesma condição de armazenamento do experimento 1, porém as avaliações das jabuticabas foram realizadas 10 dias após o armazenamento a 0ºC e 90% UR. Avaliaram-se a perda de peso (%); sólidos solúveis totais (SST) (ºBrix); pH; acidez titulável (AT) (% de ácido cítrico) e relação SST/AT. Observou-se, em ambos os experimentos, que as jabuticabas embaladas com saco plástico de 15m apresentaram significativamente menor perda de peso. A AT, SST, pH e relação SST/AT apresentaram variações entre os tratamentos, nos dois experimentos, sem afetar a qualidade comercial dos frutos. Conclui-se que o uso de saco plástico de 15m de espessura e com perfurações de 0,5mm é eficiente para manter a qualidade comercial de jabuticabas armazenadas durante 8 dias, a 0ºC e 90% UR, mais dois dias a 20-22ºC e 70-75% UR (frutos destinados ao consumo in natura) e por 10 dias a 0ºC e 90% UR (frutos destinados ao processamento). The objective of this study was to evaluate the efficiency of the plastic packages use in cold storage on the preservation of jabuticabas (Myrciaria spp) for fresh consumption and processing. Two experiments were carried out at Embrapa Clima Temperado Research Center, Pelotas RS, with the following treatments: T1 control (open package); T2 200g capacity plastic box (dimensions: 18 cm of length, 12 cm of width and 3 cm of height) with perforated cover (two holes of 1mm diameter each one); and T3 15m thick perforated plastic sac (0,5mm holes). In the Experiment 1, the fruits (for fresh consume) with these packaging treatments were kept during eight days in a cold storage chamber under temperature of 0ºC and 90% relative humidity (RH) containing 0,03-0,09ppm of ionized oxygen, and after being taken out from the cold storage, the fruits of the three pack kinds were left two days in room temperature (20-22ºC) and 70-75% RH. In the Experiment 2 (fruit for processing), it were evaluated the same treatments and cold storage conditions as it was referred in the first experiment, except that it was not simulated shelf life of the fruits which, in this experiment, were kept in the cold storage chamber of 0ºC and 90ºC RH for 10 days , since the fruits were supposed to be used for processing. In both experiments, the variables evaluated were: loss of weight (%); total soluble solids (TSS); pH; tritable acidity TA (% citric acid); and ratio TSS/TA. It was concluded that for both purposes of fruit consumption the best packing was the 15m plastic sac which kept better the quality during eight days in cold storage plus two days of simulated shelf life as well as the fruits for processing kept in cold storage for 10 days

Embalagens plásticas e refrigeração na conservação pós-colheita de jabuticaba