Efeito de injúrias mecânicas na firmeza de tomate ‘Débora’ armazenado sob condição ambiente

Abstract

The study aimed to evaluate the effect of mechanical injuries by impact, compression and cut the firmness of ‘Débora’ tomatoes stored under ambient conditions. Fruits of ‘Débora’ tomatoes the "breaker" maturation stadium underwent three types of lesions: impact, compression and cut, packed in Styrofoam and stored in room conditions (25±1°C, 80±5% RH), for 15 days. The experiment was conducted in a completely randomized design arranged by a factor 4 (Injuries: control, impact, compression and cut) x 6 (storage time: 0h, 3, 6, 9, 12 and 15 days) with 3 replications. Evaluations were: fresh mass loss, firmness, pectin methyl esterase activity (PME), polygalacturonase activity (PG), total pectin and soluble pectin. During the storage period, there was a gradual reduction in the firmness of ‘Débora’ tomatoes, regardless of injury. Produce subject to injury by cut had greater fresh mass loss of firmness when compared to control and those who have suffered injuries from impact and compression, which does not differ statistically. The loss of firmness, especially in fruits with the cut, was associated with increased amounts of fresh mass loss, the polygalacturonase enzyme activity and soluble pectin. Regarding pectinmethylesterase activity and total pectin, they were affected by single factor storage time, with a decrease in their values with the storage of the fruit.