Características físico-químicas de pêssegos ‘IAC Douradão’ submetidos ao tratamento térmico.

Abstract

The present work was carried out with the objective to evaluate the alterations of the physicochemical characteristics occurred in peaches cv. IAC Douradão submitted to heat treatment. Fruits were submitted to the following treatments: non-treated fruits (control); fruits heated to 50°C during one hour (50oC/1h); fruits heated to 50°C during two hours (50oC/2hs); and fruits heated to 25°C during 48 hours (25°C/48hs). Fruits were stored for 21 days at 1oC (±2ºC) and 85 - 90% RH, and were evaluated in the 10° day of storage and 21 day of cooled storage + 3 days in room temperature (25°C). A completely randomized experimental design with 4 replicates was used. The variables analyzed were: weight loss, skin color, pulp firmness, soluble solids, acidity and ascorbic acid amount. It was concluded that the 50oC/1h e 50oC/2hs treatments had similar behavior and values that control to majority of variables, showing that in this temperature and period did not modify the physicochemical characteristics of the peaches.