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Abstract(s)
O pêssego é um fruto de caroço que apresenta uma polpa carnuda muito suculenta, uma pele suave e um sabor que satisfaz o paladar mais exigente. Em Portugal, a principal região produtora de pêssego é a Beira Interior, devido às suas condições edafoclimáticas particularmente favoráveis a esta cultura. Sendo o pêssego um fruto que se deteriora e amadurece muito rapidamente à temperatura ambiente, existe necessidade de conservar e armazenar o fruto em condições controladas e modificadas, prolongando a vida útil e preservando as suas características organoléticas. A conservação pelo frio é o método mais utilizado para atrasar o processo de maturação e posterior deterioração, permitindo prolongar o período de oferta e comercialização. No entanto, este processo de conservação pode provocar alterações internas no fruto vulgarmente designadas por dano por frio. Este distúrbio fisiológico é induzido por baixas temperaturas, e caracteriza-se por alterações da textura da polpa que afeta a qualidade do fruto alterando significativamente as características organoléticas do pêssego, sem ser visível exteriormente.
Na presente dissertação são apresentados resultados de uma análise experimental realizada com a cultivar Royal Time produzida na região da Beira Interior, avaliando o efeito da conservação em câmaras de refrigeração de três produtores distintos da região, durante um período de 44 dias, sendo retirada do frio uma sub-amostra de 24 frutos cada 7 dias, dos quais 50% foram analisados no dia de saída do frio e os restantes 50% após 2 dias à temperatura ambiente. A caracterização de uma amostra inicial, correspondente à colheita (Tzero), permitiu verificar que os pêssegos tinham um peso médio de 180,4 g, um IR de 10,63 ºBrix e uma dureza média de 5,07 kg/0,5cm2.
Este estudo permitiu verificar que um armazenamento a frio apresenta condições de conservação ideais para o fruto quando a temperatura está compreendida entre os -0,5ºC - 2,2ºC e a humidade relativa do ar na ordem dos 100%. Estas condições proporcionam um dano por frio em menor escala, um menor número de frutos deteriorados e melhores oportunidades de comercialização.
The peach is a fruit with a lump, which presents a very juicy pulp, a soft skin and a flavor that can please the most demanding palate. In Portugal, the peaches are produced mainly in Beira Interior, due to its favorable edafoclimatic conditions, which are ideal to this culture. Being a fruit that displays such a fast ripening by the environment temperature, the peach needs to be conserved and stored in very specific temperature conditions, modified and controlled, allowing its lifespan to be longer and preserving its organoleptic characteristics. Conservation by cooling is the most common method used to delay the ripening process and its further deterioration, which allows it to be commercialized longer. However, this conservation process can cause the fruit to suffer internal alterations, usually known as chilling injury. This physiological disturbance is induced by low temperatures, and can be characterized as pulp texture changes, which affects the quality of the fruit, significantly altering its organoleptic characteristics without being noticed on the outside. On this present dissertation are introduced the results of an experimental analysis fulfilled with species Prunus persica, cv. Royal Time in Beira Interior region, evaluating the effects of three refrigeration chambers, from three distinct regional producers. This process lasted for fourth four days. Each seven days, a sub-sample containing 24 peaches was withdrawn, from which 50% of the peaches were analyzed on the day they were removed from the chamber, and the other 50% were analyzed two days after, subjected to the environment temperature in the meanwhile. The results of a former sample, corresponding to the harvest (Tzero), allowed to verify that those peaches had average weight of 180,4 g, an IR of 10,63 ºBrix and an average hardness of 5,07 kg/0,5cm2. This study enabled us to determine that the ideal conditions for a refrigeration chamber are being applied when the room temperature is between -0,5ºC and 2,2ºC and the relative humidity of the air is around 100%. These specific conditions reduce the chilling injury, the number of deteriorated units and improve their commercialization.
The peach is a fruit with a lump, which presents a very juicy pulp, a soft skin and a flavor that can please the most demanding palate. In Portugal, the peaches are produced mainly in Beira Interior, due to its favorable edafoclimatic conditions, which are ideal to this culture. Being a fruit that displays such a fast ripening by the environment temperature, the peach needs to be conserved and stored in very specific temperature conditions, modified and controlled, allowing its lifespan to be longer and preserving its organoleptic characteristics. Conservation by cooling is the most common method used to delay the ripening process and its further deterioration, which allows it to be commercialized longer. However, this conservation process can cause the fruit to suffer internal alterations, usually known as chilling injury. This physiological disturbance is induced by low temperatures, and can be characterized as pulp texture changes, which affects the quality of the fruit, significantly altering its organoleptic characteristics without being noticed on the outside. On this present dissertation are introduced the results of an experimental analysis fulfilled with species Prunus persica, cv. Royal Time in Beira Interior region, evaluating the effects of three refrigeration chambers, from three distinct regional producers. This process lasted for fourth four days. Each seven days, a sub-sample containing 24 peaches was withdrawn, from which 50% of the peaches were analyzed on the day they were removed from the chamber, and the other 50% were analyzed two days after, subjected to the environment temperature in the meanwhile. The results of a former sample, corresponding to the harvest (Tzero), allowed to verify that those peaches had average weight of 180,4 g, an IR of 10,63 ºBrix and an average hardness of 5,07 kg/0,5cm2. This study enabled us to determine that the ideal conditions for a refrigeration chamber are being applied when the room temperature is between -0,5ºC and 2,2ºC and the relative humidity of the air is around 100%. These specific conditions reduce the chilling injury, the number of deteriorated units and improve their commercialization.
Description
Keywords
Armazenamento Dano Por Frio Humidade do Ar Prunus Persica Temperatura de Conservação