Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado.
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPel - Guaiaca |
Texto Completo: | http://repositorio.ufpel.edu.br/handle/ri/1315 |
Resumo: | Enzymatic browning and softening are the main changes on fresh-cut peaches. Initially we studied the combination of antioxidant molecules and protective texture control enzymatic activities of peroxidase (POD) and polyphenoloxidase (PPO), enzymatic browning and softening the flesh of peaches cv. Esmeralda, minimally processed and refrigerated. For this we tested the use of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC), alone or in combination: (i) water (control); (ii) AA+CC; (iii) Cis+CC; e, (iv) Cis+AA+CC. After treatment, the slices were packed in packages sealed with PVC film 30μm and stored for six days at 4±1ºC and 85±3 RH. The samples were evaluated under physical-chemical, enzymatic and sensory every two days. Treatment Cis+AA+CC had the highest values of L* and h°, ie was more effective in preventing browning. Treatments with L-cysteine showed a lower PPO activity and treatment Cis+AA+CC was the most effective in containing the POD activity, indicating that the best performance of this treatment is associated with lower activity of these enzymes. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable of fresh-cut peaches, cv. Esmeralda. In sequence was tested using ultraviolet radiation type C (UV-C) radiation as a means of increasing the conservation value of these fruits as well as to increase the synthesis of compounds of nutritional value and functional. That were applied to the following treatments: (i) fruit without UV-C, peeled, sliced and stored under refrigeration (control); (ii) fruits treated with UV-C and immediately peeled, sliced and stored under refrigeration (UV-C 0); (iii) fruits treated with UV-C and kept at room temperature 24h before processing (UV-C 24), (iv) fruits treated with UV-C and kept at room temperature 48h before processing (UV-C 48); and (v) fruit without treatment with UV-C, processed and treated with metabisulphite K (MB K). Evaluations, color (L* and hue angle), firmness, ascorbic acid and phenolic compounds, antioxidant activity and transcriptional expression of genes supposedly related to physiological changes were taken immediately after processing and every 24h for six days. The application of UV-C resulted in a significant improvement in the storage potential of the peaches. But for that to happen, it was necessary to wait 24 to 48h before processing. With this procedure there was a stimulus to the transcription of genes in the metabolism of ethylene, cell wall synthesis and oxidation of phenolic compounds. Still, there was less browning of fruits treated with UV-C, indicating that this change is not only dependent on the concentration of total phenolics and PPO activity. |
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2014-08-20T13:42:06Z2011-06-032014-08-20T13:42:06Z2010-07-06COSTA, Amauri Costa da. Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado.. 2010. 79 f. Tese (Doutorado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010.http://repositorio.ufpel.edu.br/handle/ri/1315Enzymatic browning and softening are the main changes on fresh-cut peaches. Initially we studied the combination of antioxidant molecules and protective texture control enzymatic activities of peroxidase (POD) and polyphenoloxidase (PPO), enzymatic browning and softening the flesh of peaches cv. Esmeralda, minimally processed and refrigerated. For this we tested the use of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC), alone or in combination: (i) water (control); (ii) AA+CC; (iii) Cis+CC; e, (iv) Cis+AA+CC. After treatment, the slices were packed in packages sealed with PVC film 30μm and stored for six days at 4±1ºC and 85±3 RH. The samples were evaluated under physical-chemical, enzymatic and sensory every two days. Treatment Cis+AA+CC had the highest values of L* and h°, ie was more effective in preventing browning. Treatments with L-cysteine showed a lower PPO activity and treatment Cis+AA+CC was the most effective in containing the POD activity, indicating that the best performance of this treatment is associated with lower activity of these enzymes. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable of fresh-cut peaches, cv. Esmeralda. In sequence was tested using ultraviolet radiation type C (UV-C) radiation as a means of increasing the conservation value of these fruits as well as to increase the synthesis of compounds of nutritional value and functional. That were applied to the following treatments: (i) fruit without UV-C, peeled, sliced and stored under refrigeration (control); (ii) fruits treated with UV-C and immediately peeled, sliced and stored under refrigeration (UV-C 0); (iii) fruits treated with UV-C and kept at room temperature 24h before processing (UV-C 24), (iv) fruits treated with UV-C and kept at room temperature 48h before processing (UV-C 48); and (v) fruit without treatment with UV-C, processed and treated with metabisulphite K (MB K). Evaluations, color (L* and hue angle), firmness, ascorbic acid and phenolic compounds, antioxidant activity and transcriptional expression of genes supposedly related to physiological changes were taken immediately after processing and every 24h for six days. The application of UV-C resulted in a significant improvement in the storage potential of the peaches. But for that to happen, it was necessary to wait 24 to 48h before processing. With this procedure there was a stimulus to the transcription of genes in the metabolism of ethylene, cell wall synthesis and oxidation of phenolic compounds. Still, there was less browning of fruits treated with UV-C, indicating that this change is not only dependent on the concentration of total phenolics and PPO activity.O escurecimento enzimático e o amolecimento são as principais alterações em pêssegos minimamente processados. Inicialmente estudou-se a combinação de moléculas antioxidantes e protetores de textura no controle da atividade das enzimas polifenoloxidase (PPO) e peroxidase (POD), do escurecimento enzimático e do amolecimento da polpa de pêssegos, cv. Esmeralda, minimamente processados e refrigerados (MPR). Para isso testou-se o uso de L-cisteína (Cis), ácido L-ascórbico (AA) e cloreto de cálcio (CC), isolados ou em combinação: (i) água (controle); (ii) AA+CC; (iii) Cis+CC; e, (iv) Cis+AA+CC. Após o tratamento, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC 30μm e armazenadas durante seis dias a 4±1ºC e 85±3 UR. As amostras foram avaliadas sob aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC apresentou os maiores valores de L* e hº, ou seja, foi o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína apresentaram menor atividade da PPO e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da POD, indicando que o melhor desempenho desse tratamento está associado à menor atividade dessas enzimas. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MPR, cv. Esmeralda. Em sequência testou-se o uso de radiação ultravioleta tipo C (UV-C) como meio de aumentar o potencial de conservação desses frutos, assim como para aumentar a síntese de compostos de interesse nutricional e funcional. Para isso foram aplicados os seguintes tratamentos: (i) frutos sem UV-C, pelados, fatiados e armazenados sob refrigeração (AR) (controle); (ii) frutos tratados com UV-C e imediatamente pelados, fatiados e armazenados em AR (UV-C 0); (iii) frutos tratados com UV-C e mantidos 24h à temperatura ambiente (TA) antes do processamento (UV-C 24); (iv) frutos tratados com UV-C e mantidos 48h a TA antes do processamento; e (v) frutos sem tratamento com UV-C, processados e tratados com metabissulfito de K (MB K). As avaliações, coloração (L* e ângulo hº), firmeza de polpa, teor de ácido ascórbico e compostos fenólicos, atividade antioxidante e a expressão transcricional de genes supostamente relacionados às alterações fisiológicas, foram realizadas imediatamente após o processamento e a cada 24h por seis dias. A aplicação da radiação UV-C provocou uma significativa melhora no potencial de conservação dos pêssegos. Mas para que isso ocorresse, foi necessário se aguardar de 24 à 48h antes do processamento. Com esse procedimento houve estímulo à transcrição de genes do metabolismo do etileno, da parede celular e da síntese e oxidação de compostos fenólicos totais (CFT). Mesmo assim, houve menor escurecimento dos frutos tratados com UV-C, indicando que essa alteração não é apenas dependente da concentração de CFT e da atividade da PPO.application/pdfporUniversidade Federal de PelotasPrograma de Pós-Graduação em Ciência e Tecnologia AgroindustrialUFPelBRFaculdade de Agronomia Eliseu MacielPêssegosProcessamento mínimoAntioxidantesMetabolismo secundárioRadiação UV-CArmazenamento refrigeradoPeachMinimal processingAntioxidantsSecondary metabolismRadiation UV-CCold storageCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSEstudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttp://lattes.cnpq.br/9906338097115573http://lattes.cnpq.br/0102364512482073Rombaldi, César ValmorCosta, Amauri Costa dainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPel - Guaiacainstname:Universidade Federal de Pelotas (UFPEL)instacron:UFPELORIGINALTese_ Amauri_Costa_da_Costa.pdfapplication/pdf821830http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1315/1/Tese_%20Amauri_Costa_da_Costa.pdf461372c264b8901d1eddb80605e2c297MD51open accessTEXTTese_ Amauri_Costa_da_Costa.pdf.txtTese_ Amauri_Costa_da_Costa.pdf.txtExtracted Texttext/plain142948http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1315/2/Tese_%20Amauri_Costa_da_Costa.pdf.txt49b0ff3c8d1ee16c01a4c5e923a5b8a4MD52open accessTHUMBNAILTese_ Amauri_Costa_da_Costa.pdf.jpgTese_ Amauri_Costa_da_Costa.pdf.jpgGenerated Thumbnailimage/jpeg1319http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1315/3/Tese_%20Amauri_Costa_da_Costa.pdf.jpg636388cc585498a22045f0af6ca3876dMD53open access123456789/13152019-10-29 10:56:15.651open accessoai:guaiaca.ufpel.edu.br:123456789/1315Repositório InstitucionalPUBhttp://repositorio.ufpel.edu.br/oai/requestrippel@ufpel.edu.br || repositorio@ufpel.edu.br || aline.batista@ufpel.edu.bropendoar:2019-10-29T13:56:15Repositório Institucional da UFPel - Guaiaca - Universidade Federal de Pelotas (UFPEL)false |
dc.title.por.fl_str_mv |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
title |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
spellingShingle |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. Costa, Amauri Costa da Pêssegos Processamento mínimo Antioxidantes Metabolismo secundário Radiação UV-C Armazenamento refrigerado Peach Minimal processing Antioxidants Secondary metabolism Radiation UV-C Cold storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
title_full |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
title_fullStr |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
title_full_unstemmed |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
title_sort |
Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado. |
author |
Costa, Amauri Costa da |
author_facet |
Costa, Amauri Costa da |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/9906338097115573 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/0102364512482073 |
dc.contributor.advisor1.fl_str_mv |
Rombaldi, César Valmor |
dc.contributor.author.fl_str_mv |
Costa, Amauri Costa da |
contributor_str_mv |
Rombaldi, César Valmor |
dc.subject.por.fl_str_mv |
Pêssegos Processamento mínimo Antioxidantes Metabolismo secundário Radiação UV-C Armazenamento refrigerado |
topic |
Pêssegos Processamento mínimo Antioxidantes Metabolismo secundário Radiação UV-C Armazenamento refrigerado Peach Minimal processing Antioxidants Secondary metabolism Radiation UV-C Cold storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Peach Minimal processing Antioxidants Secondary metabolism Radiation UV-C Cold storage |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
Enzymatic browning and softening are the main changes on fresh-cut peaches. Initially we studied the combination of antioxidant molecules and protective texture control enzymatic activities of peroxidase (POD) and polyphenoloxidase (PPO), enzymatic browning and softening the flesh of peaches cv. Esmeralda, minimally processed and refrigerated. For this we tested the use of L-cysteine (Cis), L-ascorbic acid (AA) and calcium chloride (CC), alone or in combination: (i) water (control); (ii) AA+CC; (iii) Cis+CC; e, (iv) Cis+AA+CC. After treatment, the slices were packed in packages sealed with PVC film 30μm and stored for six days at 4±1ºC and 85±3 RH. The samples were evaluated under physical-chemical, enzymatic and sensory every two days. Treatment Cis+AA+CC had the highest values of L* and h°, ie was more effective in preventing browning. Treatments with L-cysteine showed a lower PPO activity and treatment Cis+AA+CC was the most effective in containing the POD activity, indicating that the best performance of this treatment is associated with lower activity of these enzymes. The sensory evaluation indicated that the treatment Cis+AA+CC was the most efficient, providing the maintenance of the sensory characteristics acceptable of fresh-cut peaches, cv. Esmeralda. In sequence was tested using ultraviolet radiation type C (UV-C) radiation as a means of increasing the conservation value of these fruits as well as to increase the synthesis of compounds of nutritional value and functional. That were applied to the following treatments: (i) fruit without UV-C, peeled, sliced and stored under refrigeration (control); (ii) fruits treated with UV-C and immediately peeled, sliced and stored under refrigeration (UV-C 0); (iii) fruits treated with UV-C and kept at room temperature 24h before processing (UV-C 24), (iv) fruits treated with UV-C and kept at room temperature 48h before processing (UV-C 48); and (v) fruit without treatment with UV-C, processed and treated with metabisulphite K (MB K). Evaluations, color (L* and hue angle), firmness, ascorbic acid and phenolic compounds, antioxidant activity and transcriptional expression of genes supposedly related to physiological changes were taken immediately after processing and every 24h for six days. The application of UV-C resulted in a significant improvement in the storage potential of the peaches. But for that to happen, it was necessary to wait 24 to 48h before processing. With this procedure there was a stimulus to the transcription of genes in the metabolism of ethylene, cell wall synthesis and oxidation of phenolic compounds. Still, there was less browning of fruits treated with UV-C, indicating that this change is not only dependent on the concentration of total phenolics and PPO activity. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-07-06 |
dc.date.available.fl_str_mv |
2011-06-03 2014-08-20T13:42:06Z |
dc.date.accessioned.fl_str_mv |
2014-08-20T13:42:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
COSTA, Amauri Costa da. Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado.. 2010. 79 f. Tese (Doutorado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpel.edu.br/handle/ri/1315 |
identifier_str_mv |
COSTA, Amauri Costa da. Estudo de conservação de pêssego [Prunus persica (L.) Batsch] minimamente processado.. 2010. 79 f. Tese (Doutorado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
url |
http://repositorio.ufpel.edu.br/handle/ri/1315 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal de Pelotas |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial |
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UFPel |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Faculdade de Agronomia Eliseu Maciel |
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Universidade Federal de Pelotas |
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reponame:Repositório Institucional da UFPel - Guaiaca instname:Universidade Federal de Pelotas (UFPEL) instacron:UFPEL |
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UFPEL |
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