The aim of this study was to evaluate the effect of different kinds of packing in araruta and jaboticabas cv paulista' physicochemistry characteristics, stored at room temperature (25°C) and at refrigeration (8°C). The fruits were analyzed at the beginning of experiment (time 0) and in the 2nd, 4th, 6th and 8th days of storage at room temperature, and in the 3rd, 6th, 9th and 12nd days in the refrigeration camera under different cover conditions (control, PVC film, polyethylene plastic and araruta starch to 2% jellied). They were evaluated by the loss of fresh mass, pH, titrable acidity, soluble solids content (°Bx), ascorbic acid content and reducing sugar content. The experiment was carried out by completely randomized design in factorial 2 x 4 x 4 with three repetitions. The PVC film and polyethylene proved to be efficient in reducing the mass losses in both temperature conditions. The refrigeration was important for the post-harvest maintenance of jabuticaba, because it maintained the superior quality of fruits stored up to 12 days compared to the stored at room temperature for 8 days. The interaction time and packing was significant for most of the evaluated parameters, except for the acidity one. However it cannot be affirmed through the results of the chemical analyses which of the different types of packing tested showed better conservation conditions.
conservation; post-harvest; packings; Myrciaria cauliflora
