Estudos morfobiométricos, pontos de maturação e conservação de figo-da-índia minimamente processado

Abstract

The processes used in post-harvest help to increase the storage of minimally processed fruits. In view of the above, the objective of this study was to perform a visual and morphobiometric characterization, in addition to indicating the harvest point of prickly pear fruits. In addition, in the post-harvest, to evaluate different packaging and types of cuts in the minimally processed fruits, in storage. Three experiments were carried out, the first two being concomitantly, where experiment 1 performed a visual and morphobiometric characterization of fruits and experiment 2 consisted of the 5 harvest points. At the time of harvest, the fruits were selected at different ripening points and taken to the Post-Harvest Technology Laboratory belonging to the Unioeste center in Marechal Candido Rondon (PR), cleaned, selected and the physical-chemical characterization performed. The experimental design used in the experiments was completely randomized, containing 5 treatments, represented by the points of maturity (PM), 10 replicates and 5 fruits per replicate. Experiment 3 was carried out in a 3 x 2 x 6 factorial scheme [3 packages x 2 cuts x 6 storage times], containing two replicates and two samples per replicate. At the end of storage, the difference in pulp and peel color, loss of fresh biomass (g), pulp firmness (N), peel firmness (N), pH and soluble solids (ºBrix) were evaluated. With the characterization, it was possible to state that the fruits are ovoid, firm and with red-orange peel, when ripe and with a large amount of areoles. As the PM advances, there were increases in biometric variables of the fruit, in addition to the intensification of color. Higher soluble solids were observed in PM4 and PM5. Fruits harvested in PM1 presented thicker peels with greater luminosity. The use of polyethylene terephthalate and polypropylene trays provides better preservation of the fruits. The cross-section of the fruit is the best option for marketing minimally processed prickly pears, which can be stored under refrigeration at 10ºC for 3-4 days.