Alterações na cutícula de maçãs ‘Fuji’ e ‘Gala’ em função do tratamento térmico e da armazenagem refrigerada

Montero, Cândida Raquel Scherrer; Antes, Rose Beatriz; Santos, Rinaldo Pires dos; Santos, Lucas Porto; Andreazza, Cristiane Salete; Bender, Renar João

doi:10.4025/actasciagron.v32i3.4712

Cited by 2 publications

(2 citation statements)

References 17 publications

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“…An interesting result of this work is that the UV treatment effectively preserved the quality of the fruit by decreasing weight and texture loss. UV treatments act as natural inhibitors of water loss leading to the closure of the stomata in the fruit skin, changes in surface wax deposition, and/or the slowing down of the respiration and transpiration processes [45][46][47]. Cuticular wax, a hydrophobic layer that provides a protective barrier to the plant, plays a significant role in maintaining fruit quality.…”

Section: Morpho-anatomy and Fruit Quality Parametersmentioning

confidence: 99%

“…The reorganization of the waxes into horizontal plaques allows the surface to acquire greater reflectance than smooth surfaces [44]. The reorganization of waxes into crystals has been observed in papayas and apples [45,46] in response to thermal stress to fill the cracks in the cuticle and prevent water loss and pathogen entry. Weight loss and changes in the cuticular layer are related to changes in firmness; the loss of firmness in a fruit is the result of changes in membranes, cell walls, subcellular organelles, and the degradation of various metabolites [47].…”

Section: Morpho-anatomy and Fruit Quality Parametersmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Postharvest UVB Irradiation on the Fruit of cv. Dottato (Ficus carica L.)

Giordano,

Benelli,

Faraloni

et al. 2023

Applied Sciences

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Exposing fruits and vegetables to UVB radiation post-harvest is a technique used to modify secondary metabolites and prolong their shelf life. The aim of the present study was to evaluate the effects of UVB irradiation on the chemical and physical characteristics of fig cv. Dottato fruits. The UVB irradiation was 2.26 Wm−2. Two exposure times were carried out: 10 and 60 min resulting in a UVB dose of 1.4 and 8.1 kJm−2, respectively. In the control, the UVB was eliminated by a polyester film (control −UVB). After treatment, the fig fruits were stored and analyzed at different times until decay. Quality parameters (decay, weight loss, color, chlorophyll, and firmness) and physicochemical parameters (soluble solids content, pH parameters, and titratable acidity) were positively influenced by irradiation. Total and individual sugars increased gradually during the storage period in both the skin and the flesh, with glucose being higher after 10 days in the UVB treated samples. Total carotenoid content increased gradually during the storage period, with a marked increase in the +UVB fruit. The content of total and individual polyphenols was positively influenced by UVB treatment, with the UVB treated samples showing the highest values at both 7 and 10 days. The study showed an increase in by-products in both the skin and the flesh. This research confirms the effectiveness of UVB radiation in improving the nutritional qualities and shelf life of Ficus carica fruits.

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Section: Morpho-anatomy and Fruit Quality Parametersmentioning

confidence: 99%