Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha
Autor(a) principal: | |
---|---|
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/123456789/1103 |
Resumo: | The parsley, as leafy vegetable, has low longevity after the harvest, due to the storage conditions which it is submitted, inducing high loss of water. In Brazil, the parsley has been distributed without any treatment or refrigeration. The objective of this work was to evaluate the effects of precooling, sprays with cold water, use of rigid boxes of polyethylene terephthalate (PET) and rehidratation of the leaves on the postharvest life of parsley 'Graúda Portuguesa', stored at 5 and 25ºC. The precooling was accomplished by the complete immersion of the leaf bundles by 15 minutes in a mixture of ice and water at 4-5ºC and the rehidratation it was accomplished in the same way by larger periods and for several times after the harvest. It was analyzed the loss of fresh mass, content of chlorophyll, the relative water content, total soluble sugar content, reducing sugar, non-reducing sugar and starch. There was effect of the precooling regarding the maintenance of the fresh weight of the leaves in the first 12 hours of storage at 5 ºC and the relative water content with faster wilting of the leaves without precooling treatment. The wilting was expressed visibly during the experimental period, the fresh mass lost from the beginning of the experiment until the visual wilting was about 11%. However, the treatment with frequent sprays with cold water at every 6 hours during storage at 5ºC, was more effective than the precooling in maintaining of the fresh weight and the relative water content of the leaves. The use of the PET box without perforation associated with precooling was effective in reducing the lost of fresh weight, to provide higher maintenance of the relative water content and extending the longevity of the leaves. The hydratation of the parsley just after the harvest for 3 hours with water at 5ºC increased the turgidity and longevity of the leaves during the storage at 5ºC, mainly when associated with PET box withoutperforation. In the parsleys without PET box, the refrigeration had bigger influence than the precooling in reducing the lost fresh weight. The cold storage inhibit the chlorophyll degradation maintaining the green leaves and with longer longevity in comparison with storage at 25ºC. There was no changes in the total sugar content, reducing sugar, non-reducing sugar and starch along the storage period. |
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Álvares, Virgínia de Souzahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766933P7Casali, Vicente Wagner Diashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783038Y4Cecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5Finger, Fernando Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0Barbosa, José Geraldohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783055P7Pinto, Cleide Maria Ferreirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783638A42015-03-26T12:43:28Z2006-12-202015-03-26T12:43:28Z2006-10-20ÁLVARES, Virgínia de Souza. Precooling, packaging and hidration on the postharvest of parsley. 2006. 161 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/1103The parsley, as leafy vegetable, has low longevity after the harvest, due to the storage conditions which it is submitted, inducing high loss of water. In Brazil, the parsley has been distributed without any treatment or refrigeration. The objective of this work was to evaluate the effects of precooling, sprays with cold water, use of rigid boxes of polyethylene terephthalate (PET) and rehidratation of the leaves on the postharvest life of parsley 'Graúda Portuguesa', stored at 5 and 25ºC. The precooling was accomplished by the complete immersion of the leaf bundles by 15 minutes in a mixture of ice and water at 4-5ºC and the rehidratation it was accomplished in the same way by larger periods and for several times after the harvest. It was analyzed the loss of fresh mass, content of chlorophyll, the relative water content, total soluble sugar content, reducing sugar, non-reducing sugar and starch. There was effect of the precooling regarding the maintenance of the fresh weight of the leaves in the first 12 hours of storage at 5 ºC and the relative water content with faster wilting of the leaves without precooling treatment. The wilting was expressed visibly during the experimental period, the fresh mass lost from the beginning of the experiment until the visual wilting was about 11%. However, the treatment with frequent sprays with cold water at every 6 hours during storage at 5ºC, was more effective than the precooling in maintaining of the fresh weight and the relative water content of the leaves. The use of the PET box without perforation associated with precooling was effective in reducing the lost of fresh weight, to provide higher maintenance of the relative water content and extending the longevity of the leaves. The hydratation of the parsley just after the harvest for 3 hours with water at 5ºC increased the turgidity and longevity of the leaves during the storage at 5ºC, mainly when associated with PET box withoutperforation. In the parsleys without PET box, the refrigeration had bigger influence than the precooling in reducing the lost fresh weight. The cold storage inhibit the chlorophyll degradation maintaining the green leaves and with longer longevity in comparison with storage at 25ºC. There was no changes in the total sugar content, reducing sugar, non-reducing sugar and starch along the storage period.A salsinha, por ser folhosa, possui baixa longevidade após a colheita, dependendo, principalmente, das condições de armazenamento e das perdas de água após a colheita. No Brasil, a salsinha tem sido distribuída em temperatura ambiente, sem qualquer tratamento. O objetivo deste trabalho foi avaliar o efeito do pré-resfriamento, de pulverizações com água gelada, embalagens rígidas de polietileno tereftalato (PET) e da rehidratação das folhas sobre a conservação pós-colheita de salsinha lisa Graúda Portuguesa , armazenada a 5 e 25 ºC. O pré-resfriamento foi realizado pela completa imersão dos maços por 15 minutos na mistura a 4-5 ºC de gelo moído e água e a rehidratação foi realizada da mesma forma por maiores períodos e diversos tempos após a colheita. Avaliou-se a perda de massa das folhas frescas, quantidade de clorofila estimada pelo SPAD, o teor relativo de água e os teores de açúcares solúveis totais, açúcares redutores, açúcares não redutores e amido. Houve efeito do pré-resfriamento quanto à manutenção do peso das folhas nas primeiras 12 horas de armazenamento a 5 ºC e do teor relativo de água com rápido murchamento das folhas que não foram pré-resfriadas. O murchamento expressou-se visivelmente durante o período experimental, de modo que a perda de massa até o início do murchamento visual foi de cerca de 11% em relação à massa inicial. Entretanto, o tratamento com pulverização freqüente com água gelada (de 6 em 6 horas para o armazenamento a 5 ºC) foi mais eficiente que o pré-resfriamento na manutenção do peso e do teor relativo de água das folhas. O uso da embalagem PET sem perfuração juntamente com o pré-resfriamento foi efetivo em reduzir a perda de massa, proporcionar maior manutenção do teor relativo de água e estender a longevidade das folhas. A hidratação da salsinha logo após a colheita por 3 horas com a temperatura da água a 5 ºC aumentou a turgidez e longevidade das folhas durante o armazenamento a 5 ºC, principalmente quando realizado antes do acondicionamento em embalagens PET sem perfuração. Nas salsinhas sem embalagens a refrigeração teve maior influência do que o pré-resfriamento na redução da perda de massa acumulada. O armazenamento refrigerado impediu a degradação de clorofila mantendo as folhas verdes e com maior longevidade em comparação a 25 ºC. Não houve alteração dos teores de açúcares solúveis totais, açúcares redutores, açúcares não redutores e amido ao longo do armazenamento.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em FitotecniaUFVBRPlantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita dePetroselium crispumConservaçãoResfriamentoFisiologia pós-colheitaEmbalagensPetroselium crispumConservationPrecoolingPost-harvest physiologyPackagingCNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIAPré-resfriamento, embalagem e hidratação pós-colheita de salsinhaPrecooling, packaging and hidration on the postharvest of parsleyinfo: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/pdf793879https://locus.ufv.br//bitstream/123456789/1103/1/texto%20completo.pdf6d97ee934c21669e1326503b8d6ee164MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain261040https://locus.ufv.br//bitstream/123456789/1103/2/texto%20completo.pdf.txtfe4c22c2626f7256730b6b3ea0a9947dMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3557https://locus.ufv.br//bitstream/123456789/1103/3/texto%20completo.pdf.jpge1d7a0cecf1a93deb8e5c954fb350ab3MD53123456789/11032017-05-10 13:42:49.401oai:locus.ufv.br:123456789/1103Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-05-10T16:42:49LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
dc.title.alternative.eng.fl_str_mv |
Precooling, packaging and hidration on the postharvest of parsley |
title |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
spellingShingle |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha Álvares, Virgínia de Souza Petroselium crispum Conservação Resfriamento Fisiologia pós-colheita Embalagens Petroselium crispum Conservation Precooling Post-harvest physiology Packaging CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
title_short |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
title_full |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
title_fullStr |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
title_full_unstemmed |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
title_sort |
Pré-resfriamento, embalagem e hidratação pós-colheita de salsinha |
author |
Álvares, Virgínia de Souza |
author_facet |
Álvares, Virgínia de Souza |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766933P7 |
dc.contributor.author.fl_str_mv |
Álvares, Virgínia de Souza |
dc.contributor.advisor-co1.fl_str_mv |
Casali, Vicente Wagner Dias |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783038Y4 |
dc.contributor.advisor-co2.fl_str_mv |
Cecon, Paulo Roberto |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5 |
dc.contributor.advisor1.fl_str_mv |
Finger, Fernando Luiz |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0 |
dc.contributor.referee1.fl_str_mv |
Barbosa, José Geraldo |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783055P7 |
dc.contributor.referee2.fl_str_mv |
Pinto, Cleide Maria Ferreira |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783638A4 |
contributor_str_mv |
Casali, Vicente Wagner Dias Cecon, Paulo Roberto Finger, Fernando Luiz Barbosa, José Geraldo Pinto, Cleide Maria Ferreira |
dc.subject.por.fl_str_mv |
Petroselium crispum Conservação Resfriamento Fisiologia pós-colheita Embalagens |
topic |
Petroselium crispum Conservação Resfriamento Fisiologia pós-colheita Embalagens Petroselium crispum Conservation Precooling Post-harvest physiology Packaging CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
dc.subject.eng.fl_str_mv |
Petroselium crispum Conservation Precooling Post-harvest physiology Packaging |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA |
description |
The parsley, as leafy vegetable, has low longevity after the harvest, due to the storage conditions which it is submitted, inducing high loss of water. In Brazil, the parsley has been distributed without any treatment or refrigeration. The objective of this work was to evaluate the effects of precooling, sprays with cold water, use of rigid boxes of polyethylene terephthalate (PET) and rehidratation of the leaves on the postharvest life of parsley 'Graúda Portuguesa', stored at 5 and 25ºC. The precooling was accomplished by the complete immersion of the leaf bundles by 15 minutes in a mixture of ice and water at 4-5ºC and the rehidratation it was accomplished in the same way by larger periods and for several times after the harvest. It was analyzed the loss of fresh mass, content of chlorophyll, the relative water content, total soluble sugar content, reducing sugar, non-reducing sugar and starch. There was effect of the precooling regarding the maintenance of the fresh weight of the leaves in the first 12 hours of storage at 5 ºC and the relative water content with faster wilting of the leaves without precooling treatment. The wilting was expressed visibly during the experimental period, the fresh mass lost from the beginning of the experiment until the visual wilting was about 11%. However, the treatment with frequent sprays with cold water at every 6 hours during storage at 5ºC, was more effective than the precooling in maintaining of the fresh weight and the relative water content of the leaves. The use of the PET box without perforation associated with precooling was effective in reducing the lost of fresh weight, to provide higher maintenance of the relative water content and extending the longevity of the leaves. The hydratation of the parsley just after the harvest for 3 hours with water at 5ºC increased the turgidity and longevity of the leaves during the storage at 5ºC, mainly when associated with PET box withoutperforation. In the parsleys without PET box, the refrigeration had bigger influence than the precooling in reducing the lost fresh weight. The cold storage inhibit the chlorophyll degradation maintaining the green leaves and with longer longevity in comparison with storage at 25ºC. There was no changes in the total sugar content, reducing sugar, non-reducing sugar and starch along the storage period. |
publishDate |
2006 |
dc.date.available.fl_str_mv |
2006-12-20 2015-03-26T12:43:28Z |
dc.date.issued.fl_str_mv |
2006-10-20 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:43:28Z |
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 |
ÁLVARES, Virgínia de Souza. Precooling, packaging and hidration on the postharvest of parsley. 2006. 161 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2006. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/1103 |
identifier_str_mv |
ÁLVARES, Virgínia de Souza. Precooling, packaging and hidration on the postharvest of parsley. 2006. 161 f. Tese (Doutorado em Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de) - Universidade Federal de Viçosa, Viçosa, 2006. |
url |
http://locus.ufv.br/handle/123456789/1103 |
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por |
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por |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Doutorado em Fitotecnia |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
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LOCUS Repositório Institucional da UFV |
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