Efeito da pressão reduzida e da temperatura na conservação da uva Itália (Vitis vinifera L.)
Palabras clave:
pressão reduzida, temperatura baixa, conservação da uva, umidade relativa alta, desenvolvimento de fungosResumen
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.
Citas
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