Embalagens e recobrimento em lichias (Litchi chinensis Sonn.) armazenadas sob condições não controladas

Lima, Rafaella Araújo Zambaldi; Abreu, Celeste Maria Patto de; Asmar, Simone Abreu; Corrêa, Angelita Duarte; Santos, Custódio Donizete dos

doi:10.1590/s1413-70542010000400017

Cited by 16 publications

(18 citation statements)

References 11 publications

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“…Lychee cultivation in Brazil is still incipient and was initially implemented in the states of São Paulo and Minas Gerais [5,6]. Given the potential for expanding the production and marketing of lychee in Brazil and the influence that the harvest, cultivar, climate, soil type and fertility can have on the nutritional composition of the fruit [7], studies are necessary to evaluate the nutritional values of lychee cultivars grown in Brazil.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Cabral¹,

Cardoso²,

Pinheiro-Sant’Ana³

2014

Fruits

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Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil.Abstract -Introduction. Different cultivars of lychee are produced all around the world and to date no information has been published on the nutritional value of cv. Tailandes, which is a new lychee cultivar introduced into Brazil and other tropical countries. Our study performed a pioneering evaluation of the physical and chemical characteristics, carotenoids, vitamins, and minerals in pulp of fruit of this cultivar. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture by gravimetry after oven drying, ash by calcination in a muffle furnace, proteins by the micro-Kjeldahl method, dietary fibers by the gravimetric non-enzymatic method and lipids by gravimetry after extraction in ethyl ether. Vitamin C (ascorbic and dehydroascorbic acids) and carotenoids (α-carotene, β-carotene, β-cryptoxanthin and lycopene) were analyzed by high-performance liquid chromatography (HPLC) with diode array detection, vitamin E (α-, β-, γ-and δ-tocopherols and tocotrienols) was analyzed by HPLC with fluorescence detection, and fourteen minerals were analyzed by atomic absorption spectrometry in inductively coupled plasma. Results and discussion. The lychee cv. Tailandes showed high pulp yield (59.0%), moisture (80.7 mg⋅100 g -1 ) and dietary fiber (2.2 g⋅100 g -1 ), and a low total energy value (70.2 kcal⋅100 g -1 ). It presented no carotenoids, but was an excellent source of vitamin C (34.7 mg⋅100 g -1 ). The total vitamin E content was 117.0 g⋅100 g -1 . Pulp of lychee cv. Tailandes was shown to be a source of iron (0.86 mg⋅100 g -1 ) and magnesium (12.90 mg⋅100 g -1 ), a good source of copper (0.12 mg⋅100 g -1 ) and an excellent source of potassium (1067.33 mg⋅100 g -1 ). Conclusion. The lychee cv. Tailandes showed high pulp yield and low total energy. The pulp is a source of dietary fiber, vitamin C, iron, magnesium, copper and potassium. Résumé -Introduction. Différents cultivars de litchi sont produits dans le monde mais aucune information n'a été publiée jusqu'à présent sur la valeur nutritive du cv. Tailandes, nouveau cultivar de litchi introduit au Brésil et dans d'autres pays tropicaux. Notre étude a permis d'évaluer pour la première fois les caractéristiques physiques et chimiques, et les teneurs en caroténoïdes, vitamines et minéraux de la pulpe du fruit de ce cultivar. Matériel et méthodes. L'acidité titrable a été déterminée par neutralisation volumétrique, le pH par potentiométrie, les solides solubles par réfractométrie, l'humidité par gravimétrie après séchage au four, la teneur en cendres par calcination dans un four à moufle, les protéines par la méthode micro-Kjeldahl, les fibres alimentaires par la méthode non-enzymatique gravimétrique et les lipides par gravimétrie après extraction à l'éther éthylique. La vitamine C (acides ascorbique et déhydroascorbique) et les caroténoïdes (α-carotène, β-carotène...

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Section: Introductionmentioning

confidence: 99%

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Cabral¹,

Cardoso²,

Pinheiro-Sant’Ana³

2014

Fruits

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“…Esse escurecimento, observado através da mudança da coloração vermelha para marrom, pode ocorrer até mesmo em frutos ligados à planta-mãe, em poucas horas ou até em três a quatro dias após a colheita (LIMA et al, 2010).…”

Section: Resultsunclassified

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

et al. 2013

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RESUMO-Este trabalho teve como objetivo avaliar a aplicação de ácido cítrico em duas concentrações, associadas ou não à quitosana, na manutenção da qualidade de lichias 'Bengal'. Após a colheita e seleção, os frutos no estádio de maturação maduro foram imersos por 1 minuto nas seguintes soluções de ácido cítrico e de quitosana: [7] ácido cítrico a 600 g L -1 + 0,6% quitosana. Após a imersão, os frutos foram colocados em gôndolas para escorrer o excesso de solução. Em seguida, foram armazenados em câmara fria, previamente higienizada, a 5°C, durante 20 dias. O experimento foi conduzido seguindo um delineamento inteiramente casualizado, num esquema fatorial composto por sete soluções de recobrimento e cinco datas de amostragem. A cada cinco dias, foi avaliada a perda de massa fresca dos frutos, a coloração, o teor de antocianinas e a atividade das enzimas polifenoloxidase e peroxidase da casca. A solução de ácido cítrico a 600 g L -1 , associada ou não à quitosana, e a combinação de quitosana 0,3% com 300 g L -1 de ácido cítrico foram as mais eficientes para a manutenção da cor avermelhada e a redução do escurecimento da casca de lichias 'Bengal' por 20 dias, a 5ºC. Termos para indexação: Litchi chinensis Sonn., pós-colheita, qualidade, escurecimento. CITRIC ACID AND CHITOSAN IN CONSERVATION OF LITCHIS 'BENGAL'ABSTRACT -The aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5°C, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L -1 , associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L -1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.

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“…However, Campos et al, 2011, showed that the coating with cassava starch associated with chitosan was effective in reducing mass loss in strawberries. Chen et al (2001) stated that a mass loss of 18% is sufficient to cause total browning of lychee pericarp and, contrarily, Lima et al (2010), consider that a loss of 3 to 5% can promote the same effect.…”

Section: Resultsmentioning

confidence: 99%

“…Water loss during fruit storage disrupts cellular solute compartmentalization allowing the contact between enzymes and their substrates, promoting undesirable reactions that damage the fruit appearance and, therefore, their commercialization (Lima et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of the use of acids and films in post-harvest lychee conservation

et al. 2012

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RESUMO Influência da utilização de ácidos e filmes na conservação pós-colheita de lichiaA lichia (Litchi chinensis Sonn.) possui alto valor comercial no mercado, entretanto, apresenta vida útil pós-colheita curta, por causa do rápido escurecimento do pericarpo. O objetivo deste trabalho foi avaliar a vida útil pós-colheita de lichias 'Bengal', armazenadas após tratamento com ácido clorídrico e ácido cítrico, associados a fécula de mandioca e embalagem plástica. Frutos com pericarpos uniformemente vermelhos foram submetidos aos tratamentos: 1-( imersão em ácido cítrico 100 mM por 5 minutos + fécula de mandioca 30 g/L por 5 minutos); 2-( imersão em ácido clorídrico 1 M por 2 minutos + fécula de mandioca 30 g/L por 5 minutos); 3-( imersão em ácido cítrico 100 mM por 5 minutos + filme de policloreto de vinila (PVC ,14 µm de espessura)); e 4-( imersão em ácido clorídrico 1 M por 2 minutos + filme de PVC). Durante 20 dias, os frutos foram avaliados quanto à perda de massa fresca, cor do pericarpo, pH, teor de sólidos solúveis e acidez titulável da polpa, vitamina C do pericarpo e da polpa e atividades de polifenoloxidase e peroxidase do pericarpo. O tratamento com ácido clorídrico associado ao PVC foi o mais efetivo na manutenção da cor vermelha e o que melhor conservou as características de qualidade dos frutos. A fécula de mandioca associada ao ácido cítrico e ácido clorídrico não reduziu a perda de massa e não impediu o escurecimento do pericarpo de lichia. Influence of the use of acids and films in post-harvest lychee conservation 1 Palavras-chave: Litchi chinensisLychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L -1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L -1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

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Embalagens e recobrimento em lichias (Litchi chinensis Sonn.) armazenadas sob condições não controladas

Cited by 16 publications

References 11 publications

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

Influence of the use of acids and films in post-harvest lychee conservation

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