Deterioração pós-colheita da mandioca minimamente processada
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/977 |
Resumo: | The roots of cassava present high postharvest perishability due to physiological deterioration that develops in wounded tissues usaully within two to three days after harvest at room temperature. The physiological deterioration is characterized by the appearance of blue-black streaks in the root vascular tissue and storage parenchyma, which progresses through the whole length of the root, being the initial cause for the poor acceptability for fresh consumption. This darkening is attributed to reactions involving the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase. The objective of this work was to evaluate the effects biochemical, physiological and physical phases by the called minimal processing, the use of antioxidants and of packaging on the development of physiological deterioration in cassava roots during a period of preservation, in order to extend the shelf-life of the product, as well as to ensure food safety during the commercialization, distribution and consumption. Cassava roots cv Cacauzinha with sixteen months old were used for the minimal processing. To process the roots, the sanitizer sodium dichlorine s-triazinetrione dihydrate at concentration of 200 mg L-1 showed a better control of the macrobiotic contamination. The length of time for centrifugation necessary to remove the excess water adhered was 60 seconds at 800 g. The antioxidants ascorbic acid and citric acid provided better control to inhibit the development postharvest physiological deterioration used at 3 % solution, and the combination of both in a ratio of 2:1 showed positive effect in controlling Pseudomonas sp. contamination. The plastic films polypropylene and polyolefin multilayer controlled the development of postharvest physiological deterioration for six and twelve days of storage at 8 ± 2 °C and 90 ± 5 % RH, respectively. The modified atmosphere promoted by the polypropylene film, changed the level of O2 to 5 % and CO2 to close 8 %, controlling the incidence of physiological deterioration for six days and the development of Pseudomonas sp. up to nine days. Treatment with the antioxidants ascorbic acid and citric acid provided lower values of pH, total soluble and reducing sugars content, activity of the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase, as well as browning index and incidence of postharvest physiological deterioration and Pseudomonas sp. compared to untreated roots. However, the contents of starch and the content of phenolic compounds showed higher values when treated with antioxidants. Treatment with ascorbic acid and citric acid controlled postharvest physiological deterioration up to six days at 8 °C. |
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Medeiros, Eber Antonio Alveshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5Sediyama, Tociohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780090Y4Soares, Nilda de Fatima FerreiraSOARES, N. F. F.Puschmann, Rolfhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787733Y5Finger, Fernando Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0Sediyama, Maria Aparecida Nogueirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783366Z4Silva, Washington Azevedo dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4765007Y52015-03-26T12:40:39Z2009-09-022015-03-26T12:40:39Z2009-03-13MEDEIROS, Eber Antonio Alves. Posharvest physiological deterioration in minimally processed cassava roots. 2009. 113 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2009.http://locus.ufv.br/handle/123456789/977The roots of cassava present high postharvest perishability due to physiological deterioration that develops in wounded tissues usaully within two to three days after harvest at room temperature. The physiological deterioration is characterized by the appearance of blue-black streaks in the root vascular tissue and storage parenchyma, which progresses through the whole length of the root, being the initial cause for the poor acceptability for fresh consumption. This darkening is attributed to reactions involving the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase. The objective of this work was to evaluate the effects biochemical, physiological and physical phases by the called minimal processing, the use of antioxidants and of packaging on the development of physiological deterioration in cassava roots during a period of preservation, in order to extend the shelf-life of the product, as well as to ensure food safety during the commercialization, distribution and consumption. Cassava roots cv Cacauzinha with sixteen months old were used for the minimal processing. To process the roots, the sanitizer sodium dichlorine s-triazinetrione dihydrate at concentration of 200 mg L-1 showed a better control of the macrobiotic contamination. The length of time for centrifugation necessary to remove the excess water adhered was 60 seconds at 800 g. The antioxidants ascorbic acid and citric acid provided better control to inhibit the development postharvest physiological deterioration used at 3 % solution, and the combination of both in a ratio of 2:1 showed positive effect in controlling Pseudomonas sp. contamination. The plastic films polypropylene and polyolefin multilayer controlled the development of postharvest physiological deterioration for six and twelve days of storage at 8 ± 2 °C and 90 ± 5 % RH, respectively. The modified atmosphere promoted by the polypropylene film, changed the level of O2 to 5 % and CO2 to close 8 %, controlling the incidence of physiological deterioration for six days and the development of Pseudomonas sp. up to nine days. Treatment with the antioxidants ascorbic acid and citric acid provided lower values of pH, total soluble and reducing sugars content, activity of the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase, as well as browning index and incidence of postharvest physiological deterioration and Pseudomonas sp. compared to untreated roots. However, the contents of starch and the content of phenolic compounds showed higher values when treated with antioxidants. Treatment with ascorbic acid and citric acid controlled postharvest physiological deterioration up to six days at 8 °C.As raízes de mandioca apresentam alta perecibilidade pós- colheita, em função da deterioração fisiológica que se desenvolve nos locais injuriados, dois a três dias após a colheita em condições ambientais. A deterioração fisiológica é caracterizada pelo aparecimento de estrias azuladas na polpa, que progride por toda a extensão da raiz, sendo a causa inicial da perda de aceitabilidade das raízes in natura. Esse escurecimento é atribuído a reações que envolvem as enzimas fenilalanina amônia liase, polifenoloxidase e peroxidase. Objetivou-se com esse trabalho avaliar os efeitos físicos, fisiológicos e bioquímicos das etapas do processamento mínimo, do uso de antioxidantes e de embalagens sobre a deterioração fisiológica em raízes de mandioca, durante o período de conservação, visando prolongar a vida útil do produto final, bem como garantir sua segurança alimentar durante a distribuição, comercialização e consumo. Foram usadas raízes de mandioca cv. Cacauzinha com 16 meses de idade. Na adequação do fluxograma de processamento mínimo, o sanitizante com melhor controle da microbiota foi o dicloro s-triazinatriona sódica dihidratada na concentração de 200 mg.L-1 e, o tempo de centrifugação necessário para retirada do excesso de água aderida foi de 60 s, a 800 g. Os antioxidantes ácido ascórbico e ácido cítrico proporcionaram melhor controle no desenvolvimento da deterioração fisiológica pós-colheita na concentração de 3 % e, a combinação de ambos na proporção de 2:1 apresentou efeito positivo sobre o desenvolvimento de Pseudomonas sp. e, as embalagens de polipropileno e poliolefina multicamadas controlaram o desenvolvimento de deterioração fisiológica póscolheita, durante 6 e 12 dias de conservação a 8 ± 2 °C e 90 ± 5 % UR, respectivamente. A atmosfera modificada promovida pela embalagem de polipropileno, com níveis em torno de 5 % O2 e 8 % CO2, controlou a incidência de deterioração fisiológica pós-colheita por seis dias e o desenvolvimento de Pseudomonas sp. até nove dias de conservação. O tratamento com os antioxidantes ácido ascórbico e ácido cítrico proporcionou menores valores de pH; teores de açúcares solúveis totais e redutores; atividade das enzimas fenilalanina amônia liase, polifenoloxidase e peroxidase; índice de escurecimento e incidência de deterioração fisiológica pós-colheita e Pseudomonas sp., em relação ao tratamento sem antioxidante. Entretanto, os teores de amido e o conteúdo de compostos fenólicos apresentaram maiores valores no tratamento com antioxidante. O tratamento com os antioxidantes ácido ascórbico e ácido cítrico controlou a deterioração fisiológica pós-colheita até seis dias a 8 °C.Universidade Federal de Viçosaapplication/pdfporUniversidade Federal de ViçosaDoutorado em Fisiologia VegetalUFVBRControle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superioresMandiocaProcessamento mínimoAntioxidantesEmbalagem com atmosfera modificadaPós-colheitaCassavaMinimal processingAntioxidantsModified atmosphere packagingPostharvestCNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETALDeterioração pós-colheita da mandioca minimamente processadaPosharvest physiological deterioration in minimally processed cassava rootsinfo: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/pdf635228https://locus.ufv.br//bitstream/123456789/977/1/texto%20completo.pdf12387a3e29a9cebe3c949b0441ebeea2MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain184929https://locus.ufv.br//bitstream/123456789/977/2/texto%20completo.pdf.txtc07c0931d29e31a3c521815af880592cMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3629https://locus.ufv.br//bitstream/123456789/977/3/texto%20completo.pdf.jpg462b396ac06f941ae61d1b9e3f84ce64MD53123456789/9772016-04-06 23:19:51.096oai:locus.ufv.br:123456789/977Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:19:51LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Deterioração pós-colheita da mandioca minimamente processada |
dc.title.alternative.eng.fl_str_mv |
Posharvest physiological deterioration in minimally processed cassava roots |
title |
Deterioração pós-colheita da mandioca minimamente processada |
spellingShingle |
Deterioração pós-colheita da mandioca minimamente processada Medeiros, Eber Antonio Alves Mandioca Processamento mínimo Antioxidantes Embalagem com atmosfera modificada Pós-colheita Cassava Minimal processing Antioxidants Modified atmosphere packaging Postharvest CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
title_short |
Deterioração pós-colheita da mandioca minimamente processada |
title_full |
Deterioração pós-colheita da mandioca minimamente processada |
title_fullStr |
Deterioração pós-colheita da mandioca minimamente processada |
title_full_unstemmed |
Deterioração pós-colheita da mandioca minimamente processada |
title_sort |
Deterioração pós-colheita da mandioca minimamente processada |
author |
Medeiros, Eber Antonio Alves |
author_facet |
Medeiros, Eber Antonio Alves |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5 |
dc.contributor.author.fl_str_mv |
Medeiros, Eber Antonio Alves |
dc.contributor.advisor-co1.fl_str_mv |
Sediyama, Tocio |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780090Y4 |
dc.contributor.advisor-co2.fl_str_mv |
Soares, Nilda de Fatima Ferreira |
dc.contributor.advisor-co2Lattes.fl_str_mv |
SOARES, N. F. F. |
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 |
Finger, Fernando Luiz |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0 |
dc.contributor.referee2.fl_str_mv |
Sediyama, Maria Aparecida Nogueira |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783366Z4 |
dc.contributor.referee3.fl_str_mv |
Silva, Washington Azevedo da |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4765007Y5 |
contributor_str_mv |
Sediyama, Tocio Soares, Nilda de Fatima Ferreira Puschmann, Rolf Finger, Fernando Luiz Sediyama, Maria Aparecida Nogueira Silva, Washington Azevedo da |
dc.subject.por.fl_str_mv |
Mandioca Processamento mínimo Antioxidantes Embalagem com atmosfera modificada Pós-colheita |
topic |
Mandioca Processamento mínimo Antioxidantes Embalagem com atmosfera modificada Pós-colheita Cassava Minimal processing Antioxidants Modified atmosphere packaging Postharvest CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
dc.subject.eng.fl_str_mv |
Cassava Minimal processing Antioxidants Modified atmosphere packaging Postharvest |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
description |
The roots of cassava present high postharvest perishability due to physiological deterioration that develops in wounded tissues usaully within two to three days after harvest at room temperature. The physiological deterioration is characterized by the appearance of blue-black streaks in the root vascular tissue and storage parenchyma, which progresses through the whole length of the root, being the initial cause for the poor acceptability for fresh consumption. This darkening is attributed to reactions involving the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase. The objective of this work was to evaluate the effects biochemical, physiological and physical phases by the called minimal processing, the use of antioxidants and of packaging on the development of physiological deterioration in cassava roots during a period of preservation, in order to extend the shelf-life of the product, as well as to ensure food safety during the commercialization, distribution and consumption. Cassava roots cv Cacauzinha with sixteen months old were used for the minimal processing. To process the roots, the sanitizer sodium dichlorine s-triazinetrione dihydrate at concentration of 200 mg L-1 showed a better control of the macrobiotic contamination. The length of time for centrifugation necessary to remove the excess water adhered was 60 seconds at 800 g. The antioxidants ascorbic acid and citric acid provided better control to inhibit the development postharvest physiological deterioration used at 3 % solution, and the combination of both in a ratio of 2:1 showed positive effect in controlling Pseudomonas sp. contamination. The plastic films polypropylene and polyolefin multilayer controlled the development of postharvest physiological deterioration for six and twelve days of storage at 8 ± 2 °C and 90 ± 5 % RH, respectively. The modified atmosphere promoted by the polypropylene film, changed the level of O2 to 5 % and CO2 to close 8 %, controlling the incidence of physiological deterioration for six days and the development of Pseudomonas sp. up to nine days. Treatment with the antioxidants ascorbic acid and citric acid provided lower values of pH, total soluble and reducing sugars content, activity of the enzymes phenylalanine ammonia lyase, polyphenol oxidase and peroxidase, as well as browning index and incidence of postharvest physiological deterioration and Pseudomonas sp. compared to untreated roots. However, the contents of starch and the content of phenolic compounds showed higher values when treated with antioxidants. Treatment with ascorbic acid and citric acid controlled postharvest physiological deterioration up to six days at 8 °C. |
publishDate |
2009 |
dc.date.available.fl_str_mv |
2009-09-02 2015-03-26T12:40:39Z |
dc.date.issued.fl_str_mv |
2009-03-13 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:40:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MEDEIROS, Eber Antonio Alves. Posharvest physiological deterioration in minimally processed cassava roots. 2009. 113 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2009. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/977 |
identifier_str_mv |
MEDEIROS, Eber Antonio Alves. Posharvest physiological deterioration in minimally processed cassava roots. 2009. 113 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2009. |
url |
http://locus.ufv.br/handle/123456789/977 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
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 |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.source.none.fl_str_mv |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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