Influência de diferentes temperaturas na manutenção da qualidade de Pequi minimamente processado

Damiani, Clarissa; Boas, Eduardo Valério de Barros Vilas; Pinto, Daniella Moreira; Rodrigues, Luiz José

doi:10.1590/s1413-70542008000100030

Cited by 16 publications

(11 citation statements)

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“…The reduction in temperature caused minor FWL of the fruits (Table 1). The reduction in FWL in fruits is directly related to the deficit of water vapor pressure between the fruit and the atmosphere, which increases as storage temperature increases (DAMIANI et al, 2008). However, despite FWL increased in higher storage temperature, the values obtained in this study were lower even in the fruits stored at 10 °C, not affecting the visual quality due to withering of fruits.…”

Section: Resultscontrasting

confidence: 48%

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

et al. 2019

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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...

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Section: Resultscontrasting

confidence: 48%

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

et al. 2019

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“…Isso ocorre por que, quanto menor a temperatura de armazenamento, menor a taxa respiratória, logo, menor será a transpiração, e, consequentemente, menor a perda de massa (DAMIANI et al, 2008). A atividade da poligalacturonase (PG) aumentou com o tempo de armazenamento, nos frutos armazenados a 3ºC e 9ºC (Figura 4), coincidindo com decréscimos nos valores de firmeza.…”

Section: Resultsunclassified

Qualidade de melões ‘Louis‘ armazenados em quatro temperaturas

et al. 2015

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“…A number of studies have demonstrated the potential of use of fresh and low processed pequi fruit (Damiani et al, 2008;Souza et al, 2007;Rodrigues et al, 2007). It has been exported to Australia, which shows its great export potential to other countries.…”

Section: Introductionmentioning

confidence: 99%

Growth and maturation of pequi fruit of the Brazilian cerrado

Rodrigues¹,

Paula²,

Pinto³

et al. 2015

Food Sci. Technol (Campinas)

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The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, β-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the decrease of both respiration and ethylene production rates during maturation and ripening.

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Influência de diferentes temperaturas na manutenção da qualidade de Pequi minimamente processado

Cited by 16 publications

References 0 publications

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

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

Qualidade de melões ‘Louis‘ armazenados em quatro temperaturas

Growth and maturation of pequi fruit of the Brazilian cerrado

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