Pré-resfriamento em água de lichia 'B3' mantida em armazenamento refrigerado.

This project studied the effects of different precooling temperatures and times with water on lychee 'B3' fruit quality cold storage. The treatments were: T1 = control (without precooling); T2 = immersed in water at 2.5°C for five minutes; T3 = immersed in water at 2.5°C for ten minutes; T4 = immersed in water at 2.5°C for 20 minutes; T5 = immersed in water at 6°C for seven minutes; T6 = immersed in water at 8°C for 20 minutes and T7 = immersed in water at 10oC for ten minutes. After treatments application, the fruits were then placed into polyethylene bags of 24μm, sealed, and stored for seven days at 5°C and 90% RH, plus 3 days at 20oC and 70% RH to simulate commercial conditions. Completely randomized experimental design, with factorial 7×3 (treatments x time). The research used four replicates for treatment, approximately 150g. It was determined: weight loss, color (L*, a and b), browning (%) and rots (%). According to the results, the lychee hydrocooling reduced the browning percentage, the brightness decrease (L *) and a values. In the other hand, this treatment also resulted in higher percentage of rots. [ABSTRACT FROM AUTHOR]