Avaliação da influência de substâncias fenólicas e carotenoides na anomalia do epicarpo da goiaba, "anelamento"

Abstract

RESUMO -A anomalia do epicarpo da goiaba, comumente relatada por agricultores e técnicos como o "anelamento juvenil da goiaba", tem causado preocupação devido à desinformação sobre o assunto. O objetivo deste estudo foi analisar quimicamente as concentrações de substâncias fenólicas e carotenoides na região do epicarpo de goiabas afetadas pelo "anelamento", visando a caracterizar essa anomalia previamente relatada. Foram analisadas substâncias fenólicas (taninos, flavonas/flavonóis, antocianinas e fenóis totais) e carotenoides em epicarpos de frutos verdes e maduros de goiabeiras cv. Paluma, com e sem anomalia. O delineamento experimental adotado foi o inteiramente casualizado, sendo estabelecidos seis tratamentos com o epicarpo dos frutos maduro sem anomalia na região inferior (FMSI); frutos maduros sem injuria na região superior (FMSS); frutos verdes sem anomalia na região inferior (FVSI); frutos verdes sem anomalia na região superior (FVSS); frutos verdes com anomalia na região inferior (FVCI); frutos verdes com anomalia na região superior (FVCS). Dentre as substâncias analisadas, os carotenoides, os taninos e os fenóis totais mostram indicativos para a caracterização do anelamento. Tanto substâncias fenólicas quanto carotenoides apresentam propriedades antioxidantes e, dessa forma, poderiam estar relacionadas à defesa antioxidante causada por um fator de estresse ainda desconhecido, que promove o "anelamento" característico apresentado pelas goiabas.. Termos para indexação: Psidium guajava, anomalia, tanino, fenóis, carotenoides, fruta. PHENOLIC COMPOUNDS AND CAROTENOIDS AMOUNTS ON GUAVA EPICARP INJURY, 'GIRDLING'ABSTRACT -Guava epicarp injuries, popularly known as "girdling", have been concerned technicians and producers due to misunderstand about their causes. The objective of this study was to analyze the amounts of phenolic compounds and carotenoids present on guava epicarp region affected by injury ("girdling") in order to characterize chemically those regions. Concentrations of phenolic compounds (tannins, flavones/ flavonols, anthocyanins and total phenolic compounds) and carotenoids were analyzed on tissue from unripe and ripe guava injured and non-injured epicarp fruits (Psidium guajava cv. Paluma). The experimental design was randomized, and were established six treatments: epicarp from ripe fruit without injury in the lower (FMSI) and upper region (FMSS) of the fruit, unriped fruit without injury (lower -FVSI -and upper region -FVSS), injured unriped fruit with injury (lower -FVCI -and upper region -FVCS). Higher concentrations of phenolic compounds, carotenoids of tannins, were found on tissues of unripe fruit epicarp with "girdling" when compared with health epicarps. Results showed the participation of phenolics compounds (tannins) and carotenoids as possible substances that characterized the injury formation. Although phenolic compounds and carotenoids have antioxidant properties and are often related as antioxidant defenses, the causes of "girdling" of guava fruits are still unknown.

Bioactive compounds and antioxidant potential fruit of Ximenia americana L.

“…Higher quantities of anthocyanins and flavonoids were verified also in green fruits of guava tree when evaluated in different ripening stages (Watanabe, Rozane, Natale, & Furlan, 2011).…”

Influence of post-harvest ozone application on the Epicarp of 'Pedro Sato' guava fruits under storage conditions

“…Due to the visual aspect of the epicarp, 'Pedro Sato' guava fruits became unfit for fresh consumption, but they can be used for industrial purposes. The anomalies observed in the present studies were restrained to the fruit epicarp, and may have not affected its pulp; similar conditions as girdling (WATANABE et al, 2011).…”