Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/999 |
Resumo: | The jilo is commercially appreciated by the bitter taste and the green color of the fruit. For this, the harvest should be done when the fruits are unripe, without showing yellowing and red color. During the growth and ripening of fruit, physical changes occur related to the size, shape and coloring. Also occurringchemical changes, related to texture, flavor, respiration and ethylene production. Depending on the behavior of the ethylene synthesis and respiration during ripening, fruits are classified into climacteric and non-climacteric. However, regardless of this classification, the fruits may display varied sensitivity to the hormone. Works withjilofruits are still incipient, being necessary to clarify the processes of growth, ripening and level of sensitivity of these fruits to ethylene action. The objectives of this study were toassess the physical and chemical changes resulting from the fruit growth and ripening, determine the climacteric behavior and determine the level of sensitivity of fruits to ethylene. Flowers were tagged on the day of their opening and the fruits were harvested and evaluated from the 13th to 43th days after flower opening, when the fruits were completely ripening. The fruitlenght, width, volume, fresh weight mass, dry weight mass, color, firmness, content of chlorophyll, carotenoids, soluble phenolics compounds, acidity, total solid soluble, sugar content, starch content, ethylene production and respiration were determined. To verify the synthesis of ethylene autocatalytic, fruits at mature green stage remained in normal atmosphere andin 100μL L-1 ethylene being evaluated for ethylene production, respiration, color and fresh weight loss. The sensitivity of the fruit to the hormone was evaluated in the following concentrations: 0.1, 1, 10, 100 and 1000μL L-1 ethylene, followed by the analysis of fresh weight loss, color, chlorophyll, sugar and starch contents. Fruits if jiloshowed a simple sigmoid-type curve for the growth. During fruit growth and ripening changes in color were evidenced by a reduction in chlorophyll content and increased content of carotenoid. Reduction of acidity and firmness, and increased levels of soluble sugars and reducing sugars occurred. Regarding the physiology of ripening, fruit of jilo can be classified as climactericfruit, with increase in respiration, ethylene and ethylene autocatalytic synthesis, presenting changes in the color simultaneous of the peak of ethylene production. Fruits treated with 1000μL L-1 ethylene had postharvest life of 2 days in relation to color and chlorophyllcontent decreases at all concentrations tested, from the 3rd day of storage. |
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Mendes, Teresa Drummond Correiahttp://lattes.cnpq.br/8443484601381848Puiatti, Máriohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783362Z2Barros, Raimundo Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787859T6Finger, Fernando Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0Megguer, Clarice Aparecidahttp://lattes.cnpq.br/8911414787918183Moreira, Marialva Alvarengahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705144U6Cecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T52015-03-26T12:40:44Z2014-02-132015-03-26T12:40:44Z2013-05-15MENDES, Teresa Drummond Correia. Growth and physiology of ripening in fruits of jilo (Solanumgilo). 2013. 86 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2013.http://locus.ufv.br/handle/123456789/999The jilo is commercially appreciated by the bitter taste and the green color of the fruit. For this, the harvest should be done when the fruits are unripe, without showing yellowing and red color. During the growth and ripening of fruit, physical changes occur related to the size, shape and coloring. Also occurringchemical changes, related to texture, flavor, respiration and ethylene production. Depending on the behavior of the ethylene synthesis and respiration during ripening, fruits are classified into climacteric and non-climacteric. However, regardless of this classification, the fruits may display varied sensitivity to the hormone. Works withjilofruits are still incipient, being necessary to clarify the processes of growth, ripening and level of sensitivity of these fruits to ethylene action. The objectives of this study were toassess the physical and chemical changes resulting from the fruit growth and ripening, determine the climacteric behavior and determine the level of sensitivity of fruits to ethylene. Flowers were tagged on the day of their opening and the fruits were harvested and evaluated from the 13th to 43th days after flower opening, when the fruits were completely ripening. The fruitlenght, width, volume, fresh weight mass, dry weight mass, color, firmness, content of chlorophyll, carotenoids, soluble phenolics compounds, acidity, total solid soluble, sugar content, starch content, ethylene production and respiration were determined. To verify the synthesis of ethylene autocatalytic, fruits at mature green stage remained in normal atmosphere andin 100μL L-1 ethylene being evaluated for ethylene production, respiration, color and fresh weight loss. The sensitivity of the fruit to the hormone was evaluated in the following concentrations: 0.1, 1, 10, 100 and 1000μL L-1 ethylene, followed by the analysis of fresh weight loss, color, chlorophyll, sugar and starch contents. Fruits if jiloshowed a simple sigmoid-type curve for the growth. During fruit growth and ripening changes in color were evidenced by a reduction in chlorophyll content and increased content of carotenoid. Reduction of acidity and firmness, and increased levels of soluble sugars and reducing sugars occurred. Regarding the physiology of ripening, fruit of jilo can be classified as climactericfruit, with increase in respiration, ethylene and ethylene autocatalytic synthesis, presenting changes in the color simultaneous of the peak of ethylene production. Fruits treated with 1000μL L-1 ethylene had postharvest life of 2 days in relation to color and chlorophyllcontent decreases at all concentrations tested, from the 3rd day of storage.O jiló é apreciado comercialmente pelo sabor amargo e pela cor verde dos frutos. Para isso, a colheita deve ser feita com frutos imaturos, sem apresentar amarelecimento e a cor vermelha. Durante o crescimento e amadurecimento de frutos ocorrem mudanças físicas, relacionadas ao tamanho, formato e coloração. Também ocorrem alterações químicas, relacionadas à textura e sabor, e alterações fisiológicas, relacionadas à taxa respiratória e à síntese de etileno. Dependendo do comportamento da síntese de etileno e da respiração, ao longo do amadurecimento, os frutos são classificados em climatéricos e não-climatéricos. No entanto, independente dessa classificação, os frutos podem, ou não, apresentar variada sensibilidade ao hormônio. As pesquisas em frutos de jiló ainda são incipientes, sendo necessário esclarecer os processos de crescimento, amadurecimento e o nível de sensibilidade desses frutos ao etileno. Assim, os objetivos desse trabalho foram: avaliar as mudanças físicas e químicas que ocorrem durante o crescimento e amadurecimento de frutos de jiló, determinar o comportamento climatérico e determinar o nível de sensibilidade dos frutos ao etileno. Flores de jiló foram marcadas na data da sua abertura e os frutos foram colhidos a partir do 13º até o 43º dia após a abertura floral, quando se encontravam completamente maduros, para as seguintes avaliações: comprimento, largura, volume, massa fresca, massa seca, cor, firmeza, concentração de clorofila, carotenoides e compostos fenólicos solúveis, acidez, sólidos solúveis totais, teor de açúcares, teor de amido, produção de etileno e respiração. Para verificar a síntese de etileno autocatalítico, frutos no estádio verde maduro permaneceram em atmosfera normal ou rica em 100 μL L-1de etileno, sendo avaliados quanto à produção de etileno, respiração, cor e perda de massa de matéria fresca. A sensibilidade dos frutos ao hormônio foi avaliada nas seguintes concentrações: 0,1; 1; 10; 100 e 1000μL L-1 de etileno, realizando as avaliações de perda de massa de matéria fresca, cor, teor de clorofila, teor de açúcares e teor de amido. Frutos de jiló possuem crescimento do tipo sigmoide simples. Durante o crescimento e amadurecimento ocorrem alterações na cor que são evidenciadas pela redução na concentração de clorofila e elevação da concentração de carotenoides. Também se verifica redução da acidez e firmeza, e aumentos nos teores de açúcares solúveis totais e redutores. Em relação à fisiologia do amadurecimento, frutos de jiló podem ser classificados como climatéricos, com aumento da respiração, do etileno e síntese do etileno autocatalítico, e apresentam alterações na cor simultâneas ao pico de etileno. Frutos tratados com 1000μL L-1de etileno têm sua vida pós-colheita reduzida para 2 dias de armazenamento em relação à cor eo conteúdo de clorofila decresce em todas as concentrações usadas, a partir do 3º dia de armazenamento.Fundação de Amparo a Pesquisa do Estado de Minas Geraisapplication/pdfporUniversidade Federal de ViçosaDoutorado em Fisiologia VegetalUFVBRControle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superioresCurva de crescimentoClimatéricoSensibilidadeEtilenoJilóSolanum giloGrowth curveClimactericSensitivityEthyleneJiloSolanum giloCNPQ::CIENCIAS AGRARIASCrescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo)Growth and physiology of ripening in fruits of jilo (Solanumgilo)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/pdf563063https://locus.ufv.br//bitstream/123456789/999/1/texto%20completo.pdf28044bd8785d25f6a0b616895b17c017MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain129914https://locus.ufv.br//bitstream/123456789/999/2/texto%20completo.pdf.txt67d9e29344819fbedb3001828bd4267dMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3513https://locus.ufv.br//bitstream/123456789/999/3/texto%20completo.pdf.jpg3e66678c2214dcffbdcd498b94da5895MD53123456789/9992016-04-06 23:20:47.518oai:locus.ufv.br:123456789/999Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:20:47LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
dc.title.alternative.eng.fl_str_mv |
Growth and physiology of ripening in fruits of jilo (Solanumgilo) |
title |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
spellingShingle |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) Mendes, Teresa Drummond Correia Curva de crescimento Climatérico Sensibilidade Etileno Jiló Solanum gilo Growth curve Climacteric Sensitivity Ethylene Jilo Solanum gilo CNPQ::CIENCIAS AGRARIAS |
title_short |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
title_full |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
title_fullStr |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
title_full_unstemmed |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
title_sort |
Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo) |
author |
Mendes, Teresa Drummond Correia |
author_facet |
Mendes, Teresa Drummond Correia |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/8443484601381848 |
dc.contributor.author.fl_str_mv |
Mendes, Teresa Drummond Correia |
dc.contributor.advisor-co1.fl_str_mv |
Puiatti, Mário |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783362Z2 |
dc.contributor.advisor-co2.fl_str_mv |
Barros, Raimundo Santos |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787859T6 |
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 |
Megguer, Clarice Aparecida |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8911414787918183 |
dc.contributor.referee2.fl_str_mv |
Moreira, Marialva Alvarenga |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705144U6 |
dc.contributor.referee3.fl_str_mv |
Cecon, Paulo Roberto |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5 |
contributor_str_mv |
Puiatti, Mário Barros, Raimundo Santos Finger, Fernando Luiz Megguer, Clarice Aparecida Moreira, Marialva Alvarenga Cecon, Paulo Roberto |
dc.subject.por.fl_str_mv |
Curva de crescimento Climatérico Sensibilidade Etileno Jiló Solanum gilo |
topic |
Curva de crescimento Climatérico Sensibilidade Etileno Jiló Solanum gilo Growth curve Climacteric Sensitivity Ethylene Jilo Solanum gilo CNPQ::CIENCIAS AGRARIAS |
dc.subject.eng.fl_str_mv |
Growth curve Climacteric Sensitivity Ethylene Jilo Solanum gilo |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS |
description |
The jilo is commercially appreciated by the bitter taste and the green color of the fruit. For this, the harvest should be done when the fruits are unripe, without showing yellowing and red color. During the growth and ripening of fruit, physical changes occur related to the size, shape and coloring. Also occurringchemical changes, related to texture, flavor, respiration and ethylene production. Depending on the behavior of the ethylene synthesis and respiration during ripening, fruits are classified into climacteric and non-climacteric. However, regardless of this classification, the fruits may display varied sensitivity to the hormone. Works withjilofruits are still incipient, being necessary to clarify the processes of growth, ripening and level of sensitivity of these fruits to ethylene action. The objectives of this study were toassess the physical and chemical changes resulting from the fruit growth and ripening, determine the climacteric behavior and determine the level of sensitivity of fruits to ethylene. Flowers were tagged on the day of their opening and the fruits were harvested and evaluated from the 13th to 43th days after flower opening, when the fruits were completely ripening. The fruitlenght, width, volume, fresh weight mass, dry weight mass, color, firmness, content of chlorophyll, carotenoids, soluble phenolics compounds, acidity, total solid soluble, sugar content, starch content, ethylene production and respiration were determined. To verify the synthesis of ethylene autocatalytic, fruits at mature green stage remained in normal atmosphere andin 100μL L-1 ethylene being evaluated for ethylene production, respiration, color and fresh weight loss. The sensitivity of the fruit to the hormone was evaluated in the following concentrations: 0.1, 1, 10, 100 and 1000μL L-1 ethylene, followed by the analysis of fresh weight loss, color, chlorophyll, sugar and starch contents. Fruits if jiloshowed a simple sigmoid-type curve for the growth. During fruit growth and ripening changes in color were evidenced by a reduction in chlorophyll content and increased content of carotenoid. Reduction of acidity and firmness, and increased levels of soluble sugars and reducing sugars occurred. Regarding the physiology of ripening, fruit of jilo can be classified as climactericfruit, with increase in respiration, ethylene and ethylene autocatalytic synthesis, presenting changes in the color simultaneous of the peak of ethylene production. Fruits treated with 1000μL L-1 ethylene had postharvest life of 2 days in relation to color and chlorophyllcontent decreases at all concentrations tested, from the 3rd day of storage. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-05-15 |
dc.date.available.fl_str_mv |
2014-02-13 2015-03-26T12:40:44Z |
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2015-03-26T12:40:44Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
MENDES, Teresa Drummond Correia. Growth and physiology of ripening in fruits of jilo (Solanumgilo). 2013. 86 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2013. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/999 |
identifier_str_mv |
MENDES, Teresa Drummond Correia. Growth and physiology of ripening in fruits of jilo (Solanumgilo). 2013. 86 f. Tese (Doutorado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2013. |
url |
http://locus.ufv.br/handle/123456789/999 |
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por |
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por |
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Universidade Federal de Viçosa |
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Doutorado em Fisiologia Vegetal |
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UFV |
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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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