The goal of this work was to evaluate the influence of the calcium chloride (CaCl2) on the quality of 'Pérola' pineapples, stored under simulated conditions of sea transport (21 days at 12+ 1ºC) and marketing (8 days at room temperature, 21 + 1ºC). The experiment was carried out in a completely randomly design. A factorial 4 X 6 (4 levels of calcium chloride: 0, 1, 2 and 3% and six periods of analysis: 0, 21, 23, 25, 27 and 29 days of storage) with 3 replicates and six fruits per parcel. The immersion in solution of calcium chloride at 3% promoted decreasing apparent in internal breakdown index, affected area and intensity of internal breakdown, as well as promoted higher mass loss and decreasing in pectic substances solubilization. The calcium chloride, despite the level, was effective in maintaining the firmness, although have not affected significantly the variables, pH, titratable acidity, total soluble sugars and total pectin.
Ananas comosus; internal breakdown; firmness; calcium chloride; refrigeration
