Influência do estádio de maturação e da embalagem de polietileno na frigoconservação de ameixa Influence of ripening stage and polyethylene packaging on cold storage of plum

Um experimento visando verificar a influência do estádio de maturação e da embalagem de polietileno, durante o armazenamento de ameixa (Prunus salicina Lindl.) cultivar Amarelinha, foi realizado na Embrapa - Centro de Pesquisa Agropecuária de Clima Temperado (CPACT), em Pelotas, RS. Foram utilizadas frutas em três estádios de maturação: verde, semimaduro e maduro, embaladas ou não em sacos de polietileno. O armazenamento refrigerado realizou-se a 0ºC e 90-95% UR, por 14, 28 e 42 dias, seguido da comercialização simulada por três dias a 25-26ºC. As frutas semimaduras foram as que perderam menos peso ao longo da frigoconservação e comercialização simulada. A embalagem de polietileno reduziu as perdas de peso para menos de 1% ao longo do armazenamento. As frutas não embaladas perderam até 7% em peso, apresentando sintomas de murchamento a partir dos 28 dias, principalmente as do estádio maduro. A firmeza de polpa e a acidez total titulável decresceram ao longo do experimento nos três estádios de maturação, e a perda elevada de acidez resultou em sobrematuração das frutas, principalmente aos 42 dias de armazenamento. Não ocorreu desintegração interna nas frutas e a incidência de podridões aumentou aos 42 dias. Conclui-se que o armazenamento refrigerado deve ser feito até os 28 dias.<br>Aiming to verify the influence of ripening stage and polyethylene packaging on cold storage of plum (Prunus salicina Lindl.) Amarelinha cultivar, an experiment was conducted in Embrapa - Centro de Pesquisa Agropecuária de Clima Temperado (CPACT), Pelotas, RS State Brazil. Three ripening stage fruits were used: green, semi-ripe and ripe, packed or not with polyethylene bags. Fruits were cold stored at 0ºC and 90-95% RH during 14, 28 and 42 days, followed by three days of market simulation at ambient temperature (25-26ºC). Polyethylene bags reduced weight loss for less than 1% during cold storage while unwrapped fruits lost up to 7% of weight, showing wilt symptoms after 28 days, mainly for ripe stage. The firmness and titratable acidity decreased along the experiment for the three ripening stage. The high acidity decrease caused fruit overripening mainly for 42 days of cold storage. There was no fruit internal breakdown and decay incidence increased at 42 days. Cold storage is recommended for this cultivar until 28 days

Avocado Fruit Quality Management during the Postharvest Supply Chain

Avocados are a popular subtropical fruit of high economic importance, and the European Union is the biggest importer of the bulk of the fruit coming from countries such as South Africa, Chile, and Israel. The fruit is highly nutritious, being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron, and antioxidants. The biggest challenge is that the fruit is highly susceptible to qualitative and quantitative postharvest losses. Successful maintenance of avocado fruit quality during the supply chain depends on many aspects, including adequate orchard management practices, harvesting practices, packing operations, postharvest treatments, temperature management, transportation and storage conditions, and ripening at destination. Postharvest losses are mostly attributed to flesh softening, decay, physiological disorders, and improper temperature management. Management of the supply chain is solely done to provide the fruit with the most favorable conditions to extend storage life, and retain quality and nutritional attributes of the fruit. The focus of this review is therefore to study the findings that have emanated from research done to retain overall avocado fruit quality and to reduce postharvest losses during the supply chain through the adoption of appropriate and novel postharvest technologies.Post-Harvest Innovation Programme (Fresh Produce Exporter Forum, South Africa, and Department of Science and Technology).http://www.tandfonline.com/loi/lfri202015-06-30hb201