Ácido cítrico e quitosana na conservação de lichias 'Bengal'

Detalhes bibliográficos
Autor(a) principal: Guimarães, João Emmanuel Ribeiro [UNESP]
Data de Publicação: 2013
Outros Autores: Morgado, Cristiane Maria Ascari [UNESP], Galati, Vanessa Cury [UNESP], Marques, Kelly Magalhães [UNESP], Mattiuz, Ben-hur [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0100-29452013000300009
http://hdl.handle.net/11449/110064
Resumo: The aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: [1]Control - without immersion; [2] citric acid 300g L-1, [3] citric acid 300 g L-1 + chitosan 0,3%, [4]citric acid 300 g L-1 + chitosan 0,6%, [5] citric acid 600 g L-1, [6] citric acid 600 g L-1 + chitosan 0,3%, [7] citric acid 600 g L-1 + chitosan 0,6%. Chitosan of low molecular weight and deacetylation degree of 75,58% (Sigma - Aldrich®) were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5ºC, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L-1, associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L-1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.
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spelling Ácido cítrico e quitosana na conservação de lichias 'Bengal'Citric acid and chitosan in conservation of litchis 'Bengal'Litchi chinensis SonnPostharvestQualitydarkeningLitchi chinensis Sonn.Pós-colheitaqualidadeescurecimentoThe aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: [1]Control - without immersion; [2] citric acid 300g L-1, [3] citric acid 300 g L-1 + chitosan 0,3%, [4]citric acid 300 g L-1 + chitosan 0,6%, [5] citric acid 600 g L-1, [6] citric acid 600 g L-1 + chitosan 0,3%, [7] citric acid 600 g L-1 + chitosan 0,6%. Chitosan of low molecular weight and deacetylation degree of 75,58% (Sigma - Aldrich®) were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5ºC, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L-1, associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L-1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.Este trabalho teve como objetivo avaliar a aplicação de ácido cítrico em duas concentrações, associadas ou não à quitosana, na manutenção da qualidade de lichias 'Bengal'. Após a colheita e seleção, os frutos no estádio de maturação maduro foram imersos por 1 minuto nas seguintes soluções de ácido cítrico e de quitosana: [1] Testemunha - sem imersão; [2] ácido cítrico a 300 g L-1; [3] ácido cítrico a 300 g L-1 + 0,3% quitosana; [4] ácido cítrico a 300 g L-1 + 0,6% quitosana; [5] ácido cítrico a 600 g L-1; [6] ácido cítrico a 600 g L-1 + 0,3% quitosana; [7] ácido cítrico a 600 g L-1 + 0,6% quitosana. Após a imersão, os frutos foram colocados em gôndolas para escorrer o excesso de solução. Em seguida, foram armazenados em câmara fria, previamente higienizada, a 5ºC, durante 20 dias. O experimento foi conduzido seguindo um delineamento inteiramente casualizado, num esquema fatorial composto por sete soluções de recobrimento e cinco datas de amostragem. A cada cinco dias, foi avaliada a perda de massa fresca dos frutos, a coloração, o teor de antocianinas e a atividade das enzimas polifenoloxidase e peroxidase da casca. A solução de ácido cítrico a 600 g L-1, associada ou não à quitosana, e a combinação de quitosana 0,3% com 300 g L-1 de ácido cítrico foram as mais eficientes para a manutenção da cor avermelhada e a redução do escurecimento da casca de lichias 'Bengal' por 20 dias, a 5ºC.UNESP FCAV Produção VegetalUNESP FCAV Departamento de TecnologiaUNESP FCAV Produção VegetalUNESP FCAV Departamento de TecnologiaSociedade Brasileira de FruticulturaUniversidade Estadual Paulista (Unesp)Guimarães, João Emmanuel Ribeiro [UNESP]Morgado, Cristiane Maria Ascari [UNESP]Galati, Vanessa Cury [UNESP]Marques, Kelly Magalhães [UNESP]Mattiuz, Ben-hur [UNESP]2014-10-01T13:08:47Z2014-10-01T13:08:47Z2013-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article730-737application/pdfhttp://dx.doi.org/10.1590/S0100-29452013000300009Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 35, n. 3, p. 730-737, 2013.0100-2945http://hdl.handle.net/11449/11006410.1590/S0100-29452013000300009S0100-29452013000300009WOS:000328279900009S0100-29452013000300009.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Brasileira de Fruticultura0.4750,410info:eu-repo/semantics/openAccess2024-06-07T15:33:00Zoai:repositorio.unesp.br:11449/110064Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:33Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Ácido cítrico e quitosana na conservação de lichias 'Bengal'
Citric acid and chitosan in conservation of litchis 'Bengal'
title Ácido cítrico e quitosana na conservação de lichias 'Bengal'
spellingShingle Ácido cítrico e quitosana na conservação de lichias 'Bengal'
Guimarães, João Emmanuel Ribeiro [UNESP]
Litchi chinensis Sonn
Postharvest
Quality
darkening
Litchi chinensis Sonn.
Pós-colheita
qualidade
escurecimento
title_short Ácido cítrico e quitosana na conservação de lichias 'Bengal'
title_full Ácido cítrico e quitosana na conservação de lichias 'Bengal'
title_fullStr Ácido cítrico e quitosana na conservação de lichias 'Bengal'
title_full_unstemmed Ácido cítrico e quitosana na conservação de lichias 'Bengal'
title_sort Ácido cítrico e quitosana na conservação de lichias 'Bengal'
author Guimarães, João Emmanuel Ribeiro [UNESP]
author_facet Guimarães, João Emmanuel Ribeiro [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Marques, Kelly Magalhães [UNESP]
Mattiuz, Ben-hur [UNESP]
author_role author
author2 Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Marques, Kelly Magalhães [UNESP]
Mattiuz, Ben-hur [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Guimarães, João Emmanuel Ribeiro [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Marques, Kelly Magalhães [UNESP]
Mattiuz, Ben-hur [UNESP]
dc.subject.por.fl_str_mv Litchi chinensis Sonn
Postharvest
Quality
darkening
Litchi chinensis Sonn.
Pós-colheita
qualidade
escurecimento
topic Litchi chinensis Sonn
Postharvest
Quality
darkening
Litchi chinensis Sonn.
Pós-colheita
qualidade
escurecimento
description The aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: [1]Control - without immersion; [2] citric acid 300g L-1, [3] citric acid 300 g L-1 + chitosan 0,3%, [4]citric acid 300 g L-1 + chitosan 0,6%, [5] citric acid 600 g L-1, [6] citric acid 600 g L-1 + chitosan 0,3%, [7] citric acid 600 g L-1 + chitosan 0,6%. Chitosan of low molecular weight and deacetylation degree of 75,58% (Sigma - Aldrich®) were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5ºC, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L-1, associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L-1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-01
2014-10-01T13:08:47Z
2014-10-01T13:08:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0100-29452013000300009
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 35, n. 3, p. 730-737, 2013.
0100-2945
http://hdl.handle.net/11449/110064
10.1590/S0100-29452013000300009
S0100-29452013000300009
WOS:000328279900009
S0100-29452013000300009.pdf
url http://dx.doi.org/10.1590/S0100-29452013000300009
http://hdl.handle.net/11449/110064
identifier_str_mv Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 35, n. 3, p. 730-737, 2013.
0100-2945
10.1590/S0100-29452013000300009
S0100-29452013000300009
WOS:000328279900009
S0100-29452013000300009.pdf
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dc.relation.none.fl_str_mv Revista Brasileira de Fruticultura
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application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
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institution UNESP
reponame_str Repositório Institucional da UNESP
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repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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