CONTROLE DA BROTAÇÃO E QUALLIDADE PÓS-COLHEITA DE BATATAS TRATADAS COM PERÓXIDO DE HIDROGÊNIO

Abstract

Potato cultivation (Solanum tuberosum L.) is of great importance worldwide due to the consumption demand and preference for its nutritional qualities, and its use in many culinary preparations. One of the major concerns is regarding the postharvest losses, which occur due to mechanical and physiological damage during sprouting. At this stage, there is an increase in respiratory rates to meet the energy requirements, which speeds up the product senescence process. This study aimed to evaluate the hydrogen peroxide effects on the potato sprout control and tuber quality preservation. The experiment was carried out in completely randomized design with four replicates and each replicate was composed of three tubers. The treatments consisted in four hydrogen peroxide concentration (0, 50, 100, and 200 mg L-1

) and four storage periods (0, 7, 14, and 21 days). In each storage period, the tubers from different treatment were evaluated regarding sprout visual characteristics, (number, length, and diameter), skin greening, and physicochemical characteristics (firmness, soluble solids, titratable acidity, pH, carbohydrates, and loss mass). The hydrogen peroxide at 92 mg L-1

concentration was more effective to control the tuber sprouting. Hydrogen peroxide concentrations between 50 and 100 mg L-1

have kept the physicochemical characteristics of potato

tubers of 'Agata' cv. during the storage, and concentrations above 100 mg L-1

resulted in

negative effects, such as loss of mass and, consequently, loss of pulp firmness.