Pós-colheita e processamento de amora-preta ‘Tupy’
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2013-11-22
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Universidade Estadual Paulista (Unesp)
Resumo
O cultivo da amora-preta (Rubus sp) vem despertando interesse dos fruticultores paulistas nos últimos anos devido ao seu alto potencial produtivo, sendo uma alternativa viável como fonte de renda. Os frutos possuem características nutricionais muito apreciadas nos dias de hoje além de se mostrarem muito versáteis do ponto de vista tecnológico. O presente trabalho foi dividido em 3 partes para maior compreensão e aprofundamento dos aspectos avaliados e objetivou caracterizar bromatologicamente e quanto ao conteúdo mineral os frutos de amora-preta colhidos em 3 diferentes estádios de maturação, bem como seu produto processado, a geleia; caracterizar a qualidade pós-colheita dos frutos em diferentes tempos de armazenamento sob refrigeração e das geleias; determinar os compostos com potencial antioxidante e sua estabilidade durante a elaboração e armazenamento das geleias e frutos, respectivamente. As avaliações foram realizadas na ocasião da colheita para o experimento 1 e também aos dias 3, 6, 9, 12 e 15 após a colheita para os demais experimentos a fim de avaliar a possível degradação dos nutrientes a antioxidantes. Ao final dos experimentos pode-se verificar que a amora-preta apresenta alto potencial para industrialização já que para a maioria dos compostos biotivos avaliados não houveram grandes alterações decorrentes do processamento. Esta característica faz com que os frutos de amoreira preta sejam ótima alternativa para o processamento
The cultivation of blackberry (Rubus sp) has attracted the interest of fruit growers in São Paulo in recent years due to its high yield potential as a viable alternative source of income. The fruit has nutritional characteristics greatly appreciated these days and presents great versatility from a technological point of view. This study was divided into 3 parts for greater understanding of the aspects evaluated and aimed to characterize the bromatological composition and mineral content of the fruits harvested at 3 different stages of maturation and its processed product, the jelly; it also aimed to characterize the quality of post-harvest fruit at different times of storage under refrigeration and the qualities of the jellies as well; and it also aimed to determine the potential antioxidant compounds stability during preparation and storage of jelly and fruit, respectively. Evaluations were performed at the time of harvest for Experiment 1 and also on days 3, 6, 9, 12 and 15 after harvest for the other experiments in order to evaluate the possible degradation of the antioxidant nutrients. At the end of the experiments it was possible to conclude that the fruit has a high potential for industrialization since for most bioactive compounds evaluated there were no major changes resulting from the processing. This feature places the black mulberry fruit as a great alternative for processing.
The cultivation of blackberry (Rubus sp) has attracted the interest of fruit growers in São Paulo in recent years due to its high yield potential as a viable alternative source of income. The fruit has nutritional characteristics greatly appreciated these days and presents great versatility from a technological point of view. This study was divided into 3 parts for greater understanding of the aspects evaluated and aimed to characterize the bromatological composition and mineral content of the fruits harvested at 3 different stages of maturation and its processed product, the jelly; it also aimed to characterize the quality of post-harvest fruit at different times of storage under refrigeration and the qualities of the jellies as well; and it also aimed to determine the potential antioxidant compounds stability during preparation and storage of jelly and fruit, respectively. Evaluations were performed at the time of harvest for Experiment 1 and also on days 3, 6, 9, 12 and 15 after harvest for the other experiments in order to evaluate the possible degradation of the antioxidant nutrients. At the end of the experiments it was possible to conclude that the fruit has a high potential for industrialization since for most bioactive compounds evaluated there were no major changes resulting from the processing. This feature places the black mulberry fruit as a great alternative for processing.
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Palavras-chave
Amora – Pós-colheita, Produtos agricolas, Geleia, Amora - Processamento, Agentes oxidantes, Plantas - Compostos bioativos, Plant bioactive compounds
Como citar
SOUZA, Angela Vacaro de. Pós-colheita e processamento de amora-preta ‘Tupy’. 2013. x, 86 f. Tese (doutorado) - Universidade Estadual Paulista “Julio de Mesquita Filho” , Faculdade de Ciências Agronômicas de Botucatu, 2013.