Tese
Temperatura, umidade relativa e condições de atmosfera controlada para o armazenamento de pinhões (Araucaria angustifolia)
Fecha
2018-09-28Autor
Aguiar, Maryelle Cristina Souza
Institución
Resumen
Pinhão is a nutritious food of cultural and socioeconomic importance in the South
Brazil. However, there are little researches that aims at post-harvest storage. The
commercialization of pinhão occurs in a short period of time due to the long period of
off-season and short shelf life, which is due to intrinsic factors (recalcitrant
physiology, high humidity and water activity) and extrinsic factors (biological attacks,
storage conditions). The objective of this study was to evaluate the effects of
temperature, relative humidity and controlled atmosphere conditions on the
conservation of the pinhão in natura for an extended period of storage.Experiments
were carried out with storage of the Pinhão in natura, as follow: 1) temperatures were
20.0 °C; 2.0 °C; 1.0 °C; 0.0 °C, -0.5 °C in 90 +3% RH, in 60 and 135 days of storage
and 3 days of shelf life; 2) relative humidity conditions 98; 90; and 80% RH, at 2.0 ±
0.2 °C, at 60 and 135 days storage and 3 days shelf life; 3) CA conditions at partial
pressure levels of O2 and CO2 (kPa O2 + kPa CO2) of 20.91 + 0.04; 3.00 + 0.00;
20.91 + 3.00; 20.91 + 5.00 at 2.0 ±0.2 ° C and 90 ±3% RH, after 120 days of storage
and 7 days shelf life; 4) temperatures of 0.5ºC and 2.5ºC in 96 +2% RH and 20.0 ºC
in 70% RH, in 120 and 210 days of storage and 14 days of shelf life; 5) CA
conditions, levels of 1 + 3; 3 + 5; and 5 + 20 (kPa O2 + kPa C O2) at 0.5 °C and 2.5
°C and 96 +2% RH, after 120 and 210 days storage and 14 days shelf life. The
quality of the stored pinhão was evaluated as: mass loss; respiration rate; ethylene
production; shell color; pulp firmness; incidence of fungi, rot and damage by pinhão
borer; water activity; percentage of infection, and fungi identified. Pinhão stored in CA
presented lower respiratory activity and mass loss, and better conservation of quality,
compared to those in refrigerated storage under the same conditions of temperature
and RH. Extended storage of the pinhão in natura in CA is possible, under the
conditions 1,0 kPa O2 + 3,0 kPa CO2; 3.0 kPa O2 + 5.0 kPa CO2; 5 kPa O2 + 20.0
kPa CO2 at 2.5 ºC and 96 +2% RH, for about seven months, guaranteeing the supply
of this food in the off season.