Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon Aplicação de 1-metilciclopropeno, cloreto de cálcio e quelato amino-cálcico em melão cantaloupe minimamente processado

The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1ºC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right after treatments, and every period of three days, up to eighteen days. Application of 1-MCP at 300 nL L-1, calcium chloride or Ca-chelate, or the combination 1-MCP and calcium, preserved initial freshness and reduced softening of the samples. Ca-chelate synergistically enhanced the effect of 1-MCP on firmness after nine days of storage, while calcium chloride improved firmness of the samples throughout storage. Ca-chelate may serve as an alternative for shelf life extension of cantaloupe fresh-cut muskmelon.O objetivo deste trabalho foi determinar o efeito da aplicação pós-colheita do 1-metilciclopropeno (1-MCP) e dois sais de cálcio, na firmeza e na qualidade visual do melão cantaloupe minimamente processado, armazenado por 18 dias; a aplicação foi feita individualmente ou de forma combinada. Dois grupos de frutos, um deles exposto ao 1-MCP (300 nL L-1), foram cortados em cubos e imersos em água destilada ou em soluções com 1% de Ca, na forma de cloreto de cálcio ou de quelato amino-cálcico (Ca-quelado), colocados em embalagens de plástico e armazenados em atmosfera ambiente (5±1ºC e 90±5% RH), por 18 dias. Avaliaram-se, imediatamente após a aplicação dos tratamentos e a cada três dias, até o décimo oitavo dia de armazenamento: aparência visual, coloração, firmeza da polpa, sólidos solúveis, acidez titulável e pH. As aplicações individuais ou combinadas de 300 nL L-1 1-MCP, cloreto de cálcio ou de Ca-quelado preservaram a qualidade visual inicial e reduziram o amaciamento das amostras. A aplicação de Ca-quelado aumentou o efeito do 1-MCP sobre a firmeza, após nove dias de armazenamento, enquanto a imersão em cloreto de cálcio aumentou a firmeza das amostras, durante todo o período de armazenamento. O Ca-quelado pode ser utilizado como alternativa para a manutenção da firmeza do melão cantaloupe minimamente processado

Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization

Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor Aplicação de cera de carnaúba mantém a qualidade pós-colheita do tangor 'Ortanique'

This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.Este trabalho objetivou determinar as mudanças na qualidade do tangor 'Ortanique' após recobrimento com cera à base de carnaúba Aruá tropical® ou 'Star Light®'. As condições de armazenamento assemelharam-se às condições de comercialização (22 ±2 °C, 60 ±5% RH). As avaliações não destrutivas, perda de massa, cor da casca e análise sensorial, foram realizadas logo após os recobrimentos e a cada três dias por quinze dias, enquanto as avaliações destrutivas, teor de umidade da casca, clorofila da casca, rendimento do suco, sólidos solúveis (SS), pH, acidez titulável (AT) e SS/AT, foram realizadas logo após os recobrimentos e a cada quatro dias por dezesseis dias. O delineamento utilizado foi o inteiramente casualizado em esquema de parcelas subdivididas, com 3 repetições (avaliações destrutivas) ou dez repetições (avaliações não destrutivas). O recobrimento com cera de carnaúba, especialmente Aruá Tropical, foi efetivo na conservação da qualidade visual através da redução da perda de massa e desidratação e retenção da cor verde. O teor de água da casca, clorofila da casca e rendimento do suco decresceram a taxas menores nos frutos recobertos. A força de penetração, SS, AT, pH e relação SS/AT apresentaram pouquíssima variação durante o armazenamento. A análise sensorial mostrou que a aplicação de Aruá tropical proporcionou seis dias a mais para a comercialização dos frutos

Qualidade pós-colheita de pomelos (Citrus paradisi Macf.) produzidos em plantações iniciais no estado do Ceará, Brasil Postharvest quality of grapefruit (Citrus paradisi Macf.) produced from initial plantings in Ceará state, Brazil

O estado do Ceará, nordeste do Brasil, vem ganhando atenção como o mais emergente Estado produtor de frutos no país. Citros, incluindo pomelos, tradicionalmente cultivados no sul, vem sendo plantados no Estado. No entanto, ainda não existem informações sobre qualidade de pomelos cultivados localmente. Este estudo objetivou examinar a qualidade pós-colheita de pomelos 'Star Ruby' e 'Ruby Red' quanto ao tamanho e forma, coloração da polpa, espessura da casca, rendimento do suco, sólidos solúveis (SS), acidez titulável (AT), pH, relação SS/AT e níveis de ácido ascórbico na colheita e após 15 dias de armazenamento. Um segundo lote de frutos foi examinado quanto a perda de massa e coloração externa. Os resultados sugerem que os pomelos apresentam bom tamanho e forma, com coloração externa alaranjada e interna avermelhada e espessura da casca apropriada. Frutos apresentaram um bom rendimento de suco, rico em ácido ascórbico, e com valores de SS, AT e pH comparáveis aos reportados para frutos cultivados em áreas tradicionais do país. A relação SS/AT encontra-se acima do mínimo necessário para um bom sabor. A coloração da casca variou de amarelado a alaranjado. Perda de massa aumentou, enquanto o ângulo de cor hue decresceu, seguindo o mesmo padrão para as duas variedades.<br>Ceará state, northeast Brazil, is gaining attention as the most significant emerging fruit production region in the country. Citrus, including grapefruit, traditionally cultivated in the south, was recently implanted. However, data on postharvest quality of grapefruit grown under local conditions are nonexistent. A study was designed to examine postharvest quality of locally grown 'Star Ruby' and 'Ruby Red' grapefruits. Fruits were assessed for size and shape, pulp color, peel thickness, juice content, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, and ascorbic acid at harvest and at the fifteenth day of storage. A second set of fruits were accessed for mass loss and peel color. Results suggested that locally grown grapefruits are of good size and shape, presenting orange peel color and reddish pulp color, and appropriate peel thickness. Fruits yielded a high amount of juice, rich in ascorbic acid, and with values of SS, TA, and pH comparable to those found in traditional grapefruit growing areas. SS to TA ratio was above the least recommended for good flavor. Peel color varied from yellow to pinkish. Mass loss increased, while luminosity and hue angle decreased following the same pattern for the two varieties

Quality of 'Delta Valencia' orange grown in semiarid climate and stored under refrigeration after coating with wax

The effects of carnauba-based wax on the quality of 'Delta Valencia' orange produced in Ceará state, Brazil, were studied. The fruits were coated with carnauba-based wax and refrigerated (7 ± 2 ºC and 85 ± 2% R.H.) for 28 days. The quality attribute parameters assessed were weight loss, peel color (brightness, hue angle, and chromaticity), peel moisture, pH, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid, total soluble sugars, reducing sugars, yellow flavonoids, and polyphenols. The results showed that 'Delta Valencia' oranges grown in the dry climate of Ceará state has excellent quality. The coated fruits lost mass at a lower rate than the the control fruits. No significant loss of soluble solids, titratable acidity, pH, and SS/TA ratio was observed, while ascorbic acid, soluble sugars, reducing sugars, yellow flavonoids, and polyphenols increased during storage in both the coated and control fruits. Carnauba-based wax coated fruits showed no signal of dehydration keeping their shiny green peel up to the end of the storage. The use of coating was crucial for the maintenance of visual quality by reducing mass loss, as well as keeping peel moisture