Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach
Autor(a) principal: | |
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Data de Publicação: | 2007 |
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/7752 |
Resumo: | The work was carried out with the objective to verify the effect of heat treatments on the incidence of woolliness in 'Dourado-2' peaches stored at 0oC. Heat treatments were applied as conditioning temperature (50oC during 2 hours or 20oC during 48 hours) before cold storage. In intermittent warming, fruit treatments were warmed each five days at 25oC during 24 hours or each ten days during 48 hours. Control fruit were continuously stored at 0oC. The variables evaluated after 30 days at 0oC (plus three days at room temperature) were: incidence of woolliness and decay, soluble solids content (SSC), acidity, ascorbic acid, skin color, firmness, respiratory rate, ethylene production and activity of polygalacturonase (PG) and pectinmethylesterase (PME). The intermittent warming with cycles of five or ten days and the conditioning temperature at 20oC during 48 hours before cold storage was the most effective treatment to reduce incidence of woolliness. However, heat treatment hastened fruit softening. Ethylene production was higher in fruits intermittently warmed and this can be related to the higher activity of PG and PME and consequently to alleviation of woolliness of the fruit. Heat treatment caused little variations on SSC, acidity, ascorbic acid and skin color. |
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Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peachTratamento térmico para controle da lanosidade em pêssegos 'Dourado-2' refrigeradosPrunus persica; intermittent warming; temperature-conditioning; chilling injuryPrunus persica; aquecimento intermitente; condicionamento térmico; dano por frioThe work was carried out with the objective to verify the effect of heat treatments on the incidence of woolliness in 'Dourado-2' peaches stored at 0oC. Heat treatments were applied as conditioning temperature (50oC during 2 hours or 20oC during 48 hours) before cold storage. In intermittent warming, fruit treatments were warmed each five days at 25oC during 24 hours or each ten days during 48 hours. Control fruit were continuously stored at 0oC. The variables evaluated after 30 days at 0oC (plus three days at room temperature) were: incidence of woolliness and decay, soluble solids content (SSC), acidity, ascorbic acid, skin color, firmness, respiratory rate, ethylene production and activity of polygalacturonase (PG) and pectinmethylesterase (PME). The intermittent warming with cycles of five or ten days and the conditioning temperature at 20oC during 48 hours before cold storage was the most effective treatment to reduce incidence of woolliness. However, heat treatment hastened fruit softening. Ethylene production was higher in fruits intermittently warmed and this can be related to the higher activity of PG and PME and consequently to alleviation of woolliness of the fruit. Heat treatment caused little variations on SSC, acidity, ascorbic acid and skin color.O objetivo deste trabalho foi avaliar o efeito de tratamentos térmicos na incidência de lanosidade em pêssegos 'Dourado-2' armazenados a 0ºC e na fisiologia e bioquímica dos frutos. Foram realizados condicionamentos térmicos antes da refrigeração, por meio da exposição dos frutos a 50oC por 2 horas ou a 20oC por 48 horas e do aquecimento intermitente durante o armazenamento refrigerado; os frutos foram submetidos a 25oC durante 24 horas, a cada cinco dias de armazenamento a 0oC, ou durante 48 horas, a cada dez dias de armazenamento a 0oC. Frutos continuamente armazenados a 0oC serviram de controle. Após 30 dias de armazenamento mais três dias de comercialização simulada, foram determinados os efeitos dos tratamentos sobre a incidência de lanosidade, podridões, teor de sólidos solúveis, acidez, teor de ácido ascórbico, coloração, firmeza da polpa, taxa respiratória, produção de etileno, atividade das enzimas poligalacturonase e pectinametilesterase. O aquecimento intermitente com ciclos de cinco ou dez dias e o condicionamento a 20oC durante 48 horas foram mais eficazes para reduzir a incidência de lanosidade, mas acelerou a perda de firmeza dos frutos. A produção de etileno foi maior nos frutos submetidos a aquecimento intermitente. Os tratamentos térmicos provocaram poucas alterações no teor de sólidos solúveis, acidez, ácido ascórbico, coloração e incidência de podridões.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraVitti, Daniela Cristina ClementeKluge, Ricardo AlfredoJacomino, Angelo PedroLima, Giuseppina Pace Pereira2007-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/7752Pesquisa Agropecuaria Brasileira; v.42, n.12, dez. 2007; 1705-1713Pesquisa Agropecuária Brasileira; v.42, n.12, dez. 2007; 1705-17131678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/7752/4671info:eu-repo/semantics/openAccess2014-10-14T16:35:34Zoai:ojs.seer.sct.embrapa.br:article/7752Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-10-14T16:35:34Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach Tratamento térmico para controle da lanosidade em pêssegos 'Dourado-2' refrigerados |
title |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
spellingShingle |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach Vitti, Daniela Cristina Clemente Prunus persica; intermittent warming; temperature-conditioning; chilling injury Prunus persica; aquecimento intermitente; condicionamento térmico; dano por frio |
title_short |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
title_full |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
title_fullStr |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
title_full_unstemmed |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
title_sort |
Heat treatment to alleviation of woolliness of cold stored 'Dourado-2' peach |
author |
Vitti, Daniela Cristina Clemente |
author_facet |
Vitti, Daniela Cristina Clemente Kluge, Ricardo Alfredo Jacomino, Angelo Pedro Lima, Giuseppina Pace Pereira |
author_role |
author |
author2 |
Kluge, Ricardo Alfredo Jacomino, Angelo Pedro Lima, Giuseppina Pace Pereira |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Vitti, Daniela Cristina Clemente Kluge, Ricardo Alfredo Jacomino, Angelo Pedro Lima, Giuseppina Pace Pereira |
dc.subject.por.fl_str_mv |
Prunus persica; intermittent warming; temperature-conditioning; chilling injury Prunus persica; aquecimento intermitente; condicionamento térmico; dano por frio |
topic |
Prunus persica; intermittent warming; temperature-conditioning; chilling injury Prunus persica; aquecimento intermitente; condicionamento térmico; dano por frio |
description |
The work was carried out with the objective to verify the effect of heat treatments on the incidence of woolliness in 'Dourado-2' peaches stored at 0oC. Heat treatments were applied as conditioning temperature (50oC during 2 hours or 20oC during 48 hours) before cold storage. In intermittent warming, fruit treatments were warmed each five days at 25oC during 24 hours or each ten days during 48 hours. Control fruit were continuously stored at 0oC. The variables evaluated after 30 days at 0oC (plus three days at room temperature) were: incidence of woolliness and decay, soluble solids content (SSC), acidity, ascorbic acid, skin color, firmness, respiratory rate, ethylene production and activity of polygalacturonase (PG) and pectinmethylesterase (PME). The intermittent warming with cycles of five or ten days and the conditioning temperature at 20oC during 48 hours before cold storage was the most effective treatment to reduce incidence of woolliness. However, heat treatment hastened fruit softening. Ethylene production was higher in fruits intermittently warmed and this can be related to the higher activity of PG and PME and consequently to alleviation of woolliness of the fruit. Heat treatment caused little variations on SSC, acidity, ascorbic acid and skin color. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-12-01 |
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/7752 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/7752 |
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/7752/4671 |
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 |
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.42, n.12, dez. 2007; 1705-1713 Pesquisa Agropecuária Brasileira; v.42, n.12, dez. 2007; 1705-1713 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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1793416656804904960 |