Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Ricardo José Menezes
Data de Publicação: 2018
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10348/8686
Resumo: Kiwifruit production kept growing each year on the last decades in Portugal, and the main production regions are Entre-Douro e Minho region followed by Beira Litoral. Interest on kiwifruit keeps increasing due to its high nutritional value when compared to other fruits. These fruits are often stored on normal (NA) or controlled (CA) atmosphere chambers which can extend its marketability and make them available during at least 6 months. Several physicochemical changes occur during maturation and ripening of this fruit with a higher or lower intensity according to the metabolic activity demonstrated, where modified storage atmospheres intend to keep low, as well as maintaining the fruit overall quality and marketability through time. On this master thesis, physicochemical assays were done to evaluate the postharvest progression of two species of kiwifruits, Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’, where ‘Hayward’ was stored on CA and NA chambers while ‘Jintao’ was only stored in a NA chamber. The objectives are focused on the differences occurred between CA and NA for ‘Hayward’ kiwifruits through time and its shelflife performance, as well as the differences between ‘Hayward’ and ‘Jintao’ through time and on their shelf-life performance. The kiwifruit’s weight, size, °Brix, pH, NaOH volume spent in titration, texture, skin and flesh colour, free-sugars concentrations, organic acids, antioxidant activity, vitamin C and carotenoids were all assessed during the experimental period of this work from November 2015 to March 2016. Following the objectives, a comparison was made between CA and NA for ‘Hayward’, the differences encountered between ‘Hayward’ and ‘Jintao’, as well as the shelf-life behaviour on a 7-day period. The predominant soluble sugars identified were fructose and glucose, and on lower concentrations sucrose and galactose, which tended to increase through time. Quinic and citric acids are predominant over malic and ascorbic acid with slight differences through time. Overall, CA provided better results than NA on preventing weight loss, keeping higher texture values, providing kiwifruits with more lightness and chroma, while no significant differences were found on °Brix, free-sugars, antioxidant activity and carotenoids; however, quinic acid was higher on NA. The main differences between cultivars were: an overall higher weight and firmness for ‘Hayward’; a general decrease of lightness; °Brix was clearly higher for ‘Jintao’; free-sugars were also present on higher concentrations on ‘Jintao’ as well as an overall higher antioxidant activity. On the 7-day shelf-life period, no significant differences were found on weight loss, a general decrease in chroma, and firmness decreased significantly, °Brix had an increasing trend, no significant differences were obtained in free-sugars, carotenoids and antioxidant activity while ascorbic acid had significantly decreased between the start and the end of shelf-life
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spelling Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -Actinidia deliciosaActinidia chinensisrefrigeraçãotexturaqualidademetabolitos secundáriosKiwifruit production kept growing each year on the last decades in Portugal, and the main production regions are Entre-Douro e Minho region followed by Beira Litoral. Interest on kiwifruit keeps increasing due to its high nutritional value when compared to other fruits. These fruits are often stored on normal (NA) or controlled (CA) atmosphere chambers which can extend its marketability and make them available during at least 6 months. Several physicochemical changes occur during maturation and ripening of this fruit with a higher or lower intensity according to the metabolic activity demonstrated, where modified storage atmospheres intend to keep low, as well as maintaining the fruit overall quality and marketability through time. On this master thesis, physicochemical assays were done to evaluate the postharvest progression of two species of kiwifruits, Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’, where ‘Hayward’ was stored on CA and NA chambers while ‘Jintao’ was only stored in a NA chamber. The objectives are focused on the differences occurred between CA and NA for ‘Hayward’ kiwifruits through time and its shelflife performance, as well as the differences between ‘Hayward’ and ‘Jintao’ through time and on their shelf-life performance. The kiwifruit’s weight, size, °Brix, pH, NaOH volume spent in titration, texture, skin and flesh colour, free-sugars concentrations, organic acids, antioxidant activity, vitamin C and carotenoids were all assessed during the experimental period of this work from November 2015 to March 2016. Following the objectives, a comparison was made between CA and NA for ‘Hayward’, the differences encountered between ‘Hayward’ and ‘Jintao’, as well as the shelf-life behaviour on a 7-day period. The predominant soluble sugars identified were fructose and glucose, and on lower concentrations sucrose and galactose, which tended to increase through time. Quinic and citric acids are predominant over malic and ascorbic acid with slight differences through time. Overall, CA provided better results than NA on preventing weight loss, keeping higher texture values, providing kiwifruits with more lightness and chroma, while no significant differences were found on °Brix, free-sugars, antioxidant activity and carotenoids; however, quinic acid was higher on NA. The main differences between cultivars were: an overall higher weight and firmness for ‘Hayward’; a general decrease of lightness; °Brix was clearly higher for ‘Jintao’; free-sugars were also present on higher concentrations on ‘Jintao’ as well as an overall higher antioxidant activity. On the 7-day shelf-life period, no significant differences were found on weight loss, a general decrease in chroma, and firmness decreased significantly, °Brix had an increasing trend, no significant differences were obtained in free-sugars, carotenoids and antioxidant activity while ascorbic acid had significantly decreased between the start and the end of shelf-lifeNas últimas décadas, a produção de quivis em Portugal registou uma tendência crescente tendo como principais regiões de produção o Entre-Douro e Minho seguido da Beira Litoral. O interesse no consumo de quivis continua a aumentar devido ao alto valor nutritivo quando comparado com outros frutos. Os quivis são armazenados frequentemente em câmaras de atmosfera normal ou controlada, que podem estender a sua comercialização e torná-los disponíveis durante pelo menos 6 meses. Várias alterações físico-químicas ocorrem durante a maturação e amadurecimento com intensidade variável de acordo com a atividade metabólica demonstrada, em que as atmosferas modificadas de armazenamento pretendem manter baixa, bem como manter a fruta em bom estado geral de qualidade e comercialização ao longo do tempo. Nesta dissertação, análises físico-químicas foram feitas para avaliar a progressão em pós-colheita de duas espécies de quivis, Actinidia deliciosa cv. 'Hayward' e Actinidia chinensis cv. 'Jintao', onde 'Hayward' foi armazenado em atmosfera controlada e normal, enquanto ‘Jintao’ foi armazenado somente em atmosfera normal. Os objetivos estão focados nas diferenças ocorridas entre atmosfera controlada e normal para os quivis 'Hayward', através do tempo, e o seu desempenho em prateleira, e as diferenças entre 'Hayward' e 'Jintao' no tempo e no seu desempenho em prateleira. A massa dos quivis, tamanho, °Brix, pH, volume de NaOH utilizado, textura, cor da casca e polpa, concentrações de açúcares livres, ácidos orgânicos, atividade antioxidante, vitamina C e carotenoides foram avaliados durante o período experimental desta dissertação desde novembro de 2015 até março de 2016. Seguindo os objetivos, foi feita uma comparação entre atmosfera controlada e normal para 'Hayward', as diferenças encontradas entre 'Hayward' e 'Jintao', bem como o comportamento de vida de prateleira dessas duas situações num período de 7 dias. Os açúcares livres predominantes identificados foram a frutose e glicose, e em menores concentrações, sacarose e galactose, que tendem a aumentar com o tempo. Os ácidos quínico e cítrico são predominantes sobre o ácido málico e ascórbico com ligeiras diferenças ao longo do tempo. No geral, a atmosfera controlada proporcionou melhores resultados do que a atmosfera normal na prevenção da perda de massa, manutenção de valores de textura superiores aos de atmosfera normal, proporcionando aos quivis mais luminosidade e croma, apesar de não terem sido encontradas diferenças significativas em °Brix, açúcares livres, atividade antioxidante e carotenoides. Em atmosfera normal e entre cultivares as principais diferenças obtidas foram: valores de massa e textura geralmente mais elevados para 'Hayward'; uma diminuição geral de luminosidade; °Brix foi significativamente superior em 'Jintao'; açúcares livres presentes em concentrações superiores. em 'Jintao', bem como uma maior atividade antioxidante. No tempo de prateleira de 7 dias, não foram encontradas diferenças significativas na perda de massa contudo, houve uma diminuição geral do croma e firmeza com diferenças significativas, o °Brix apresentou uma tendência crescente, não foram obtidas diferenças significativas nas concentrações de açúcares livres e carotenoides, e a atividade antioxidante e o ácido ascórbico tiveram diferenças significativas entre o início e o fim do tempo de prateleira.2018-09-04T14:40:46Z2018-03-15T00:00:00Z2018-03-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfhttp://hdl.handle.net/10348/8686TID:202327868engmetadata only accessinfo:eu-repo/semantics/openAccessRodrigues, Ricardo José Menezesreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-02T12:49:53Zoai:repositorio.utad.pt:10348/8686Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:04:57.502167Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
title Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
spellingShingle Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
Rodrigues, Ricardo José Menezes
Actinidia deliciosa
Actinidia chinensis
refrigeração
textura
qualidade
metabolitos secundários
title_short Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
title_full Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
title_fullStr Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
title_full_unstemmed Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
title_sort Postharvest of Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’ - Effect of storage and shelf-life -
author Rodrigues, Ricardo José Menezes
author_facet Rodrigues, Ricardo José Menezes
author_role author
dc.contributor.author.fl_str_mv Rodrigues, Ricardo José Menezes
dc.subject.por.fl_str_mv Actinidia deliciosa
Actinidia chinensis
refrigeração
textura
qualidade
metabolitos secundários
topic Actinidia deliciosa
Actinidia chinensis
refrigeração
textura
qualidade
metabolitos secundários
description Kiwifruit production kept growing each year on the last decades in Portugal, and the main production regions are Entre-Douro e Minho region followed by Beira Litoral. Interest on kiwifruit keeps increasing due to its high nutritional value when compared to other fruits. These fruits are often stored on normal (NA) or controlled (CA) atmosphere chambers which can extend its marketability and make them available during at least 6 months. Several physicochemical changes occur during maturation and ripening of this fruit with a higher or lower intensity according to the metabolic activity demonstrated, where modified storage atmospheres intend to keep low, as well as maintaining the fruit overall quality and marketability through time. On this master thesis, physicochemical assays were done to evaluate the postharvest progression of two species of kiwifruits, Actinidia deliciosa cv. ‘Hayward’ and Actinidia chinensis cv. ‘Jintao’, where ‘Hayward’ was stored on CA and NA chambers while ‘Jintao’ was only stored in a NA chamber. The objectives are focused on the differences occurred between CA and NA for ‘Hayward’ kiwifruits through time and its shelflife performance, as well as the differences between ‘Hayward’ and ‘Jintao’ through time and on their shelf-life performance. The kiwifruit’s weight, size, °Brix, pH, NaOH volume spent in titration, texture, skin and flesh colour, free-sugars concentrations, organic acids, antioxidant activity, vitamin C and carotenoids were all assessed during the experimental period of this work from November 2015 to March 2016. Following the objectives, a comparison was made between CA and NA for ‘Hayward’, the differences encountered between ‘Hayward’ and ‘Jintao’, as well as the shelf-life behaviour on a 7-day period. The predominant soluble sugars identified were fructose and glucose, and on lower concentrations sucrose and galactose, which tended to increase through time. Quinic and citric acids are predominant over malic and ascorbic acid with slight differences through time. Overall, CA provided better results than NA on preventing weight loss, keeping higher texture values, providing kiwifruits with more lightness and chroma, while no significant differences were found on °Brix, free-sugars, antioxidant activity and carotenoids; however, quinic acid was higher on NA. The main differences between cultivars were: an overall higher weight and firmness for ‘Hayward’; a general decrease of lightness; °Brix was clearly higher for ‘Jintao’; free-sugars were also present on higher concentrations on ‘Jintao’ as well as an overall higher antioxidant activity. On the 7-day shelf-life period, no significant differences were found on weight loss, a general decrease in chroma, and firmness decreased significantly, °Brix had an increasing trend, no significant differences were obtained in free-sugars, carotenoids and antioxidant activity while ascorbic acid had significantly decreased between the start and the end of shelf-life
publishDate 2018
dc.date.none.fl_str_mv 2018-09-04T14:40:46Z
2018-03-15T00:00:00Z
2018-03-15
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