Capacidade anti radical livre e qualidade pós colheita de abacate Hass

• Autor(a) principal: Daiuto, Erica Regina [UNESP]
• Data de Publicação: 2012
• Outros Autores: Cabia, Nathalie Cardoso [UNESP], Fumes, Joana Giffoni Figueiredo [UNESP], Vieites, Rogério Lopes [UNESP], Carvalho, Lídia Raquel de [UNESP], Garcia, Márcia Regina [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.deag.ufcg.edu.br/rbpa/rev141.html; http://hdl.handle.net/11449/140999
• topic: Persea americana Mill.; Free radical scavenger activity; Refrigeration; Total phenolics; Persea americana Mill.; Capacidade antioxidante; Refrigeração; Compostos fenólicos

The antioxidant capacity and quality of the avocado 'Hass' was evaluated. Fruits were maintained under room temperature (24 ± 1 ºC and 70±5% relative humidity), and under refrigeration (10 ± 1 ºC and 90±5% relative humidity) for a period of 21 days. Weight losses and respiratory rates were also evaluated. Both physical and chemical characteristics were determined: titratable acidity (ATT), total soluble solids (SS), ratio, pH, firmness, polyphenoloxidase (PPO) activity, coloration (L a* b*), total phenolic and antioxidant activity for DPPH·. In both storage conditions, the breathing pick happened on the 12th storage day. Fruits maintained under refrigerated temperature presented smaller mass loss and firmness than those stored under room temperature. The ATT content decreased during storage, whereas the pH values remained stable: between 6,8 and 7,1. Brightness remained high (77.8 to 88.8%), whereas a decrease in the pulp green and yellow color components, during storage, was observed. The PPO activity decreased during storage period in fruits maintained under refrigeration, with an opposed tendency for those maintained under room temperature. Antioxidant activity and the total phenolic content decreased from beginning to end of storage. The antioxidant activity for DPPH varied from 32.5 to 20.0%.