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摘要
Para avaliar o efeito do atraso na armazenagem como tratamento para evitar danos por frio, p那ssegos Maciel foram colhidos nos est芍dios de vez e maduros e armazenados imediatamente em refrigera o ou condicionados a 20～C por dois dias (maduros) ou tr那s dias (de vez) antes da armazenagem refrigerada a 0～C. An芍lise dos frutos ocorreu ap車s 7, 14, 21 ou 28 dias a 0～C e ap車s mais tr那s dias a 20～C. P那ssegos de vez condicionados (VCD) apresentaram maiores perdas de massa fresca no armazenamento e menores perdas ap車s o amadurecimento que p那ssegos n o-condicionados. P那ssegos colhidos maduros n o apresentaram diferen as entre tratamentos. P那ssegos VCD apresentaram menor firmeza que os de vez n o-condicionados no amadurecimento a 20～C. Os p那ssegos maduros condicionados (MCD) foram mais firmes que osdo tratamento maduro sem condicionamento. Sintomas de lanosidade n o foram observados. Escurecimento da polpa foi observado nos p那ssegos que receberam tratamento de condicionamento ap車s 21 ou 28 dias a 0～C. O dist迆rbio reten o de firmeza ocorreu em todos os tratamentos no amadurecimento a 20～C ap車s 21 ou 28 dias a 0～C. O condicionamento n oevitou a manifesta o de danos por frio em p那ssegos Maciel e, portanto, n o 谷 recomendado para aplica o nesta cultivar. Delayed cooling (conditioning) was evaluated for effectiveness in avoiding chilling injuries of Maciel peaches harvested at two ripeness stages, mature-green or tree-ripe, and immediately thereafterplaced in cold rooms at 0～C (controls) or maintained for 2 days (tree-ripe) or 3 days (mature-green) at 20～C before transfer to cold storage at 0～C. After 7, 14, 21 or 28 days, samples were retrieved from storage and kept for 3 more days to complete ripening at 20～C.Delayed cooling mature-green (DCMG) peaches had higher weight losses compared to control mature-green fruit at retrieval from storage and more reduced fresh weight losses after ripening. Peaches harvested at the tree-ripe stage did not differ significantly in weight loss. DCMG peaches were less firm than control mature-green peaches after retrieval from storage. Delayed cooling tree-ripe fruits (CTR) were firmer than controls. No woolliness symptoms were observed in any of the treatments. Flesh browning was determined in all conditioned peaches after 21 or 28 days at 0～C. Leatheriness was observed in all the peaches transferred to air after 21 or 28 days at 0～C. Conditioning of Maciel peaches is not an efficient postharvest procedure to avoid chilling injuries and, therefore, should not berecommended for this cultivar.
