Tratamento pós-colheita de goiabas pedro sato com quitosanas

Detalhes bibliográficos
Autor(a) principal: Fráguas, Rodrigo Martins
Data de Publicação: 2016
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/11153
Resumo: Guava is one of the most complete and balanced fruits, with respect to nutritional value. Highly perishable, due to its intense metabolism during ripening, it has a useful life that can reach 3 to 5 days at room temperature. Several methods have been tested to extend the shelf life of this product, since Brazil is currently the world's largest red guava producer. The European market receives the fruit with large acceptance rates, and research in this field has been trying to increase the useful life of this fruit. This study aimed to test edible coatings produced from chitosan. Chitosan is a biopolymer which has shown triple effect in the control treatment of pathogenic microorganisms, activation of various defense responses, inducing and/or inhibiting different biochemical activities during plant-pathogen interactions, and increase in plant storage time, due to filmogenic properties. This study produced and characterized films produced from 3 chitosans, which were kindly provided by Primex. For the production of films, the materials were characterized by gel permeation chromatography, degree of acetylation and thermal analysis. The films were then subjected to thickness analysis, water vapor permeation, amount of solids per square centimeter and apparent strength. Three chitosans with different molecular weights were used, and the films were produced at concentrations of 0.25%, 0.5%, 1% and 1.5% for each chitosan. The results of this study have already been published. With the results of the characterization of films, the concentrations 0.5 and 1%, were chosen, since they had the best results and ease of handling, in addition to satisfactory results in water vapor permeation tests. The guava fruit were then immersed in chitosan solutions, at concentrations of 0.5 and 1%, kept to dry by the peduncle and stored for 8 days at room temperature. The experimental design was completely randomized, and replicates of 9 fruits per treatment were used. The fruits treated with chitosan showed better results for texture, color, firmness, total pectin and soluble pectin, always with lower values than the control fruit.
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spelling Tratamento pós-colheita de goiabas pedro sato com quitosanasTreatment guavas Pedro Sato with chitosanGoiaba – ArmazenamentoQuitosanaPós-colheitaGuava – StorageChitosanPostharvestTecnologia QuímicaGuava is one of the most complete and balanced fruits, with respect to nutritional value. Highly perishable, due to its intense metabolism during ripening, it has a useful life that can reach 3 to 5 days at room temperature. Several methods have been tested to extend the shelf life of this product, since Brazil is currently the world's largest red guava producer. The European market receives the fruit with large acceptance rates, and research in this field has been trying to increase the useful life of this fruit. This study aimed to test edible coatings produced from chitosan. Chitosan is a biopolymer which has shown triple effect in the control treatment of pathogenic microorganisms, activation of various defense responses, inducing and/or inhibiting different biochemical activities during plant-pathogen interactions, and increase in plant storage time, due to filmogenic properties. This study produced and characterized films produced from 3 chitosans, which were kindly provided by Primex. For the production of films, the materials were characterized by gel permeation chromatography, degree of acetylation and thermal analysis. The films were then subjected to thickness analysis, water vapor permeation, amount of solids per square centimeter and apparent strength. Three chitosans with different molecular weights were used, and the films were produced at concentrations of 0.25%, 0.5%, 1% and 1.5% for each chitosan. The results of this study have already been published. With the results of the characterization of films, the concentrations 0.5 and 1%, were chosen, since they had the best results and ease of handling, in addition to satisfactory results in water vapor permeation tests. The guava fruit were then immersed in chitosan solutions, at concentrations of 0.5 and 1%, kept to dry by the peduncle and stored for 8 days at room temperature. The experimental design was completely randomized, and replicates of 9 fruits per treatment were used. The fruits treated with chitosan showed better results for texture, color, firmness, total pectin and soluble pectin, always with lower values than the control fruit.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)A goiaba é uma das mais completas e equilibradas frutas no que diz respeito ao valor nutritivo. Altamente perecível, devido ao seu intenso metabolismo durante o amadurecimento, tem vida útil que pode chegar de 3 até 5 dias sob temperatura ambiente. Vários métodos vêm sendo testados para prolongar o tempo de prateleira deste fruto, visto que hoje o Brasil é o maior produtor mundial de goiaba vermelha. Ela tem grande aceitabilidade no mercado europeu. Devido a sua útil curta, várias pesquisas têm sido realizadas, tentando aumentar seu tempo de armazenamento deste o fruto. A quitosana é um biopolímero que pode ser utilizada em revestimentos comestíveis de frutos na pós-colheita. Ela tem apresentado efeitos importantes em vegetais, tais como: controle de microrganismos patogênicos, ativações de várias respostas de defesa induzindo e/ou inibindo diferentes atividades bioquímicas durante a interação planta-patógeno e aumento do tempo de armazenamento de vegetais frescos, devido às suas propriedades filmogênicas. O presente trabalho produziu e caracterizou filmes produzidos a partir de 3 quitosanas que foram sedidas gentilmente pela Primex. Para a produção dos filmes os materiais foram caracterizado, por cromatografia de permeação em gel, grau de acetilação, análise térmica. Com os filmes prontos, estes foram submetidos análise de expessura, permeação de vapor de água, quantidade de sólidos por centímetro quadrado e resistência aparente. Foram utilizadas três quitosanas de diferentes massas molares, e os filmes foram produzidos na concentração de 0,25%, 0,5%, 1% e 1,5%, para cada quitosana. Após a caracterização dos filmes, as concentrações de 0,5 e 1%, foram escolhidas por aprensentarem os melhores resultados e facilidade de manuseio, além dos resultados satisfatórios nos testes de permeação de vapor de água. Os frutos de goiabas foram então imersos em soluções de quitosana, na concentração de 0,5 e 1%, colocadas, para secar presas pelo pendúnculo e armazenadas por 8 dias em temperatura ambiente. O delineamento experimental foi inteiramente casualizado, sendo utilizadas repetições de 9 frutos por tratamento. Os frutos tratados com quitosana apresentaram menor perda de massa, uma maior firmeza, menores quantidades de pectinas totais e pectinas solúveis, os tratamentos provocaram uma diminuição na atividade da enzima PME. A manutenção da coloração verde e aparência dos frutos foram sensivelmente observadas nos frutos revestidos em maior concentração. Menores teores de vitamina C, licopenos e beta-carotenos, compostos fenólicos totais, também foram observados, resultados sempre comparados ao grupo testemunha.Universidade Federal de LavrasPrograma de Pós-Graduação em AgroquímicaUFLAbrasilDepartamento de QuímicaAbreu, Celeste Maria PattoSilva, Belami Cassia daRocha, Denise AlvarengaLima, Luiz Carlos de OliveiraCastilho, Paulo SergioFráguas, Rodrigo Martins2016-05-16T14:53:24Z2016-05-16T14:53:24Z2016-05-122016-02-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfFRÁGUAS, R. M. Tratamento pós-colheita de goiabas pedro sato com quitosanas. 2016. 88 p. Tese (Doutorado em Agroquímica)-Universidade Federal de Lavras, Lavras, 2016.http://repositorio.ufla.br/jspui/handle/1/11153porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2017-05-29T11:29:35Zoai:localhost:1/11153Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-05-29T11:29:35Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Tratamento pós-colheita de goiabas pedro sato com quitosanas
Treatment guavas Pedro Sato with chitosan
title Tratamento pós-colheita de goiabas pedro sato com quitosanas
spellingShingle Tratamento pós-colheita de goiabas pedro sato com quitosanas
Fráguas, Rodrigo Martins
Goiaba – Armazenamento
Quitosana
Pós-colheita
Guava – Storage
Chitosan
Postharvest
Tecnologia Química
title_short Tratamento pós-colheita de goiabas pedro sato com quitosanas
title_full Tratamento pós-colheita de goiabas pedro sato com quitosanas
title_fullStr Tratamento pós-colheita de goiabas pedro sato com quitosanas
title_full_unstemmed Tratamento pós-colheita de goiabas pedro sato com quitosanas
title_sort Tratamento pós-colheita de goiabas pedro sato com quitosanas
author Fráguas, Rodrigo Martins
author_facet Fráguas, Rodrigo Martins
author_role author
dc.contributor.none.fl_str_mv Abreu, Celeste Maria Patto
Silva, Belami Cassia da
Rocha, Denise Alvarenga
Lima, Luiz Carlos de Oliveira
Castilho, Paulo Sergio
dc.contributor.author.fl_str_mv Fráguas, Rodrigo Martins
dc.subject.por.fl_str_mv Goiaba – Armazenamento
Quitosana
Pós-colheita
Guava – Storage
Chitosan
Postharvest
Tecnologia Química
topic Goiaba – Armazenamento
Quitosana
Pós-colheita
Guava – Storage
Chitosan
Postharvest
Tecnologia Química
description Guava is one of the most complete and balanced fruits, with respect to nutritional value. Highly perishable, due to its intense metabolism during ripening, it has a useful life that can reach 3 to 5 days at room temperature. Several methods have been tested to extend the shelf life of this product, since Brazil is currently the world's largest red guava producer. The European market receives the fruit with large acceptance rates, and research in this field has been trying to increase the useful life of this fruit. This study aimed to test edible coatings produced from chitosan. Chitosan is a biopolymer which has shown triple effect in the control treatment of pathogenic microorganisms, activation of various defense responses, inducing and/or inhibiting different biochemical activities during plant-pathogen interactions, and increase in plant storage time, due to filmogenic properties. This study produced and characterized films produced from 3 chitosans, which were kindly provided by Primex. For the production of films, the materials were characterized by gel permeation chromatography, degree of acetylation and thermal analysis. The films were then subjected to thickness analysis, water vapor permeation, amount of solids per square centimeter and apparent strength. Three chitosans with different molecular weights were used, and the films were produced at concentrations of 0.25%, 0.5%, 1% and 1.5% for each chitosan. The results of this study have already been published. With the results of the characterization of films, the concentrations 0.5 and 1%, were chosen, since they had the best results and ease of handling, in addition to satisfactory results in water vapor permeation tests. The guava fruit were then immersed in chitosan solutions, at concentrations of 0.5 and 1%, kept to dry by the peduncle and stored for 8 days at room temperature. The experimental design was completely randomized, and replicates of 9 fruits per treatment were used. The fruits treated with chitosan showed better results for texture, color, firmness, total pectin and soluble pectin, always with lower values than the control fruit.
publishDate 2016
dc.date.none.fl_str_mv 2016-05-16T14:53:24Z
2016-05-16T14:53:24Z
2016-05-12
2016-02-25
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv FRÁGUAS, R. M. Tratamento pós-colheita de goiabas pedro sato com quitosanas. 2016. 88 p. Tese (Doutorado em Agroquímica)-Universidade Federal de Lavras, Lavras, 2016.
http://repositorio.ufla.br/jspui/handle/1/11153
identifier_str_mv FRÁGUAS, R. M. Tratamento pós-colheita de goiabas pedro sato com quitosanas. 2016. 88 p. Tese (Doutorado em Agroquímica)-Universidade Federal de Lavras, Lavras, 2016.
url http://repositorio.ufla.br/jspui/handle/1/11153
dc.language.iso.fl_str_mv por
language por
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 Universidade Federal de Lavras
Programa de Pós-Graduação em Agroquímica
UFLA
brasil
Departamento de Química
publisher.none.fl_str_mv Universidade Federal de Lavras
Programa de Pós-Graduação em Agroquímica
UFLA
brasil
Departamento de Química
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
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