Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo.
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/22903 |
Resumo: | After harvesting, papaya has a high respiratory rate and rapid ripening, with loss of green color and tissue softening. This research aimed to evaluate the conservation of papaya papaya at room temperature and minimally processed, using chitosan and gelatin-based coatings. The experiments were carried out at the Postharvest Physiology Laboratory, CCHSA/UFPB. The fruits were selected, washed and sanitized, soon after they were subjected to the following treatments: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (BLEND) and 1% chitosan under 4% gelatin (layer-under-layer). Then they were naturally dried and stored for 10 days at room temperature of 26±0.3 °C and relative humidity of 67±6%. The FTIR infrared spectroscopy of the coatings, the loss of fresh weight, firmness, skin color (L*, a*, b* and Hue angle), pH, titratable acidity, soluble solids (SS), ascorbic acid, lycopene were evaluated. , β-carotene, phenolic compounds, total sugars, catalase enzyme and macro and micro mineral contents. The second experiment consisted of submitting the minimally processed papayas to the same conditions described above, but stored under refrigeration at 5.0±1 ºC and 80±5% RH. The coatings based on chitosan + gelatin (BLEND), chitosan under gelatin (layer-under-layer) and gelatin, promoted the maintenance of the quality of papaya stored at room temperature for ten days. The coatings were able to reduce mass loss, maintained firmness, the green color of the fruits, had lower SS contents, showing that they also delayed ripening, had lower polyphenol contents, lower variations in acidity and ascorbic acid, maintenance in the levels of lycopene and β-carotene and increased catalase activity throughout the days. The BLEND treatment showed the best results in maintaining fruit quality. Thus, the use of gelatine and chitosan polymers is a viable alternative for preserving papayas at room temperature. Gelatin and chitosan based coatings under layer-by-layer gelatin had a positive effect on the conservation of freshly processed papaya, delaying the maturation of these fruits. The coatings were able to reduce the loss of fresh weight, maintaining the firmness and orange color of the fruit pulp. They presented low SS contents during the conservation period, smaller variations in acidity, influencing ripening. The treatment with gelatin showed low contents of polyphenols. The layer under layer did not show variations in the contents of ascorbic acid. The treatments did not vary in lycopene and β-carotene content over the days, showing small increases in total sugars. Thus, the use of gelatin polymers and the treatment of chitosan under gelatin is a viable alternative for the conservation of minimally processed papayas. |
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Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo.BLENDCamada-sob-camadaRevestimentos biodegradáveisPós-colheitaLayer-by-layerBiodegradable coatingsPost-harvestCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAfter harvesting, papaya has a high respiratory rate and rapid ripening, with loss of green color and tissue softening. This research aimed to evaluate the conservation of papaya papaya at room temperature and minimally processed, using chitosan and gelatin-based coatings. The experiments were carried out at the Postharvest Physiology Laboratory, CCHSA/UFPB. The fruits were selected, washed and sanitized, soon after they were subjected to the following treatments: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (BLEND) and 1% chitosan under 4% gelatin (layer-under-layer). Then they were naturally dried and stored for 10 days at room temperature of 26±0.3 °C and relative humidity of 67±6%. The FTIR infrared spectroscopy of the coatings, the loss of fresh weight, firmness, skin color (L*, a*, b* and Hue angle), pH, titratable acidity, soluble solids (SS), ascorbic acid, lycopene were evaluated. , β-carotene, phenolic compounds, total sugars, catalase enzyme and macro and micro mineral contents. The second experiment consisted of submitting the minimally processed papayas to the same conditions described above, but stored under refrigeration at 5.0±1 ºC and 80±5% RH. The coatings based on chitosan + gelatin (BLEND), chitosan under gelatin (layer-under-layer) and gelatin, promoted the maintenance of the quality of papaya stored at room temperature for ten days. The coatings were able to reduce mass loss, maintained firmness, the green color of the fruits, had lower SS contents, showing that they also delayed ripening, had lower polyphenol contents, lower variations in acidity and ascorbic acid, maintenance in the levels of lycopene and β-carotene and increased catalase activity throughout the days. The BLEND treatment showed the best results in maintaining fruit quality. Thus, the use of gelatine and chitosan polymers is a viable alternative for preserving papayas at room temperature. Gelatin and chitosan based coatings under layer-by-layer gelatin had a positive effect on the conservation of freshly processed papaya, delaying the maturation of these fruits. The coatings were able to reduce the loss of fresh weight, maintaining the firmness and orange color of the fruit pulp. They presented low SS contents during the conservation period, smaller variations in acidity, influencing ripening. The treatment with gelatin showed low contents of polyphenols. The layer under layer did not show variations in the contents of ascorbic acid. The treatments did not vary in lycopene and β-carotene content over the days, showing small increases in total sugars. Thus, the use of gelatin polymers and the treatment of chitosan under gelatin is a viable alternative for the conservation of minimally processed papayas.Pró-Reitoria de Pós-graduação da UFPB (PRPG/UFPB)Após a colheita, o mamão apresenta alta taxa respiratória e rápido amadurecimento, com perda da coloração verde e amolecimento dos tecidos. Na presente pesquisa objetivou-se avaliar a conservação de mamões papaya à temperatura ambiente e minimamente processado, pelo uso de revestimentos a base de quitosana e gelatina. Os experimentos foram realizados no Laboratório de Fisiologia Pós-Colheita, do CCHSA/UFPB. Os frutos foram selecionados, lavados e sanitizados, logo após foram submetidos aos seguintes tratamentos: controle (água destilada), quitosana 1%, gelatina 4%, quitosana 1% + gelatina 4% (BLEND) e quitosana 1% sob gelatina 4% (camada-sob-camada). Em seguida foram secos naturalmente e armazenados por 10 dias a temperatura ambiente de 26±0,3 °C e umidade relativa de 67±6%. Foram avaliados a espectroscopia de infravermelho FTIR dos revestimentos, a perda de massa fresca, firmeza, cor da casca (L*, a*, b* e ângulo Hue), pH, acidez titulável, sólidos solúveis (SS), ácido ascórbico, licopeno, β-caroteno, compostos fenólicos, açúcares totais, a enzima catalase e os teores de macro e micro minerais. O segundo experimento consistiu em submeter os mamões minimamente processados às mesmas condições descritas anteriormente, porém armazenados sob refrigeração a 5,0±1 ºC e UR de 80±5%. Os revestimentos a base de quitosana + gelatina (BLEND), quitosana sob gelatina (camada-sob-camada) e gelatina, promoveram a manutenção da qualidade do mamão papaya armazenado em temperatura ambiente durante dez dias. Os revestimentos conseguiram reduzir a perda de massa, mantiveram a firmeza, a cor verde dos frutos, apresentaram menores conteúdos de SS, mostrando que também retardaram o amadurecimento, apresentaram menores conteúdos de polifenois, menores variações na acidez e ácido ascórbico, manutenção nos teores de licopeno e β-caroteno e maior atividade da catalase ao longo dos dias. O tratamento BLEND foi o que apresentou os melhores resultados na manutenção da qualidade dos frutos. Assim, a utilização dos polímeros gelatina e quitosana é uma alternativa viável na conservação de mamões papaya a temperatura ambiente. Os revestimentos a base de gelatina e quitosana sob gelatina camada-sob-camada tiveram efeito positivo na conservação de mamão papaya minimamente processado, conseguindo retardar a maturação desses frutos. Os revestimentos conseguiram reduzir a perda de massa fresca, mantiveram a firmeza e a coloração alaranjada da polpa dos frutos. Apresentaram baixos conteúdos de SS durante o período de conservação, menores variações na acidez, influenciando no amadurecimento. O tratamento com gelatina apresentou baixos conteúdos de polifenóis, A camada sob camada não apresentou variações nos teores de ácido ascórbico. Os tratamentos não tiveram variações nos teores de licopeno e β-caroteno ao longo dos dias, apresentaram pequenos aumentos nos açúcares totais. Assim, a utilização dos polímeros gelatina e o tratamento quitosana sob gelatina é uma alternativa viável na conservação de mamões papaya minimamente processados.Universidade Federal da ParaíbaBrasilGestão e Tecnologia AgroindustrialPrograma de Pós-Graduação em Tecnologia AgroalimentarUFPBMoreira Pereira, Emmanuelhttp://lattes.cnpq.br/5845927850025017Pereira Martins, Laesiohttp://lattes.cnpq.br/6375314095460667Costa, Franciscleudo Bezerra dahttp://lattes.cnpq.br/4082955534890981Silva, Katia Gomes da2022-05-25T20:00:45Z2021-09-112022-05-25T20:00:45Z2021-08-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22903porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2024-08-21T12:45:15Zoai:repositorio.ufpb.br:123456789/22903Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2024-08-21T12:45:15Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
title |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
spellingShingle |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. Silva, Katia Gomes da BLEND Camada-sob-camada Revestimentos biodegradáveis Pós-colheita Layer-by-layer Biodegradable coatings Post-harvest CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
title_full |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
title_fullStr |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
title_full_unstemmed |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
title_sort |
Fertilizantes organominerais líquidos como atenuadores da salinidade da água durante a formação de mudas do maracujazeiro-amarelo. |
author |
Silva, Katia Gomes da |
author_facet |
Silva, Katia Gomes da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Moreira Pereira, Emmanuel http://lattes.cnpq.br/5845927850025017 Pereira Martins, Laesio http://lattes.cnpq.br/6375314095460667 Costa, Franciscleudo Bezerra da http://lattes.cnpq.br/4082955534890981 |
dc.contributor.author.fl_str_mv |
Silva, Katia Gomes da |
dc.subject.por.fl_str_mv |
BLEND Camada-sob-camada Revestimentos biodegradáveis Pós-colheita Layer-by-layer Biodegradable coatings Post-harvest CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
BLEND Camada-sob-camada Revestimentos biodegradáveis Pós-colheita Layer-by-layer Biodegradable coatings Post-harvest CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
After harvesting, papaya has a high respiratory rate and rapid ripening, with loss of green color and tissue softening. This research aimed to evaluate the conservation of papaya papaya at room temperature and minimally processed, using chitosan and gelatin-based coatings. The experiments were carried out at the Postharvest Physiology Laboratory, CCHSA/UFPB. The fruits were selected, washed and sanitized, soon after they were subjected to the following treatments: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (BLEND) and 1% chitosan under 4% gelatin (layer-under-layer). Then they were naturally dried and stored for 10 days at room temperature of 26±0.3 °C and relative humidity of 67±6%. The FTIR infrared spectroscopy of the coatings, the loss of fresh weight, firmness, skin color (L*, a*, b* and Hue angle), pH, titratable acidity, soluble solids (SS), ascorbic acid, lycopene were evaluated. , β-carotene, phenolic compounds, total sugars, catalase enzyme and macro and micro mineral contents. The second experiment consisted of submitting the minimally processed papayas to the same conditions described above, but stored under refrigeration at 5.0±1 ºC and 80±5% RH. The coatings based on chitosan + gelatin (BLEND), chitosan under gelatin (layer-under-layer) and gelatin, promoted the maintenance of the quality of papaya stored at room temperature for ten days. The coatings were able to reduce mass loss, maintained firmness, the green color of the fruits, had lower SS contents, showing that they also delayed ripening, had lower polyphenol contents, lower variations in acidity and ascorbic acid, maintenance in the levels of lycopene and β-carotene and increased catalase activity throughout the days. The BLEND treatment showed the best results in maintaining fruit quality. Thus, the use of gelatine and chitosan polymers is a viable alternative for preserving papayas at room temperature. Gelatin and chitosan based coatings under layer-by-layer gelatin had a positive effect on the conservation of freshly processed papaya, delaying the maturation of these fruits. The coatings were able to reduce the loss of fresh weight, maintaining the firmness and orange color of the fruit pulp. They presented low SS contents during the conservation period, smaller variations in acidity, influencing ripening. The treatment with gelatin showed low contents of polyphenols. The layer under layer did not show variations in the contents of ascorbic acid. The treatments did not vary in lycopene and β-carotene content over the days, showing small increases in total sugars. Thus, the use of gelatin polymers and the treatment of chitosan under gelatin is a viable alternative for the conservation of minimally processed papayas. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-11 2021-08-30 2022-05-25T20:00:45Z 2022-05-25T20:00:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22903 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22903 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Gestão e Tecnologia Agroindustrial Programa de Pós-Graduação em Tecnologia Agroalimentar UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Gestão e Tecnologia Agroindustrial Programa de Pós-Graduação em Tecnologia Agroalimentar UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1809927048047624192 |