ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01

Detalhes bibliográficos
Autor(a) principal: Pereira Silva, Danielle Fabiola
Data de Publicação: 2014
Outros Autores: Lins, Leila Cristina Rosa de, Matias, Rosana Gonçalves Pires, Alves, Robson Ribeiro, Salomão, Luiz Carlos Chamhum
Tipo de documento: Artigo
Idioma: por
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/526
Resumo: The lychee pericarp becomes brown only a few days after harvest due to the degradation of anthocyanins. The objective of this study was to evaluate the effect of different concentrations of ascorbic acid in preventing pericarp browning and in maintenance of postharvest quality of lychee. ‘Bengal’ lychee fruits with completely red pericarp were immersed in solution with different concentrations of acid ascorbic (0, 3, 6, 9, 12 and 15%) for 5 minutes. After drying at room temperature, the fruits were placed on polystyrene trays and stored at room temperature and analyzed every 2 days for 8 days. Weight losses ranged from 9.2 to 10.46% on the 8th day of storage. Independent of the dose, ascorbic acid was not effective in preventing browning of pericarp from the ‘Bengal’ lychee, and by the fourth day of storage the treated fruits remained similar to the control treatment, and from this day on the control fruits darkened less than those treated with ascorbic acid.
id UFV-2_7266a1cd540000c4906f27e2dee7415e
oai_identifier_str oai:ojs.periodicos.ufv.br:article/526
network_acronym_str UFV-2
network_name_str Engenharia na Agricultura
repository_id_str
spelling ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01ÁCIDO ASCÓRBICO NA REDUÇÃO DO ESCURECIMENTO DO PERICARPO E NA QUALIDADE PÓS-COLHEITA DE LICHIA - DOI: 10.13083/1414-3984.v22n06a01Litchi chinensis Sonn.escurecimento do pericarpoconservaçãoThe lychee pericarp becomes brown only a few days after harvest due to the degradation of anthocyanins. The objective of this study was to evaluate the effect of different concentrations of ascorbic acid in preventing pericarp browning and in maintenance of postharvest quality of lychee. ‘Bengal’ lychee fruits with completely red pericarp were immersed in solution with different concentrations of acid ascorbic (0, 3, 6, 9, 12 and 15%) for 5 minutes. After drying at room temperature, the fruits were placed on polystyrene trays and stored at room temperature and analyzed every 2 days for 8 days. Weight losses ranged from 9.2 to 10.46% on the 8th day of storage. Independent of the dose, ascorbic acid was not effective in preventing browning of pericarp from the ‘Bengal’ lychee, and by the fourth day of storage the treated fruits remained similar to the control treatment, and from this day on the control fruits darkened less than those treated with ascorbic acid.O pericarpo da lichia escurece rapidamente após a colheita, o que é atribuído à degradação da antocianina. O objetivo desta pesquisa foi avaliar o efeito de diferentes doses de ácido ascórbico na prevenção do escurecimento do pericarpo e na manutenção da qualidade pós-colheita de lichia. Frutos de lichieira ‘Bengal’ com o pericarpo completamente vermelho foram imersos em soluções com diferentes concentrações de ácido ascórbico (0; 3; 6; 9; 12 e 15% p/v), por 5 minutos. Após secagem à temperatura ambiente, foram acondicionados em bandejas de poliestireno expandido, recobertos com filme de PVC, armazenados em temperatura ambiente e avaliados a cada 2 dias, durante 8 dias. As perdas de massa variaram de 9,2 a 10,46% no 8o dia de armazenamento. Independentemente da dose, o ácido ascórbico não foi eficiente na prevenção do escurecimento do pericarpo da lichia ‘Bengal’, sendo que, até o quarto dia de armazenamento, os frutos tratados permaneceram semelhantes aos frutos do tratamento controle e, a partir deste dia os frutos controle escureceram menos que os tratados com ácido ascórbico.Universidade Federal de Viçosa - UFV2014-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/52610.13083/reveng.v22i6.581Engineering in Agriculture; Vol. 22 No. 6 (2014); 503-508Revista Engenharia na Agricultura - REVENG; v. 22 n. 6 (2014); 503-5082175-68131414-398410.13083/reveng.v22i6reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/reveng/article/view/526/362Pereira Silva, Danielle FabiolaLins, Leila Cristina Rosa deMatias, Rosana Gonçalves PiresAlves, Robson RibeiroSalomão, Luiz Carlos Chamhuminfo:eu-repo/semantics/openAccess2023-01-19T13:22:17Zoai:ojs.periodicos.ufv.br:article/526Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T13:22:17Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
ÁCIDO ASCÓRBICO NA REDUÇÃO DO ESCURECIMENTO DO PERICARPO E NA QUALIDADE PÓS-COLHEITA DE LICHIA - DOI: 10.13083/1414-3984.v22n06a01
title ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
spellingShingle ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
Pereira Silva, Danielle Fabiola
Litchi chinensis Sonn.
escurecimento do pericarpo
conservação
title_short ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
title_full ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
title_fullStr ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
title_full_unstemmed ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
title_sort ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01
author Pereira Silva, Danielle Fabiola
author_facet Pereira Silva, Danielle Fabiola
Lins, Leila Cristina Rosa de
Matias, Rosana Gonçalves Pires
Alves, Robson Ribeiro
Salomão, Luiz Carlos Chamhum
author_role author
author2 Lins, Leila Cristina Rosa de
Matias, Rosana Gonçalves Pires
Alves, Robson Ribeiro
Salomão, Luiz Carlos Chamhum
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pereira Silva, Danielle Fabiola
Lins, Leila Cristina Rosa de
Matias, Rosana Gonçalves Pires
Alves, Robson Ribeiro
Salomão, Luiz Carlos Chamhum
dc.subject.por.fl_str_mv Litchi chinensis Sonn.
escurecimento do pericarpo
conservação
topic Litchi chinensis Sonn.
escurecimento do pericarpo
conservação
description The lychee pericarp becomes brown only a few days after harvest due to the degradation of anthocyanins. The objective of this study was to evaluate the effect of different concentrations of ascorbic acid in preventing pericarp browning and in maintenance of postharvest quality of lychee. ‘Bengal’ lychee fruits with completely red pericarp were immersed in solution with different concentrations of acid ascorbic (0, 3, 6, 9, 12 and 15%) for 5 minutes. After drying at room temperature, the fruits were placed on polystyrene trays and stored at room temperature and analyzed every 2 days for 8 days. Weight losses ranged from 9.2 to 10.46% on the 8th day of storage. Independent of the dose, ascorbic acid was not effective in preventing browning of pericarp from the ‘Bengal’ lychee, and by the fourth day of storage the treated fruits remained similar to the control treatment, and from this day on the control fruits darkened less than those treated with ascorbic acid.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-23
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://periodicos.ufv.br/reveng/article/view/526
10.13083/reveng.v22i6.581
url https://periodicos.ufv.br/reveng/article/view/526
identifier_str_mv 10.13083/reveng.v22i6.581
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/526/362
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 Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 22 No. 6 (2014); 503-508
Revista Engenharia na Agricultura - REVENG; v. 22 n. 6 (2014); 503-508
2175-6813
1414-3984
10.13083/reveng.v22i6
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
_version_ 1800211145624125440

Registros relacionados