RESUMO Este estudo teve como objetivo verificar o impacto de programas comerciais de resfriamento rápido na qualidade físico-química de mangas ‘Rosa’. O estudo foi realizado em um packing house de mangas na região do Vale do São Francisco, Petrolina, PE, Brasil, entre Agosto e Outubro de 2018. O experimento seguiu um delineamento em blocos casualizados com três repetições e um palete por repetição. Os tratamentos foram organizados em esquema fatorial 2 × 2 × 3 (dois tempos de resfriamento rápido [120 e 240 min] × dois tempos de armazenamento x três posições no palete). Sessenta mangas foram distribuídas proporcionalmente em três camadas de diferentes alturas em cada um dos seis paletes. Três paletes foram submetidos ao resfriamento rápido por 120 min e outros três por 240 min. Todas as frutas foram armazenadas por 7 e 14 dias a 6 °C mais três dias de vida de prateleira a 20 °C. Independentemente do programa de resfriamento e da posição da fruta no palete, o tempo de resfriamento de sete oitavos (SECT) não foi alcançado. A acidez titulável do fruto com 240 min de resfriamento rápido diminuiu significativamente após 14 dias de armazenamento refrigerado. A perda de peso das frutas, a firmeza da polpa, a matéria seca e o teor de sólidos solúveis não foram afetados pelos programas de resfriamento rápido, tanto após o armazenamento quanto durante a vida de prateleira. O programa comercial de resfriamento rápido pode ser executado por 120 min.

ABSTRACT This study aimed to verify the impact of commercial fast-cooling programs on physicochemical quality of ‘Rosa’ mangoes. The study was carried out in a mango packing house in the São Francisco Valley region, Petrolina, PE, Brazil, between August and October 2018. The experiment followed a randomized block design, with three replicates and one pallet per replicate. The treatments were organized in a factorial scheme 2 × 2 × 3 (two fast-cooling times [120 and 240 min] × two storage times x three positions in the pallet). Sixty mangoes were proportionally distributed in three layers at different heights on each of the six pallets. Three pallets were subjected to fast cooling for 120 min and the other three for 240 min. All fruits were stored for 7 and 14 days at 6 °C plus three days of shelf-life at 20 °C. Regardless of cooling program and fruit position in the pallet, the seven-eighths cooling time (SECT) was not attained. The titratable acidity of fruits under 240-min fast cooling decreased significantly after 14 days of cold storage. Fruit weight loss, pulp firmness, dry matter, and soluble solids content were not affected by the fast-cooling programs, both after storage and during shelf-life period. Commercial fast-cooling program can be performed for 120 min.

Abstract Mango quality is affected by thermal storage conditions. Therefore, it is important to use cooling techniques and their monitoring to maintain desirable properties in the fruit. The objective of this study was to evaluate the effects of commercial rapid cooling programs on the quality of ‘Rosa’ mango. Mangoes were distributed on different horizontal positions of six pallets. All pallets were put through two rapid cooling times, three pallets for 120 minutes and three pallets for 240 minutes. Subsequently, the fruits were stored in a cold chamber for 7 and 14 days, followed by an evaluation of shelf life for 3 days at 20°C. Experimental design was in randomized blocks with three replicates, with one pallet per replicate. The weight, pH, and skin color of the fruit were assessed. According to the results, fruits closer to the air inlet in the packages showed the highest cooling rates. After storage and shelf life, quality parameters were not significantly affected by the rapid cooling programs. In conclusion, the 120-minute program can be satisfactorily adopted for the rapid cooling process of the ‘Rosa’ mango, considering the reduction of energy costs and the reduction of the dwell time of the fruit in the cold chamber.

O objetivo deste trabalho foi determinar a qualidade de processamento dos clones de batata (Solanum tuberosum) Asterix, SMINIA793101-3, e Missaukee cultivados durante outono e primavera e armazenados a 4, 8, 12, ou 25ºC. Clones produzidos na primavera tiveram menor período de dormência que clones produzidos no outono. Tubérculos produzidos na primavera e outono e armazenados a 4ºC, assim como tubérculos produzidos no outono e armazenados a 8ºC não apresentaram brotação por seis meses. Entre os clones cultivados no outono, o maior período de dormência durante o armazenamento a 12ºC foi observado no clone SMINIA793101-3, e a 25ºC foi no clone Asterix. Em tubérculos produzidos na primavera, o maior período de dormência durante o armazenamento a 8ºC foi observado nos clones SMINIA793101-3 e Missaukee, a 12ºC foi no clone SMINIA793101-3, e a 25ºC foi nos clones Asterix e Missaukee. Tubérculos produzidos na primavera continham maiores teores de massa seca e amido, maiores taxas respiratórias, e menores concentrações de açucares redutores e polifenóis totais. A única excessão foi o clone Missaukee que apresentou teores de matéria seca similares em ambas as épocas de cultivo. De modo geral, as temperaturas de armazenamento, 4ºC e 8ºC, foram mais efetivas na redução da respiração e na prevenção da redução dos teores de matéria seca de tubérculos. Escurecimento de chip, concentração de açúcares redutores e polifenóis totais aumentaram durante o armazenamento dos tubérculos. Os maiores valores de escurecimento de chip, açúcares redutores e polifenóis totais foram obtidos com o armazenamento a 4ºC e 8ºC. Os resultados sugerem que a melhor temperatura de armazenamento depende do genótipo, idade fisiológica do tubérculo, e condições de cultivo.

The objective of this work was to access processing quality of potato clones (Solanum tuberosum) Asterix, SMINIA793101-3, and Missaukee cultivated during spring and autumn growing seasons and stored at 4, 8, 12, or 25ºC. Clones grown in spring had shorter dormancy than clones grown in autumn. Potato tubers grown in spring and autumn and stored at 4ºC, as well as tubers grown in autumn and stored at 8ºC had no sprouting for six months. Among clones grown in autumn, the longest dormancy period during storage at 12ºC was observed in the clone SMINIA793101-3, and at 25ºC was in the clone Asterix. In potato tubers grown in spring, the longest dormancy period during storage at 8ºC was observed in the clones SMINIA793101-3 and Missaukee, at 12ºC was in the clone SMINIA793101-3, and at 25ºC was in the clones Asterix and Missaukee. Potato tubers grown in spring had higher dry matter, starch content, and respiration rates, and lower reducing sugar, and total polyphenol content. The only exception was the Missaukee that had similar dry matter content in both growing seasons. In general, storage at 4ºC and 8ºC were more effective in reducing respiration rates and maintaining higher dry mater content of potato tubers. Chip darkening, reducing sugars, and total polyphenol content increased during storage of potato tubers. Darker chip color, higher reducing sugars and polyphenol content were obtained during storage at temperatures of 4ºC and 8ºC. These results suggest that the best storage temperature depends on genotype, tuber physiological age, and growing conditions.