Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/23465 |
Resumo: | The objective of this work was to evaluate the effect of storage temperature on the quality maintenance, content of phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberry (Rubus sp.) fruit. Fruit were stored at 0, 5, 10, and 15°C. After five days of storage, fruit were evaluated for the following parameters: skin color, respiratory rate, weight loss, force to compression, titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, incidence of decay, total phenolic compounds (TPC), and total antioxidant activity (TAA). In both cultivars, the temperature increase caused boosting of respiratory rate, weight loss, and incidence of decay, as well as reduction in SSC and TA, especially at temperatures over 5°C. There was no effect of temperature on skin color of 'Tupy'. In 'Guarani' blackberries, chroma and hue angle decreased with temperature. Fruit force to compression, in both cultivars, augmented by temperature increasing between 0 and 5°C. Values of TPC and TAA augmented with increasing of temperature in both cultivars. Fruit storage at 5ºC for both cultivars yields firmer fruit and higher TA, while allowing the increase of TPC and TAA without impairing fruit taste and visual appearance. |
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Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperaturesQualidade, compostos fenólicos e atividade antioxidante de amoras‑pretas 'Tupy' e 'Guarani' armazenadas a diferentes temperaturasRubus; functional food; conservation; small fruitRubus; alimento funcional; conservação; pequenos frutosThe objective of this work was to evaluate the effect of storage temperature on the quality maintenance, content of phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberry (Rubus sp.) fruit. Fruit were stored at 0, 5, 10, and 15°C. After five days of storage, fruit were evaluated for the following parameters: skin color, respiratory rate, weight loss, force to compression, titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, incidence of decay, total phenolic compounds (TPC), and total antioxidant activity (TAA). In both cultivars, the temperature increase caused boosting of respiratory rate, weight loss, and incidence of decay, as well as reduction in SSC and TA, especially at temperatures over 5°C. There was no effect of temperature on skin color of 'Tupy'. In 'Guarani' blackberries, chroma and hue angle decreased with temperature. Fruit force to compression, in both cultivars, augmented by temperature increasing between 0 and 5°C. Values of TPC and TAA augmented with increasing of temperature in both cultivars. Fruit storage at 5ºC for both cultivars yields firmer fruit and higher TA, while allowing the increase of TPC and TAA without impairing fruit taste and visual appearance.O objetivo deste trabalho foi avaliar o efeito da temperatura de armazenamento sobre a manutenção da qualidade, o teor de compostos fenólicos e a atividade antioxidante de amoras‑pretas (Rubus sp.) 'Tupy' e 'Guarani'. Os frutos foram armazenados a 0, 5, 10 e 15°C. Após cinco dias de armazenamento, as amoras‑pretas foram avaliadas quanto aos seguintes parâmetros: cor da epiderme, taxa respiratória, perda de massa, força para compressão, acidez titulável (AT), sólidos solúveis (SS), relação SS/AT, podridões, compostos fenólicos totais (CFT) e atividade antioxidante (AAT). O aumento da temperatura de armazenamento causou, em ambas as cultivares, o aumento da taxa respiratória, da perda de massa e da incidência de podridões, bem como redução dos teores de SS e AT, especialmente a partir de 5ºC. Não houve efeito da temperatura sobre a coloração em 'Tupy'. Em amoras 'Guarani', houve redução de croma e de ângulo hue, com o aumento da temperatura. A força para compressão, em ambas as cultivares, aumentou entre as temperaturas de 0 e 5ºC. CFT e AAT aumentaram com o incremento da temperatura em ambas as cultivares. O armazenamento de frutos de ambas as cultivares a 5ºC proporciona frutos mais firmes e maior AT, além de permitir o incremento de CFT e AAT, sem comprometer o sabor e aspecto visual do frutoPesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraSoethe, CristinaSteffens, Cristiano AndréAmarante, Cassandro Vidal Talamini doDe Martin, Mariuccia SchlichtingBortolini, Anderson Jose2016-10-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/23465Pesquisa Agropecuaria Brasileira; v.51, n.8, ago. 2016; 950-957Pesquisa Agropecuária Brasileira; v.51, n.8, ago. 2016; 950-9571678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/23465/13445https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23465/15419Direitos autorais 2016 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2016-10-04T18:25:48Zoai:ojs.seer.sct.embrapa.br:article/23465Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2016-10-04T18:25:48Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures Qualidade, compostos fenólicos e atividade antioxidante de amoras‑pretas 'Tupy' e 'Guarani' armazenadas a diferentes temperaturas |
title |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
spellingShingle |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures Soethe, Cristina Rubus; functional food; conservation; small fruit Rubus; alimento funcional; conservação; pequenos frutos |
title_short |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
title_full |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
title_fullStr |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
title_full_unstemmed |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
title_sort |
Quality, phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberries stored at different temperatures |
author |
Soethe, Cristina |
author_facet |
Soethe, Cristina Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do De Martin, Mariuccia Schlichting Bortolini, Anderson Jose |
author_role |
author |
author2 |
Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do De Martin, Mariuccia Schlichting Bortolini, Anderson Jose |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Soethe, Cristina Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do De Martin, Mariuccia Schlichting Bortolini, Anderson Jose |
dc.subject.por.fl_str_mv |
Rubus; functional food; conservation; small fruit Rubus; alimento funcional; conservação; pequenos frutos |
topic |
Rubus; functional food; conservation; small fruit Rubus; alimento funcional; conservação; pequenos frutos |
description |
The objective of this work was to evaluate the effect of storage temperature on the quality maintenance, content of phenolic compounds, and antioxidant activity of 'Tupy' and 'Guarani' blackberry (Rubus sp.) fruit. Fruit were stored at 0, 5, 10, and 15°C. After five days of storage, fruit were evaluated for the following parameters: skin color, respiratory rate, weight loss, force to compression, titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, incidence of decay, total phenolic compounds (TPC), and total antioxidant activity (TAA). In both cultivars, the temperature increase caused boosting of respiratory rate, weight loss, and incidence of decay, as well as reduction in SSC and TA, especially at temperatures over 5°C. There was no effect of temperature on skin color of 'Tupy'. In 'Guarani' blackberries, chroma and hue angle decreased with temperature. Fruit force to compression, in both cultivars, augmented by temperature increasing between 0 and 5°C. Values of TPC and TAA augmented with increasing of temperature in both cultivars. Fruit storage at 5ºC for both cultivars yields firmer fruit and higher TA, while allowing the increase of TPC and TAA without impairing fruit taste and visual appearance. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-04 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/23465 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/23465 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/23465/13445 https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/23465/15419 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2016 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2016 Pesquisa Agropecuária Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.51, n.8, ago. 2016; 950-957 Pesquisa Agropecuária Brasileira; v.51, n.8, ago. 2016; 950-957 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416676790763520 |