Efeito de atmosferas hiperbáricas na pós-colheita de manga palmer
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Data
2016-12-16
Autores
Silva, Josiane Pereira da [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo do presente trabalho foi estudar o efeito de atmosfera hiperbárica na conservação pós-colheita de manga ‘Palmer’. Os experimentos foram realizados no Laboratório de Pós-colheita da FCAV-UNESP, Câmpus de Jaboticabal. Foram utilizadas mangas ‘Palmer’ no estádio de maturação fisiológica, procedentes de pomares da empresa Ogata Citrus, no município de Taquaritinga-SP. Na primeira etapa os tratamentos consistiram em colocar os frutos em câmaras hiperbáricas e aplicar cinco níveis de pressão (1, 2, 4, 6 e 8 atm) à 22±1 °C e de 1 atm à 12°C. A umidade relativa (interior das câmaras) foi equilibrada a 98-100%. As mangas foram armazenadas por 2, 4 e 6 dias. Ao término de cada período de armazenamento, um lote dos frutos foi avaliado imediatamente e outro lote mantido em local com condição de ambiente (22 °C, 51-53%UR, a 1 atm) por mais 3 dias. Na segunda etapa os tratamentos consistiram em submeter as mangas às condições de pressão de 1, 2, 4, 6 e 8 atm e temperatura de 12±1 ºC. A umidade relativa do interior das câmaras foi equilibrada a 98-100% e o armazenamento foi realizado por 6 e 12 dias, nos diferentes níveis de pressão. Ao término de cada período hiperbárico, um lote dos frutos foi avaliado imediatamente e outro lote mantido em local com condição de ambiente (22 °C, 83-87% UR, a 1 atm) por mais 2 e 4 dias. Foram realizadas análises quanto a perda de massa fresca, firmeza, coloração da casca e da polpa, ácido ascórbico, teores de sólidos solúveis, acidez titulável, atividade antioxidante total, fenóis, carotenoides totais, açúcares solúveis, poliaminas, atividade enzimática e taxa respiratória. A pressão de 8 atm retardou o amadurecimento dos frutos em condições ambiente e à 12 °C, com menor perda de massa, menores teores de SS e maiores de AT, menor quantidade de β-caroteno, menores teores de açúcares e redução da taxa respiratória.
The purpose of the present work was to study the effect of hyperbaric atmospheres in the postharvest conservation of ‘Palmer’ mango. The experiments were carried out in the Post-Harvest Laboratory of FCAV-UNESP, Jaboticabal Campus. Palmer' mangoes were used at the stage of physiological maturation, from orchards of the Ogata Citrus Company, in the city of Taquaritinga-SP. In the first stage the treatments consisted in placing the fruits in hyperbaric chambers and applying five pressure levels (1, 2, 4, 6 and 8 atm) at 22 ± 1 °C and 1 atm at 12 °C. The relative humidity (inside the chambers) was balanced at 98-100%. Mangoes were stored for 2, 4 and 6 days. At the end of each storage period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 51-53% RH, 1 atm) for a further 3 days. In the second stage the treatments consisted in subjecting the mangoes to pressure conditions of 1, 2, 4, 6 and 8 atm and a temperature of 12 ± 1 ºC. The relative humidity inside the chambers was equilibrated to 98-100% and storage was performed for 6 and 12 days at different pressure levels. At the end of each hyperbaric period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 83-87% RH, 1 atm) for another 2 and 4 days. Fresh mass loss, skin and pulp color, ascorbic acid, soluble solids content, titratable acidity, total antioxidant activity, phenols, total carotenoids, soluble sugars, polyamines, enzymatic activity and respiratory rate were analyzed. The pressure of 8 atm slowed the ripening of the fruits under ambient conditions and at 12 °C, with lower mass loss, lower SS content and higher AT, lower amount of β-carotene, lower sugar content and reduction of respiratory rate.
The purpose of the present work was to study the effect of hyperbaric atmospheres in the postharvest conservation of ‘Palmer’ mango. The experiments were carried out in the Post-Harvest Laboratory of FCAV-UNESP, Jaboticabal Campus. Palmer' mangoes were used at the stage of physiological maturation, from orchards of the Ogata Citrus Company, in the city of Taquaritinga-SP. In the first stage the treatments consisted in placing the fruits in hyperbaric chambers and applying five pressure levels (1, 2, 4, 6 and 8 atm) at 22 ± 1 °C and 1 atm at 12 °C. The relative humidity (inside the chambers) was balanced at 98-100%. Mangoes were stored for 2, 4 and 6 days. At the end of each storage period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 51-53% RH, 1 atm) for a further 3 days. In the second stage the treatments consisted in subjecting the mangoes to pressure conditions of 1, 2, 4, 6 and 8 atm and a temperature of 12 ± 1 ºC. The relative humidity inside the chambers was equilibrated to 98-100% and storage was performed for 6 and 12 days at different pressure levels. At the end of each hyperbaric period, one batch of the fruits was evaluated immediately and another batch kept in a room with ambient condition (22 °C, 83-87% RH, 1 atm) for another 2 and 4 days. Fresh mass loss, skin and pulp color, ascorbic acid, soluble solids content, titratable acidity, total antioxidant activity, phenols, total carotenoids, soluble sugars, polyamines, enzymatic activity and respiratory rate were analyzed. The pressure of 8 atm slowed the ripening of the fruits under ambient conditions and at 12 °C, with lower mass loss, lower SS content and higher AT, lower amount of β-carotene, lower sugar content and reduction of respiratory rate.
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Palavras-chave
Storage, Conservation, Mangifera indica L., Hyperbaric pressure, Quality, Armazenamento, Conservação, Pressão hiperbárica, Qualidade