Qualidade de frutos de pitahaya (Selenicereus megalanthus Haw.) sujeitos a diferentes revestimentos durante o armazenamento
DOI:
https://doi.org/10.18041/1900-3803/entramado.1.8507Palavras-chave:
Amadurecimento, Firmeza, Respirando, Cor, RevestimentosResumo
A pitaia amarela é muito suscetível a danos mecânicos durante a vida de prateleira, o que gera perdas econômicas consideráveis, que podem ser mitigadas com a aplicação de demãos. Portanto, avaliou-se o efeito de revestimentos comestíveis na qualidade pós-colheita de frutos de pitaia amarela, a fim de manter a qualidade por mais tempo. Um desenho de três tratamentos completamente randomizado foi usado. (cerabrix, cera natural e controle sem aplicação). A aplicação de cera em frutos de pitaia reduziu o PM em média 21% durante o armazenamento, principalmente o revestimento de cerabrix. A firmeza dos frutos diminuiu drasticamente após seis dias após a colheita, ao passar de 51,2 para 7,3 N. Durante a pós-colheita, os frutos de pitaia apresentaram aumento da IR ao passar de 10,48 para 26,35 mg.kg-1.h-1 de CO2, além disso, o pH aumentou de 4,13 para 5,17, enquanto o TSS, TTA e MI diminuíram, porém, a aplicação de cerabrix manteve os menores valores de TSS. Frutos com aplicação de revestimento comestível apresentaram menores valores de luminosidade ao final do armazenamento (L* = 62,6) com tonalidade mais escura do que frutos sem aplicação (L*= 66,4), que mantiveram a coloração amarela característica da pitaia.A aplicação de coberturas comestíveis não afetou as características organolépticas dos frutos de pitaiaia.
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