Concentra es de cera de carna迆ba na qualidade de p那ssegos cv. Esmeralda armazenados sob refrigera o = Concentrations of carnauba wax on the quality of cv. Esmeralda peaches after storage

作者：Marcelo Barbosa Malgarim; Rufino Fernando Flores Cantillano; Rosa de Oliveira Treptow; Valdecir Carlos Ferri

来源：Acta Scientiarum - Agronomy, 2007.

• atmosfera modificada
• analise sensorial
• simula o da comercializa o
• pessego
• cera de carnauba
• modified atmosphere
• sensorial analysis
• simulation of commercialization
• peach
• carnauba wax

O objetivo do trabalho foi avaliar a qualidade de p那ssegos cv. Esmeralda envoltos com diferentes concentra es de cera 角 base de carna迆ba, armazenados sob refrigera o. As frutas foram submetidas 角 pr谷-resfriamento at谷 a polpa atingir temperatura de 3oC, recebendo ap車s os tratamentos: T1) testemunha; T2) 25% de cera; T3) 50% de cera;T4) 75% de cera; e T5) 100% de cera. Os p那ssegos foram armazenados durante 30 dias a 0㊣0,5oC e 90-95% de UR, mais quatro dias a 8㊣0,5oC e UR de 75-80% para a simula o da comercializa o. Avaliaram-se as vari芍veis: perda de massa; cor; firmeza de polpa; s車lidossol迆veis (SS); acidez titul芍vel (AT); rela o SS/AT; podrid es e caracter赤sticas sensoriais. A perda de massa foi menor nas frutas tratadas com cera. P那ssegos ＆Esmeralda＊ apresentaram menor firmeza nos tratamentos com 75 e 100% de cera. Frutas tratadas com 50, 75 e 100% de cera apresentaram menor percentual de podrid es. Na avalia o sensorial, a acidez e a adstring那ncia diminu赤ram em frutas tratadas com cera. O uso de cera a 50%, associada 角 refrigera o, reduz a perda de massa e a ocorr那ncia de podrid es, mantendo a firmeza epermitindo armazenar p那ssegos ＆Esmeralda＊ por 30 dias a 0oC, mais quatro dias a 8oC. The aim of this work was to evaluate the quality of peaches cv.Esmeralda treated with different concentrations of carnauba wax stored with refrigeration. The fruits were submitted to pre-cooling at the fruits pulp reached 3oC. Afterwards, they received the treatments: T1) control; T2) 25% wax; T3) 50% wax; T4) 75% wax; and T5) 100% wax. The peaches were stored during 30 days, at 0㊣0.5oC and 90-95% relative humidity (RH), plus 4 days at 8㊣0.5oC and RH of 75-80% to simulate commercialization. The following variables were evaluated: weight loss; color; pulp firmness; soluble solids(SS); titratable acidity (TA); SS/TA ratio; rottenness and sensorial characteristics. The weight loss was smaller in fruits treated with wax. ＆Esmeralda＊ peaches showed small firmness in the treatments with 75% and 100% of wax. Fruits treated with wax with 50%, 75% and 100% showed small percentage of rottenness. The sensorial evaluation showedthat acidity and astringency in fruits treated with wax decreased. The utilization of 50% wax, associated with cold storage, reduced weight loss and rottenness, maintaining the pulp firmness. Thus, it is possible to store peaches cv. Esmeralda during 30 days at 0oC and four days at 8oC.