Temperatura na conservação pós-colheita de cultivares de morangos

Abstract

The temperature is a very important factor for the conservation of post-harvest fruits, the conservation at the appropriate temperature becomes even more important in fruits as perishable as the strawberry. In view of the above, the objective of this work was to evaluate the use of different storage temperatures in the quality and post-harvest conservation of fruits of eight strawberry cultivars. The experiment was conducted at the Horticulture Laboratory of the Federal Technological University of Paraná, Câmpus Dois Vizinhos, during the month of December, 2017. A randomized complete block design (DBC) was used in the 8 x 2 scheme, containing four replications. The one factor with fruits of 8 strawberry cultivars (Camino Real, Benicia, San Andreas, Monterrey, Albion, Aromas, Camarosa and Portola), and factor two two storage temperatures (1 °C and 5 °C). Each plot consisted of 12 fruits; the evaluations were carried out 8 days after harvest. The following physical attributes were evaluated: loss of fresh mass (%), visual appearance of sepals, rot (%), flesh firmness (kg), and background color of the epidermis (L * a * b scale). The following chemical attributes of fruits were determined: pH, titratable acidity (%) and soluble solids (Brix). The storage temperature did not change the loss of mass, sepals color, pulp firmness, pH and the L *a* components of the background color of the epidermis fruits of the strawberry cultivars. The cultivars