Documente Academic
Documente Profesional
Documente Cultură
Abstract— In Brazil the fruit growing is becoming more the temperature of 5ºC , maintaining the quality of the fruit
and more technified, obtaining with this better quality and and optimizing the energy expenditure of the cold room.
productivity. As fruit varieties are regionalized and Keywords— Fruticulture, Precooling, Storage.
harvested at different times of the year, they need post-
harvest conservation techniques to be offered in different I. INTRODUCTION
regions of the country during the off-season. For these In Brazil, the fruit growing is becoming more and more
reasons, management of the Cold Chain (CC) logistic technified, obtaining high productivity and quality.
process in post-harvest refrigeration and preservation of According to Vitti (2008), the production of each fruit has
fruits is the way to overcome these problems. In this characteristics regionalized in different countries as well as
context, the research aimed to analyze how the TODIM at different times of the year, so it is necessary to improve
Method of Multicriteria Decision Support contributes to the techniques of post-harvest conservation of these fruits,
the process of comparing forced air pre-cooling (24hs) so that they can be offered in different regions of the
and cold storage (30 Days and 60 Days, CAT1 - 80 and country. country in the offspring of culture. For these
CAT1 - 198) in Normal Atmosphere (NA) and Controlled reasons, the use of refrigeration in post-harvest
Atmosphere (CA) 24hs. The methodological procedures conservation has become the primary means of
adopted were: exploratory and descriptive research, with overcoming these problems.
qualitative approach and field research. In the field Fruit-growing is among the main sectors that generate
research carried out at the Cooperserra cooperative, the income, employment and rural development for the
following results were identified: (1) feasibility of the national agribusiness (KoseraNeto, 2015). The
implantation of the rapid precooling process to the productivity indexes and the commercial results obtained
hydrocooling by immersion proving to be efficient in the in the last harvests are factors that demonstrate the vitality
application of the system, in relation to the precooling for as well as the potential of this productive segment.
forced-air cooling in the chamber combined with storage; Brazilian apple production has expanded significantly
(2) the management of the Cold Chain (CC) logistic in the last two decades. In addition to the tradition of more
process in the pre-cooling and storage stages maintains than 30 years in the commercial cultivation of fruit, factors
the quality of the Fuji apple (Malus Communis). In such as the production of modern varieties, availability of
addition to contributing to academic research, the study land, regions with favorable climatic conditions, as well as
corroborated the development of best practices in the concerns about productivity, packaging infrastructure and
management of the Cold Chain (CC) logistics process and conservation, have transformed Brazil into a world
commercialization, providing elements for companies to producer of apples (Bittencourtet al., 2011).
plan the logistics processes incorporating the precooling In this context, refrigeration has benefits to maintain
and storage stages of the Fuji apple (Malus Communis). It the quality of the fruit, since its principle is to reduce the
was concluded that in the pre-cooling to the cold water, it metabolism of the vegetable by reducing the temperature,
does not need that the apple stays for 24 hours in the cold also reducing the microbial growth rate (Degaspare, 2004).
chamber to reach the appropriate temperature of 2º C, it Rapid cooling technologies are part of Cold Chain
was verified that in 25 minutes of cooling the fruit reaches (CC), which Cold Chain Management (2004) defines as
-10 -5 -2
0
𝑛
-4 ᶓ i = (∑ δ (i, j)
𝑗=1
-6 𝑛 𝑛
ɸc (i,j) = -ac . √− (wi, c e wj, c), ifwi ,c<wj ,c. Pulp temperature;
ºBrix;
The functionɸc (i,j) is a square root function, because Pressure (Firmness of Pulp); and,
as described above, this is the function to be used in the Tit Titratable Acids (TA).
loss terrain.The comparison between the Pre-cooling and
Storage processes of the following treatments: Comparison Pulp Temperature - CAT1 – 80
Camera 24hs (30 days NA); Table 5 shows the application of the TODIM data
Chamber 24hs (30 days BC); comparison method, presenting the gains and losses,
Camera 24hs (60 days NA); and, Temperature of the pulp fruits CAT1 – 80.
20.000 16.268
17.000
14.000
11.000
8.000 5.998 5.936 5.836 4.761 5.509 4.814 4.426
5.000
2.000
-1.000
-4.000
-7.000
-10.000 -6.325 -6.450
-13.000 -9.033 -9.647
-16.000 -11.933
-13.565
-19.000 -14.967
-22.000
-25.000
-28.000
-31.000
-34.000
-37.000
-40.000
-43.000 -40.464
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
It was compared the temperature of the pulp between the Comparison ºBrix - Fruits CAT1 – 80
treatments of 30 and 60 days NA and CA, it was concluded Table 6 shows the data already applied to the TODIM
with the application of the TODIM method that the best Method, presenting the gains and losses, ºBrix fruits CAT1 -
treatment was Chamber 24hs (30 days CA) where it showed 80.
a gain of 16,268 as shown in table 12.
Comparação º Brix
Frutos CAT1 - 80
20.000
13.126
15.000
10.000
4.498 3.995 4.339 4.410 3.959 4.217
5.000 0.000 0.000 0.950
0.000
-5.000
-6.075 -5.925
-10.000 -7.348 -8.485
-9.439
-11.225 -11.369
-15.000
-20.000
-25.000
-25.785
-30.000
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
It was compared the ºBrix between treatments of 30 Comparison Pressure (Firmness of Pulp) Fruits CAT1
and 60 days NA and CA, it was concluded with the – 80
application of the TODIM method that the best treatment Table 7 shows the data already applied the TODIM
was Chamber 24hs (30 days NA) where it showed a gain Method, presenting the gains and losses, Pressure
of 13,126 as presented in table 13. (Firmness of the Pulp) fruits CAT1 - 80.
15.000
8.502
10.000
5.000 2.944
1.752
2.918 2.640 2.7542.999
0.000 0.000 0.000 0.000
0.000
-1.215
-2.191
-5.000 -3.950 -4.517
-6.356 -5.967 -5.793
-7.483
-10.000
-15.000
-15.950
-20.000
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
It was compared the pressure (firmness of the pulp) concluded with the application of the TODIM method that
between treatments of 30 and 60 days NA and CA, it was the best treatment was Chamber 24hs (30 days NA) where
6.000 4.503
4.000
1.499 1.499 1.499 1.499 1.504
2.000
0.000 0.000 0.000 0.000 0.000
0.000 0.000
0.000
-0.743
-2.000
-6.000
-8.000 -7.483
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
In the comparison of titratable acidity (TA) between Comparison Pulp Temperature - CAT1 – 198
the treatments of 30 and 60 days NA and CA, it was Table 9 shows the data already applied to the TODIM
concluded with the application of the TODIM method that Method, presenting the gains and losses, Temperature of
the best treatment was Chamber 24hs (30 days NA) where the pulp fruits CAT1 - 198.
it showed a gain of 4.503 as presented in the table 15.
16.578
15.000
10.000 5.7165.998 5.930 5.716 5.369 4.864 4.727
0.000 0.000 0.000 0.000
5.000
0.000
-5.000
-5.369
-10.000 -6.573
-10.583 -10.583 -10.237
-15.000 -13.446
-14.967
-20.000
-25.000
-30.000
-35.000
-40.000 -38.996
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
12.732
15.000
10.000
4.070 4.163 4.394 4.365 4.498
5.000 0.000 2.0240.000 0.000 0.000
0.000
-0.016
-5.000 -2.683
-6.434 -6.971 -5.290
-10.000 -9.198 -8.798
-11.225
-15.000
-20.000
-25.000
-30.000 -29.221
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
It was compared the Brix between treatments of 30 and 24hs (60 daysNA) where it showed a gainof 12,732 as
60 days NA and CA, it was concluded with the application shown in table 11.
ofthe TODIM method that the best treatment was Camera ComparisonPressureCAT1 - 198
10.000 8.598
0.000
-5.000 -3.795
-6.450 -6.450
-7.483 -7.483
-10.000
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
5.000 4.319
4.000
3.000
1.320 1.472 1.499 1.472 1.499 1.499 1.472
2.000 0.969
1.000 0.000 0.000 0.000 0.000 0.000 0.000
0.000
-1.000
-2.000
-1.975
-2.270 -2.242
-3.000
-4.000 -3.742 -3.742
Câmara 24hs (30 dias AN) Câmara 24hs (30 dias AC) Câmara 24hs (60 dias AN) Câmara 24hs (60 dias AC)
A titratable acidity (TA) was compared between the scenario made possible the analysis of the involved
treatments of 30 and 60 days NA and CA, it was processes.
concluded with the application of the TODIM method that With this analysis it was possible to perform the data
the best treatment was Chamber 24hs (30 days NA) where collection of the treatments involved and to obtain the
it showed a gain of 4,319 as presented in the table 12. results for the comparison between the processes.
In the field research carried out at the Cooperserra
III. CONCLUSION cooperative, the following results were identified: (1)
The question raised at the beginning of this research feasibility of the implantation of the rapid precooling
was: How do we use the pre-cooling and storage process to the hydrocooling by immersion proving to be
processes to maintain the quality of the Fuji apple (Malus efficient in the application of the system, in relation to the
Communis)? The answer to the research question, based precooling for forced-air cooling in the chamber
on the scope adopted is as follows: combined with storage; (2) the management of the Cold
The aim of this research was to analyze how the Chain (CC) logistic process in the pre-cooling and storage
TODIM Method of Multicriteria Decision Support stages maintains the quality of the Fuji apple (Malus
contributes to the precooling process in a fast system to Communis).
the cold water by immersion in relation to the forced air In addition to contributing to academic research in the
precooling method to maintain the quality of the Fuji areas of logistics and fruit growing, the research
apple (Malus Communis). corroborated the development of best practices in the
The methodology was structured in four steps: management of the Cold Chain (CC) logistics process and
definition of the study scenario, description of the commercialization, providing elements for companies to
research in the different conditions in the pre-cooling and plan logistics processes incorporating the stages of pre-
storage processes, presentation of the results of the cooling and storage of fujiapple (Malus Communis).
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