Fisiologia do amadurecimento de mamões de variedades comercializadas no Brasil

Abstract

RESUMO -A emissão de etileno, a respiração e as transformações físicas e químicas em mamões da cv Golden e dos híbridos Tainung 01 e UENF/CALIMAN01 (UC01), colhidos no estádio 0 de maturação (fruto maturo com casca 100% verde) e mantidos a 25ºC° e 80% % UR foram avaliados durante a fase de amadurecimento. Os resultados mostram diferenças significativas entre os genótipos, em todas as características avaliadas. O mamão 'Golden' apresentou taxas respiratória e de emissão de etileno bastante superiores às registradas para o Tainung 01 e UC01, indicando climatério característico. O mamão UC01 foi o que manteve a coloração verde de casca por mais tempo e apresentou a menor firmeza do fruto no estádio 0. Os resultados também mostram a relação entre os picos respiratório e de etileno, com a perda de firmeza. Houve aumento no teor de sólidos solúveis (SS) no mamão UC01, não observado nos demais. A acidez titulável (AT) e a razão SS/ AT variaram durante o amadurecimento apenas na cv Golden. Os resultados indicam que os três genótipos mais comercializados no Brasil diferem fisiológica e bioquimicamente durante o amadurecimento, com os hibridos Tainung 01 e UC01 mostrando-se mais sensíveis à ação do etileno do que a cv. Golden, o que é importante ao manejo pós-colheita destes frutos. Termos para indexação:Carica papaya, emissão de etileno, genótipos de mamoeiro, respiração. RIPENING PHySIOLOGy OF VARIETIES OF PAPAyA COMMERCIALIZED IN BRAZILABSTRACT -The emission of ethylene, respiration and physical and chemical changes of papaya Golden cultivar, and of the hybrids Tainung 01 and UENF/CALIMAN01 (UC01), harvested at 0 maturity stage (mature fruit with 100 % green skin) and stored at 25°C and 80% RH have been evaluated during the ripening. The results show significant differences between genotypes in all evaluated traits. The 'Golden' papaya had shown respiratory rates and ethylene emission higher than those recorded for the Tainung 01 and UC01, indicating characteristic climacteric. The papaya UC01 has been the one which kept the green color of the skin for longer time and has shown lower firmness of fruit in 0 maturity stage. The results also show the relationship between the respiratory and ethylene peaks, with loss of firmness. There was an increase in soluble solids (SS) in papaya UC 01, not observed in the others. The titratable acidity (TA) and the ratio SS/TA did vary during ripening only in papaya 'Golden'. The results indicate that the three genotypes more commercialized in Brazil differ physiologically and biochemically during ripening, with hybrids Tainung 01 and UC01 being more sensitive to the action of ethylene than the Golden cultivar, which is important to the postharvest management of these fruits.

Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya

“…Results above that observed by Silva (2016), which found an average of approximately 0.1% in fruits of papaya "Tainung 1". Souza et al (2014a) obtained an average of 0.09% of citric acid for papayas of the same variety, as well as found by Freitas et al (2018). Silva (2019) obtained mean values equal to 82 mg/100 g of vitamin C for fruits at the beginning of storage time, being found in this study an average of 38.01 mg/100 g. Nunes et al (2017) found mean values above 60 mg/100 g of vitamin C in Formosa papayas coated with cassava starch.…”

“…There were no significant differences between treatments for fruit firmness. The mean found for this variable was 6.69 N, a value lower than the mean found by Souza et al (2014a), which was about 20 N, and even lower than the value obtained by Barros et al (2018), which was about 48 N for papaya marketed in Campina Grande, PB, Brazil. Figure 3 shows the results of the external color analysis of the fruits submitted to the coatings.…”

“…The treatments that provided greater firmness in the pulp was T6, and T5 (covering more concentrated in agar and pomegranate seed oil) was the treatment that provided less firmness. Souza et al (2014a) found a mean of approximately 5.0 N at 7 days postharvest, which can also be observed by Freitas et al (2018) when working with the covering of papayas Figure 2. VOT C = Vitamin C analyzes (in mg/100 g -A); pH (B); FPP = Pulp Firmness (in N -C); FFT = fruit firmness (in N -D) of 'Tainung 01 Formosa' papaya coated with agar solution and pomegranate seed oil after 10 days of storage (17.…”

“…Total soluble solids and titratable acidity did not differ significantly between treatments according to the Tukey test at the 5% probability level. The titratable acidity content is higher than the average value found by Souza et al (2014a), that obtained a content of 0.06% of citric acid in papaya 'Formosa' . However, Silva (2019) obtained a mean value, at the end of the storage time, of 0.15% citric acid (similar value to the present study) in papaya fruits of the same variety.…”

“…The mean values of fruit and pulp firmness were 137.2 and 59.8 N, respectively. Using fruits of the same variety and maturation stage, Souza et al (2014a) found values of 165.0 and 95.0 N for fruit and pulp firmness, respectively, characterized these fruits as firmer than the fruits of this study. Total soluble solids and titratable acidity did not differ significantly between treatments according to the Tukey test at the 5% probability level.…”