Efeito da radiação gama e do armazenamento na qualidade de padúnculos de caju (Anacardium occidentale L.)

Abstract

RESUMODevido a altas perdas de pedúnculos de caju, métodos de conservação são necessários para um maior aproveitamento dos mesmos. Com esse objetivo, pedúnculos de caju vermelho, maduros, obtidos de cajueiro anão precoce, foram irradiados com doses de 0, 0,5 e 1,0 kGy e armazenados por 9 dias, refrigerados 4 ºC para verificação da estabilidade da qualidade durante o período de armazenamento. Para isso foram realizadas análises químicas, verificando mudanças nos teores de açúcares redutores, Brix, vitamina C e pH. Alterações na firmeza e cor também foram observadas. Os teores de vitamina C diminuíram tanto em função do tempo de estocagem como em função das doses de radiação empregadas. A firmeza dos frutos foi influenciada tanto pelas diferentes doses de radiação quanto pelo armazenamento, aumentando durante o armazenamento e diminuindo quanto maiores as doses de irradiação. O método de conservação por irradiação mostrou-se eficiente para o prolongamento da vida de prateleira dos pedúnculos de caju e manutenção de sua qualidade pós-colheita. Termos para indexação:Radiação, vitamina C, caju, armazenamento, cor. ABSTRACTThe non-efficiency or absence of techniques for adequate handling, transport, and storage of cashew stalks associated with a high level of perishability, generates high economic loss in the commercialization of these fruits, hence the development of conservation methods becomes a necessity in order to enhance the profitability. Cashew apples from precocious dwarf cashew tree were irradiated with doses of 0, 0.5, and 1.0 kGy and stored during nine days under refrigeration at 4 ºC for evaluation of the quality stability during storage. Chemical analyses were performed to verify changes in reducing sugars, Brix, vitamin C, and pH. Alterations in the firmness and color were also observed. The levels of vitamin C decreased as a function of storage as well as a function of the radiation doses employed. The firmness of the fruits was influenced by both the radiation doses and storage time, increasing during storage and decreasing as the radiation doses increased. Irradiation was shown to be efficient in the prolongation of the shelf-life of cashew stalks.

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

“…Cashew apple subjected to the treatment of calcium, showed an increase in the values of total calcium until 15 days of storage, and decreased slightly until the end of the experiment. The treatment of cashew apple from mature dwarf of cashew tree with gamma radiation with doses of 0, 0.5, and 1.0 kGy followed by a storage for nine days at 4°C showed that the levels of vitamin C decreased during storage and according to the applied doses of radiation, while the firmness of the fruits was influenced by both the radiation doses and storage time, increasing during storage and decreasing as the radiation doses increased (Souza et al, 2009).…”

“…Some studies focused on the physico-chemical characteristics of cashew apple (Assuncao and Mercadante, 2003;Lavinas et al, 2006;Brito et al, 2007;Silva et al, 2008;Michodjehoun-Mestres et al, 2009a;Adou et al, 2011aAdou et al, ,b, 2012 and also on the effects of postharvest process on the physico-chemical quality attributes of cashew (Souza et al,1999(Souza et al, , 2009Falade et al, 2003;Figueiredo et al, 2007;Marques et al, 2007;Martins, et al, 2008;Lima et al, 2010); the effects of processing methods, such as clarification by membrane and enzymatic methods or the use of clarifying agents on the nutritional quality of cashew apple juice have also been investigated. Furthermore, the effect of thermal treatment and high hydrostatic pressure on cashew apple juice have been reported by various workers (Campos et al, 2002;Couri et al, 2003;Jayalekshmy and John, 2004;Abreu et al, 2005;Cianci et al, 2005;Castro et al, 2007;Damasceno et al, 2008;Zepka and Mercadante, 2009;Sampaio et al, 2011;Gyedu-Akoto, 2011;Talasila et al, 2011).…”

Preharvest treatment with 1-aminoethoxyvinylglycine and gibberellin on the quality and physiology of cashew peduncles

“…In order to extend the postharvest storage period of cashew apples, several technologies have been adopted, such as refrigeration (Moura et al, 2010), gamma radiation (Souza et al, 2009), and postharvest calcium application (Figueiredo et al, 2007). At preharvest, plant growth regulator treatments have been used aiming to delay ripening and preserve postharvest fruit quality, considering that regulators affect plant growth and development, acting as messengers on a broad spectrum of metabolic processes (Marzouk & Kassem, 2011).…”

Aumento da vida útil pós colheita de pedúnculos de cajueiro anão precoce pela redução da temperatura de armazenamento

“…Desta forma, torna-se fundamental o desenvolvimento de métodos de conservação que prolonguem a vida útil dos pedúnculos, sem que sua estrutura física original e composição química sejam alteradas e, consequentemente, permitam a oferta destes e de seus derivados durante todo o ano. Levando-se em conta essa tendência de novos métodos de conservação, Souza et al (2009) em trabalho realizado com irradiação gama em pedúnculos do cajueiro, encontraram um aumento da firmeza na concentração de 0,5 kGy com o decorrer do tempo de armazenamento, aumentando com isso a vida útil desses pedúnculos.…”