Uso de reguladores vegetais na conservação refrigerada de acerolas (Malpighia glabra L.)

Abstract

RESUMOCom o objetivo de avaliar o uso do ácido giberélico (GA 3 ) e da benzilaminopurina (BAP) na conservação de acerolas (Malpighia glabra L.) colhidas no estádio verde e armazenadas sob refrigeração, acerolas foram submetidas aos seguintes tratamentos, sob imersão por 30 minutos: controle (água), 50 mg L -1 e 100 mg L -1 de GA 3 , 50 mg L -1 e 100 mg L -1 de BAP. Após os tratamentos, os frutos foram deixados para secar ao ar em local fresco e, então, embalados em bandejas de isopor cobertas com filme de polietileno e armazenados em câmara B.O.D a 8±1ºC, por 14 dias. As avaliações foram realizadas em intervalos de 4 dias. Os frutos amostrados foram submetidos a avaliações de coloração, teor de sólidos solúveis, acidez titulável e teor de ácido ascórbico. A análise dos resultados mostrou que a aplicação dos reguladores não teve efeito no aumento da conservação refrigerada de acerolas e que somente a refrigeração foi suficiente para conservá-las durante 14 dias.Termos para indexação: Giberelina, citocinina, refrigeração, pós-colheita, Malpighia glabra. ABSTRACTWith the objective of preserving the physicochemical characteristics from green stage harvested of acerola fruits (Malpighia glabra L.), these were submitted to the following 30-minute immersion treatments:, and 100mg L -1 BAP. After treatment, the fruits were air-dried in a cool place and then packaged in styrofoam trays wrapped with polyethylene film, and stored in a BOD incubator at 8°C for 14 days. Evaluations were performed at 4 days intervals. The fruits were evaluated for coloration, soluble solids content, trituratable acidity, and ascorbic acid content. The analysis of the results showed that the application of plant growth regulators did not have effect in the increase of the refrigerated conservation of acerola fruits and that only the cooling was enough to conserve its for 14 days. A aceroleira (Malpighia glabra L.) é uma frutífera cujos pequenos frutos vermelhos são semelhantes à cereja européia. É considerada uma das mais ricas fontes de vitamina C, superando em várias vezes frutas como goiaba, caju, laranja e limão que são excelentes fontes dessa vitamina (ALVES et al., 1995;INSTITUTO BRASILEIRO DE FRUTAS, 1995).A acerola tem despertado a atenção dos agricultores não somente por seu elevado conteúdo de vitamina C (2.500 a 4.500 mg/100 g de polpa) em relação a outras frutas, mas também por seu potencial para industrialização, uma vez que pode ser consumida sob forma de sucos, compotas, geléias, utilizada no enriquecimento de sucos e de alimentos dietéticos, na forma de alimentos nutracêuticos, como comprimidos ou cápsulas, empregados como suplemento alimentar, chás, bebidas para esportistas, barras nutritivas e iogurtes (PÍPOLO et al., 2002). Nogueira et al. (2002) concluíram que frutos verdes apresentam teores de vitamina C mais elvados que os maduros e semimaduros, podendo ser utilizados pela indústria farmacêutica. O teor de ácido ascórbico de acerolas decresce com a evolução do amadurecimento (CRUZ et al., 1995). Frutos maduros com colora...

QUALITY OF ACEROLA (Malpighia emarginata) TREATED WITH GIBBERELIC ACID AND STORED UNDER REFRIGERATION

“…The decrease in acidity during ripening is explained by the use of organic acids as respiratory substrates or conversion to sugars, which may be associated with the increase in SS observed at the end of storage. Antunes et al (2006) observed that treatments with GA 3 (50 mg L -1 and 100 mg L -1 ) in unripe acerola stored under refrigeration not influenced significantly the titratable acidity of the fruits. The SS/AT ratio is associated with fruit's taste, which in acerola is slightly acidic also evidenced by the low value observed ( Figure 3C).…”

“…However, at the end of storage, no significant differences were observed between the different treatments. Antunes et al (2006) observed that unripe acerola GA 3 -treated at concentrations of 50 mg L -1 and 100 mg L -1 stored under refrigeration remained the same color during 14 days. Already, Oliveira et al (2012) evaluated the fruit development of five acerola clones concluded that with the advance of maturation, a decrease in luminosity of the fruits was observed.…”

“…At the end of storage (12 days), the fruits still presented high vitamin C content (1724 mg 100 g -1 FW). Antunes et al (2006) observed that unripe acerola treated with GA 3 (50 mg L -1 and 100 mg L -1 ) and stored under refrigeration did not have vitamin C content influenced by the exogenous application of GA 3 during 14 days of storage.…”

“…The acerola is a fruit with climacteric respiratory pattern, that which undergoes various transformations during the maturation, ripening and senescence processes (CHITARRA; CHITARRA, 2005), highlighting the degradation of chlorophyll, carotenoids synthesis and loss of vitamin C. In this way, the acerola has a short postharvest with losses of 40%, due to their high respiratory rate and fragile structure, being necessary the use of processing techniques capable to prolong the conservation of the fruits, extending the postharvest (MATSUURA, 2001). The effect of regulators such as GA 3 (50 and 100 mg L -1 ) and benzylaminopurine (50 and 100 mg L -1 ) on acerola at the unripe stage had no effect on increase of storage period at refrigeration, and according to the authors, only the refrigeration was sufficient to conserve the fruits during a period of 14 days (ANTUNES et al, 2006). Thus, alternatives technologies such as modified atmospheres, refrigeration, as well as the exogenous application of phytohormones have been used to extend the postharvest of acerola.…”