Efeito da pressão reduzida e da temperatura na conservação da uva Itália (Vitis vinifera L.)

Resumo

Clusters of grapes (Vitis vinifera cv. «Italia») were placed at both normal and reduced pressure (275mm Hg), at high (10oC) and low (3°C) temperatures, during two months. Fruits placed under normal pressure at both high and low temperatures showed a great weight loss, considerable shriveling, abnormal consistency and flavor and drying of the stems as a result of the low relative humidity (RH) found under these storage conditions. The only advantage of these conditions was the low percentage of decayed fruits due to the limited development of decay organisms. 

Clusters placed under low pressure and high temperature showed a high percentage of decayed fruits as a result of the high RH. Clusters placed under low pressure and temperature showed a very low percentage of decayed fruits and an almost normal appearance of the stems. In every other respect the fruits Wwere in excellent condition.

These results show that the storage of grapes under contitions of low pressure and temperature and high RH of fers an alternative for the control of decay organisms, water loss and darkening of the stems to the use low temperature, high RH and fumigation with sulfur dioxide in view of all the problems associated with the use of that gas.