Caracterização físico-química e pós-colheita de híbridos de abacaxi

Abstract

The post-harvest quality of pineapple is a crucial factor in ensuring that this tropical fruit is marketable while maintaining its sensory characteristics, nutritional value, and appropriate shelf life. Therefore, the pineapple's harvest stage is a critical factor in ensuring its quality, taste, and nutritional value of this highly appreciated tropical fruit. The right time to harvest the pineapple directly influences its physicochemical quality, nutrient content, and shelf life. In this context, the objective of this study was to assess the physicochemical quality and post-harvest storage period of two pineapple hybrids originating from the Embrapa Cassava and Fruits Genetic Improvement Program. Fruits from the 'BRS Sol Bahia' and 'BRS Real' pineapple hybrids were harvested at four stages of ripeness (green, painted, colored, and yellow) and transported to the Post-Harvest Laboratory of Embrapa Cassava and Fruits in Cruz das Almas, Bahia. The study was divided into two stages. The first stage involved evaluating the physicochemical quality of the fruits harvested at different ripening stages. The second stage involved determining the post-harvest shelf life period, where some of the fruits were stored at room temperature for 15 days, with assessments conducted at 5-day intervals. The harvest stage did not affect the physical quality of the 'BRS Sol Bahia' and 'BRS Real' hybrids, but it had an impact on the soluble solids content in the 'BRS Sol Bahia' hybrid. The relationship between soluble solids and acidity was higher at the "colored" and "yellow" stages for both hybrids. Fruits harvested at the yellow stage had a shelf life of 5 days for the 'BRS Real' hybrid and 10 days for the 'BRS Sol Bahia' hybrid. The "colored" stage is the most suitable for harvesting these hybrids, with a shelf life of 15 days.