Atmosfera controlada para o armazenamento da maçã 'Maxi Gala'

Abstract

The objective of this study was to assess the quality of the {'Maxi} Gala' apple under different mixtures of O2 and {CO2}, temperature and mass loss during storage. The experiment was carried out in a completely randomised design in a system of split-plots, with four replications of 25 fruits. The treatments, derived from the combination of various conditions of controlled atmosphere ({CA)} at two temperatures (0.5 {°C} and 1 {°C)}, were: (1) 1.2 {kPa} O2 + 2.5 {kPa} {CO2} + 3.5% mass loss ({ML);} (2) 1.2 {kPa} O2 + 2.5 {kPa} {CO2;} (3) 1.2 {kPa} O2 + 2.0 {kPa} {CO2;} (4) 1.0 {kPa} O2 + 2.0 {kPa} {CO2;} (5) 0.8 {kPa} O2 + 2.0 {kPa} {CO2;} and (6) 0.8 {kPa} O2 + 1.5 {kPa} {CO2.} The best conditions for the storage of the {'Maxi} Gala' apple were those with partial pressures of 0.8 to 1.0 {kPa} O2 associated with 2.0 {kPa} {CO2} or 0.8 {kPa} O2 with 1.5 {kPa} {CO2} at a temperature of 1° C. Under these conditions flesh firmness is maintained for longer, with a greater reduction in flesh breakdown and mealiness. A weight loss of 3.5% in {CA} with 1.2 {kPa} O2 to 2.5 {kPa} {CO2} at a temperature of 1° C is also effective in maintaining the quality of this apple