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Com o objetivo de avaliar o efeito do TAL-PROLONG (ésteres de sacarose), ameixas 'Santa Rosa' foram armazenadas por 21 dias a 0°C e 90-95% UR (+ 3 dias de comercialização simulada em temperatura ambiente). As doses do TAL-PROLONG utilizadas foram 0; 0,5; 1,0; 1,5 e 2,0%, aplicadas antes do armazenamento por imersão das frutas. As frutas tratadas com TAL-PROLONG apresentaram menores perdas de peso durante o armazenamento e comercialização simulada. Houve menor incidência de podridões e desintegração interna de polpa nas frutas tratadas com TAL-PROLONG, o qual foi também eficiente na manutenção da coloração das frutas. Aiming to verify the efficiency of TAL-PROLONG (sucrose esters), plums 'Santa Rosa' were stored for 21 days at 0°C and 90-95% RH (+ 3 days of simulated marketing at room temperature). The fruits were immersed in a solution containing 0; 0,5; 1,0; 1,5 and 2,0% of TAL-PROLONG, before storage. During cold storage and marketing, fruits treated with TAL-PROLONG presented less weight loss. The decay and internal breakdown incidence was reduced in fruits treated with TAL-PROLONG and it was efficient for maintening the fruit colour

Eficiência de ésteres de sacarose em ameixas (Prunus salicina, Lindl.) 'Santa Rosa' refrigeradas