A rápida perecibilidade dos frutos de pitaia exige que sejam adotadas estratégias para prolongar sua vida útil em pós-colheita, a fim de reduzir perdas, manter a qualidade e aumentar o retorno ...financeiro da atividade econômica. O objetivo deste trabalho foi avaliar o efeito de condições de armazenamento em combinação com a aplicação de 1-metilciclopropeno (1-MCP) sobre a manutenção da qualidade de pitaia vermelha. Os tratamentos avaliados foram armazenamento refrigerado (AR; 21 kPa O2 + 0,03 kPa CO2), atmosfera controlada (AC; 2 kPa O2 + 5 kPa CO2) e atmosfera modificada (AM; bolsas de polietileno de baixa densidade de 40 µm de espessura) combinados ou não com a aplicação de 1-MCP (300 nL.L-1), com quatro repetições por tratamento. Os frutos de todos os tratamentos foram armazenados durante 20 dias a 13 ± 2°C e umidade relativa (UR) de 90 ± 5% seguidos de 3 dias de exposição em condições ambiente (20 ± 3°C e UR de 70 ± 5%). Após o período de prateleira, AC e AM mantiveram frutos com maior ângulo hue. O tratamento de 1-MPC somado a AC e AM proporcionou maior força para penetração da polpa. O AR, a AC e a AM, somadas ao tratamento com 1-MCP, são promissoras tecnologias a serem empregadas no armazenamento de pitaia.
•Protected environment cultivation causes herbaceous aroma in Feijoa fruits.•Cold storage increase content of fruity/sweet compounds in the aromatic profile.•Feijoa peel (periderm/epidermis) offer a ...potential use in several applications.
This study aimed to characterize the aromatic profile of the flesh and peel (periderm/epidermis) of feijoa fruit, of cultivars Alcântara and Nonante, in response to Protected Environment Cultivation with plastic cover (PEC) and cold storage. A completely randomized design was used for each cultivar, with a two-factor scheme consisting of two cultivation systems (Protected Environment Cultivation with plastic cover (PEC) and Direct Sunlight without plastic cover (DS)) and two different maturity stages (at harvest, and after storage (14 days at 4 ± 0.1 °C/94±2% of relative humidity RH, followed by two days at 20±2 °C/60±5% RH). The aromatic volatiles found in a higher relative percentage, in both cultivars, were: in the flesh, esters (methyl benzoate, ethyl benzoate, ethyl butanoate, ethyl acetate, (Z)-3-hexenyl acetate, ethyl hexanoate) and aldehyde ((E)-2-hexenal); and in the peel, the same ester compounds found in flesh (except for ethyl hexanoate), as well as terpenes (humulene, β-caryophyllene, ledene, α-terpineol, α-cubenene, and α-bourbonene). Besides these, alcohols (linalool, 3-octanol) and ketones (3-octanone) also comprised aromatic profile of the peel. Ester compounds contribute differently to the aromatic profile of the cultivars. In general, aldehydes (mainly ((E)-2-hexenal) and terpenes have a greater relative contribution in the cultivars Alcântara and Nonante, respectively. In general, plants under PEC had increased content of terpenes and reduced esters, which causes a more pronounced herbaceous aroma in these fruit. The cold storage of Alcântara and Nonante cultivars favors the development of the characteristic aroma of these fruit when ripe, particularly due to reduced content of some compounds presenting herbaceous characteristics and increased content of fruity/sweet compounds in the aromatic profile.
We assessed the effect of 28-homocatasterone on xylem functionality and its relationship with blossom end rot (BER) occurrence and the quality of 'BRS Montese' tomatoes. Tomato plants were cultivated ...in a protected environment, with a semi-hydroponic system. During full flowering, open flowers were selected, marked, and pollinated. After two days, the flowers received the application of 28-homocatasterone at a concentration of 10-6 M or deionized water (control). Treatments were reapplied weekly up to 24 days after the first application (DAFA). At 24 DAFA, fruits were harvested and evaluated for fresh mass, texture (skin rupture and pulp penetration forces), skin color, xylem functionality, membrane permeability, apoplastic calcium concentration, and BER incidence. The application of 28-homocatasterone at 10-6 M did not increase the fresh mass nor change the fruits' texture attributes. However, 28-homocatasterone increased or kept xylem functionality, which was assicated with increased apoplastic calcium concentration and reduced BER occurrence in 'BRS Montese' tomatoes. Thus, the application of 10-6 M catasterone could be an alternative for BER control in tomatoes.
This study analyzed the effect of rootstocks G.213, M.9 and Marubakaido with M.9 interstem of 30 and 20 cm (MB/M.9-30cm and MB/M.9-20cm) on postharvest quality, mineral composition and functional ...properties of 'Maxi Gala' apples. The evaluations was performed using fruits from a commercial orchard located in Vacaria, RS, Brazil. Fruits were stored for 135 and 147 days in the 2014/2015 and 2015/2016 seasons, respectively, and analyzed one day after harvest and after cold storage (1.0±0.2 °C) followed by seven days in ambient condition. The mineral composition of fruits showed small and inconsistent differences between rootstocks. The MB/M.9-20cm provided higher total antioxidant activity and levels of total phenolic compounds in fruit peel than MB/M.9-30cm. For 2014/2015 season, soluble solids content at harvest was higher in fruits from trees with G.213 rootstock, not differing only from MB/M.9-30cm. In 2015/2016 season, G.213 and M.9 provided higher soluble solids content after storage compared to MB/M.9-30 cm and MB/M.9-20cm. G.213 rootstock anticipated fruit maturity compared to M.9 in 2014/2015 season. Other quality attributes of ‘Maxi Gala’ apples, at harvest and after cold storage, were similar between rootstocks G.213, M.9 and Maruba with M.9 interstem of 30 and 20cm.
•DCA storage reduce metabolism and maintain quality in ‘Galaxy’ apples.•DCA storage increase total phenolic compounds content in the pulp.•DCA-RQ storage increase chlorogenic acid and procyanidin B1 ...contents in the peel.•DCA-RQ increase chlorogenic acid, epicatechin and catechin contents in the pulp.
The effects of a dynamic controlled atmosphere, monitored by the respiratory quotient (DCA-RQ) or chlorophyll fluorescence (DCA-CF), and ultralow oxygen (ULO) conditions on the quality, individual (IPC) and total (TPC) phenolics content and total antioxidant activity (TAA) of the peel and fleshflesh tissues of ‘Galaxy’ apples have been evaluated. DCA, and especially DCA-RQ, resulted in higher IPC in the peel, with higher contents of chlorogenic acid and procyanidin B1. In the flesh, the IPC and TPC was higher for DCA-RQ and DCA-CF than in all ULO conditions. Highest chlorogenic acid, epicatechin and catechin contents were found in DCA-RQ stored fruit.
O objetivo deste trabalho foi avaliar o efeito do retardo de resfriamento de morangos 'San Andreas' sobre a manutenção da qualidade dos frutos, bem como sobre os compostos fenólicos totais (CFT) e a ...atividade antioxidante total (AAT), após o armazenamento refrigerado. Os tratamentos consistiram no resfriamento nos tempos de 0 (controle, resfriamento imediato), 3, 6, 9 e 12 horas (em temperatura ambiente), após a colheita. Após a aplicação dos tratamentos, os frutos foram armazenados sob refrigeração (4 ± 0,5 °C e 92 ± 2% de UR), durante 5, 6, 7 e 8 dias, seguidos por mais 2 dias de exposição, em condição ambiente (20 ± 2 °C e 65 ± 5% de UR). Os morangos com o maior retardo de resfriamento apresentaram maior perda de massa fresca, além de menor firmeza, a partir de 7 dias de armazenamento. De maneira geral, os menores valores de incidência e severidade de podridões foram observados nos frutos do tratamento com resfriamento imediato após a colheita, quando armazenados por 7 e 8 dias, seguidos por mais 2 dias em condições ambiente. O retardo do resfriamento por até 6 horas não causa aumento de podridões até 5 dias de armazenamento refrigerado, mais 2 dias em condições ambiente. Os valores de CFT e AAT apresentaram aumento com o retardo de até 6 horas do resfriamento dos frutos, aos 6 dias de armazenamento seguidos por mais 2 dias em condições ambiente, e a AAT aumentou com o aumento do atraso no resfriamento dos frutos em até 12 horas, após 8 dias de armazenamento mais 2 dias em condições ambiente. O atraso no resfriamento causa perdas na qualidade dos frutos de morango, de acordo com o tempo de armazenamento.
The aim of this study was to evaluate the effect of 1-methylcyclopropene (1-MCP), ethanol and heat treatment on ripening behavior and internal browning occurrence of 'Laetitia' plum stored under ...regular air. The treatments were: control, 1-MCP (1,0 μL L^(-1)), ethanol (500 and 1500 μL L^(-1)) and heat treatment (37 and 40 °C) for 24 h. Fruit were stored under regular air for 25 or 35 d at 0.5±0,1 °C and 96±1% relative humidity (RH), and assessed for respiration rate, ethylene production, skin color, flesh firmness, titratable acidity, soluble solids content, incidence of decay and incidence and severity of internal flesh browning. In both storage periods, immediately at removal from cold room, fruit from all the treatments showed lower respiration rate and ethylene production than control fruit. Ethanol vapor at 1500 μL L^(-1), 1-MCP at 1,0 μL L^(-1) and heat treatment at 40 °C allowed a less reddish skin after 35 d of storage, as well as higher flesh firmness and lower intensity of internal flesh browning than control fruit, in both evaluated storage periods. In either 25 or 35 d of storage period, heat treatment at 40 °C increased the occurrence of decay. All the treatments provided lower incidence of internal flesh browning than control fruit in both evaluations. The postharvest application of ethanol at 1500 μL L^(-1), 1-MCP at 1,0 μL L^(-1) and heat treatment at 40 °C for 24 h delay the ripening process and reduce the incidence of internal flesh browning of 'Laetitia' plum.
O objetivo deste trabalho foi avaliar se há diferença entre as embalagens de polietileno tereftalato e de policloreto de vinila, bem como o efeito do tempo de armazenamento sobre a manutenção das ...características físico-químicas, do teor de compostos bioativos e da atividade antioxidante de pimentas dedo-de-moça ‘BRS Mari’ mantidas sob refrigeração. As pimentas foram colhidas aos 80 dias após a antese (DAA). Os tratamentos avaliados foram embalagens PET e de PVC e seis tempos de armazenamento (0, 3, 6, 9, 12 e 15 dias). Em cada embalagem foram acondicionados 30 frutos. Os frutos foram armazenados a 10±1 ºC e, logo após cada tempo de armazenamento, analisados quanto à coloração (ângulo hue, luminosidade e croma), teor de sólidos solúveis (SS), acidez titulável (AT), compostos fenólicos totais, atividade antioxidante e capsantina. Não foi observada diferença entre as embalagens avaliadas para as variáveis analisadas. O tempo de armazenamento não apresentou efeito sobre o teor de SS, AT, teor de capsantina e na relação SS/AT. A luminosidade diminuiu e os valores de ângulo hue e croma aumentaram no terceiro dia de armazenamento. Teor de compostos fenólicos e atividade antioxidante diminuíram no terceiro dia de armazenamento. Não houve diferença entre as embalagens PVC e PET sobre a manutenção da qualidade e das propriedades funcionais das pimentas. O tempo de armazenamento refrigerado não alterou as características de sabor, porém já no terceiro dia de armazenamento as pimentas apresentaram comprometimento da aparência dos frutos e redução na composição de compostos fenólicos totais e na atividade antioxidante.
The study was carried out to evaluate the effects of nitric oxide (NO) treatment at different doses and times during controlled atmosphere (CA) storage on quality of ‘Baigent’ apples. The evaluated ...treatments were: control; 10 µL L−1 of NO applied only at the beginning of CA storage; 1, 2 or 5 µL L−1 of NO applied every 30 d of CA storage; and 5 µL L−1 of NO applied at the beginning and at the end of CA storage. Fruit were stored for 7.5 months in 1.2 kPa O₂ + 2.0 kPa CO₂, 1.5 ± 0.2 °C, and relative humidity of 94 ± 2%. NO treatments, except 10 µL L−1 NO applied only at the beginning of CA storage, reduced ethylene production. At removal from CA storage, 5 µL L−1 NO, applied every 30 d of CA storage or at the beginning and at the end of CA storage, reduced respiratory rates. Control fruit and fruit treated with 2 µL L−1 NO every 30 d of CA storage had higher soluble solids content, and control fruit and fruit treated with NO at 1 or 2 µL L−1 every 30 d of CA storage had higher titratable acidity. NO treatments, regardless of the dose and application time during CA storage, delayed skin yellowing and reduced hydrogen peroxide content and the incidence of pulp mealiness. The application of 5 µL L−1 of NO at the beginning and at the end of CA storage maintained a higher total phenolic compound content and reduced the incidence of flesh browning. Treatment with 5 µL L−1 NO at the beginning and at the end of CA storage provided better quality maintenance of ‘Baigent’ apples.
•Treatment of 'Baigent' apples with NO in CA reduces ethylene production.•Baigent' apples treated with NO had lower incidences of mealiness and rot.•5 µL L−1 NO at the beginning and end of CA storage reduces pulp browning.•5 µL L−1 NO at the beginning and end of CA storage maintained of fruit quality.•The treatments with NO delayed skin yellowing and reduced hydrogen peroxide content.
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