Conservação pós-colheita de frutos e sementes de guavira (Campomanesia adamantium Camb.) em diferentes embalagens e temperaturas

Abstract

The Campomanesia adamantium Camb. fruits present characteristic flavor and scent that are pleasant taste, and they can be eaten in natura or processed. The fruits are available between November and January, present short life spam, until seven days even when stored in refrigerator, and the seeds have low longevity. The purpose of this work 11 was to evaluate the fruits conservation under different conditions of packages and temperatures, besides to verify the seeds germination after its storage in different packages and temperatures. The fruits were harvested from native plants at Santa Madalena‟s Farm, in Dourados, Mato Grosso do Sul, twice, in November 2009 and 2010. At the post-harvest experiment, the fruits collected in 2009 went through the following process: 1) e 2) fruit immersion in chitosan solution 1% (m/v) (Q1%) and 3% (m/v) (Q3%) for 10 minutes; 3) fruits placed in polystyrene trays and covered with low density polyethylene plastic film (LDPE) and 4) no cover trays - control (ST). The storage was performed in two environments with different temperatures and relative humidity: refrigerator (10 ± 5ºC / 60 ± 5%UR) and cold chamber (5 ± 2ºC/ 85 ± 5%UR). The chemical analyses were performed on days 0, 3, 6, 9, and 12 of the storage. The design was randomized in factorial scheme 5 (types of coating) x 2 (environments) x 5 (periods of evaluation). The fruits collected in 2010 went through the following process: immersion in 1) CMC-carboxymethyl cellulose 1% (m/v), 2) pectin 3% (m/v) and 4) pectin with calcium chloride 3% (m/v) and 5) no immersion (control), all packed in low density polyethylene plastic film (LDPE) and stored in BOD chamber at 5ºC, 10ºC and 15ºC. Both experiments were performed in 5 repetitions with 30 fruits each. The chemical analyses were performed on days 0, 7, 14 and 21 of the storage. The design was completely randomized in factorial scheme 5 (types of coating) x 3 (environments) x 4 (periods of evaluation). In both experiments we analyze mass loss (%), pH, titratable acidity, total soluble solids, vitamin C, total soluble sugars (TSS) and reducing sugars (RS) – the latter only for 2009 experiment. In the germination experiment, the collected seeds in 2010 were washed in running water over a fine mesh sieve to remove the mucilage and dried over paper towel at lab room temperature for 24 hours. The seeds were packed in: 1) glass covered with PVC and screwing cap; 2) foil; 3) plastic package; and 4) seeds inside the fruit. After that, seeds and fruits were stored in BOD chamber at 5ºC, 10ºC and 15ºC for 21 days. At days 0, 7, 14, and 21 of storage we analyze moisture content; index of germination speed; germination percentage; air part length; hypocotyl; seedlings root, total length and dry mass. The design was completely randomized in factorial scheme 5 (coatings) x 3 (temperatures) x 4 (evaluation periods), and 4 repetitions of 25 seeds each. The guaviras can be stored at 5ºC covered in PVC for up to 7 days or pectin + calcium 3% (m/v) for up to 21 days. The guavira seeds can be stored for up to 21 days at 5ºC to 15ºC when packed in glass, foil, plastic bag and inside fruit. The germination percentage, seedling length and dry mass did not vary between treatments. The seeds stored in glass or foil kept higher moisture content and IVG. However, considering cost-benefit, the seeds can be stored within the fruit.