Qualidade de melões ‘Louis‘ armazenados em quatro temperaturas

Morgado, Cristiane Maria Ascari; Mattiuz, Cláudia Fabrino Machado; Muniz, Ana Carolina Corrêa; Charles, Florence; Mattiuz, Ben-Hur

doi:10.1590/0103-8478cr20140948

Cited by 6 publications

(10 citation statements)

References 8 publications

(7 reference statements)

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“…The obtained results, in the present work, corroborate with those of Morgado et al (2015), which noted a reduction in the firmness of the 'Louis' melon pulp stored for 25 days at 22 and 9 °C, observing higher firmness in the fruits stored at 6 °C. The authors point that the reduction in firmness may have been due to the increased activity of cell wall degradation enzymes by increasing storage temperature (Yuan et al, 2013;Chen et al, 2015).…”

Section: /6°csupporting

confidence: 92%

“…This increase may be related to the low temperatures, which, possibly, could have caused chilling injury, with consequent greater activity of the antioxidative enzymes. Similar behavior was observed by Morgado et al (2015), when they verified that the storage at 3 o C provided the highest POD activity in yellow melon.…”

Section: /6°csupporting

confidence: 81%

“…The 'Galia' type melons have a high rate of respiration and senescence post-harvest, requiring the use of technologies such as refrigeration in order to maintain the quality. They are typically climacteric fruits, thus, presenting an increase in metabolism and respiration, with consequent reduction in the useful life (Morgado et al, 2015;Verzera et al, 2014). Thereby, one of the strategies to increase its shelf life is through the refrigerated storage (Aung & Chang, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic activity and post-harvest quality of ‘Galia’ melon under storage temperatures and modified atmosphere

Véras

Araújo

Junior

et al. 2019

Agraria

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AGRONOMY (AGRONOMIA) ABSTRACT: 'Galia' melon is a climacteric fruit with reduced shelf life, thus the goal of this work was to evaluate the post-harvest quality of fruits stored under normal and modified atmosphere at different temperatures. Fruits from cultivar Solarnet were stored under normal atmosphere (control) and modified atmosphere at 3, 7 and 11 o C and relative humidity of 90 ± 5%. Fruit evaluations were performed at 14, 21, 28 and 35 days of storage for pulp firmness, mass loss, internal and external appearance, chilling injury, total soluble phenolics, soluble sugars and enzymes polyphenoloxidase, peroxidase and catalase. Storage at 11 o C had the lowest pulp firmness and bigger mass loss in both atmospheres. Storage at 3 o C under modified atmosphere had the best postharvest conservation, but induced chilling injury, with development of superficial brown spots. 'Galia' melons showed higher peroxidase activity under storage at 3 °C in both storage atmospheres.

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Section: /6°csupporting

confidence: 92%

Section: /6°csupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Enzymatic activity and post-harvest quality of ‘Galia’ melon under storage temperatures and modified atmosphere

Véras

Araújo

Junior

et al. 2019

Agraria

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“…All the additives reduced the PPO activity when compared to the control, thus demonstrating that the additives used may act on this enzyme. The decline in the activity of this enzyme throughout the storage was also reported in 'Louis' melons submitted to different temperatures, this fact justified the absence of browning in the fruit pulp (MORGADO et al, 2015).…”

Section: Resultssupporting

confidence: 70%

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

et al. 2016

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-The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed 'Fuji' apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and hº), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of 'Fuji' apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe. Index terms: antioxidants, Malus domestica, storage, minimally processing. QUALIDADE DE MAÇÃ 'FUJI' MINIMAMENTE PROCESSADA SOB ARMAZENAMENTO REFRIGERADO E TRATAMENTO COM ADITIVOSRESUMO -O objetivo do trabalho foi avaliar a capacidade de prolongamento da vida útil da maçã 'Fuji' minimamente processada aplicando os aditivos (cloreto de L-cisteína, ácido L-ascórbico e cloreto de cálcio) individuais ou combinados, e determinar o período adequado de armazenamento refrigerado do fruto inteiro para a realização do processamento mínimo. O delineamento experimental utilizado foi inteiramente casualizado, em esquema trifatorial com três repetições. O fator A foi composto por períodos de armazenamento das maçãs inteiras, pré-processamento, em câmara fria (20, 78, 138 e 188 dias); o fator B foi representado por períodos de armazenamento pós-processamento mínimo, simulando vida de prateleira (3, 6, 9 e 12 dias) e, o fator C foi representado por aditivos químicos (água destilada, como controle; L-cisteína a 0,5%, ácido ascórbico a 1%, L-cisteína a 0,5% com cloreto de cálcio a 1%, ácido ascórbico a 1% com cloreto de cálcio a 1%). As variáveis dependentes avaliadas foram coloração da polpa (L* e hº), teor de sólidos solúveis, acidez titulável, teor de compostos fenólicos totais, capacidade antioxidante e a quantificação da polifenoloxidase. Além disso, foi analisada a presenç...

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“…Atividade da enzima peroxidase (POD) em mamões 'Golden' submetidos ou não ao tratamento hidrotérmico e em temperatura ambiente (7 dias a 22 ºC) (A) e sob refrigeração (20 dias a 11 ºC + 3 dias a 22 ºC) (B), ambos com umidade relativa média de 85%. Barras verticais indicam o erro padrão da média (n = 12).SegundoMorgado et al (2015), a atividade da POD em melões aumentou durante o armazenamento refrigerado, provavelmente devido à ocorrência de oxidações causadas por injúria por frio, apesar de não haver sintomas visuais. Nos mamões em análise, o tratamento térmico provavelmente reduziu a atividade enzimática de algumas isoenzimas de POD e a refrigeração induziu o aumento de outras isoenzimas em resposta às oxidações causadas pelo frio, apesar de também não termos observado injúrias de frio nos frutos estudados.Após transferência dos mamões para a temperatura ambiente, a atividade enzimática da POD aumentou em ambos os tratamentos, sendo que os frutos tratados termicamente continuaram apresentando valores mais baixos de atividade (Figura 6B).Donadon et al (2012) verificaram que a atividade da POD aumentou em abacates após a transferência dos frutos do armazenamento refrigerado para a temperatura ambiente, indicando que a atividade oxidante da enzima foi estimulada pela injúria pelo frio.…”

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Efeito do tratamento hidrotérmico quarentenário na pós-colheita de mamão

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Hydrothermal quarantine treatment effect in papaya postharvest Papaya is a climacteric fruit whose transformations resulting from ripening occur rapidly after harvest and are triggered by the production of ethylene and increased respiration, being a very perishable fruit. The use of technologies such as heat treatment and cooling is necessary because they eliminate eggs and/or larvae of fruit fly and control the microorganisms' growth, increasing the shelf life of this fruit. However, they can cause changes in the processes of maturation and damage in the plasma membrane integrity. Thus, the project aims to study the physiology, biochemistry, quality and papaya postharvest preservation after application of hydrothermal quarantine treatment and refrigerated storage. Golden papaya in maturity stage 1 were divided into two batches, one being subjected to hydrothermal quarantine treatment to 47 °C ± 1 °C for 20 minutes, followed by immersion in cold water to 11 °C ± 1 °C for the same period and the other lot used as a control (no hydrothermal treatment). Part of the fruits were stored at 22 ± 1 °C and 85 ± 5% RH for 7 days and some at 11 ± 1 °C and 85 ± 5% RH for 20 days, followed by storage at 22 ± 1 °C and 85 ± 5 % RH for 3 days. The papayas were evaluated with respect to biochemical and physiological aspects and organoleptic characteristics. We observed that the respiratory rate, ethylene production, the ascorbic acid content and the accumulated loss of fresh weight decreased in heat-treated fruit, especially when they are stored under refrigeration. Sensory analysis showed that the heat treated fruit were preferred in taste and texture and decrease the amount of linalool present in papayas subjected to cold storage showed that the cold negatively affected the scent. The enzymes analyzed did not possess a pattern of activity during the evaluation days. Thus, future studies on the expression of genes related to the ripening papayas are needed for a better understanding of the solutions when applying the hydrothermal quarantine treatments and refrigerated storage.

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Qualidade de melões ‘Louis‘ armazenados em quatro temperaturas

Abstract: RESUMO Este trabalho teve como objetivo estabelecer a melhor temperatura para a conservação de melões 'Louis

Cited by 6 publications

References 8 publications

Enzymatic activity and post-harvest quality of ‘Galia’ melon under storage temperatures and modified atmosphere

Enzymatic activity and post-harvest quality of ‘Galia’ melon under storage temperatures and modified atmosphere

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

Efeito do tratamento hidrotérmico quarentenário na pós-colheita de mamão

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