Qualidade do tomate ‘pitenza’ com utilização da radiação ultravioleta (UV-C)

• Autor(a) principal: Campos, André José de
• Data de Publicação: 2014
• Outros Autores: Vieites, Rogério Lopes [UNESP], Neves, Leandro Carmago, Moura, Marcela Liege da Silva, Moura, Elias Ariel de, Correio, Kaio Gandhi Mattos de Araújo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.18227/1982-8470ragro.v9i3.2325; http://hdl.handle.net/11449/137721
• topic: Radiation; Solanum lycopersicum; Postharvest; Radiação; Solanum lycopersicum; Pós-colheita

The tomato easily deteriorates post-harvest, even under refrigeration. The aim of this work therefore was to evaluate the effect of levels of ultraviolet radiation (UVC) for different periods of storage, on refrigerated ‘Pitenza’ tomatoes. The fruit were harvested and immediately transported to the laboratory where they were kept at 12 ± 1 °C for 12 hours. The fruit were sorted, and later subjected to levels of UVC radiation: 0 (control), 2.27, 4.54 and 7.19 kJ m-2. They were then stored under refrigeration at 12 ± 1 °C and 90-95% RH for 21 days. Every 7 days for a period of 21 days, an analysis was made of the hydrogen ion potential, ascorbic acid, peroxidase, lycopene and lipoxygenase. The experimental design was completely randomised, in a 4x4 factorial (level x time), with three replications. For enzyme activity, as well as for lycopene and ascorbic acid levels, no interaction was seen between the factors level x time, with a statistical difference only being noted for the level of radiation. By the end, it could be seen that fruits submitted to levels of 2.27 and 4.54 kJ m-2 displayed a positive effect on the quality of the tomatoes from the UVC radiation.