Quality and functional properties of ‘Tupy’ blackberry stored in modified atmosphere conditions

Abstract

The aim of this work was to evaluate the effect of storage temperature, in passive modified atmosphere (MA) and atmospheric composition in active MA on quality maintenance, total phenolic compounds (TPC) and total antioxidant activity (TAA; DPPH and ABTS methods) of 'Tupy' blackberry. Two experiments were carried out. In experiment 1, the fruit were stored for eight days at 0, 5 and 10 °C in passive MA. In experiment 2, the initial atmospheres of 21.0 kPa O 2 + 0.04 kPa CO 2 (passive MA); 9.2 kPa O 2 + 9.2 kPa CO 2 (active MA with high CO 2 ); 1.4 kPa O 2 + 0.04 kPa CO 2 (active MA with low O 2 ); and 1.4 kPa O 2 + 9.6 kPa CO 2 (active MA with low O 2 + high CO 2 ) were evaluated for eight days at 0 °C. In both experiments, the fruit were packed in Xtend ® plastic films. After eight days of storage in passive MA, temperatures of 0 and 5 ºC provided fruit with higher force to compression and titratable acidity (TA) and lower soluble solids/titratable acidity ratio (SS/TA), but with lower values of TPC and TAA (DPPH method) when compared to the temperature of 10 °C. The fruits stored at 0 °C presented lower values of weight loss and incidence of decay. Blackberries stored for eight days at 0 °C, in active MA with low O 2 , associated or not with high CO 2 , presented lower respiration rate and higher values of TPC and TAA (DPPH method), but did not differ in the values of incidence of decay, force to compression, SS, TA, SS/TA ratio and color attributes when compared to active MA with high CO 2 and passive MA. Qualidade e propriedades funcionais de amora-preta 'Tupy' armazenada em condições de atmosfera modificadaResumo -O objetivo deste trabalho foi avaliar o efeito da temperatura de armazenamento, em atmosfera modificada (AM) passiva, e da composição atmosférica em AM ativa sobre a manutenção da qualidade, do teor de compostos fenólicos totais (CFT) e da atividade antioxidante total (AAT; métodos DPPH e ABTS) de amoras-preta 'Tupy'. Foram conduzidos dois experimentos. No experimento 1, os frutos foram armazenados durante oito dias, nas temperaturas de 0; 5 e 10 °C, em AM passiva. No experimento 2, foram avaliadas as atmosferas iniciais de 21,0 kPa O 2 +0,04 kPa CO 2 (AM passiva); 9,2 kPa O 2 +9,2 kPa CO 2 (AM ativa com alto CO 2 ); 1,4 kPa O 2 +0,04 kPa CO 2 (AM ativa com baixo O 2 ); e 1,4 kPa O 2 +9,6 kPa CO 2 (AM ativa com baixo O 2 +alto CO 2 ), durante oito dias, na temperatura de 0 °C. Em ambos os experimentos, os frutos foram acondicionados em filmes plásticos Xtend ® . Após oito dias de armazenamento em AM passiva, as temperaturas de 0 e 5 ºC proporcionaram frutos com maiores valores de força para compressão e acidez titulável (AT), e menor relação sólidos solúveis/acidez titulável (SS/AT), porém com menores valores de CFT e AAT (método DPPH) em relação à temperatura de 10 °C. Os frutos armazenados a 0 °C apresentaram menores valores de perda de massa fresca (PMF) e de incidência de podridões. Amoras armazenadas durante oito dias a 0 °C, em AM ativa com baixo O 2 , associado ou não com alto CO 2 , apresen...

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

“…In addition to organic acids, including citric acids, which are also converted into sugars as maturation progresses (Moreno & Oyla, 2016) and together lead to an increase in the soluble solids content of fruits. It is worth noting that the fruits harvested in RS3 had an average SS content of 11.54 °Brix, which is higher than that found by Soethe et al (2019), who at the end of 8 days of storage in modified atmosphere, found an SS content of 8.5 ° Brix for the Tupy cultivar, wich is currently the most cultivated in Brazil. This shows the great marketing potential of the BRS Cainguá cultivar for in natura consumption, due to the high SS content of its fruits.…”

“…During refrigerated storage, the SS/TA ratio of RS3 and RS2 fruits show an increasing linear adjustment at the end of 12 days of storage, reaching values of 15.13 and 8.64, respectively, (Table 2). This increase in SS/TA is due to the reduction in TA during fruit storage, as organic acids are used as substrates in respiratory metabolism (Soethe et al, 2019) and the SS content did not change during storage as seen in table 1. Although fruits harvested in RS2 showed changes in the SS/TA ratio during storage, in no period was the SS/TA ratio equal to or greater than that presented by RS3 fruits on the day of harvest, or even after 12 days of storage.…”

Trends in maintaining postharvest freshness and quality of Rubus berries

“…Conversely, Soethe et al. (2019) have shown CA to exhibit no significant difference in the biochemical quality of “Tupy” blackberry fruit over control fruit. Oxygen saturated (>80%) CA storage, which maintains higher TPC, AsA, and antioxidant levels, presented better fruit quality in terms of biochemical and quality attributes of “Black Satin” blackberry fruit (Van de Velde et al., 2020).…”