Qualidade pós-colheita da abóbora brasileirinha (curcubita moshata) em diferentes épocas de colheita e tempos de armazenamento.

Abstract

A 'Brasileirinha' pumpkin is a cultivar that produces bicolour fruits (green and yellow) with excellent nutritional potential. However, a harvesting time and storage time can be considered factors that interfere in the quality of the fruit. The objective of this study was to evaluate a post-harvest quality of the Brazilian pumpkin at different harvesting times and storage time. The fruits were harvested in a growing area, located in the municipality of Teixeira - PB, 103 km from Pombal - PB. The research was carried out between March and May of 2016, not Laboratory of Chemistry, Biochemistry and Food Analysis of the Center of Sciences and Technology Agrifood of the Federal University of Campina Grande, Pombal - PB. A completely randomized design was used in a 3 x 6 factorial design, three pumpkin harvest times (70, 90 and 110 days after the plan) and six storage times (0, 7, 14, 21, 28 and 35 days ), containing 5 replicates, with 1 fruit per replicate. The physical characteristics evaluated were: loss of fresh mass, longitudinal length, upper and lower diameters, internal cavity, pulp thickness, neck pulp thickness and firmness. The chemical characteristics evaluated were: hydrogenation potential (pH), vitamin C, soluble solids (SS), titratable acidity (AT), ratio (SS / AT), total carotenoids, phenolic compounds, flavonoids, anthocyanins, total soluble sugars and sugars. The physical characteristics evaluated did not present the difference in the three harvest periods, with the exception of the company that ranged from 136 to 158 N. The fruits from the third harvest season at (110 days) were those that presented the highest solids soluble Vitmina C and carotenoids during the 35 days of storage. The SS / AT ratio was higher in the first harvest season at (70 days). The fruits from the third harvest season at (110 days) were the ones that resulted in better quality for the physical and chemical characteristics studied, being recommended the best harvest season for the Brazilian pumpkin consumption.