Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/969 |
Resumo: | The objective of this study was to characterize the dehydration, white blush and histological location of suberin, lignin and phenolic compounds and assess their contribution to superficial white blush in baby carrots. The effects were assessed of the controlled atmospheres consisting of 2 % O2 + 15 % CO2, 5 % O2 + 5 % CO2 and 10 % O2 + 10 % CO2, all with N2 and environment balance; and modified atmospheres associated to the use of antimicrobial edible covering, in chilled baby carrot storage. White blush was observed in the first hours of minimal processing for baby carrots that were not packed and in the first days when packed in polyvinyl chloride film at 5 ºC and 90 ± 5 % relative humidity. This fact occurred simultaneously with dehydration and minimal water losses were observed in the baby carrots that were sufficient to damage their appearance, because of the white blush. Although the mini carrot surface was rehydrated, depending on the intensity of the dehydration, the symptoms could not be reverted, suggesting that reversion of white blush is not undefined. It was observed that phenilalanine ammonia-lyase (PAL) activity in the surface tissue of the baby carrot secondary phloem was not related to lignin accumulation but to precursor phenolic compounds. Therefore, lignin is not associated to white blush on the baby carrot surface. When baby carrots were stored in environment atmosphere, their total quality was altered by the flavor, due to perception of bitterness, and by their appearance, based on the evolution of white blush on the surface. It was observed that baby carrots submitted to atmospheres of 2 % O2 + 15 % CO2 and 5 % O2 + 5 % CO2, N2 balance, had few alterations in flavor, ascorbic acid contents, dehydroascorbic acid, total carotenoids and phenolic compounds. The 5 % O2 + 5 % CO2 atmosphere, because it permitted less probability of anaerobic respiration, was a suitable atmosphere for baby carrot storage, for 12 days, compared to the 2 % O2 + 15 % CO2, atmosphere, if the temperature altered during the distribution logistics or even on the supermarket shelves. In all the cases, atmosphere control was not sufficient to maintain the total baby carrot quality and white blush showed on the surface. On the other hand, this symptom was minimized with the use of edible covering. Carrots cut in sticks, with edible covering containing starch and chitosan, in association with the atmosphere modified by two films (A and B) with different permeability to O2 and CO2, maintained the original orange color of the surface, did not present strange flavor and maintained acceptable microbiological quality. The respiratory metabolism was altered, along with vitamin C, total carotenoids the phenolic compounds and their individual components. Under the conditions studied, stick carrots that were covered with edible film and packed with film A with greater O2 permeability, kept acceptable sensorial and microbiological qualities for a longer period. |
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Simões, Adriano do Nascimentohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766399U6Ventrella, Marília Continhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4763436A2Carnelossi, Marcelo Augusto Gutierrezhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798283U6Puschmann, Rolfhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787733Y5Moretti, Celso Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728228D6Ribeiro, Dimas Mendeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778644J92015-03-26T12:40:37Z2008-09-032015-03-26T12:40:37Z2008-02-25SIMÕES, Adriano do Nascimento. Anatomic and physiological characterization and conservation of minimally processed carrots. 2008. 106 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008.http://locus.ufv.br/handle/123456789/969The objective of this study was to characterize the dehydration, white blush and histological location of suberin, lignin and phenolic compounds and assess their contribution to superficial white blush in baby carrots. The effects were assessed of the controlled atmospheres consisting of 2 % O2 + 15 % CO2, 5 % O2 + 5 % CO2 and 10 % O2 + 10 % CO2, all with N2 and environment balance; and modified atmospheres associated to the use of antimicrobial edible covering, in chilled baby carrot storage. White blush was observed in the first hours of minimal processing for baby carrots that were not packed and in the first days when packed in polyvinyl chloride film at 5 ºC and 90 ± 5 % relative humidity. This fact occurred simultaneously with dehydration and minimal water losses were observed in the baby carrots that were sufficient to damage their appearance, because of the white blush. Although the mini carrot surface was rehydrated, depending on the intensity of the dehydration, the symptoms could not be reverted, suggesting that reversion of white blush is not undefined. It was observed that phenilalanine ammonia-lyase (PAL) activity in the surface tissue of the baby carrot secondary phloem was not related to lignin accumulation but to precursor phenolic compounds. Therefore, lignin is not associated to white blush on the baby carrot surface. When baby carrots were stored in environment atmosphere, their total quality was altered by the flavor, due to perception of bitterness, and by their appearance, based on the evolution of white blush on the surface. It was observed that baby carrots submitted to atmospheres of 2 % O2 + 15 % CO2 and 5 % O2 + 5 % CO2, N2 balance, had few alterations in flavor, ascorbic acid contents, dehydroascorbic acid, total carotenoids and phenolic compounds. The 5 % O2 + 5 % CO2 atmosphere, because it permitted less probability of anaerobic respiration, was a suitable atmosphere for baby carrot storage, for 12 days, compared to the 2 % O2 + 15 % CO2, atmosphere, if the temperature altered during the distribution logistics or even on the supermarket shelves. In all the cases, atmosphere control was not sufficient to maintain the total baby carrot quality and white blush showed on the surface. On the other hand, this symptom was minimized with the use of edible covering. Carrots cut in sticks, with edible covering containing starch and chitosan, in association with the atmosphere modified by two films (A and B) with different permeability to O2 and CO2, maintained the original orange color of the surface, did not present strange flavor and maintained acceptable microbiological quality. The respiratory metabolism was altered, along with vitamin C, total carotenoids the phenolic compounds and their individual components. Under the conditions studied, stick carrots that were covered with edible film and packed with film A with greater O2 permeability, kept acceptable sensorial and microbiological qualities for a longer period.O objetivo desse trabalho foi caracterizar o processo de desidratação, o esbranquecimento e a localização histológica da suberina, lignina e de compostos fenólicos, avaliando sua contribuição no esbranquecimento superficial de minicenoura. Foram avaliados os efeitos das atmosferas controladas compostas por 2 % O2 + 15 % CO2; 5 % O2 + 5 % CO2 e 10 % O2 + 10 % CO2. Todos com balanço com N2 e ambiente e atmosferas modificadas associadas ao uso de revestimento comestível antimicrobiano, na conservação refrigerada de cenoura minimamente processada. A percepção do esbranquecimento ocorreu nas primeiras horas do processamento mínimo para minicenouras que não foram embaladas e nos primeiros dias quando embaladas em filme de cloreto de polivinila a 5 ºC e 90 ± 5 % UR. Esse fato ocorreu simultaneamente à desidratação, percebendo-se perdas mínimas de água em minicenouras, suficientes para comprometer sua aparência, em virtude do esbranquecimento. Ainda que feitas reidratações na superfície da minicenoura, dependendo da intensidade da desidratação, os sintomas podem não ser revertidos, sugerindo que a reversão do esbranquecimento não é indefinida. Observou-se que a indução da atividade da fenilalanina amônia-liase (FAL) no tecido superficial do floema secundário de minicenoura não está relacionada ao acúmulo de lignina, e sim à síntese de compostos fenólicos precursores. Portanto, a lignina não está associada ao esbranquecimento na superfície de minicenoura. Quando se conservou minicenoura em atmosferas ambiente, sua qualidade total foi alterada pelo sabor, devido à percepção do amargor e pela aparência, com base na evolução do esbranquecimento na superfície. Observou-se que minicenouras submetidas às atmosferas de 2 % O2 + 15 % CO2 e 5 % O2 + 5 % CO2, balanço N2, resultaram em poucas alterações no sabor, no conteúdo dos ácidos ascórbico e dehidroascórbico, dos carotenóides totais e dos compostos fenólicos. A atmosfera de 5 % O2 + 5 % CO2, por possibilitar uma menor taxa de respiração anaeróbica, apresentou-se adequada para conservação de minicenoura, ao longo de 12 dias, em relação à atmosfera de 2 % O2 + 15 % CO2, caso ocorra alteração na temperatura durante a logística de distribuição ou mesmo nas gôndolas dos supermercados. Em todos os casos, o controle da atmosfera não foi suficiente para manter a qualidade total de minicenoura mostrando esbranquecimento na sua superfície. Por outro lado, esse sintoma foi minimizado com o uso de revestimento comestível. Cenoura tipo bastão, com revestimento comestível contendo amido e quitosana, em associação com a atmosfera modificada por dois filmes (A e B) de distintas permeabilidades ao O2 e CO2, manteve a cor laranja original na superfície, não apresentou sabor estranho e se manteve com qualidade microbiológica aceitável. O metabolismo respiratório, além da vitamina C, dos carotenóides totais e dos compostos fenólicos totais e seus componentes individuais, foi alterado. Nas condições estudadas, cenouras tipo bastão que receberam revestimento comestível e foram embaladas com o filme A, com maior permeabilidade a O2, mantiveram, por um maior período, qualidades sensorial e microbiológica aceitáveis.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em Fisiologia VegetalUFVBRControle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superioresCenouraEsbranquecimentoQualidadeComposiçãoFitoquímicaMetabolismo fenólicoCarrotWhite blushQualityCompositionPhytochemistryPhenolic metabolismCNPQ::CIENCIAS BIOLOGICAS::BOTANICACaracterização anatômico-fisiológica e conservação de cenoura minimamente processadaAnatomic and physiological characterization and conservation of minimally processed carrotsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf835117https://locus.ufv.br//bitstream/123456789/969/1/texto%20completo.pdfbd6757e9ff5bdd526156fb4388ae4286MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain173226https://locus.ufv.br//bitstream/123456789/969/2/texto%20completo.pdf.txt513afdd83900878056f77a8498578707MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3571https://locus.ufv.br//bitstream/123456789/969/3/texto%20completo.pdf.jpg4c5df60558e5ab3927258256354a7408MD53123456789/9692016-04-06 23:19:02.338oai:locus.ufv.br:123456789/969Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:19:02LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
dc.title.alternative.eng.fl_str_mv |
Anatomic and physiological characterization and conservation of minimally processed carrots |
title |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
spellingShingle |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada Simões, Adriano do Nascimento Cenoura Esbranquecimento Qualidade Composição Fitoquímica Metabolismo fenólico Carrot White blush Quality Composition Phytochemistry Phenolic metabolism CNPQ::CIENCIAS BIOLOGICAS::BOTANICA |
title_short |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
title_full |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
title_fullStr |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
title_full_unstemmed |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
title_sort |
Caracterização anatômico-fisiológica e conservação de cenoura minimamente processada |
author |
Simões, Adriano do Nascimento |
author_facet |
Simões, Adriano do Nascimento |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766399U6 |
dc.contributor.author.fl_str_mv |
Simões, Adriano do Nascimento |
dc.contributor.advisor-co1.fl_str_mv |
Ventrella, Marília Contin |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4763436A2 |
dc.contributor.advisor-co2.fl_str_mv |
Carnelossi, Marcelo Augusto Gutierrez |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798283U6 |
dc.contributor.advisor1.fl_str_mv |
Puschmann, Rolf |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787733Y5 |
dc.contributor.referee1.fl_str_mv |
Moretti, Celso Luiz |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728228D6 |
dc.contributor.referee2.fl_str_mv |
Ribeiro, Dimas Mendes |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778644J9 |
contributor_str_mv |
Ventrella, Marília Contin Carnelossi, Marcelo Augusto Gutierrez Puschmann, Rolf Moretti, Celso Luiz Ribeiro, Dimas Mendes |
dc.subject.por.fl_str_mv |
Cenoura Esbranquecimento Qualidade Composição Fitoquímica Metabolismo fenólico |
topic |
Cenoura Esbranquecimento Qualidade Composição Fitoquímica Metabolismo fenólico Carrot White blush Quality Composition Phytochemistry Phenolic metabolism CNPQ::CIENCIAS BIOLOGICAS::BOTANICA |
dc.subject.eng.fl_str_mv |
Carrot White blush Quality Composition Phytochemistry Phenolic metabolism |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS BIOLOGICAS::BOTANICA |
description |
The objective of this study was to characterize the dehydration, white blush and histological location of suberin, lignin and phenolic compounds and assess their contribution to superficial white blush in baby carrots. The effects were assessed of the controlled atmospheres consisting of 2 % O2 + 15 % CO2, 5 % O2 + 5 % CO2 and 10 % O2 + 10 % CO2, all with N2 and environment balance; and modified atmospheres associated to the use of antimicrobial edible covering, in chilled baby carrot storage. White blush was observed in the first hours of minimal processing for baby carrots that were not packed and in the first days when packed in polyvinyl chloride film at 5 ºC and 90 ± 5 % relative humidity. This fact occurred simultaneously with dehydration and minimal water losses were observed in the baby carrots that were sufficient to damage their appearance, because of the white blush. Although the mini carrot surface was rehydrated, depending on the intensity of the dehydration, the symptoms could not be reverted, suggesting that reversion of white blush is not undefined. It was observed that phenilalanine ammonia-lyase (PAL) activity in the surface tissue of the baby carrot secondary phloem was not related to lignin accumulation but to precursor phenolic compounds. Therefore, lignin is not associated to white blush on the baby carrot surface. When baby carrots were stored in environment atmosphere, their total quality was altered by the flavor, due to perception of bitterness, and by their appearance, based on the evolution of white blush on the surface. It was observed that baby carrots submitted to atmospheres of 2 % O2 + 15 % CO2 and 5 % O2 + 5 % CO2, N2 balance, had few alterations in flavor, ascorbic acid contents, dehydroascorbic acid, total carotenoids and phenolic compounds. The 5 % O2 + 5 % CO2 atmosphere, because it permitted less probability of anaerobic respiration, was a suitable atmosphere for baby carrot storage, for 12 days, compared to the 2 % O2 + 15 % CO2, atmosphere, if the temperature altered during the distribution logistics or even on the supermarket shelves. In all the cases, atmosphere control was not sufficient to maintain the total baby carrot quality and white blush showed on the surface. On the other hand, this symptom was minimized with the use of edible covering. Carrots cut in sticks, with edible covering containing starch and chitosan, in association with the atmosphere modified by two films (A and B) with different permeability to O2 and CO2, maintained the original orange color of the surface, did not present strange flavor and maintained acceptable microbiological quality. The respiratory metabolism was altered, along with vitamin C, total carotenoids the phenolic compounds and their individual components. Under the conditions studied, stick carrots that were covered with edible film and packed with film A with greater O2 permeability, kept acceptable sensorial and microbiological qualities for a longer period. |
publishDate |
2008 |
dc.date.available.fl_str_mv |
2008-09-03 2015-03-26T12:40:37Z |
dc.date.issued.fl_str_mv |
2008-02-25 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:40:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SIMÕES, Adriano do Nascimento. Anatomic and physiological characterization and conservation of minimally processed carrots. 2008. 106 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/969 |
identifier_str_mv |
SIMÕES, Adriano do Nascimento. Anatomic and physiological characterization and conservation of minimally processed carrots. 2008. 106 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008. |
url |
http://locus.ufv.br/handle/123456789/969 |
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por |
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info:eu-repo/semantics/openAccess |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Doutorado em Fisiologia Vegetal |
dc.publisher.initials.fl_str_mv |
UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores |
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Universidade Federal de Viçosa |
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