Conservação pós-colheita de atemóia cv. Thompson
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Data
2008-04-11
Autores
Torres, Liz Maria Abi Rached [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Este trabalho teve como objetivo avaliar o efeito do tratamento hidrotérmico associado ou não ao uso de embalagem de PVC na conservação de frutos de atemóia cv. “Thompson” armazenados sob diferentes temperaturas. A atemóia é um fruto climatérico que apresenta curta vida pós-colheita quando armazenada sob temperatura ambiente e susceptível a desordens fisiológicas quando da exposição a determinadas temperaturas de refrigeração. Tratamentos térmicos têm sido utilizados como adjuvantes ao armazenamento refrigerado fazendo com que o fruto suporte a ação do armazenamento a baixas temperaturas por um maior período de tempo. Os frutos de atemóia foram tratados hidrotermicamente a 40°C por 20 minutos, seguido de armazenamento a 15°C e 8°C, com e sem embalagem de PVC. Frutos controle, sem tratamento e embalagem, foram armazenados a 15°C, 8°C e à temperatura ambiente. No início do armazenamento e a cada três dias avaliou-se a aparência externa e interna dos frutos, as características físico-químicas e alterações de atividade das enzimas polifenoloxidase (PPO), peroxidase (POD) solúvel e ligada e pectinametilesterase (PME). O tratamento hidrotérmico apresentou efeito negativo sobre a aparência externa dos frutos armazenados a 8°C sem embalagem, porém, quando associado à embalagem de PVC contribuiu para a manutenção da aparência externa durante o período total do armazenamento dos frutos a 15 e 8°C. A temperatura de 8°C inibiu a atividade de PPO durante o armazenamento. A atividade da peroxidase ligada manteve-se superior nos frutos armazenados a 8°C, independente do tratamento hidrotérmico e embalagem. O tratamento hidrotérmico não teve influência sobre o tempo de armazenamento dos frutos, ao contrário da embalagem, que o prolongou.
The aim of this work was to investigate the effect of hydrothermal treatment associated or not with PVC film in the conservation of atemoya cv. Thompson fruits stored at different temperatures. Atemoya is a climacteric fruit that presents a short postharvest shelf life when stored under room temperatures and susceptible a physiological disorders when exposed to certain refrigeration temperatures. Thermal treatments have been used as adjuvants to low temperatures storage doing fruits support the action of low temperatures for a longer period of time. Atemoya fruits were dipped at 40°C for 20 minutes, followed by storage at 15°C and 8°C, with and without PVC packaging. Control fruits, without any treatment and packaging, were stored at 15°C, 8°C and room temperature. Fruits were analyzed on the initial storage point and evaluated every three days to the external and internal appearance, physico-chemical changes and activity of the enzymes: polyphenol oxidase (PPO), membrane bound and soluble peroxidase (POD) and pectin methyl esterase (PME). Hydrothermal treatment presented negative effect on fruits external appearance, when stored at 8°C without packaging, but associated with PVC packaging contributed for the maintenance of external appearance during the total period of storage at 15 and 8°C. Temperature of 8°C inhibited PPO activity during storage. Membrane bound peroxidase activity remained higher in fruits stored at 8°C, regardless hydrothermal treatment and packaging. The hydrothermal treatment had no influence on fruits storage period, while PVC packaging prolonged it.
The aim of this work was to investigate the effect of hydrothermal treatment associated or not with PVC film in the conservation of atemoya cv. Thompson fruits stored at different temperatures. Atemoya is a climacteric fruit that presents a short postharvest shelf life when stored under room temperatures and susceptible a physiological disorders when exposed to certain refrigeration temperatures. Thermal treatments have been used as adjuvants to low temperatures storage doing fruits support the action of low temperatures for a longer period of time. Atemoya fruits were dipped at 40°C for 20 minutes, followed by storage at 15°C and 8°C, with and without PVC packaging. Control fruits, without any treatment and packaging, were stored at 15°C, 8°C and room temperature. Fruits were analyzed on the initial storage point and evaluated every three days to the external and internal appearance, physico-chemical changes and activity of the enzymes: polyphenol oxidase (PPO), membrane bound and soluble peroxidase (POD) and pectin methyl esterase (PME). Hydrothermal treatment presented negative effect on fruits external appearance, when stored at 8°C without packaging, but associated with PVC packaging contributed for the maintenance of external appearance during the total period of storage at 15 and 8°C. Temperature of 8°C inhibited PPO activity during storage. Membrane bound peroxidase activity remained higher in fruits stored at 8°C, regardless hydrothermal treatment and packaging. The hydrothermal treatment had no influence on fruits storage period, while PVC packaging prolonged it.
Descrição
Palavras-chave
Enzimas, Atemóia - Armazenamento, Atemóia - Pós colheita
Como citar
TORRES, Liz Maria Abi Rached. Conservação pós-colheita de atemóia cv. Thompson. 2008. 124 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, 2008.