Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5720 |
Resumo: | This study evaluated the UV-C irradiation in tissues of rachis with and without berries, and berries with stems of Vitis vinifera and Vitis labrusca. In berries of cv. Isabella, the volatile compounds were analyzed on days 2, 5 and 10 of storage at 20 ºC and the effect of UV-C irradiation on the 5th day of storage. The experiments were based on four treatments of UV-C radiation (0, 1, 2 and 3 kJ m-2) with four cv. (Niagara white, Trebbiano, Cabernet sauvignon and Isabella) and evaluation times (three in berries and four rachis). The rachis with and without berries and the berries with stems remained stored at 20 ºC to evaluate physiological parameters. Ethylene production rate, respiratory rate and total polyphenols were evaluated in all tissues. Only in the rachis was determined by weight loss on days 1, 3 and 5, reducing sugars, non-reducing sugars on the 5th day. Berries and the juice from the cv. Isabella the 5th day of storage at 20 °C the total soluble solids (TSS), titratable acidity (TA), anthocyanins, total phenols, sugars and the ratio (TSS/ TA) were measured. In berries of cv. Isabella on days 2, 5 and 10 storage and berries irradiated with UV-C in amounts of 0, 1, 2 and 3 kJ m-2, volatiles were extracted by solid phase microextration. After desorption, the volatile compounds were separated by gas chromatography, identified by mass spectrometry and quantified by flame ionization detector. For the sensory analysis of the juice discriminatory tests for paired comparison of difference and test ranking were used. The physiological response of UV-C irradiation depends on the cv. and the irradiated tissue. Only the rachis of grape Vitis labrusca ‗Niagara white behaves climateric during storage in post-harvest and may reduce the self life of table grapes. This study found a possible hormetic dose of 3 kJ m-2 only for the cv. Isabella berry. 84 volatile compounds were detected over the days of storage. After 5 days storage, berries irradiated with UV-C 66 volatiles were found. And the dose of 3 kJ m-2 increased the concentration of esters and aldehydes, and 43,8% increase in the total polyphenols in berry. In the paired comparison test of difference, the judges showed greater intensity in the aroma of the juice from grapes irradiated. In the ranking test, the judges were unable to discriminate between different doses of irradiation, though differing dose control (0 kJ m-2) of the irradiated treatments. The analytical test enabled by gas chromatography to determine statistical differences between the different doses detected volatiles, especially at a dose of 3 kJ m-2, in which panelists found no difference. |
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2012-11-272012-11-272012-02-29TREPTOW, Taísa Ceratti. Radiation UV-C in Niágara white, Trebbiano, Isabella and Cabernet sauvignon. 2012. 83 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5720This study evaluated the UV-C irradiation in tissues of rachis with and without berries, and berries with stems of Vitis vinifera and Vitis labrusca. In berries of cv. Isabella, the volatile compounds were analyzed on days 2, 5 and 10 of storage at 20 ºC and the effect of UV-C irradiation on the 5th day of storage. The experiments were based on four treatments of UV-C radiation (0, 1, 2 and 3 kJ m-2) with four cv. (Niagara white, Trebbiano, Cabernet sauvignon and Isabella) and evaluation times (three in berries and four rachis). The rachis with and without berries and the berries with stems remained stored at 20 ºC to evaluate physiological parameters. Ethylene production rate, respiratory rate and total polyphenols were evaluated in all tissues. Only in the rachis was determined by weight loss on days 1, 3 and 5, reducing sugars, non-reducing sugars on the 5th day. Berries and the juice from the cv. Isabella the 5th day of storage at 20 °C the total soluble solids (TSS), titratable acidity (TA), anthocyanins, total phenols, sugars and the ratio (TSS/ TA) were measured. In berries of cv. Isabella on days 2, 5 and 10 storage and berries irradiated with UV-C in amounts of 0, 1, 2 and 3 kJ m-2, volatiles were extracted by solid phase microextration. After desorption, the volatile compounds were separated by gas chromatography, identified by mass spectrometry and quantified by flame ionization detector. For the sensory analysis of the juice discriminatory tests for paired comparison of difference and test ranking were used. The physiological response of UV-C irradiation depends on the cv. and the irradiated tissue. Only the rachis of grape Vitis labrusca ‗Niagara white behaves climateric during storage in post-harvest and may reduce the self life of table grapes. This study found a possible hormetic dose of 3 kJ m-2 only for the cv. Isabella berry. 84 volatile compounds were detected over the days of storage. After 5 days storage, berries irradiated with UV-C 66 volatiles were found. And the dose of 3 kJ m-2 increased the concentration of esters and aldehydes, and 43,8% increase in the total polyphenols in berry. In the paired comparison test of difference, the judges showed greater intensity in the aroma of the juice from grapes irradiated. In the ranking test, the judges were unable to discriminate between different doses of irradiation, though differing dose control (0 kJ m-2) of the irradiated treatments. The analytical test enabled by gas chromatography to determine statistical differences between the different doses detected volatiles, especially at a dose of 3 kJ m-2, in which panelists found no difference.Este trabalho avaliou a irradiação UV-C em tecidos vegetais de ráquis com e sem bagas, e bagas com pedúnculo de Vitis vinifera e Vitis labrusca. Nas bagas da cv. Isabel, foram analisados os compostos voláteis nos dias 2, 5 e 10 de armazenamento a 20 ºC e sobre o efeito da irradiação UV-C no 5º dia de armazenamento. Os experimentos basearam-se em quatro tratamentos de irradiação UV-C (0, 1, 2 e 3 kJ m-2), com quatro cv. (Niágara branca, Trebbiano, Isabel e Cabernet sauvignon) e tempos de avaliação (três nas bagas e quatro nas ráquis). As ráquis com e sem bagas e as bagas com pedúnculo permaneceram armazenadas a 20 ºC para avaliar parâmetros fisiológicos. Em todos os tecidos foram avaliadas a taxa de produção de etileno, taxa respiratória e polifenóis totais. Apenas na ráquis foi determinado a perda de peso nos dias 1, 3 e 5, além de açúcares redutores e não redutores no 5º dia. Nas bagas e no suco da cv. Isabel do 5º dia de armazenamento a 20 ºC foram mensurados os sólidos solúveis totais (SST), acidez total titulável (ATT), antocianinas totais, polifenóis totais, açúcares totais e a relação (SST/ATT). Nas bagas da cv. Isabel dos dias 2, 5 e 10 de armazenamento e nas bagas irradiadas com UV-C nas doses de 0, 1, 2 e 3 kJ m-2, foram extraídos os compostos voláteis por microextração em fase sólida. Após a dessorção, os compostos voláteis foram separados em cromatógrafo a gás, identificados pelo espectrômetro de massas e quantificados por detector de ionização em chamas. Para a análise sensorial do suco, foram utilizados os testes discriminativos de comparação pareada de diferença e teste de ordenação. A resposta fisiológica da irradiação UV-C depende da cv. e do tecido irradiado. Apenas a ráquis da uva Vitis labrusca ‗Niágara branca se comporta de forma climatérica durante o armazenamento na pós-colheita, podendo reduzir a vida de prateleira da uva de mesa. Neste estudo foi encontrada uma possível dose hormética de 3 kJ m-2 somente para a baga da cv. Isabel. Foram detectados 84 compostos voláteis ao longo dos dias de armazenamento. No 5º dia de armazenamento, das bagas irradiadas com UV-C, foram encontrados 66 compostos voláteis, sendo que a dose de 3 kJ m-2 aumentou a concentração de ésteres e aldeídos, além de elevar em 43,8% os polifenóis totais na baga. No teste de comparação pareada de diferença, os provadores indicaram maior intensidade no aroma do suco proveniente de uvas irradiadas. No teste de ordenação, os julgadores não conseguiram discriminar as diferentes doses de irradiação, mas diferenciaram a dose controle (0 kJ m-2) dos tratamentos irradiados. O teste analítico por cromatografia gasosa permitiu determinar diferença estatística entre as doses nos diferentes compostos voláteis detectados, principalmente na dose de 3 kJ m-2, na qual os julgadores não encontraram diferença.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosVitis viniferaVitis labruscaTecidos vegetaisMetabolismo secundárioCompostos voláteisVitis viniferaVitis labruscaPlant tissuesSecondary metabolismVolatile compoundsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSIrradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignonRadiation UV-C in Niágara white, Trebbiano, Isabella and Cabernet sauvignoninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisSautter, Cláudia Kaehlerhttp://lattes.cnpq.br/9384438325422405Steffens, Cristiano Andréhttp://lattes.cnpq.br/4679555673383230Hecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817http://lattes.cnpq.br/2926914154460296Treptow, Taísa Ceratti500700000006400300300500300719ed9ea-829a-4c6f-bcb1-eb8d108b591394fd8f1f-3d29-42b8-bf4c-60a6b6ffda96ce2f9145-bfb3-4907-9945-736a00a399cee1576aa8-32a5-48af-8ba7-e930825075d9info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTREPTOW, TAISA CERATTI.pdfapplication/pdf1415496http://repositorio.ufsm.br/bitstream/1/5720/1/TREPTOW%2c%20TAISA%20CERATTI.pdfc97d0eb847524adc9603ba93837f4eb6MD51TEXTTREPTOW, TAISA CERATTI.pdf.txtTREPTOW, TAISA CERATTI.pdf.txtExtracted texttext/plain169998http://repositorio.ufsm.br/bitstream/1/5720/2/TREPTOW%2c%20TAISA%20CERATTI.pdf.txt5dbe7cec6811a2d934b1985d9babf633MD52THUMBNAILTREPTOW, TAISA CERATTI.pdf.jpgTREPTOW, TAISA CERATTI.pdf.jpgIM Thumbnailimage/jpeg5030http://repositorio.ufsm.br/bitstream/1/5720/3/TREPTOW%2c%20TAISA%20CERATTI.pdf.jpg6083efcac630bf57dcf4c93f8119aba7MD531/57202023-06-28 10:22:39.939oai:repositorio.ufsm.br:1/5720Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-06-28T13:22:39Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
dc.title.alternative.eng.fl_str_mv |
Radiation UV-C in Niágara white, Trebbiano, Isabella and Cabernet sauvignon |
title |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
spellingShingle |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon Treptow, Taísa Ceratti Vitis vinifera Vitis labrusca Tecidos vegetais Metabolismo secundário Compostos voláteis Vitis vinifera Vitis labrusca Plant tissues Secondary metabolism Volatile compounds CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
title_full |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
title_fullStr |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
title_full_unstemmed |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
title_sort |
Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon |
author |
Treptow, Taísa Ceratti |
author_facet |
Treptow, Taísa Ceratti |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Sautter, Cláudia Kaehler |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9384438325422405 |
dc.contributor.referee1.fl_str_mv |
Steffens, Cristiano André |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4679555673383230 |
dc.contributor.referee2.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2926914154460296 |
dc.contributor.author.fl_str_mv |
Treptow, Taísa Ceratti |
contributor_str_mv |
Sautter, Cláudia Kaehler Steffens, Cristiano André Hecktheuer, Luisa Helena Rychecki |
dc.subject.por.fl_str_mv |
Vitis vinifera Vitis labrusca Tecidos vegetais Metabolismo secundário Compostos voláteis |
topic |
Vitis vinifera Vitis labrusca Tecidos vegetais Metabolismo secundário Compostos voláteis Vitis vinifera Vitis labrusca Plant tissues Secondary metabolism Volatile compounds CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Vitis vinifera Vitis labrusca Plant tissues Secondary metabolism Volatile compounds |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study evaluated the UV-C irradiation in tissues of rachis with and without berries, and berries with stems of Vitis vinifera and Vitis labrusca. In berries of cv. Isabella, the volatile compounds were analyzed on days 2, 5 and 10 of storage at 20 ºC and the effect of UV-C irradiation on the 5th day of storage. The experiments were based on four treatments of UV-C radiation (0, 1, 2 and 3 kJ m-2) with four cv. (Niagara white, Trebbiano, Cabernet sauvignon and Isabella) and evaluation times (three in berries and four rachis). The rachis with and without berries and the berries with stems remained stored at 20 ºC to evaluate physiological parameters. Ethylene production rate, respiratory rate and total polyphenols were evaluated in all tissues. Only in the rachis was determined by weight loss on days 1, 3 and 5, reducing sugars, non-reducing sugars on the 5th day. Berries and the juice from the cv. Isabella the 5th day of storage at 20 °C the total soluble solids (TSS), titratable acidity (TA), anthocyanins, total phenols, sugars and the ratio (TSS/ TA) were measured. In berries of cv. Isabella on days 2, 5 and 10 storage and berries irradiated with UV-C in amounts of 0, 1, 2 and 3 kJ m-2, volatiles were extracted by solid phase microextration. After desorption, the volatile compounds were separated by gas chromatography, identified by mass spectrometry and quantified by flame ionization detector. For the sensory analysis of the juice discriminatory tests for paired comparison of difference and test ranking were used. The physiological response of UV-C irradiation depends on the cv. and the irradiated tissue. Only the rachis of grape Vitis labrusca ‗Niagara white behaves climateric during storage in post-harvest and may reduce the self life of table grapes. This study found a possible hormetic dose of 3 kJ m-2 only for the cv. Isabella berry. 84 volatile compounds were detected over the days of storage. After 5 days storage, berries irradiated with UV-C 66 volatiles were found. And the dose of 3 kJ m-2 increased the concentration of esters and aldehydes, and 43,8% increase in the total polyphenols in berry. In the paired comparison test of difference, the judges showed greater intensity in the aroma of the juice from grapes irradiated. In the ranking test, the judges were unable to discriminate between different doses of irradiation, though differing dose control (0 kJ m-2) of the irradiated treatments. The analytical test enabled by gas chromatography to determine statistical differences between the different doses detected volatiles, especially at a dose of 3 kJ m-2, in which panelists found no difference. |
publishDate |
2012 |
dc.date.accessioned.fl_str_mv |
2012-11-27 |
dc.date.available.fl_str_mv |
2012-11-27 |
dc.date.issued.fl_str_mv |
2012-02-29 |
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.citation.fl_str_mv |
TREPTOW, Taísa Ceratti. Radiation UV-C in Niágara white, Trebbiano, Isabella and Cabernet sauvignon. 2012. 83 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5720 |
identifier_str_mv |
TREPTOW, Taísa Ceratti. Radiation UV-C in Niágara white, Trebbiano, Isabella and Cabernet sauvignon. 2012. 83 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5720 |
dc.language.iso.fl_str_mv |
por |
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por |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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