Desenvolvimento, maturidade fisilógica e armazenamento dos frutos da murta.

Abstract

Considering the great potential for commercial exploration of myrtle in the production of liquors, jams, nectars and vitamins, source amongst others, studying the physiological maturity and storage techniques for this species, can improve the development of its production chain and thus benefits producers with lower rates of postharvest loss and increased flexibility in commercializing its fruits. Therefore this research, aimed at, studying the development, physiological maturity and storage of fruits of myrtle (Eugenia gracillima Kiaersk.). The research was conducted in Serra dos Paus Dóias, Exu, Pernambuco, at the Laboratório de Ecofisiologia Vegetal (Laboratory of Vegetal Ecophysiology) at UECE and at the Laboratório de Armazenamento e Processamento de Produtos Agrícolas (Laboratory of Storage and Processing of Agricultural Products) at UFCG. During analysis of reproductive phenology the selected plants were observed in terms of number of days necessary to reach each phenological phase (floral bud, flower anthesis, flower fecundation, growth stage of fruits fruitlets, bud-like fruit, pea-like fruit and caper-like fruit). In order to determine physiological maturity fruits were collected 36, 42, 48, 54, 60, 66 and 72 days after anthesis to promote the evaluation of their longitudinal and transversal diameters; fresh mass and dry weight and water quantity; heat units (degrees-days); total soluble solids (TSS), total titratable acidity (TTA), pH, TSS/TTA ratio, carbohydrates (starch, total soluble sugar, reducing and non reducing sugar), vitamin C, phenolic, total anthocyanins, total chlorophyll and total carotenoids. During characterization of maturation stages fruits were collected according to coloration of the peel, in 5 stages, and analyzed to the same parameters used to determine physiological maturity. Regarding storage of fruits a part was stored at room temperature (26.9 ± 1.0 °C) and another part was stored at controlled temperature (5.0 ± 2.0 °C) under the following treatments: control, PVC covering, and application of biofilm of cassava starch at concentrations 1, 2 and 3% and evaluated as to the external aspects, mass loss, TSS, TTA, pH, TSS/TTA ratio and vitamin C, every 2 days, until senescence. Myrtle fruits reached physiological maturity 54 days after anthesis corresponding to 721.75 heat units; during maturation it was noticed increase in TSS, in solubilization of pectins and total carotenoids as well as decrease in TTA and total chlorophyll; temperature of refrigerated storage enabled postharvest conservation of fruits when covered with PVC, extending their life cycle for 8 days.