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The consumption of fruits and vegetables has increased worldwide as a function of modern society, look for an overall, healthier and more natural lifestyle. Therefore, the work evaluated as post-harvest characteristics of the 'Giombo' persimmon submitted to different types of vacuum packaging, verifying as quality variables: Mass Loss; Potential of Hydrogen (pH); Soluble Solids (SS). The persimmons were collected at the Company of Technical Assistance and Rural Extension - Emater Anapolis / GO, and analyzes were carried out at the Post Harvesting Drying and Storage Laboratory of the Agricultural Engineering course, belonging to the State University of Goias – Henrique Santillo Exact and Technological Sciences Campus, where they were selected, sanitized with sodium hypochlorite solution 2% NaClO, processed, submitted to different types of packaging and maintained in BOD with RU of 40% and 8.0 ± 1.4 °C for 18 days . It was used in experiment the CRD - Completely randomized design, in a factorial scheme 3 x 7 (packages x days of analysis), with 3 replicates. The persimmons were submitted to different vacuum packages, being control (without packaging), Polypropylene - PP and Low Density Polyethylene - LDPE. As the evaluation was performed every 3 days, for a period of 18 days (0, 3, 6, 9, 12, 15 and 18 days). The data originated were submitted to analysis of variance (P <0.05) and, when significant, were performed in Tukey tests, at 5% probability, and regression, using SISVAR 5.3 Software. Based on the evaluations, it was concluded that 'Giombo' persimmons stored under different vacuum packages provided a positive effect throughout the storage, highlighting the LDPE treatment, which had preserved postharvest characteristics such as mass loss, soluble solids and pH more effectively.

Different vacuum packages for 'giombo' persimmon postharvest conservation