PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)

Detalhes bibliográficos
Autor(a) principal: Guerra, Antonia Mirian Nogueira de Moura
Data de Publicação: 2020
Outros Autores: Santos, Deyse Silva dos, Silva, Maria Gabriela Magalhães, Evangelista, Régila Santos, Maia, Adryele Gomes, Silva, Igor Gondin da, Medeiros, Aline Carla de, Maracaja, Patrício Borges
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5530
Resumo: We evaluated the influence of storage conditions on the postharvest life of Italian zucchini fruits. Zucchinis with and without PVC coating film were evaluated at storage temperatures of 10 and 25 ºC. Evaluations were carried out at 0, 5, 10, 15 and 20 consecutive days. Zucchinis packed with PVC film at 10 ° C showed the lowest losses of fresh mass (0.84%), being the most efficient condition in reducing mass loss and maintaining the good aspects of the fruits. The treatments using 10ºC resulted in less loss of fruit firmness, regardless of packaging.  Packaging with PVC at 25 ºC presented the lowest solids content at 20 days and increments up to 15 days of tritatable total acidity, with a subsequent decline at 20 days. Tritatable acidity increased until the end of the storage period in fruits without packaging. We found a variable pH in fruits without packing and a pH reduction in fruits with PCV packing regardless of temperature. Fruits stored at 10ºC with or without packing showed smaller biomass loss. Storing Italian zucchini fruits at low temperature or coated with PVC at low temperature decrease the activity of the enzymes of solubilization of the wall components, maintaining the turgor of the tissues and extending their useful life.
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spelling PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)Los recubrimientos de película de PVC promueven la conservación poscosecha de las frutas italianas de calabacín (Cucurbita pepo L.)Revestimentos com filme PVC promovem a conservação pós-colheita de frutos abobrinhas italiana (Cucurbita pepo L.)Low temperatureEnzymesMetabolismWeight lossRespiration.Baja temperaturaEnzimas MetabolismoPérdida de pesoRespiración.Baixa temperaturaEnzimasMetabolismoPerda de massaRespiração.We evaluated the influence of storage conditions on the postharvest life of Italian zucchini fruits. Zucchinis with and without PVC coating film were evaluated at storage temperatures of 10 and 25 ºC. Evaluations were carried out at 0, 5, 10, 15 and 20 consecutive days. Zucchinis packed with PVC film at 10 ° C showed the lowest losses of fresh mass (0.84%), being the most efficient condition in reducing mass loss and maintaining the good aspects of the fruits. The treatments using 10ºC resulted in less loss of fruit firmness, regardless of packaging.  Packaging with PVC at 25 ºC presented the lowest solids content at 20 days and increments up to 15 days of tritatable total acidity, with a subsequent decline at 20 days. Tritatable acidity increased until the end of the storage period in fruits without packaging. We found a variable pH in fruits without packing and a pH reduction in fruits with PCV packing regardless of temperature. Fruits stored at 10ºC with or without packing showed smaller biomass loss. Storing Italian zucchini fruits at low temperature or coated with PVC at low temperature decrease the activity of the enzymes of solubilization of the wall components, maintaining the turgor of the tissues and extending their useful life.El objetivo del estudio fue evaluar la influencia de las condiciones de almacenamiento en la vida poscosecha de las frutas del calabacín italiano. Fueron evaluados como calabacines sin recubrimiento y cubiertos con películas de PVC a temperaturas de almacenamiento de 10 y 25 ºC. Las evaluaciones se realizaron a los 0, 5, 10, 15 y 20 días consecutivos. A los 20 días, como los calabacines están empacados con películas de PVC a 10 °C, aparecen como una menor pérdida de masa fresca (0,84%), lo que demuestra ser una condición más eficiente para reducir la pérdida de masa y mantener los aspectos visuales. de las frutas A 10 ºC, independientemente del embalaje, era una condición que causaba menos daño a la firmeza de las frutas. Sin embargo, ningún empaque con PVC a 25 ºC es menor o menor que 20 días e incrementa hasta 15 días para una disminución adicional de hasta 20 días para una acidez titulable total, sin embargo, para las frutas sin empaque e independientemente de la temperatura o los aumentos se verificaron hasta el final de periodo de almacenamiento. También durante los días de almacenamiento, manteniendo el pH de las frutas sin embalaje, y una marcada reducción en el pH de los calabacines condicionados con películas de PVC, independientemente de la temperatura de almacenamiento, hasta 20 días. Por lo tanto, las frutas empacadas a 10 ºC con o sin empaque tienen menos pérdida de biomasa. El almacenamiento de las frutas italianas de calabacín, el almacenamiento, solo a baja temperatura o recubierto con PVC, pero a baja temperatura, son condiciones que disminuyen la actividad de las enzimas solubilizantes de los componentes de la pared, mantienen la turbulencia de los tejidos y prolongan su vida útil. O objetivo do estudo foi avaliar a influência das condições de armazenamento sobre a vida útil pós-colheita de frutos de abobrinhas italianas. Foram avaliadas as abobrinhas sem revestimento e recobertos com filme PVC nas temperaturas de armazenamento de 10 e 25 ºC. As avaliações foram realizadas aos 0, 5, 10, 15 e 20 dias consecutivos. Aos 20 dias as abobrinhas acondicionadas com filme PVC à 10°C apresentaram as menores perdas de massa fresca (0,84%), mostrando-se como sendo a condição mais eficiente na redução de perda de massa e manutenção dos aspectos visuais dos frutos. A 10 ºC independente de embalagem, foi a condição que ocasionou menores perdas de firmeza dos frutos. No acondicionamento com PVC à 25 ºC verificou-se o menor teor de sólidos aos 20 dias e incrementos até os 15 dias para com posterior declínio aos 20 dias para a acidez total titulável, entretanto, para os frutos sem embalagem e independente da temperatura os aumentos foram verificados até o final do período de armazenamento. Também ao longo dos dias de armazenamento, constatou-se variações no pH dos frutos armazenados sem embalagem, e uma redução acentuada no pH das abobrinhas acondicionadas com filme PVC, independente da temperatura de armazenamento, até os 20 dias. Assim, os frutos acondicionados a 10 ºC com ou sem embalagens apresentaram menor perda de biomassa. Armazenar frutos de abobrinha italiana, primeiramente, sob baixa temperatura, apenas, ou revestidos com PVC, porém sob baixa temperatura, são condições que diminuem a atividade das enzimas de solubilização de componentes de parede, com manutenção da turgescência dos tecidos, prolongando sua vida útil. Research, Society and Development2020-07-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/553010.33448/rsd-v9i8.5530Research, Society and Development; Vol. 9 No. 8; e550985530Research, Society and Development; Vol. 9 Núm. 8; e550985530Research, Society and Development; v. 9 n. 8; e5509855302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/5530/5148Copyright (c) 2020 Patricio Borges Maracajahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuerra, Antonia Mirian Nogueira de MouraSantos, Deyse Silva dosSilva, Maria Gabriela MagalhãesEvangelista, Régila SantosMaia, Adryele GomesSilva, Igor Gondin daMedeiros, Aline Carla deMaracaja, Patrício Borges2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5530Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:01.467085Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
Los recubrimientos de película de PVC promueven la conservación poscosecha de las frutas italianas de calabacín (Cucurbita pepo L.)
Revestimentos com filme PVC promovem a conservação pós-colheita de frutos abobrinhas italiana (Cucurbita pepo L.)
title PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
spellingShingle PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
Guerra, Antonia Mirian Nogueira de Moura
Low temperature
Enzymes
Metabolism
Weight loss
Respiration.
Baja temperatura
Enzimas Metabolismo
Pérdida de peso
Respiración.
Baixa temperatura
Enzimas
Metabolismo
Perda de massa
Respiração.
title_short PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
title_full PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
title_fullStr PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
title_full_unstemmed PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
title_sort PVC film coatings promote post-harvest conservation of Italian zucchini fruits (Cucurbita pepo L.)
author Guerra, Antonia Mirian Nogueira de Moura
author_facet Guerra, Antonia Mirian Nogueira de Moura
Santos, Deyse Silva dos
Silva, Maria Gabriela Magalhães
Evangelista, Régila Santos
Maia, Adryele Gomes
Silva, Igor Gondin da
Medeiros, Aline Carla de
Maracaja, Patrício Borges
author_role author
author2 Santos, Deyse Silva dos
Silva, Maria Gabriela Magalhães
Evangelista, Régila Santos
Maia, Adryele Gomes
Silva, Igor Gondin da
Medeiros, Aline Carla de
Maracaja, Patrício Borges
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Guerra, Antonia Mirian Nogueira de Moura
Santos, Deyse Silva dos
Silva, Maria Gabriela Magalhães
Evangelista, Régila Santos
Maia, Adryele Gomes
Silva, Igor Gondin da
Medeiros, Aline Carla de
Maracaja, Patrício Borges
dc.subject.por.fl_str_mv Low temperature
Enzymes
Metabolism
Weight loss
Respiration.
Baja temperatura
Enzimas Metabolismo
Pérdida de peso
Respiración.
Baixa temperatura
Enzimas
Metabolismo
Perda de massa
Respiração.
topic Low temperature
Enzymes
Metabolism
Weight loss
Respiration.
Baja temperatura
Enzimas Metabolismo
Pérdida de peso
Respiración.
Baixa temperatura
Enzimas
Metabolismo
Perda de massa
Respiração.
description We evaluated the influence of storage conditions on the postharvest life of Italian zucchini fruits. Zucchinis with and without PVC coating film were evaluated at storage temperatures of 10 and 25 ºC. Evaluations were carried out at 0, 5, 10, 15 and 20 consecutive days. Zucchinis packed with PVC film at 10 ° C showed the lowest losses of fresh mass (0.84%), being the most efficient condition in reducing mass loss and maintaining the good aspects of the fruits. The treatments using 10ºC resulted in less loss of fruit firmness, regardless of packaging.  Packaging with PVC at 25 ºC presented the lowest solids content at 20 days and increments up to 15 days of tritatable total acidity, with a subsequent decline at 20 days. Tritatable acidity increased until the end of the storage period in fruits without packaging. We found a variable pH in fruits without packing and a pH reduction in fruits with PCV packing regardless of temperature. Fruits stored at 10ºC with or without packing showed smaller biomass loss. Storing Italian zucchini fruits at low temperature or coated with PVC at low temperature decrease the activity of the enzymes of solubilization of the wall components, maintaining the turgor of the tissues and extending their useful life.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5530
10.33448/rsd-v9i8.5530
url https://rsdjournal.org/index.php/rsd/article/view/5530
identifier_str_mv 10.33448/rsd-v9i8.5530
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5530/5148
dc.rights.driver.fl_str_mv Copyright (c) 2020 Patricio Borges Maracaja
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Patricio Borges Maracaja
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e550985530
Research, Society and Development; Vol. 9 Núm. 8; e550985530
Research, Society and Development; v. 9 n. 8; e550985530
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052652970835968

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