Atributos qualitativos de frutos de morangueiro submetido à hidroesfriamento e armazenamento em diferentes tipos de embalagens

Abstract

The strawberry fruit is very appreciated for its flavor in all around the world. Its cultivation has big social importance, due its high profitability per área unit and great demand for labor to execute its cultural treatments. The physical and morphological properties of the strawberry become an extremely perishable fruit. Ensure that the fruit reaches the final consumer with the aspects as close as possible to the point at which it was harvested is the main challenge of the post-harvest technologies used for strawberries. Post harvest techniques, packaging and good storage conditions are important to make this possible. The objective of this paperwork was to evaluate the effects of hydrocooling, different packages and different types of storage at the presence of visible molds, coloring attributes, firmness, chemical characteristics such as titratable acidity, pulp pH and content of soluble substances and loss of mass in hydrocooled fruits (H1), or not (H0), packaged in perforated package (E2) or wrapped by plastic film (E1) and stored at room temperature (A0) or at 8 ° C in the cold chamber (A1). Interactions between those techniques made 8 procedures: H0E1A0, H0E2A0, H0E1A1, H0E2A1, H1E1A0, H1E2A0, H1EA1, H1E2A1. The experiment was carried out in Ponta Grossa - PR, on the Sole Hortifruti facilities and on the Laboratory of Biotechnology Applied to Fruit Production at UEPG.:. The analyses were made at the day of harvest, after one, three, five, seven and nine days of storage. It was concluded that hydrorescooling does not affect strawberry fisical and chemical products, nor does it alter color reproduction, firmness and loss of mass, but it also does not allow it to store for longer periods of time or inhibit fungi activities. The perforated packaging allowed two more days of storage at room temperature in non hydrocooled fruits, and also provided a greater tendency to lose mass over time. The cold storage, in general, contributed to the maintenance of the characteristics of the fruits for a period of 9 days, keeping them marketable for that period of time. None of the procedures changed the flavor components resources of the fruits.