QUALIDADE PÓS COLHEITA DE BATATA EM RESPOSTA A TEMPERATURA DE IMERSÃO

Abstract

The potato (Solanum tuberosum L.) is considered the main vegetable in Brazil. The crop is affected by many diseases from bacterial origin, like as the soft rot caused by Pectobacteruim. This study was carried out to evaluate as the immersion temperature affect the potato postharvest. The potatoes were acquired in the CEASA-Goiânia, Goiás, then transported to the Plant Science Laboratory at IF Goiano Campus Morrinhos (17 ̊48'48,93" S; 49 ̊12'15,56" O, 753 m). Potatoes were classified and selected with regard to the injury absence, then potatoes were immersed for one minute at 40, 50, 60 and 70 °C water temperature, as four replicate for treatment. The replicate corresponded to 16 tuberculous. The physical chemical analysis (Firmness, titratable acidity; Total soluble solids; pH) and visual assessments of exudation were evaluated during 20 days, each five days. The temperature of 40 °C was more efficient to keep the postaharvest quality of potato