Effect Of Ultraviolet Radiation On Quality And Postharvest Storage Of Pequi

The pequi is considered species of great economic interest, with great potential for expansion in brazilian cuisine. Therefore, the objective of evaluating the effect of UV-C radiation on quality and postharvest longevity of seeds of pequi in natura. The experiment was conducted in a completely randomized design in factorial scheme 4x4, destructive analyses, and 4x6, non-destructive analyses (time of radiation x days), 4 reps and 5 seeds per pack of polyvinyl chloride + polystyrene expanded. The treatments were exposed to UV-C radiation with wave amplitude measuring 254 eta m: 0 (control), 2, 4 and 8 minutes, kept at 10 +/- 1 degrees C and relative humidity of 85 +/- 5%, being carried out, as non-destructive analyses: loss of mass and postharvest conservation, by a period of 15 and 18 days. The destructive analysis as: color: L*, chroma and degrees hue, titratable acidity (TA), soluble solids (SS), maturation index (SS/TA) and pH, evaluated for 9 days. Data were subjected to analysis of variance (p <= 0.05) and when significant regression. The UV-C radiation exposure for 4 and 8 minutes kept the quality of pequi for up to 18 days, becoming less susceptible to deterioration and dimming, in addition to presenting a more attractive color tone, and less acidic.