Open AccessRefrigerated storage of pitombas subjected to different packaging
Author(s) -
Renato Rosa de Almeida,
Cristiane Maria Ascari Morgado,
Verediana Fiorentin Rosa de Almeida,
Lucas Marquezan Nascimento,
Nayane Rosa Gomes,
André José de Campos
Publication year - 2020
Publication title -
comunicata scientiae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.238
H-Index - 12
eISSN - 2177-5133
pISSN - 2176-9079
DOI - 10.14295/cs.v11i.3256
Subject(s) - low density polyethylene , postharvest , polyvinyl chloride , relative humidity , polypropylene , polyethylene , factorial experiment , food science , materials science , food packaging , refrigeration , expanded polystyrene , horticulture , mathematics , chemistry , composite material , biology , mechanical engineering , thermodynamics , statistics , physics , engineering
This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.