Qualidade pós-colheita do caqui 'Fuyu' tratado com a promalina

Abstract

Considering the commercial value of the 'Fuyu' kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4°C) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26°C) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruit firmness and the pH decreased.