Irradiação gama na pós-colheita dos frutos de pitaya vermelha de polpa branca
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Data
2020-02-19
Autores
Lacerda, Vander Rocha
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A pitaya vermelha de polpa branca é uma fruta que vem conquistando o mercado devido a sua alta aceitação pelos consumidores e seus benefícios para a saúde. Objetivou-se avaliar a conservação pós-colheita dos frutos de pitaya vermelha de polpa branca durante o armazenamento refrigerado, após serem submetidos a diferentes doses de irradiação gama, visando a preservação da qualidade, bem como verificar as alterações no metabolismo secundário quanto aos compostos bioativos, e também identificar o melhor solvente extrator e o melhor peso da amostra, na extração de compostos bioativos e atividade antioxidante dos frutos. Os frutos foram colhidos em um pomar comercial localizado no município de Presidente Prudente-SP, e em seguida transportados para o Departamento de Horticultura da FCA-UNESP. Os frutos embalados foram transportados para o Instituto de Pesquisas Energéticas e Nucleares, onde foram submetidos as doses de irradiação gama. Após, foram armazenados em câmara fria no Departamento de Horticultura, onde foram realizadas as análises físico-químicas da polpa e bioquímicas da casca e polpa dos frutos. O delineamento experimental foi inteiramente casualizado em esquema fatorial 5 x 5, cinco doses de irradiação (0 KGy, 0,3 KGy, 0,6 KGy, 0,9 KGy e 1,2 KGy) e cinco dias de avaliação (zero, 5, 10, 15 e 20 dias). O delineamento para otimização da extração de compostos bioativos e atividade antioxidante foi o inteiramente casualisado com fator único e três repetições. A utilização da irradiação gama, combinada ao armazenamento refrigerado são métodos viáveis para conservação da pitaya por um período de 15 dias para consumo in natura e 20 dias para processamento industrial. As doses 0,9 e 1,2 kGy reduziram a deterioração dos frutos e mantiveram a qualidade e os atributos sensoriais. As doses 0,6 e 0,9 kGy preservaram o teor de compostos bioativos. As condições ótimas de extração dos compostos bioativos e atividade antioxidante da pitaya foram: extrator acetona para os compostos fenólicos totais e atividade antioxidante, e o etanol para flavonoides totais, sendo o peso ideal da amostra de 0,5 g.
Red pitaya with white pulp is a fruit that has been conquering the market due to its high acceptance by consumers and its health benefits. The objective was to evaluate the postharvest conservation period of the fruits of the red white pulpy pitaya after being subjected to different doses of gamma irradiation, aiming at the preservation of the quality, as well as verifying the alterations in the secondary metabolism regarding the bioactive compounds, and also identify the best extractor solvent and the best weight of the sample, in the extraction of bioactive compounds and antioxidant activity of the fruits. The fruits were harvested in a commercial orchard located in the municipality of Presidente Prudente-SP, and then transported to the Horticulture Department of FCAUNESP. The packaged fruits were transported to the Energy and Nuclear Research Institute, where they were subjected to gamma irradiation doses. Afterwards, they were stored in a cold chamber at the Horticulture Department, where the physical-chemical analyzes of the pulp and biochemical analyzes of the skin and fruit pulp were carried out. The experimental design was completely randomized in a 5 x 5 factorial scheme, five irradiation doses (0 KGy, 0.3 KGy, 0.6 KGy, 0.9 KGy and 1.2 KGy) and five evaluation days (zero, 5, 10, 15 and 20 days). The design for optimizing the extraction of bioactive compounds and antioxidant activity was completely randomized with a single factor and three replications. The use of gamma irradiation, combined with cold storage are viable methods for preserving pitaya for a period of 15 days for fresh consumption and 20 days for industrial processing. The doses 0.9 and 1.2 kGy reduced the deterioration of the fruits and maintained the quality and sensory attributes. The 0.6 and 0.9 kGy doses preserved the content of bioactive compounds. The optimal conditions for the extraction of bioactive compounds and the antioxidant activity of pitaya were: acetone extractor for total phenolic compounds and antioxidant activity, and ethanol for total flavonoids, the ideal sample weight being 0.5 g.
Red pitaya with white pulp is a fruit that has been conquering the market due to its high acceptance by consumers and its health benefits. The objective was to evaluate the postharvest conservation period of the fruits of the red white pulpy pitaya after being subjected to different doses of gamma irradiation, aiming at the preservation of the quality, as well as verifying the alterations in the secondary metabolism regarding the bioactive compounds, and also identify the best extractor solvent and the best weight of the sample, in the extraction of bioactive compounds and antioxidant activity of the fruits. The fruits were harvested in a commercial orchard located in the municipality of Presidente Prudente-SP, and then transported to the Horticulture Department of FCAUNESP. The packaged fruits were transported to the Energy and Nuclear Research Institute, where they were subjected to gamma irradiation doses. Afterwards, they were stored in a cold chamber at the Horticulture Department, where the physical-chemical analyzes of the pulp and biochemical analyzes of the skin and fruit pulp were carried out. The experimental design was completely randomized in a 5 x 5 factorial scheme, five irradiation doses (0 KGy, 0.3 KGy, 0.6 KGy, 0.9 KGy and 1.2 KGy) and five evaluation days (zero, 5, 10, 15 and 20 days). The design for optimizing the extraction of bioactive compounds and antioxidant activity was completely randomized with a single factor and three replications. The use of gamma irradiation, combined with cold storage are viable methods for preserving pitaya for a period of 15 days for fresh consumption and 20 days for industrial processing. The doses 0.9 and 1.2 kGy reduced the deterioration of the fruits and maintained the quality and sensory attributes. The 0.6 and 0.9 kGy doses preserved the content of bioactive compounds. The optimal conditions for the extraction of bioactive compounds and the antioxidant activity of pitaya were: acetone extractor for total phenolic compounds and antioxidant activity, and ethanol for total flavonoids, the ideal sample weight being 0.5 g.
Descrição
Palavras-chave
Hylocereus undatus (Haw.), Metabolismo secundário, Qualidade, Compostos bioativos, Extrator bioquímico, Secondary metabolism, Quality, Bioactive compounds, Biochemical extractor