This work was carried out with the objective of evaluating the effect of two kinds of packs to modify atmosphere and storage temperature on fresh weight loss and on quality attributes of "uvaias" (Eugenia uvalha). At the beginning of the experiment and after 1, 2, 3 and 4 days of storage at environment conditions and 3, 6, 9 and 12 days of storage under refrigeration (13ºC), "uvaia" fruits were weighted and evaluated concerning soluble solid contents (SSC), total titritable acidity (TTA) and pH. The experiment was carried out in a complete randomized design in 2 (temperatures) x 3 (packs) x 5 (days of storage) factorial scheme with three replications with 20 " uvaias". Average fresh weight loss of storage " uvaias" without packing (8,46%) were 2,3 and 19,5 times bigger than those packed in PVC (3.71%) and CF Film (0.44%), respectively. Packed "uvaias" keep appearance and quality for commercialization when stored until four days under 30ºC and 12 days in 13ºC. SSC, TTA and pH varied during storage.
storage; refrigeration; fresh weigtht
