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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

MIGUEL, Ana Carolina Almeida; DIAS, João Ricardo Pecini Stein; ALBERTINI, Silvana  y  SPOTO, Marta Helena Fillet. Postharvest of grape envolved with films of sodium alginate and cold storage. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp.277-282. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612009000200006.

This work had as objective to evaluate the effect of the application of film made of sodium alginate in different concentrations in the postharvest conservation of grape 'Italia' under refrigeration. Clusters of 'Itália' grape, harvested in Pirapora (São Paulo, Brazil) were selected, previously sanitized in alcohol solution 30%, immersed in calcium chloride solution 0.6% for 2 minutes and after that, in film of sodium alginate at 0.25, 0.50, 0.75 and 1.00%, before kept under refrigeration (4 ± 0,7 °C; 49.5% UR) for 29 days. It was evaluated at seven days, the percentage of loss of weight of the clusters, coloration, texture, contents of Soluble Solid (SS), Titratable Acidity (TA) and of ascorbic acid, the relation SS/TA (ratio), pH and the text of humidity of berries. The berries were also evaluated about the acceptance for 30 cloth provers not trained. The treatment with alginate 1% provided better efficiency about the loss of mass, maintenance of the texture, texts of humidity and soluble solids besides propitiating minor intensity in the browning of the berries. The berries treated with alginate 0.75% had revealed greener, more acid and lesser ratio. Throughout all the period, all the berries treated with alginate were well accepted for the provers. The covering with alginate 1% revealed the more efficient in the conservation of the 'Itália' grape.

Palabras clave : Vitis vinifer; quality; stored; sodium alginate.

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