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Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere

2017; UNIVERSIDADE FEDERAL DE SANTA MARIA; Volume: 47; Issue: 6 Linguagem: Inglês

10.1590/0103-8478cr20150987

ISSN

1678-4596

Autores

Auri Brackmann, Fábio Rodrigo Thewes, Rogério de Oliveira Anese, Adriano Roque de Gasperin, Diniz Fronza,

Tópico(s)

Berry genetics and cultivation research

Resumo

ABSTRACT: The aim of this research was to evaluate the interaction between maturity stages and temperature on fruit quality of ‘Guarani’ blackberries stored under controlled atmosphere (CA). The experiment was conducted in a factorial scheme (2x2), evaluating two ripening stages (E1: red-color and E2: black-color of fruits) and two temperatures (1°C and 5°C). The fruit were stored in CA (10.0kPa O2+15.0kPa CO2) and 98±1% of relative humidity (RH). Results showed that the principal component 1 (PC I) and principal component 2 (PC II) corresponded to 92.84% of the overall variation of the evaluated variables. Harvest should not be performed in the early maturity stage, because ‘Guarani’ blackberries do not develop all quality of consumer. ‘Guarani’ blackberries must be stored at 1°C. The maturity stage showed the major importance in the overall variability of quality parameters when compared to storage temperature.

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