Pressão hiperbárica e temperatura na qualidade pós-colheita de tomate ‘Débora’
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Data
2017-04-20
Autores
Inestroza Lizardo, Carlos Orlando [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste trabalho foi avaliar o efeito da aplicação de pressões hiperbáricas na conservação pós-colheita de tomate de mesa cv. Débora. Os experimentos foram realizados no Laboratório de Tecnologia Pós-colheita da FCAV-UNESP, Câmpus de Jaboticabal, utilizando tomates provenientes de produções comerciais da região de Ribeirão Preto-SP. Na primeira etapa, os níveis de pressão hiperbárica aplicados foram 100 (controle), 200, 400, 600 e 800 kPa a temperatura de 23±1°C, durante 2, 4 ou 6 dias, e por mais 2 dias em condição de ambiente (23°C, 50% UR, 100 kPa). Na segunda etapa, os tratamentos consistiram em submeter os tomates às condições de pressão anteriormente descritas à temperatura de 13±1ºC, durante 4 ou 8 dias, e por mais 3 ou 6 dias em condição de ambiente (23°C, 88% UR, 100 kPa). Foram realizadas análises para avaliar a qualidade pós-colheita (perda de massa, firmeza, coloração da casca, teor de sólidos solúveis, acidez titulável, taxa respiratória e produção de etileno) e a influencia no sistema antioxidante dos tomates (teor de licopeno, ácido ascórbico, atividade antioxidante total, polifenóis, peroxidacão de lipídeos e atividade das enzimas superóxido dismutase (SOD), catalase (CAT) e peroxidase (POD). A pressão de 800 kPa a 23°C diminuiu a perda de massa em 82% depois de 6 dias. A mesma tendência foi observada para a firmeza, sendo que no 6º dia de armazenamento, os frutos com maior firmeza foram aqueles submetidos às pressões de 600 e 800 kPa (média de 17,60 N), enquanto que os tomates do controle apresentaram 8,15 N. Na temperatura de 13°C, as pressões de 400 a 800 kPa, durante 8 dias, influenciaram a menor taxa respiratória dos tomates e um atraso no aparecimento do pico do etileno. Independente da temperatura de armazenamento, observou-se uma relação diretamente proporcional entre a pressão aplicada e a manutenção da coloração inicial dos tomates, ocorrendo a redução da síntese de licopeno em até a metade nos tomates tratados com 800 kPa em relação aos do controle. Por outro lado, as maiores pressões (400, 600 e 800 kPa) também influenciaram aumento da atividade enzimática da CAT e diminuição das POD, enzimas relacionadas com a senescência dos frutos. As pressões hiperbáricas no intervalo de 400 a 800 kPa mostraram ser eficazes na conservação pós-colheita dos tomates cv. Débora quando aplicadas a 13 e 23°C.
The objective of this work was to evaluate the effect of the application of hyperbaric pressures on the post-harvest conservation of table tomato cv. Debora. The experiments were carried out at the Laboratory of Post-Harvest Technology of FCAV-UNESP, Jaboticabal Campus, using tomatoes from commercial production in the region of Ribeirão Preto-SP. In the first stage, the applied hyperbaric pressure levels were 100 (control), 200, 400, 600 and 800 kPa at 23±1°C for 2, 4 or 6 days and for a further 2 days in ambient conditions (23°C, 50% RH, 100 kPa). In the second stage, the treatments consisted in subjecting the tomatoes to the pressure conditions described above at 13±1°C for 4 or 8 days and for another 3 or 6 days under ambient conditions (23°C, 88% RH, 100 kPa). Analysis were carried out to evaluate the post-harvest quality (loss of mass, firmness, peel color, soluble solids content, titratable acidity, respiratory rate and ethylene production) and the influence on the antioxidant system of the tomatoes (lycopene content, ascorbic acid content, total antioxidant activity, polyphenols, lipid peroxidation and activity of the enzymes superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD). The pressure of 800 kPa at 23°C decreased the mass loss by 82% after 6 days. The same trend was observed for firmness, and on the 6th day of storage, the fruits with the greatest firmness were those submitted to pressures of 600 and 800 kPa (mean of 17.60 N), while the tomatoes of the control presented 8.15 N. At the temperature of 13°C, the pressures from 400 to 800 kPa during 8 days influenced the lower respiratory rate of the tomatoes and a delay in the appearance of the ethylene peak. Regardless of the storage temperature, a direct proportional relation between the applied pressure and the maintenance of the initial coloration of the tomatoes was observed, with the reduction of the lycopene synthesis by half in the tomatoes treated with 800 kPa in comparison with the tomatoes of the control. On the other hand, the higher pressures (400, 600 and 800 kPa) also influenced the increase of the enzymatic activity of the CAT and the decrease of the POD, enzymes related to the senescence of the fruits. The hyperbaric pressures in the range of 400 to 800 kPa have been shown to be effective in the post-harvest conservation of tomatoes cv. Deborah when applied at 13 and 23°C.
The objective of this work was to evaluate the effect of the application of hyperbaric pressures on the post-harvest conservation of table tomato cv. Debora. The experiments were carried out at the Laboratory of Post-Harvest Technology of FCAV-UNESP, Jaboticabal Campus, using tomatoes from commercial production in the region of Ribeirão Preto-SP. In the first stage, the applied hyperbaric pressure levels were 100 (control), 200, 400, 600 and 800 kPa at 23±1°C for 2, 4 or 6 days and for a further 2 days in ambient conditions (23°C, 50% RH, 100 kPa). In the second stage, the treatments consisted in subjecting the tomatoes to the pressure conditions described above at 13±1°C for 4 or 8 days and for another 3 or 6 days under ambient conditions (23°C, 88% RH, 100 kPa). Analysis were carried out to evaluate the post-harvest quality (loss of mass, firmness, peel color, soluble solids content, titratable acidity, respiratory rate and ethylene production) and the influence on the antioxidant system of the tomatoes (lycopene content, ascorbic acid content, total antioxidant activity, polyphenols, lipid peroxidation and activity of the enzymes superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD). The pressure of 800 kPa at 23°C decreased the mass loss by 82% after 6 days. The same trend was observed for firmness, and on the 6th day of storage, the fruits with the greatest firmness were those submitted to pressures of 600 and 800 kPa (mean of 17.60 N), while the tomatoes of the control presented 8.15 N. At the temperature of 13°C, the pressures from 400 to 800 kPa during 8 days influenced the lower respiratory rate of the tomatoes and a delay in the appearance of the ethylene peak. Regardless of the storage temperature, a direct proportional relation between the applied pressure and the maintenance of the initial coloration of the tomatoes was observed, with the reduction of the lycopene synthesis by half in the tomatoes treated with 800 kPa in comparison with the tomatoes of the control. On the other hand, the higher pressures (400, 600 and 800 kPa) also influenced the increase of the enzymatic activity of the CAT and the decrease of the POD, enzymes related to the senescence of the fruits. The hyperbaric pressures in the range of 400 to 800 kPa have been shown to be effective in the post-harvest conservation of tomatoes cv. Deborah when applied at 13 and 23°C.
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Palavras-chave
Solanum lycopersicum L., Atmosfera hiperbárica, Conservação, Amadurecimento, Sistema antioxidante, Hyperbaric atmosphere, Conservation, Ripening, Antioxidant system