Use of refrigeration and controlled atmosphere on postharvest conservation of 'Louis' melons intact and minimally processed

Abstract

This work will aim to determinate the best storage temperature and the best composition of the atmosphere (%O2 and % CO2) in the conservation of 'Louis' melons intact and minimally processed. In the first experiment, melons at the physiological maturity will be stored at temperatures: 3°C, 6ºC, 9ºC and 22°C and 90% RH to determine the best condition to preservation of the fruits. In the second experiment, the fruits will be conditioned at controlled atmosphere to establish the optimum condition of O2 in the preservation of, testing the concentrations of 2%, 7%, 12% and 20% O2 under temperature and humidity condition established in the first experiment. In the third experiment, the melons will be conditioned at controlled atmosphere trying to combine the best concentration of O2, determined in the second experiment, with concentrations of 0%, 5%, 10%, 15% and 20% CO2. Storage conditions (temperature and humidity) will also be identical to those used in the first experiment. In the fourth experiment, the melons will be stored under controlled atmosphere and it was the best combination of CO2 and O2 determined in the third experiment, under the temperature established in the first experiment. At 0, 14 and 28 days melons are removed from controlled atmosphere and after will be to minimal processing. The control will be a group of fruits at the same temperature, under atmospheric conditions (21% O2 and 0.03% CO2). The fruits will be analyzed for physiological disorders, weight loss, sensory evaluation, soluble solids, tritratable acidity, soluble carbohydrates and reducing sugars, ascorbic acid content, pulp color, firmness, activity of peroxidase, polyphenol oxidase, polygalacturonase, pectin methyl esterase and pectin content and total soluble. (AU)