Nota Científica: Pré-resfriamento e embalagem na conservação de folhas de salsa

Alvares, V. de S.; Negreiros, Jacson Rondinelli da Silva; Ramos, Paula Acácia Silva; Mapeli, Ana Maria; Finger, Fernando Luíz

doi:10.4260/bjft2010130200014

Cited by 7 publications

(4 citation statements)

References 6 publications

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“…There was an increase of 168 hours (7 days) in the shelf life of the leaves that were packed and were stored under refrigeration compared to the shelf life of that were not packed and were stored at room temperature. As in present study, a previous studied noted that the longevity of parsley leaves was extended by refrigeration and hydrocooling under the same conditions of temperature (ÁLVARES et al, 2010).…”

Section: Resultssupporting

confidence: 76%

“…The reducing sugar content over time in leaves that were stored at 25ºC for 48 hours exhibited a linear decreasing behavior in the hydrocooled and packed leaves and a quadratic polynomial behavior in the other treatments and control. There were no changes in the levels of reducing sugars as a function of the applied treatments in parsley leaves (ÁLVARES et al, 2010).…”

Section: Acta Scientiarum Agronomymentioning

confidence: 78%

“…Higher relative water content was observed in mustard leaves (Brassica juncea) when they were hydrocooled and subsequently packaged, regardless of the storage temperature (LAZAN et al,1987) and in parsley leaves that were hydrocooled and stored at 5°C, compared to the control without hydrocooling (ÁLVARES et al, 2010).…”

Section: Acta Scientiarum Agronomymentioning

confidence: 99%

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<b>Handling and postharvest shelf life of ora-pro-nobis leaves

2015

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ABSTRACT. The goal of this study was to assess the effects of hydrocooling and plastic bag use on the postharvest quality ora-pro-nobis (Pereskia aculeata Mill.) leaves stored at 5 and 25ºC. The experiments were conducted in a split plot scheme, with treatments in plots and subplots storage time in a randomized block design. The leaf chlorophyll content, mass loss (ML), relative water content (RWC), soluble sugars levels, reducings (RED), non-reducings and starch were determined. In leaves stored at 25ºC, the ML was higher when leaves were hydrocooled. The highest RWC resulted from the use of plastic bag, which prevented the leaves from wilting for a longer period of time. The soluble sugars levels varied according to the increase or decrease in RWC. The contents of RED decreased with the time of storage at 25°C. The cold storage increased the shelf life of ora-pro-nobis by 168 hours. The hydrocooling increased the RWC of leaves, although it did not influence the shelf life. The perforated plastic bag was effective in increasing the shelf life, and when associated with hydrocooling, the plastic bags provide a lower rate of loss of fresh mass.Keywords: Pereskia aculeata Mill., hydrocooling, packing, cold storage.Manejo e conservação pós-colheita de ora-pro-nobis RESUMO. O objetivo do trabalho foi avaliar os efeitos do hidroresfriamento e da embalagem plástica na qualidade pós-colheita das folhas de ora-pro-nobis (Pereskia aculeata Mill.) armazenadas a 5 e 25ºC. Os experimentos foram instalados segundo o esquema de parcelas subdivididas, tendo os tratamentos nas parcelas e o tempo de armazenamento nas subparcelas no delineamento em blocos casualizados. Avaliou-se a quantidade de clorofila, a perda de massa fresca (ML), o teor relativo de água (RWC), os teores de açúcares solúveis totais, redutores (RED), não redutores e amido. Houve maior ML em folhas hidroresfriadas quando armazenadas a 25ºC. Maior RWC foi proporcionado pela embalagem plástica, a qual evitou por maior período de tempo o murchamento das folhas. Os teores de carboidratos oscilaram em resposta ao efeito de concentração ou diluição atrelado ao RWC. Os teores de RED decresceram com o tempo de armazenamento à 25ºC. O armazenamento refrigerado aumenta em 168 horas a vida de prateleira. O hidroresfriamento aumenta o teor relativo de água das folhas, embora não influencie a vida de prateleira. O saco de plástico perfurado foi eficaz no aumento da vida de prateleira e, quando associado ao hidroresfriamento, a embalagem plástica fornece a menor taxa de perda de massa fresca.Palavras-chave: Pereskia aculeata Mill., hidroresfriamento, embalagem, armazenamento refrigerado.

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Section: Resultssupporting

confidence: 76%

Section: Acta Scientiarum Agronomymentioning

confidence: 78%

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<b>Handling and postharvest shelf life of ora-pro-nobis leaves

2015

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“…However, tropical and subtropical vegetables, as basil plants are chilling sensitive when stored at temperatures below 12 °C, characterized by brown discoloration of the middle areas of the leaf, stem browning and collapse, wilting of the leaves and loss of glossy appearance and characteristic aroma (Cozzolino et al, 2016;Fratianni et al, 2017), but many works that used hydrocooling methods and low storage temperatures (5 to 7 ºC), showed maintenance of the quality and extension of shelf life in leafy vegetables such as, coriander leaves (Oliveira et al, 2015;Souza et al, 2017), parsley leaves (Álvares et al, 2007;Alvares et al, 2010) and lettuce (França et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Quality and physiological changes of basil after hydrocooling and storage in two temperatures

2018

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Basil is an aromatic plant, with spice, medicinal and ornamental potential. As the basil leaves are susceptible to rapid dehydration after harvest, heat removal by the pre-cooling technique may be an alternative to increase the shelf life of the product. Thus, the aim of this study was to evaluate two storage temperature (5 ºC and 25 °C) and hydrocooling in a mixture of ice and water in the proportion of 1:3 (v/v) at 4 °C (0, 5 and 10 minutes of exposure times) on qualitative and physiological changes of 'Roxinho' basil after storage. Data were analyzed as a split plot design, the plots corresponding to treatments and the sub-plots storage times, in completely randomized design, with three replications, each experimental unit was a package containing 25 g of basil branches. The variables cumulative mass loss, relative water content, chlorophyll content and fraction of water-soluble phenols were evaluated. The basil branches stored at 5 °C showed lower weight losses and greater relative water content when compared to storage at 25 ºC. Treatments with hydrocooling maintained higher chlorophyll contents during storage, slowing tissue senescence. Hydrocooling for 5 minutes followed by storage at 5 °C was efficient in extending basil branches shelf life, keeping quality and physiological aspects of the product to the 4 th day of storage.Resumo: O manjericão é uma planta aromática, com potencial condimentar, medicinal e ornamental. Como as folhas de manjericão são suscetíveis à rápida desidratação logo após a colheita, a remoção do calor pela técnica de pré-resfriamento pode ser uma alternativa para aumentar a vida de prateleira do produto. Sendo assim, o objetivo deste trabalho foi avaliar duas temperaturas de armazenamento (5 ºC e 25 ºC) e hidroresfriamento em uma mistura de gelo e água na proporção de 1: 3 (v/v) a 4 °C (0, 5 e 10 minutos de tempos de exposição) em mudanças qualitativas e fisiológicas de manjericão 'Roxinho' após armazenamento. As informações foram analisadas em parcelas subdivididas, as parcelas correspondem aos tratamentos e as sub-parcelas aos tempos de armazenamento, em delineamento inteiramente casualizado, com três repetições, sendo cada unidade experimental uma embalagem contendo 25 g de ramos de manjericão. Foram avaliadas as variáveis perda de massa cumulativa, teor relativo de água, conteúdo de clorofila e fração de fenóis solúveis. Os ramos de manjericão armazenados a 5 °C mostraram menores perdas de massa e maior teor relativo de água quando comparado ao armazenamento em 25 ºC. Os tratamentos com hidroresfriamento mantiveram maiores concentrações de clorofila durante o armazenamento, retardando a senescência dos tecidos. O hidroresfriamento por 5 minutos seguido de armazenamento a 5 ºC foi eficiente em conservar os ramos de manjericão, mantendo aspectos qualitativos e fisiológicos do produto até o 4º dia de armazenamento.Palavras-chave: Ocimum basilicum L., vida de prateleira, armazenamento, resfriamento, clorofila.

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Effect of hydrocooling, packaging, and cold storage on the post-harvest quality of peppermint (Mentha piperita L.)

Barbosa

Fonseca

Silva

et al. 2016

Rev. bras. plantas med.

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ABSTRACT:The purpose of this study was to assess the effects of hydrocooling and polyethylene terephthalate (PET) perforated and non-perforated packaging on post-harvest quality of peppermint (Mentha piperita L.) leaves stored at 5 and 25ºC. The experiments were conducted using a subdivided parcel layout in a completely randomized design with four replicates. Each parcel used a 2x3 layout (two hydrocooling treatments and three packaging treatments) with subparcels for storage time. The shelf life, chlorophyll content, mass loss (ML), relative water content (RWC), total soluble sugars (TSS), reducing sugars (Red), non-reducing sugars (NRed) and starch of the leaves were determined. Cold storage increased the shelf life of the peppermint by up to 64 times (>15 days). Hydrocooling increased the RWC of the leaves. Plastic packaging was effective in maintaining the RWC. Unperforated packages more effectively prevented ML in the peppermint leaves and prevented the leaves from wilting for a longer period of time. The chlorophyll content of the leaves varied according to the treatment. The soluble sugars and starch levels varied according to RWC. Hydrocooling with the use of non-perforated plastic packages was the most effective method for maintaining the postharvest quality of the peppermint. Keywords: Medicinal plants, shelf life.RESUMO: Efeito do hidroresfriamento e embalagem sobre hortelã-pimenta fresca armazenada em temperatura ambiente e ambiente refrigerado. O trabalho objetivou avaliar os efeitos do hidroresfriamento e da embalagem de politereftalato de etileno (PET) perfurada e não perfurada na qualidade pós-colheita de folhas de hortelã pimenta (Mentha piperita L.) armazenadas em temperatura ambiente e sob refrigeração. Os experimentos foram instalados seguindo o esquema de parcela subdividida, tendo na parcela o esquema fatorial 2x2 (dois tratamentos envolvendo hidroresfriamento e dois tratamentos envolvendo embalagens) e nas subparcelas os tempos de armazenamento no delineamento inteiramente casualizado com quatro repetições. Foi determinada a vida de prateleira, os teores de clorofila, a perda de massa fresca (PM), o teor relativo de água (TRA), os teores de açúcares solúveis totais (AST), redutores (RED), não redutores (NRED) e amido das folhas. O armazenamento refrigerado aumentou em até 64 vezes (>15 dias) a vida de prateleira de hortelã-pimenta. O hidroresfriamento aumentou o TRA das folhas. A embalagem plástica foi efetiva no aumento da vida de prateleira de hortelã-pimenta sendo eficiente na manutenção dos TRA das folhas. A embalagem não perfurada foi mais eficiente na prevenção da PM. O teor de clorofila das folhas variou de acordo com o tratamento. AST, RED, NRED e amido variaram de acordo com TRA nas folhas. O hidroresfriamento juntamente com utilização de embalagem não perfurada foi o método mais eficiente na manutenção da qualidade pós-colheita de hortelã-pimenta. Palavras-chave:Plantas medicinais, vida de prateleira.Recebido para publicação em 14/07/2015 Aceito para publicação em 09/12/2015

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Nota Científica: Pré-resfriamento e embalagem na conservação de folhas de salsa

Cited by 7 publications

References 6 publications

<b>Handling and postharvest shelf life of ora-pro-nobis leaves

<b>Handling and postharvest shelf life of ora-pro-nobis leaves

Quality and physiological changes of basil after hydrocooling and storage in two temperatures

Effect of hydrocooling, packaging, and cold storage on the post-harvest quality of peppermint (Mentha piperita L.)

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