, ANDRESSA ARAUJO PICOLI 4 , GLAUCO DE SOUZA ROLIM 3 RESUMO -Este trabalho teve como objetivo avaliar a qualidade do pêssego cv. Douradão, quando aplicados tratamentos pós-colheita, associada à temperatura adequada de refrigeração. Os tratamentos foram: aplicação de quitosana a 1%; embalagem de polietileno e controle (não-tratado e sem embalagem plástica). Após serem embalados em caixas de papelão e armazenados a 3o C e 90% UR, durante 14; 21 e 28 dias, foram transferidos para condições-ambiente, permanecendo por 3 dias. Com o polietileno, houve menor perda de massa dos frutos durante o armazenamento; no entanto, verificou-se aumento na incidência das podridões na fase de comercialização. A quitosana não foi eficiente como protetivo contra a perda de massa, porém reduziu a incidência de podridões. Foi constatado o dano fisiológico causado pelo frio, denominado de lanosidade nos pêssegos, após 21 dias de refrigeração e mais 3 dias de comercialização, não tendo influência dos tratamentos realizados. Se o consumo dos pêssegos 'Douradão' for imediato à saída da câmara fria, o período de conservação dos frutos é de 21 dias (podridão zero), com destaque para a embalagem de polietileno, que reduziu a perda de massa. Considerando a avaliação após a comercialização simulada, o período de vida útil dos frutos é restrito aos 14 dias, a 3 o C, seguido de 3 dias em condições-ambiente devido à posterior ocorrência de lanosidade e podridão-parda. Termos para Indexação: Prunus persica, qualidade do fruto, armazenamento, polietileno, dano pelo frio. EFFECTS OF CHITOSAN AND FILM PACKAGING ON QUALITY OF PEACHES AFTER COLD STORAGEABSTRACT-The effects of chitosan treatment and modified atmosphere packaging (MAP) on shelf life of peaches cv. Douradão were evaluated. Chitosan, a natural biodegradable compound, has been proved to control numerous post harvest diseases. It extends the shelf life of treated fruit by reducing water loss. Storage life of peaches has been extended using MAP during cold storage. Fruits were dipped in 1% chitosan solution. One group of fruits was sealed in polyethylene bags. Peaches were stored at 3 o C and 90% RH. Fruits were transferred to room temperature for 3 days to ripen. Quality parameters (soluble solids, acidity, ratio, firmness, pulp and skin color) and losses (weight, wooliness incidence and rots) were determined. MAP reduced fruit weight loss during storage but increased decay incidence at room temperature. Chitosan treatment was effective in brown rot reduction however showed detrimental effect on fruit appearance. Treated and untreated peaches showed woolliness after 21 days of cold storage plus 3 days at room temperature. The desirable quality was retained up to 14 days of storage. Index Terms: Prunus persica, cold storage, polyethylene, coating, chilling injury. INTRODUÇÃODevido à sua perecibilidade, os pêssegos, desde a colheita até a comercialização, apresentam elevadas perdas. Dentre os principais fatores que limitam o armazenamento e a comercialização de pêssegos, estão as podridões...
Palavras-chave:Beta vulgaris, ácido salicílico, 1-metilciclopropeno, estresse mecânico. ABSTRACTRespiratory rate and ethylene production of whole and minimally processed beet roots submitted to ethylene and bioregulators treatmentsThe objective of this work was to evaluate the effects of ethylene and bioregulators on the respiratory activity and ethylene synthesis of minimally processed and whole beet roots. For the minimal processing, beet roots were graded for firmness, color and size, and were peeled. Roots were then sanitized, shredded (2 mm thick), rinsed and centrifuged. The following treatments were applied: ethylene (1000 mL L -1 ), 1-methylciclopropene (300 nL L -1 ) and salicylic acid (500 mg L -1 ). After treatments, beet roots were packed and stored at 5±1 ºC and 85±5% RH during 10 days. It was observed that salicylic acid use promoted the decrease of respiratory rates of minimally processed beet roots during all storage time. It was also noted difference between whole and minimally processed beet roots physiology. This difference was observed by the high values of respiratory activity and ethylene production rates in the minimally processed beet roots.
RESUMOO objetivo do trabalho foi verificar o efeito de biorreguladores em beterrabas minimamente processadas e inteiras (não processadas) sobre alguns aspectos do metabolismo secundário. Para o processamento mínimo, as beterrabas foram descascadas, sanificadas, sendo em seguida cortadas em retalhos com 2 mm de espessura, enxaguadas e centrifugadas. Nas beterrabas inteiras foram somente retiradas as folhas e os talos e sanificadas. Os tratamentos aplicados foram: etileno 1000 mL L -1 , 1-metilciclopropeno (1-MCP) 300 nL L -1 e ácido salicílico 500 mg L -1 . Após os tratamentos, as beterrabas foram embaladas e armazenadas a 5 ºC durante 10 dias. As injúrias causadas durante o processamento mínimo induziram o aumento na atividade da fenilalanina amônia-liase (PAL) nos tratamentos com etileno e 1-MCP e também o controle. A aplicação de ácido salicílico diminuiu a atividade desta enzima. Os tratamentos aplicados nas beterrabas minimamente processadas e inteiras não influenciaram a concentração de fenóis totais e de betalaínas, mas o teor de betalaínas foi reduzido em mais de 50% em beterraba minimamente processada em comparação com a beterraba inteira. Palavras-chave: Beta vulgaris, compostos fenólicos, betalaínas, PAL. ABSTRACT EVALUATION OF BIOREGULATORS ON SECONDARY METABOLISM OF WHOLE AND MINIMALLY PROCESSED BEET ROOTThe objective of this work was to evaluate the effects of bioregulators on some aspects of secondary metabolism of minimally processed and whole (without processing) beet roots. For the minimal processing, beet roots were peeled, sanitized, shredded (2 mm thick), rinsed and centrifuged. For whole beet roots, both leaves and stems were removed, and after the product was sanitized. The following treatments were applied: ethylene (1000 mL L -1 ), 1-MCP (300 nL L -1 ) and, salicylic acid (500 mg L -1 ). After treatments, beet roots were packed and stored at 5 o C during 10 days. Injuries that occurred during the minimal processing induced an increase of phenylalanine ammonia-lyase (PAL) activity in ethylene, 1-MCP and control treatments. However, salicylic acid decreased the activity of this enzyme. The treatments applied on whole and minimally processed beet roots did not have influence in total phenol and betalains concentration; however the betalains content was more than 50% lower in beet root minimally processed if compared to whole root.
The purpose of the present work was to evaluate the effects of application of bioregulators on physical-chemical characteristics, physiology and microbiology of minimally processed and whole beet root. For the minimal processing, beet roots were graded for firmness, color and size, and were peeled. Roots were then sanitized, shredded (2mm thick), rinsed and centrifuged. The following treatments were applied: ethylene (1000µL L-1), 1-MCP (300nL L-1) and, salicylic acid (500mg L-1). After treatments, beet roots were stored at 5 o C during 10 days. The following analyses were carried out: weight loss, color, soluble solids, pH, titratable acidity, respiration and ethylene production. To microbiological analysis psychrotrophic bacteria and total coliforms counts, and coliforms at 45ºC and Salmonella were evaluated. It was observed that low temperature associated to salicylic acid use promoted the decrease of soluble solids, pH and respiratory rates of minimally processed beet roots. It was also noted difference between whole and minimally processed beet roots physiology. This difference was observed by the high values of respiratory and ethylene production rates in the minimally processed beet roots. Psychrotrophic bacteria and total coliforms count for minimally processed beet roots were within acceptable limits for ten days of storage. The presence of coliforms at 45ºC and Salmonella was not detected. Storage at 5ºC was effective to control the metabolic activity and to keep food safety of minimally processed beet roots.
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