Heat shock and salicylic acid on postharvest preservation of organic strawberries

Detalhes bibliográficos
Autor(a) principal: Coltro, Sidiane
Data de Publicação: 2014
Outros Autores: Broetto, Laline, Rotilli, Maria Cristina Copelo, Moraes, Alice Jacobus de, Barp, Fabiane Karine, Braga, Gilberto Costa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1590/S0034-737X2014000300002
http://www.locus.ufv.br/handle/123456789/24181
Resumo: Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L^-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments.
id UFV_c2d4ad3ad7f7ebbb3b8afffa75e5f7c8
oai_identifier_str oai:locus.ufv.br:123456789/24181
network_acronym_str UFV
network_name_str LOCUS Repositório Institucional da UFV
repository_id_str 2145
spelling Coltro, SidianeBroetto, LalineRotilli, Maria Cristina CopeloMoraes, Alice Jacobus deBarp, Fabiane KarineBraga, Gilberto Costa2019-03-28T13:09:15Z2019-03-28T13:09:15Z2014-050034-737Xhttp://dx.doi.org/10.1590/S0034-737X2014000300002http://www.locus.ufv.br/handle/123456789/24181Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L^-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments.O choque térmico e o uso do ácido salicílico têm sido estudados como técnicas de extensão da vida útil de frutos. A ação benéfica dessas técnicas tem sido relacionada com seus efeitos na indução de respostas fisiológicas de defesa contra estresses oxidativos e desenvolvimento de patógenos. O objetivo deste trabalho foi avaliar o efeito do choque térmico e do ácido salicílico na conservação pós-colheita e nos teores de compostos fenólicos totais, antocianinas, ácido ascórbico, perda de matéria fresca e qualidade microbiológica de frutos de morangos 'Dover', produzidos organicamente e armazenados a 5 ºC. Os morangos foram submetidos aos tratamentos de choque térmico (45 ºC ± 3 ºC, por 3 h), aplicação de ácido salicílico (imersão em solução aquosa 2,0 mmol L^-1), combinação de choque térmico com ácido salicílico e controle. Após tratamento, os frutos foram embalados e armazenados em câmara climatizada, a 5 ºC ± 2 ºC. Em intervalos de 1, 7 e 14 dias, as unidades experimentais foram retiradas da refrigeração e mantidas em ambiente a aproximadamente 20 ºC, por dois dias. Não houve influência dos tratamentos sobre a perda de matéria fresca e a incidência de patógenos ou variações químicas em frutos de morango, durante o período de armazenamento. Natural-mente, os morangos produzidos organicamente mantiveram-se em boas condições para a comercialização até sete dias de armazenamento, em todos os tratamentos.engRevista Ceresv. 61, n. 3, p. 306- 312, mai. jun. 2014Fragaria x ananassa DuchAntioxidant compoundsMicrobiological qualityCompostos antioxidantesQualidade microbiológicaHeat shock and salicylic acid on postharvest preservation of organic strawberriesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf98341https://locus.ufv.br//bitstream/123456789/24181/1/artigo.pdfb5bd8b2ef778bbc1eb2360735c7acbc8MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/24181/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/241812019-03-28 10:09:15.286oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-03-28T13:09:15LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.pt-BR.fl_str_mv Heat shock and salicylic acid on postharvest preservation of organic strawberries
title Heat shock and salicylic acid on postharvest preservation of organic strawberries
spellingShingle Heat shock and salicylic acid on postharvest preservation of organic strawberries
Coltro, Sidiane
Fragaria x ananassa Duch
Antioxidant compounds
Microbiological quality
Compostos antioxidantes
Qualidade microbiológica
title_short Heat shock and salicylic acid on postharvest preservation of organic strawberries
title_full Heat shock and salicylic acid on postharvest preservation of organic strawberries
title_fullStr Heat shock and salicylic acid on postharvest preservation of organic strawberries
title_full_unstemmed Heat shock and salicylic acid on postharvest preservation of organic strawberries
title_sort Heat shock and salicylic acid on postharvest preservation of organic strawberries
author Coltro, Sidiane
author_facet Coltro, Sidiane
Broetto, Laline
Rotilli, Maria Cristina Copelo
Moraes, Alice Jacobus de
Barp, Fabiane Karine
Braga, Gilberto Costa
author_role author
author2 Broetto, Laline
Rotilli, Maria Cristina Copelo
Moraes, Alice Jacobus de
Barp, Fabiane Karine
Braga, Gilberto Costa
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Coltro, Sidiane
Broetto, Laline
Rotilli, Maria Cristina Copelo
Moraes, Alice Jacobus de
Barp, Fabiane Karine
Braga, Gilberto Costa
dc.subject.pt-BR.fl_str_mv Fragaria x ananassa Duch
Antioxidant compounds
Microbiological quality
Compostos antioxidantes
Qualidade microbiológica
topic Fragaria x ananassa Duch
Antioxidant compounds
Microbiological quality
Compostos antioxidantes
Qualidade microbiológica
description Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L^-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments.
publishDate 2014
dc.date.issued.fl_str_mv 2014-05
dc.date.accessioned.fl_str_mv 2019-03-28T13:09:15Z
dc.date.available.fl_str_mv 2019-03-28T13:09:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0034-737X2014000300002
http://www.locus.ufv.br/handle/123456789/24181
dc.identifier.issn.none.fl_str_mv 0034-737X
identifier_str_mv 0034-737X
url http://dx.doi.org/10.1590/S0034-737X2014000300002
http://www.locus.ufv.br/handle/123456789/24181
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 61, n. 3, p. 306- 312, mai. jun. 2014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Revista Ceres
publisher.none.fl_str_mv Revista Ceres
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
bitstream.url.fl_str_mv https://locus.ufv.br//bitstream/123456789/24181/1/artigo.pdf
https://locus.ufv.br//bitstream/123456789/24181/2/license.txt
bitstream.checksum.fl_str_mv b5bd8b2ef778bbc1eb2360735c7acbc8
8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
_version_ 1801212959903449088

Registros relacionados