Tratamentos alternativos na pós-colheita do morango orgânico

Abstract

The strawberry is a fruit known for having a short shelf-life, which is a big problem for its marketing. So, this works pretends to compare some viable alternatives in order to extend the shelf-life of the strawberry. For this, was tasted the following treatments: ozonized water, two kinds of biocontrol with fungi bio antagonist, potable water and alkaline electrolyzed water in ripped strawberries of Portola’s cultivar farmed under the principles of Organic Agriculture in the region of Lago Oeste – DF. Besides that, in the experimental setup, has been adopted a control treatment (strawberry without treatment). The quality analyses of the fruits was realized in four times: In the first 24 hours after the immersion in the treatments (time zero), after 72 hours (time tree), after 144 hours (time six) and after 216 hours (time nine). Was adopted the experimental design completely randomized factorial (six treatment x four times of evaluation), with three repetitions. During this period the strawberries has been stored in a B.O.D. chamber at 5 °C. In the biological analyses step, was evaluated the presence of molds and in the physicochemical analyses step was evaluated the parameters: weight, pH, Total Titratable Acidity (ATT), Total Soluble Solids (SST) and the relation SST/ATT (Ratio). With data collection has been made the analyses of variance. Was observed that the treatment with alkaline water was efficient in the mold control. About the physicochemical analyses neither of the treatments presented a expressive influence this parameters. So the use of alkaline electrolized water on the post-harvest showed a good alternative to reduce the mold population because reduced the mold population without affect the physicochemical integrity of the fruit, improving the quality of the shelf-life os strawberry