Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Deise Menezes
Data de Publicação: 2006
Tipo de documento: Tese
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/781
Resumo: The ripening kinetics of the banana 'Prata-Anã´ harvested at different development stages (18, 19 and 20 weeks) and stored under different temperatures was studied. From each randomly collected bunch, just the second and third hands were used, as being divided into bouquets with four fruits. The experiment was carried out at two stages. In the first stage, the modifications of the fruits kept at temperatures 10, 15, 20 and 25°C for 10 days in BOD-type chambers with relative humidity varying from 90 to 95% were evaluated. In the second stage, the fruits stored at the temperatures 10°C and 15°C for 10 days were transferred to 25°C temperature and evaluated until the 6° day under storage at this temperature. For both stages, the loss of the fruit fresh matter was analyzed and they were subjected to analyses in order to study the ripening kinetics based on chemical changes, peel color change and the pulp softening, by applying mechanical tests. In addition, the transpiration coefficient of the fruit was calculated. Based on the results, some conclusions may be drawn as follows. The 18-week development stage showed the best delay in the fruit ripening process, as those fruits stayed green for 10 day even when stored at temperatures 20°C and 25°C. Besides, the maintenance of the fruits at temperatures 10°C and 15°C for 10 days caused no visible damages by cold injuries, since at the 4th day after transferring to 25°C the fruits presented evolution in the color peel, total soluble sugar contents, and both pulp and peel firmnesses, which characterizes the ripening process. However, only those fruits previously store at 15°C showed to be totally yellowish at the 6th day under storage,tored at 15°C after transfer to 25°C. The fruits under development for 19 weeks showed ripening evolution signs from the 7th and 6th days, when stored at temperatures 20°C and 25°C, respectively, as presenting complete ripening characteristics at the end of 10 days. The fruits with 20 weeks under development only maintained totally green during those 10 days when stored at 10°C. However, soon after those fruits with 19 and 20 weeks under temperatures 10°C and 15°C were transferred to 25°C temperature, the change in the physical and chemical indexes of the fruits occurred, as reaching levels that characterized their complete ripening. In the attempt to using a single index to represent the evolution of the peel color in the banana ´Prata-anã´, the CCI index was efficient in describing the evolution of the peel color during ripening. Besides, it presented high correlation with either the maximum forces of pulp and peel penetration and with the contents of sugar and starch. The Gaussian and Sigmoid models with three parameters and Gompertz and Sigmoid models with four parameters satisfactorily describe the changes in texture as well as in color and contents of sugar and starch, so they can be used in automated quality control systems. Concerning to the transpiration coefficients, a variation occurred as a function of the development stage and storage temperature; the values varied from 515.02 to 210.53 10-12 kg. kg-1s-1Pa-1 that are higher than the potato` but lower than the carrot`, therefore pointing out the banana 'Prata-anã to show higher and lower water loss, relative to those two products, respectively.
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spelling Ribeiro, Deise Menezeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4768639J6Salomão, Luiz Carlos Chamhumhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785502E7Correa, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783530Z6Andrade, Ednilton Tavares dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4795919P6Martins, Márcio Arêdeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798288T8Afonso Júnior, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796306E22015-03-26T12:31:34Z2007-07-102015-03-26T12:31:34Z2006-11-13RIBEIRO, Deise Menezes. Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.. 2006. 140 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/781The ripening kinetics of the banana 'Prata-Anã´ harvested at different development stages (18, 19 and 20 weeks) and stored under different temperatures was studied. From each randomly collected bunch, just the second and third hands were used, as being divided into bouquets with four fruits. The experiment was carried out at two stages. In the first stage, the modifications of the fruits kept at temperatures 10, 15, 20 and 25°C for 10 days in BOD-type chambers with relative humidity varying from 90 to 95% were evaluated. In the second stage, the fruits stored at the temperatures 10°C and 15°C for 10 days were transferred to 25°C temperature and evaluated until the 6° day under storage at this temperature. For both stages, the loss of the fruit fresh matter was analyzed and they were subjected to analyses in order to study the ripening kinetics based on chemical changes, peel color change and the pulp softening, by applying mechanical tests. In addition, the transpiration coefficient of the fruit was calculated. Based on the results, some conclusions may be drawn as follows. The 18-week development stage showed the best delay in the fruit ripening process, as those fruits stayed green for 10 day even when stored at temperatures 20°C and 25°C. Besides, the maintenance of the fruits at temperatures 10°C and 15°C for 10 days caused no visible damages by cold injuries, since at the 4th day after transferring to 25°C the fruits presented evolution in the color peel, total soluble sugar contents, and both pulp and peel firmnesses, which characterizes the ripening process. However, only those fruits previously store at 15°C showed to be totally yellowish at the 6th day under storage,tored at 15°C after transfer to 25°C. The fruits under development for 19 weeks showed ripening evolution signs from the 7th and 6th days, when stored at temperatures 20°C and 25°C, respectively, as presenting complete ripening characteristics at the end of 10 days. The fruits with 20 weeks under development only maintained totally green during those 10 days when stored at 10°C. However, soon after those fruits with 19 and 20 weeks under temperatures 10°C and 15°C were transferred to 25°C temperature, the change in the physical and chemical indexes of the fruits occurred, as reaching levels that characterized their complete ripening. In the attempt to using a single index to represent the evolution of the peel color in the banana ´Prata-anã´, the CCI index was efficient in describing the evolution of the peel color during ripening. Besides, it presented high correlation with either the maximum forces of pulp and peel penetration and with the contents of sugar and starch. The Gaussian and Sigmoid models with three parameters and Gompertz and Sigmoid models with four parameters satisfactorily describe the changes in texture as well as in color and contents of sugar and starch, so they can be used in automated quality control systems. Concerning to the transpiration coefficients, a variation occurred as a function of the development stage and storage temperature; the values varied from 515.02 to 210.53 10-12 kg. kg-1s-1Pa-1 that are higher than the potato` but lower than the carrot`, therefore pointing out the banana 'Prata-anã to show higher and lower water loss, relative to those two products, respectively.O objetivo do presente trabalho foi estudar a cinética de amadurecimento da banana Prata-Anã , colhida em diferentes estádios de desenvolvimento (18, 19 e 20 semanas) e armazenada sob diferentes temperaturas. De cada cacho, coletado aleatoriamente, utilizaram-se apenas a segunda e a terceira pencas, as quais foram divididas em buquês com quatro frutos. O experimento foi conduzido em duas etapas. Na primeira, foram avaliadas as modificações dos frutos, mantidos às temperaturas de 10, 15, 20 e 25°C durante 10 dias, em câmaras do tipo BOD, com umidade relativa variando entre 90 e 95%. Na segunda etapa, os frutos armazenados às temperaturas de 10°C e 15°C, durante 10 dias, foram transferidos para temperatura de 25°C e avaliados até o 6° dia de armazenamento nesta temperatura. Diariamente, para as duas etapas, analisou-se a perda de matéria fresca dos frutos e os mesmos foram submetidos às análises para estudo da cinética do amadurecimento por meio de alterações químicas, da alteração na cor da casca e do amaciamento da polpa, por meio de testes mecânicos. Além disso, foi calculado o coeficiente de transpiração do fruto. A partir dos resultados, conclui-se que o estádio de desenvolvimento de 18 semanas foi o que melhor retardou o processo de amadurecimento dos frutos, os quais permaneceram verdes durante 10 dias, mesmo quando armazenados sob temperaturas de 20 e 25°C. Além disso, a manutenção dos frutos às temperaturas de 10 e 15oC durante 10 dias não causou danos visíveis de injúria por frio, uma vez que, no 4º dia após a transferência para 25°C, os frutos apresentaram evolução da cor da casca, do teor de açúcares solúveis totais e perda da firmeza da casca e da polpa, o que caracteriza o processo de amadurecimento. Contudo, apenas os frutos anteriormente armazenados a 15°C apresentaram-se, totalmente, amarelos no 6º dia de armazenamento, após transferência para 25°C. Os frutos com 19 semanas de desenvolvimento apresentaram sinais de evolução do amadurecimento a partir do 7º e 6º dias, quando armazenados às temperaturas de 20 e 25°C, respectivamente, apresentando características de completo amadurecimento ao final de 10 dias. Os frutos com 20 semanas de desenvolvimento mantiveram-se totalmente verdes, durante os 10 dias, somente, quando armazenados a 10°C. No entanto, logo após a tranferência dos frutos com 19 e 20 semanas às temperaturas de 10 e 15°C para a temperatura de 25°C, ocorreu alteração nos índices físicos e químicos dos frutos, atingindo níveis que caracterizaram seu completo amadurecimento. Na tentativa de utilizar um único índice para representar a evolução da cor da casca da banana Prata-Anã , o índice CCI foi eficiente em descrever a evolução da cor da casca, durante o amadurecimento. Além disso, apresentou alta corrrelação com as forças máximas de penetração da polpa e da casca e com os teores de açúcar e amido. Os modelos de Gaussian e Sigmoidal com três parâmetros e os modelos de Gompertz e Sigmoidal com quatro parâmetros descrevem, satisfatoriamente, as mudanças em textura assim como na cor e nos teores de açúcar e de amido, podendo ser utilizados em sistemas automatizados de controle de qualidade. Quanto aos coeficentes de transpiração, ocorreu variação em função do estádio de desenvolvimento e da temperatura de armazenamento, sendo que os valores variaram entre 515,02 e 210,53 10-12 kg. kg-1s-1Pa-1, que são maiores que o da batata e menores que o da cenoura, indicando que a banana Prata-Anã apresenta uma maior e menor perda de água, em relação àqueles dois produtos, respectivamente.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em Engenharia AgrícolaUFVBRConstruções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produBananaPropriedades mecânicasConservação pós-colheitaCorBananaMechanical propertiesPostharvest preservationColorCNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLASEvolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.info: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/pdf1482323https://locus.ufv.br//bitstream/123456789/781/1/texto%20completo.pdf8eb6bb335f9a2414ec05f543326c1e07MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain201816https://locus.ufv.br//bitstream/123456789/781/2/texto%20completo.pdf.txt1d9f6e47b42898e3ee6c85eaada5224dMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3548https://locus.ufv.br//bitstream/123456789/781/3/texto%20completo.pdf.jpg19f64043ace444ad27e221c74d84e1bfMD53123456789/7812016-04-06 23:14:21.307oai:locus.ufv.br:123456789/781Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:14:21LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
dc.title.alternative.eng.fl_str_mv Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.
title Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
spellingShingle Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
Ribeiro, Deise Menezes
Banana
Propriedades mecânicas
Conservação pós-colheita
Cor
Banana
Mechanical properties
Postharvest preservation
Color
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
title_short Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
title_full Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
title_fullStr Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
title_full_unstemmed Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
title_sort Evolução das propriedades físicas, reológicas e químicas durante o amadurecimento da banana Prata-Anã
author Ribeiro, Deise Menezes
author_facet Ribeiro, Deise Menezes
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4768639J6
dc.contributor.author.fl_str_mv Ribeiro, Deise Menezes
dc.contributor.advisor-co1.fl_str_mv Salomão, Luiz Carlos Chamhum
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785502E7
dc.contributor.advisor1.fl_str_mv Correa, Paulo César
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783530Z6
dc.contributor.referee1.fl_str_mv Andrade, Ednilton Tavares de
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4795919P6
dc.contributor.referee2.fl_str_mv Martins, Márcio Arêdes
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798288T8
dc.contributor.referee3.fl_str_mv Afonso Júnior, Paulo César
dc.contributor.referee3Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796306E2
contributor_str_mv Salomão, Luiz Carlos Chamhum
Correa, Paulo César
Andrade, Ednilton Tavares de
Martins, Márcio Arêdes
Afonso Júnior, Paulo César
dc.subject.por.fl_str_mv Banana
Propriedades mecânicas
Conservação pós-colheita
Cor
topic Banana
Propriedades mecânicas
Conservação pós-colheita
Cor
Banana
Mechanical properties
Postharvest preservation
Color
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
dc.subject.eng.fl_str_mv Banana
Mechanical properties
Postharvest preservation
Color
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
description The ripening kinetics of the banana 'Prata-Anã´ harvested at different development stages (18, 19 and 20 weeks) and stored under different temperatures was studied. From each randomly collected bunch, just the second and third hands were used, as being divided into bouquets with four fruits. The experiment was carried out at two stages. In the first stage, the modifications of the fruits kept at temperatures 10, 15, 20 and 25°C for 10 days in BOD-type chambers with relative humidity varying from 90 to 95% were evaluated. In the second stage, the fruits stored at the temperatures 10°C and 15°C for 10 days were transferred to 25°C temperature and evaluated until the 6° day under storage at this temperature. For both stages, the loss of the fruit fresh matter was analyzed and they were subjected to analyses in order to study the ripening kinetics based on chemical changes, peel color change and the pulp softening, by applying mechanical tests. In addition, the transpiration coefficient of the fruit was calculated. Based on the results, some conclusions may be drawn as follows. The 18-week development stage showed the best delay in the fruit ripening process, as those fruits stayed green for 10 day even when stored at temperatures 20°C and 25°C. Besides, the maintenance of the fruits at temperatures 10°C and 15°C for 10 days caused no visible damages by cold injuries, since at the 4th day after transferring to 25°C the fruits presented evolution in the color peel, total soluble sugar contents, and both pulp and peel firmnesses, which characterizes the ripening process. However, only those fruits previously store at 15°C showed to be totally yellowish at the 6th day under storage,tored at 15°C after transfer to 25°C. The fruits under development for 19 weeks showed ripening evolution signs from the 7th and 6th days, when stored at temperatures 20°C and 25°C, respectively, as presenting complete ripening characteristics at the end of 10 days. The fruits with 20 weeks under development only maintained totally green during those 10 days when stored at 10°C. However, soon after those fruits with 19 and 20 weeks under temperatures 10°C and 15°C were transferred to 25°C temperature, the change in the physical and chemical indexes of the fruits occurred, as reaching levels that characterized their complete ripening. In the attempt to using a single index to represent the evolution of the peel color in the banana ´Prata-anã´, the CCI index was efficient in describing the evolution of the peel color during ripening. Besides, it presented high correlation with either the maximum forces of pulp and peel penetration and with the contents of sugar and starch. The Gaussian and Sigmoid models with three parameters and Gompertz and Sigmoid models with four parameters satisfactorily describe the changes in texture as well as in color and contents of sugar and starch, so they can be used in automated quality control systems. Concerning to the transpiration coefficients, a variation occurred as a function of the development stage and storage temperature; the values varied from 515.02 to 210.53 10-12 kg. kg-1s-1Pa-1 that are higher than the potato` but lower than the carrot`, therefore pointing out the banana 'Prata-anã to show higher and lower water loss, relative to those two products, respectively.
publishDate 2006
dc.date.issued.fl_str_mv 2006-11-13
dc.date.available.fl_str_mv 2007-07-10
2015-03-26T12:31:34Z
dc.date.accessioned.fl_str_mv 2015-03-26T12:31:34Z
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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dc.identifier.citation.fl_str_mv RIBEIRO, Deise Menezes. Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.. 2006. 140 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2006.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/781
identifier_str_mv RIBEIRO, Deise Menezes. Evolution of the chemical, reological and physical properties during the ripening of the banana `Prata-Anã.. 2006. 140 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2006.
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