Conservação de romanesco sob atmosfera modificada passiva e caracterização físico-química de diferentes brássicas
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Data
2018-03-06
Autores
Magalhães, Riscelly Santana
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Universidade Estadual Paulista (Unesp)
Resumo
As brássicas são hortaliças de importante valor econômico, bem como boa fonte de minerais, vitaminas e de substâncias com propriedades anticarcinogênicas. O romanesco é uma hortaliça herbácea, com anatomia muito parecida à de brócolis e couve-flor, sendo mais tenra que a couve-flor. Foram realizados dois experimentos. No primeiro, objetivou-se avaliar a efetividade do uso de atmosfera modificada passiva na manutenção da qualidade pós-colheita do romanesco através das avaliações físico-químicas dos mesmos, mantidos sob refrigeração. No segundo, faz-se uma comparação entre as brássicas: romanesco, couve-de-folha, couve-flor, brócolis ramoso e brócolis de inflorescência única. No primeiro experimento foram realizados os seguintes tratamentos: T1: armazenamento em bandeja de poliestireno expandido sem filme; T2: armazenamento em bandeja de poliestireno expandido recoberta com filme de policloreto de vinila (PVC); T3: armazenamento em filme plástico de polietileno de baixa densidade (PEBD) de 0,6µ; T4: armazenamento em filme plástico de polietileno de baixa densidade (PEBD) de 0,8µ. Após a realização dos tratamentos os romanescos foram armazenados em câmara fria a temperatura de 5 ± 1 °C e UR entre 80 ± 5 % durante 16 dias, sendo avaliados de quatro em quatro dias. Utilizaram-se seis repetições por tratamento. Neste experimento foram realizadas as seguintes avaliações físico-químicas: teores de macronutrientes das folhas e inflorescências, perda de massa, sólidos solúveis, potencial hidrogeniônico (pH), acidez titulável, ácido ascórbico, açúcares redutores, clorofila a e b, antocianina e carotenoides. No segundo experimento foram avaliadas as características físico-químicas: número de folhas por planta; massa da matéria fresca das folhas; massa da matéria fresca da inflorescência; diâmetro transversal da inflorescência, circunferência da inflorescência, massa do ramo sem caule, sólidos solúveis, potencial hidrogeniônico (pH), acidez titulável, ácido ascórbico (exceto couve-de-folha), clorofila a e b, antocianina, carotenoides, açúcares redutores, proteína bruta, cinza, umidade, lipídeos e fibra bruta. Foi realizada análise de variância, teste de Tukey considerando-se um nível de significância p˂0,05, média e desvio padrão. Observou-se que para as características sólidos solúveis, pH, acidez titulável e ácido ascórbico, a utilização de filmes plásticos foi importante para a conservação e manutenção das características do romanesco, a partir do 12° dia de armazenamento, enquanto que para açúcares redutores, clorofila a e b, antocianina e carotenoides, foi importante em todos os tratamentos e dias de armazenamento. Para a perda de massa, a utilização de filmes plásticos foi essencial para a conservação do romanesco, possibilitando a viabilidade comercial do produto final. Para o número de folhas por planta; massa da matéria fresca das folhas; massa da matéria fresca da inflorescência; diâmetro transversal da inflorescência, circunferência da inflorescência e massa do ramo sem caule, as médias variaram, com exceção do número de folhas por planta e massa da matéria fresca das folhas do romanesco, quando comparado as demais brássicas. Para sólidos solúveis, pH, acidez titulável, pigmentos, açúcares redutores, proteína bruta, cinza, umidade, lipídeos e fibra bruta, foram observadas diferenças significativas entre as brássicas avaliadas.
The brassicas are vegetables of important economic value, as well as good source of minerals, vitamins and substances with anticarcinogenic properties. The romanesco is an herbaceous vegetable, with anatomy very similar to that of broccoli and cauliflower, being tenderer than cauliflower. Two experiments were carried out. In the first one, the objective was to evaluate the effectiveness of the use of passive modified atmosphere in the maintenance of post-harvest quality of the romanesco through the physical-chemical evaluations of the same, kept under refrigeration. In the second, a comparison is made between the brassicas: romanesco, cabbage leaf, cauliflower, branchy broccoli, and single inflorescence broccoli. In the first experiment the following treatments were performed: T1: tray storage of expanded polystyrene without film; T2: tray storage of expanded polystyrene coated with polyvinyl chloride (PVC) film; T3: storage of low density polyethylene (LDPE) film of 0.6μ; T4: low density polyethylene plastic film (LDPE) of 0.8μ. After the treatments, the romanescos were stored in a cold room at 5 ± 1 ° C and RH at 80 ± 5% for 16 days and evaluated every four days. Six replicates were used per treatment. In this experiment the following physical and chemical evaluations were performed: macronutrient contents of leaves and inflorescences, loss of mass, soluble solids, hydrogenation potential (pH), titratable acidity, ascorbic acid, reducing sugars, chlorophyll a and b, anthocyanin and carotenoids. In the second experiment the physical-chemical characteristics were evaluated: number of leaves per plant; mass of fresh leaf matter; mass of fresh inflorescence matter; (pH), titratable acidity, ascorbic acid (except leaf kale), chlorophyll a and b, anthocyanin, carotenoids, reducing sugars, crude protein , ash, moisture, lipids and crude fiber. A variance analysis was performed, Tukey's test considering a level of significance p˂0.05, mean and standard deviation. It was observed that for the soluble solid characteristics, pH, titratable acidity and ascorbic acid, the use of plastic films was important for the preservation and maintenance of the characteristics of the romanesco, from the 12 day of storage, whereas for reducing sugars, chlorophyll a and b, anthocyanin and carotenoids, was important in all treatments and storage days. For the loss of mass, the use of plastic films was essential for the preservation of the romanesco, allowing the commercial viability of the final product. For the number of leaves per plant; mass of fresh leaf matter; mass of fresh inflorescence matter; the transverse diameter of the inflorescence, the circumference of the inflorescence and the mass of the stem less branch, the averages varied, except for the number of leaves per plant and fresh matter mass of the leaves of the romanesco, when compared to the other brassicas. For soluble solids, pH, titratable acidity, pigments, reducing sugars, crude protein, ash, moisture, lipids and crude fiber, significant differences were observed among the evaluated brassicas.
The brassicas are vegetables of important economic value, as well as good source of minerals, vitamins and substances with anticarcinogenic properties. The romanesco is an herbaceous vegetable, with anatomy very similar to that of broccoli and cauliflower, being tenderer than cauliflower. Two experiments were carried out. In the first one, the objective was to evaluate the effectiveness of the use of passive modified atmosphere in the maintenance of post-harvest quality of the romanesco through the physical-chemical evaluations of the same, kept under refrigeration. In the second, a comparison is made between the brassicas: romanesco, cabbage leaf, cauliflower, branchy broccoli, and single inflorescence broccoli. In the first experiment the following treatments were performed: T1: tray storage of expanded polystyrene without film; T2: tray storage of expanded polystyrene coated with polyvinyl chloride (PVC) film; T3: storage of low density polyethylene (LDPE) film of 0.6μ; T4: low density polyethylene plastic film (LDPE) of 0.8μ. After the treatments, the romanescos were stored in a cold room at 5 ± 1 ° C and RH at 80 ± 5% for 16 days and evaluated every four days. Six replicates were used per treatment. In this experiment the following physical and chemical evaluations were performed: macronutrient contents of leaves and inflorescences, loss of mass, soluble solids, hydrogenation potential (pH), titratable acidity, ascorbic acid, reducing sugars, chlorophyll a and b, anthocyanin and carotenoids. In the second experiment the physical-chemical characteristics were evaluated: number of leaves per plant; mass of fresh leaf matter; mass of fresh inflorescence matter; (pH), titratable acidity, ascorbic acid (except leaf kale), chlorophyll a and b, anthocyanin, carotenoids, reducing sugars, crude protein , ash, moisture, lipids and crude fiber. A variance analysis was performed, Tukey's test considering a level of significance p˂0.05, mean and standard deviation. It was observed that for the soluble solid characteristics, pH, titratable acidity and ascorbic acid, the use of plastic films was important for the preservation and maintenance of the characteristics of the romanesco, from the 12 day of storage, whereas for reducing sugars, chlorophyll a and b, anthocyanin and carotenoids, was important in all treatments and storage days. For the loss of mass, the use of plastic films was essential for the preservation of the romanesco, allowing the commercial viability of the final product. For the number of leaves per plant; mass of fresh leaf matter; mass of fresh inflorescence matter; the transverse diameter of the inflorescence, the circumference of the inflorescence and the mass of the stem less branch, the averages varied, except for the number of leaves per plant and fresh matter mass of the leaves of the romanesco, when compared to the other brassicas. For soluble solids, pH, titratable acidity, pigments, reducing sugars, crude protein, ash, moisture, lipids and crude fiber, significant differences were observed among the evaluated brassicas.
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Palavras-chave
Brassica oleracea, Avaliações físico-químicas, Qualidade, Couve-flor, Brócolis ramoso, Brócolis inflorescência única, Physico-chemical evaluations, Quality, Cauliflower, Branching broccoli, Single inflorescence broccoli