condições de conservação pós-colheita de frutos de pimentão (capsicum annum l.) postharvest preservation conditions for sweet pepper fruits (capsicum annum l.)

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ID: 135794
1994
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Abstract
Com o objetivo de verificar a conservação de frutos de pimentão, foi estudada a utilização de dois tipos de embalagem e um seqüestrador de etileno, em condições ambientais e em geladeira. As avaliações foram realizadas a cada cinco dias, obtendo-se as seguintes conclusões: a melhor temperatura para conservação de pimentões situa-se entre 7 e 9°C; o armazenamento de pimentões em bandejas envolvidas com filme de PVC, constitui-se na melhor alternativa para sua conservação, naquela faixa de temperatura. O permanganato de potássio, colocado em cápsulas perfuradas no interior das embalagens, não apresentou efeito evidente como absorvente de etileno. Após 30 dias, foram verificadas perdas de frutos por senescência e/ou pela incidência de doenças.
Two packing types and exponsure to ethylene, in room and refrigerator conditions, were studied for fruits of sweet pepper Agronomico 10G. After 5 day intervals the fruits were weighed. It was concluded that the best temperature range for sweet pepper preservation is 7 to 9°C; at these temperatures, the best packaging was aluminium trays covered with 0,0165 mm PVC film. Potassium permanganate in perforated capsules showed no evident effect as ethylene absorbent. After 30 days fruit losses were very high due to senescence and/or disease incidence.
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Authors ;J.C. da S.M. de Barros;Á. de Goes;K. Minam
Journal journal of the iranian chemical society
Year 1994
DOI
10.1590/S0103-90161994000200024
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161994000200024
Keywords
temperature packaging

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