Conservação de atemoia 'Gefner' com uso de permanganato de potássio

Abstract

Potassium permanganate is used as an alternative to extend post-harvest conservation of various fruits, among them, the atemoya, that by your climate Physiology has a relatively short shelf life, around five days. In view of the above, the objective was to evaluate the effect of different concentrations of potassium permanganate associated packaging of low density polyethylene (LDPE) postharvest preservation of atemoya “Gefner' stored at 15º C. There were used *Gefner'carmufffruits harvested in physiological maturity stage. The experiment was installed in completely randomized design in factorial scheme 4 x 7 (4 concentrations of potassium permanganate (0; 0,5; 1,0 and 1,5 g KMnOs) x 7 evaluation periods (0; 4; 8; 12; 16; 20; 24)) with 4 repetitions and 3 fruits per Repetition. The fruits were packed in polyethylene packaging together with the shaped pods and permanganate was stored in cold storage the 15 + 1º C and Relative humidity of 85% + 5% for 24 days. The assessments of loss of fresh Tmass, firmness, color, soluble solids, titratable acidity, SS/TA, starch, total sugar, reducer and gearbox not the fruits were held every 4 days. Data were subjected to analysis of variance and regression. As a result it was found that potassium permanganate interfered in the loss of fresh mass, luminosity, hue angle, and chromaticity in total sugar than fruit, however, it did not influence the firmness, soluble solids, titratable acidity, SS/TA and starch. The characteristics of LFM, color and total sugar presented satisfactory results with up to 8 and 12 days of storage, which suggests increasing post-harvest life of atemoya of 3 to 5 days, although the firm has not suffered influence of KMnO. The use of KMnO: associated with LDPE packaging did not hurt the normal maturation atemoyas and promoted preservation of color features, PMF and total sugar until 8 to 12 days.