Comportamento respiratório e qualidade pós-colheita de graviola (Annona muricata L.) 'morada' sob temperatura ambiente

Lima, Maria Auxiliadora Coêlho de; Alves, Ricardo Elesbão; Filgueiras, H. A. C.; Enéas-Filho, Joaquim

doi:10.1590/s0100-29452003000100015

Cited by 21 publications

(41 citation statements)

References 9 publications

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“…Esse comportamento é comum nas Anonáceas, como em graviola, que coincide com o aumento respiratório e primeiro pico de CO 2 (LIMA et al, 2003), indicando que pode ser consequência da ativação da glicólise induzida pela colheita, com intensa oxidação de glicose e hidrólise de amido (BRUINSMA; PAULL, 1984). Em graviola, o amadurecimento do fruto foi estimulado com a liberação de etileno aos três dias após a colheita, por ocasião do primeiro pico respiratório (LIMA et al, 2003).…”

Section: Resultsunclassified

“…Em graviola, o amadurecimento do fruto foi estimulado com a liberação de etileno aos três dias após a colheita, por ocasião do primeiro pico respiratório (LIMA et al, 2003).…”

Section: Resultsunclassified

“…As anonáceas, como graviola (Annona muricata), cherimoia (A. cherimola) e ata (A. squamosa), são denominadas climatéricas e apresentam padrão de liberação de CO 2 bastante distinto da maioria das espécies, com climatério difuso, com mais de um ponto máximo. Juntamente com o climatério respiratório, ocorre a produção autocatalítica de etileno, e os frutos continuam o processo de amadurecimento após a colheita (ALVES et al, 1997;LIMA et al, 2003). Assim, geralmente os frutos climatéricos, como as anonáceas, podem ser colhidos em estádios iniciais de maturação, com possibilidade de amadurecimento e boa qualidade pós-colheita (ALVES et al, 1997;CHITARRA;CHITARRA, 2005).…”

Section: Introductionunclassified

“…O amadurecimento nas anonáceas, como cherimoia e graviola, vem acompanhado de aumento nos teores de sólidos solúveis e acidez, perda de água, redução da firmeza, a cor da polpa perde o brilho e fica mais clara (LIMA et al, 2003;GOÑI et al, 2007). Estes fenômenos estão associados ao aumento do pico respiratório e de etileno (LIMA et al, 2003), hidrólise do amido e modificações da parece celular (GOÑI et al, 2010).…”

Section: Introductionunclassified

“…Estes fenômenos estão associados ao aumento do pico respiratório e de etileno (LIMA et al, 2003), hidrólise do amido e modificações da parece celular (GOÑI et al, 2010).…”

Section: Introductionunclassified

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Maturação e determinação do ponto de colheita de frutos de envira-caju

et al. 2011

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RESUMO -O presente trabalho objetivou identificar o ponto de colheita, os índices de maturação e a qualidade dos frutos da envireira-caju (Onychopetalum periquino). Os frutos foram colhidos em cinco estádios de maturação (1-verde; 2-verde-laranja; 3-laranja; 4-laranja-vinho, e 5-vinho), sendo o estádio 5 colhido já amadurecido na planta e usado como padrão na determinação do ponto de colheita e do índice de qualidade do fruto. Os frutos colhidos foram armazenados a 26 ± 3 ºC e 85-90% de UR. O delineamento experimental foi o inteiramente casualizado, em esquema de parcela subdividida no tempo com tratamento adicional, com quatro repetições de três frutos cada. As parcelas compreenderam os estádios de maturação na colheita, e as subparcelas, a maturação no dia da análise (0 dia para todos os estádios, 4 dias para os estádios 1 e 2, e 2 dias para os estádios 3 e 4). A interação entre o ponto de colheita e o armazenamento afetou significativamente todas as variáveis analisadas, exceto o rendimento de polpa. Os frutos colhidos no estádio verde-laranja atingiram índices de qualidade equivalente aos frutos amadurecidos na planta, após o amadurecimento. O ponto de colheita dos frutos corresponde à cor verde-laranja da casca, contendo 0,14% de acidez total titulável (AT); 8,62% de sólidos solúveis (SS); 64,17 de SS/AT; 60,55 g de peso médio, e 60,37% de rendimento de polpa, constituindo índices confiáveis do ponto de colheita. Termos para indexação: Onychopetalum periquino, frutas nativas, pós-colheita, qualidade. MATURATION AND DETERMINATION OF THE HARVEST POINT OF ENVIRA-CAJU FRUITABSTRACT -The present work has the objective to identify the harvest point, maturity and quality indexes of the fruits of the envireira-caju (Onychopetalum periquino). The fruits were harvested at five maturity stage (1-green, 2-green-orange, 3-orange, 4-orange-wine, 5-color wine), being the stage 5 ripened in the plant and used as pattern in the determination of the harvest point and of the maturity and quality indexes of the fruit. The harvested fruits were storage in condition it adapts (26 ± 3 ºC and 85-90% relative humidity). The experimental design was completely randomized in split-plot arrangement, with additional treatment, with four repetitions, containing each replication three fruits. The plot corresponded to the maturity storage and the split-plot by the ripened stage (zero day for to all stages and four day for estages 1 and 2 and of 2 days to the stages 3 and 4). The interaction among the maturation stage in the harvest and in the storage it affected significantly all the analyzed variables, except the pulp revenue. The fruits harvested in the stage green-orange they present larger shelf life and equivalent quality indexes to the fruits ripened in the plant, after the ripening. The harvest point of the envira-caju fruits can be harvested when it reaches 0.14% of titratable total acidity (TTA), 8.62% of soluble solids (SS), 64.17 of SS/TTA, 60.55 g of medium weight and 60.37% of pulp revenue, constituting reliable indexes of the...

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Section: Resultsunclassified

“…Em graviola, o amadurecimento do fruto foi estimulado com a liberação de etileno aos três dias após a colheita, por ocasião do primeiro pico respiratório (LIMA et al, 2003).…”

Section: Resultsunclassified

Section: Introductionunclassified

“…Estes fenômenos estão associados ao aumento do pico respiratório e de etileno (LIMA et al, 2003), hidrólise do amido e modificações da parece celular (GOÑI et al, 2010).…”

Section: Introductionunclassified

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Maturação e determinação do ponto de colheita de frutos de envira-caju

et al. 2011

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Cold Storage of Two Selections of Soursop (Annona muricataL.) in Nayarit, Mexico

Jiménez-Zurita

Balois-Morales

Alía-Tejacal

et al. 2017

Journal of Food Quality

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The maturity of two selections of soursop (G1 and G2) from Nayarit, Mexico, was evaluated under environmental conditions at 22°C and refrigeration at 15°C stored for 6 and 8 days, respectively. Maximum CO2and ethylene values were present on the fifth and sixth day. The fruits exposed at 15°C had a significantly lower weight loss (5%) and showed no chilling injury. The firmness of two selections decreased more than 90%. The concentration of TSS increased to 5.3 to 15°Brix, and the titratable acidity was higher for fruit stored at 22°C. The highest concentration of phenols was recorded on the fourth day of storage at 22°C. The enzymatic activity of PPO was increased from physiological ripening to consumption ripening for both treatments. The two selections stored at 22°C registered the highest level of PME activity at ripeness. Shelf life was increased by up to 8 days (4 days at 15°C plus 4 days at 22°C) without causing chilling injury or alterations in the ripening process of the fruits. No significant differences were observed between the two selections evaluated; postharvest handling was considered to be similar; however, it would be advisable to evaluate other technologies combined with refrigeration.

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Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Comportamento respiratório e qualidade pós-colheita de graviola (Annona muricata L.) 'morada' sob temperatura ambiente

Cited by 21 publications

References 9 publications

Maturação e determinação do ponto de colheita de frutos de envira-caju

Maturação e determinação do ponto de colheita de frutos de envira-caju

Cold Storage of Two Selections of Soursop (Annona muricataL.) in Nayarit, Mexico

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

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