03961nab a2200253 i 4500003000900000005001700009008004100026040001800067072001400085100002800099100003000127100002100157245014000178500006600318520141200384520136601796650001803162650001603180650003503196650001203231773017403243856013203417856015803549BR-BrBNA20230823103744.0230605b2021    bl.ar|pooa||| 00| 0 por |  aBR-BrBNAbpor  aJ11b1123  aRinaldi, Maria Madalena  aDianese, Alexei de Campos  aCosta, Ana Maria  aAvaliação do uso de cera de carnaúba na conservação pós-colheita de frutos de Passiflora cincinnata cv. BRS Sertão Forte   aPublicação on-line; 47 ref.; 4 tables; Summaries (En, Pt)  a
Objetivou-se avaliar a conservação pós-colheita de frutos de Passiflora cincinnata cultivar BRS Sertão Forte,
revestidos com cera de carnaúba na concentração de 18% e armazenados sob condição ambiente (25 ºC e umidade
relativa de 66%) e refrigerada (10 ºC e umidade relativa de 85%). Os frutos foram mantidos nestas condições por 98
dias, sendo avaliados aos zero, 30, 45, 60, 75 e 98 dias quanto a incidência de patógenos fúngicos, perda de massa
fresca, cor (L*, a*, b*, incremento no escurecimento, croma e ângulo hue), textura, pH, acidez titulável, sólidos
solúveis e Ratio. Não ocorreu alteração significativa da cor dos frutos durante o armazenamento. Frutos mantidos
em condição ambiente tiveram alta incidência de fungos durante o armazenamento. Frutos de P. cincinnata podem
ser mantidos em câmara fria na temperatura de 10 ºC e umidade relativa de 85% por 98 dias. Em condição de
temperatura e umidade relativa ambiente a vida útil dos frutos é de no máximo 30 dias. A utilização da cera de
carnaúba na concentração de 18% não aumenta a vida útil dos frutos de P. cincinnata. Além disso, não há eficácia
da cera de carnaúba quanto à prevenção de infecções fúngicas, não justificando a sua utilização.

Palavras-chave: armazenamento, temperatura, vida útil, físico-química, textura.


  aPost-harvest conservation of Passiflora cincinnata fruits cv. BRS Sertão Forte with carnauba wax. 

The objective was to evaluate the postharvest conservation of Passiflora cincinnata
fruits cultivar BRS Sertão Forte, coated with carnauba wax at a concentration of 18% and stored under ambient
conditions (25 ºC and 66% relative humidity) and refrigerated (10 ºC and relative humidity of 85%). The fruits were
kept in these conditions for 98 days, being evaluated at zero, 30, 45, 60, 75 and 98 days for the incidence of fungal
pathogens, loss of fresh weight, color (L *, a *, b *, increase in browning, chroma and hue angle), texture, pH,
titratable acidity, soluble solids and ratio. There was no significant change in the color of the fruits during storage.
Fruits kept in ambient condition had a high incidence of fungi during storage. P. cincinnata fruits can be kept in a
cold chamber at a temperature of 10 ºC and a relative humidity of 85% for 98 days. In conditions of temperature and
relative humidity, the shelf-life of the fruits is a maximum of 30 days. The use of carnauba wax at a concentration of
18% does not increase the shelf-life of P. cincinnata fruits. In addition, there is no efficacy of carnauba wax in
preventing fungal infections, not justifying its use.

Key words: storage, temperature, shelf-life, physic-chemical, texture.  aARMAZENAMENTO  aTEMPERATURA  aPROPRIEDADE FÍSICO-QUÍMICA  aTEXTURA0 01823dItabuna-BA Comissão Executiva do Plano de Lavoura Cacaueira 1989o2023-435719tAgrotrópica (Brazil)x0103-3816gv. 33(1) p. 29-38; (Jan-Apr 2021)wBR2023000607  uhttps://www.gov.br/agricultura/pt-br/assuntos/ceplac/publicacoes/revista-agrotropica/artigos/2021/0103-3816-2021v33n1p29-38.pdf  uhttps://www.gov.br/agricultura/pt-br/assuntos/ceplac/publicacoes/revista-agrotropica/revista-volumes/2000-a-2010/revista-agrotropica-vol-33-no-1-2021.pdf