EFFECT OF TEMPERATURE AND THE USE OF PACKING IN THE POST HARVEST CONSERVATION OF Eugenia dysenterica DC. FRUITS

Eugenia dysenterica DC. (cagaiteira) stands for being one of the native species from Cerrado that produces fruit of pleasant taste, which can be consumed both in natura and processed as sweets, jams and jellies. Despite its economic potential, it is a little explored plant due to the low durability of the fruits. So, this study aimed at evaluating the effect of packing and temperature upon the post harvest conservation of E. dysenterica fruits. In order to achieve it, the fruits of cagaita were collected in the mature green stage and still linked to the stock plant and taken to the Botanical Laboratory of the Federal University of Bahia, where they were selected according to their physical integrity, lack of mechanical and pathogenic damages. After being washed in running water, the fruits were dried and packed in trays made of expanded polystyrene and covered by perforated and non-perforated polyvinyl chloride film (PVC) of 10 microns and in trays without PVC. After that, they were stored in two temperatures, 5 degrees and 25 degrees. Drilling was carried for increased air circulation inside the package. In order to evaluate the durability of the fruits, daily evaluations of physical and chemical characteristics were taken, including pH, weight loss, height, diameter, hardness and coloring. The carbohydrate metabolism was also evaluated through the quantification of soluble sugars. The fruits of cagaita showed durability of 5 days, independent from the treatments used. The ones which were submitted to refrigeration showed symptoms of damage by cold, alteration of coloring and hardness (25%), reduction of both pH and carbohydrates consumption. On the other hand, the fruits which were kept in 25 degrees C suffered total yellowing, loss of hardness, increase of pH and higher carbohydrate consumption. It has been verified that the use of packing has practically not promoted significant beneficial effects. Thus, it can be concluded that the storage of the fruits in a temperature of 25 and 5 degrees C are not advisable, and the last causes damages and, for being climacteric, the fruits have short shelf life.