BRS Isis: caracterização físico-química e uso de revestimentos visando manutenção da qualidade pós-colheita.
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Data
2022-09-28
Autores
Faria, Raisa Crepaldi de
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Universidade Estadual Paulista (Unesp)
Resumo
A uva BRS Isis é uma cultivar tinta apirênica (sem sementes) brasileira que foi desenvolvida para consumo in natura, e já está disponibilizada para consumo em algumas regiões do país. Para estender a sua vida útil e ampliar sua comercialização pelo país, este estudo objetivou: a) avaliar as características físicas e químicas de uvas BRS Isis provenientes de três ciclos produtivos (CPs), entre os anos de 2018 e 2019; (b) desenvolver revestimentos comestíveis biodegradáveis, a base de pectina e carboximetilcelulose (CMC) e enriquecidas com emulsões obtidas a partir de óleo de semente de uva e óleo de semente de abobora; c) avaliar o efeito da adição destes revestimentos desenvolvidos sobre a vida útil das uvas BRS Isis por meio de análises físicas e químicas (perda de massa, dureza, potencial hidrogeniônico (pH), sólidos solúveis (SS), acidez total (AT), índice de maturação (ratio SS/AT), compostos fenólicos totais (CFT) e antocianinas totais (ANT)), imediatamente após a aplicação dos revestimentos e ao longo do armazenamento (20 dias) sob refrigeração (± 7 ºC); d) preparar filmes com as mesmas formulações utilizadas para produção dos revestimentos aplicados nas uvas, com a finalidade de avaliar melhor suas propriedades tecno-funcionais (permeabilidade ao vapor de água (PVA), parâmetros de cor e, microscopia eletrônica de varredura (MEV)). A partir da caracterização física e química das uvas BRS Isis proveniente dos três CPs (1, 2 e 3), foi possível concluir que esta cultivar tem um grande potencial para comercialização, apresentando em sua maioria bagas de formato elipsoide alongada, com massa (3,97 a 5,78 g) e tamanho (comprimento de 21,17 a 25,92 mm e diâmetro de 15,52 a 17,40 mm) de baga dentro dos padrões exigidos para mercado de uva de mesa. As bagas também possuem elevada umidade e alto percentual de polpa (88,66% a 90,90%) em relação a casca (11,56% a 9,18%). Independente das variações na coloração das bagas e nos valores de SS e AT, os valores de ratio ficaram acima de 20, o que auxilia no dulçor da uva e, por conseguinte, em cia aceitação. Já os cachos apresentaram-se predominantemente no formato cilíndrico alado ou cilíndrico, contendo massa entre 210 e 330 g. Pelos resultados obtidos pode-se observar que esta cultivar pode apresentar elevada concentração de compostos bioativos, chegando a obter 944,60 mg EAG/kg de uva para CFT e 519,13 mg malvidina 3,5-glicosídeo.kg de uva para ANT. Os cachos de uva foram submetidos a cinco tratamentos, sendo: Controle (sem adição de revestimento); PEC (pectina); PECM (pectina e CMC); PECMO (pectina, CMC, emulsão de óleo de semente de uva e óleo de semente de abóbora) e PECO (pectina, emulsão de óleo de semente de uva e óleo de semente de abóbora). A partir da perda de massa foi possível observar que os revestimentos estudados estenderam a vida útil das uvas em 5 dias em relação ao controle. Os valores de firmeza tiveram uma ligeira queda durante o período de estocagem, onde o tratamento PEC o mais efetivo em conservar a firmeza das bagas. Sobre os valores de SS, pH e AT das uvas não foi possível observar uma tendência de variações entre os tratamentos, sendo associado a variabilidade natural das uvas. Sobre o teor de CFT e ANT observou-se um ligeiro aumento durante os dias de armazenamento. Quanto aos filmes, a cor apresentou-se clara tendendo mais para o amarelo. As imagens do MEV mostraram que as emulsões causaram modificação na microestrutura do filme, fazendo com que a PVA dos filmes adicionados de óleos ficasse maior em relação aos filmes sem os óleos. Com base nos resultados, pode-se concluir que os revestimentos feitos apenas com polímeros estenderam a vida útil das uvas. Além disso, embora estes revestimentos tenham uma vantagem maior em relação as adicionadas de emulsões, outros estudos devem ser feitos com novas variações dos parâmetros utilizados e possivelmente testados em outras frutas.
The new BRS Isis grape is a Brazilian seedless cultivar developed to be consumed in natura and is already available throughout the State of São Paulo; to extend its shelf life and expand its commercialization across the country, this study aimed to: a) evaluate the physical and chemical characteristics of BRS Isis grapes from three production cycles (PCs), between the years 2018 and 2019; (b) develop biodegradable edible coatings, based on pectin and carboxymethylcellulose (CMC) and enriched with emulsions obtained from the seed oil of both grapes and pumpkin; c) to evaluate the effect of the addition of these developed coatings on the shelf life of BRS Isis grapes through physical and chemical analyses, such as weight loss, hardness, hydrogenic potential (pH), soluble solids (SS), total acidity (TA), maturation index (SS/TA ratio), total phenolic compounds (TPC) and total anthocyanins (TAN), immediately after application of the coatings and during a 20-day refrigerated storage (± 7 ºC); d) to prepare films with the same coating formulations applied to the grapes, in order to better evaluate their techno-functional properties, such as water vapor permeability (WVP), color parameters and scanning electron microscopy (SEM). From the physical and chemical characterization of the BRS Isis grapes from PCs (1, 2 and 3), it was possible to conclude that this cultivar has a great potential for commercialization, presenting mostly elongated ellipsoid shape berries, mass (3.97 to 5.78g) and size values (length from 21.17 to 25.92 mm and diameter from 15.52 to 17.40 mm) which are within the standards required for the market of table grapes. They also have high humidity and high percentage of pulp (88.66% to 90.90%) in relation to the skin (11.56% to 9.18%). Regardless of the variations in the color of the berries and in the SS and TA values, the ratio values were above 20, the bunches on the other hand, had predominantly winged or cylindrical shape. With mass values between 210 and 330 g. The PC that stood out the most was number 3, with the highest values of TPC 944.60 mg EAG/kg of grape and TAN 519.13 mg malvidin 3,5-glycoside.kg of grape. The grape bunches were submitted to five treatments, as follows: Control (without addition of any coating); PEC (pectin); PECM (pectin and CMC); PECMO (pectin, CMC, grape seed oil emulsion and pumpkin seed oil); PECO (pectin, grape seed oil emulsion and pumpkin seed oil). From the mass loss it was possible to observe that the studied coatings extended the shelf life of the grapes by 5 days in relation to the control. Firmness values had a slight decrease in values during the storage period, where the PEC treatment was the most effective in preserving the firmness of the berries. Regarding the SS, pH and TA values of the grapes, it was not possible to observe a tendency for variations between the treatments, being associated with the natural variability of the grapes. On the content of TPC and TAN, a slight increase was observed during the days of storage. As for the films, the color was light, tending more towards yellow. The SEM images showed that the emulsions caused a change in the microstructure of the film, causing the WVP of the films added with oils to be higher in relation to the films without the oils. Based on the results, it can be concluded that coatings made only with polymers extended the shelf life of the grapes. Although these coatings have an advantage over those added with emulsions, further studies should be conducted with new variations of the parameters used and evaluated on other fruits.
The new BRS Isis grape is a Brazilian seedless cultivar developed to be consumed in natura and is already available throughout the State of São Paulo; to extend its shelf life and expand its commercialization across the country, this study aimed to: a) evaluate the physical and chemical characteristics of BRS Isis grapes from three production cycles (PCs), between the years 2018 and 2019; (b) develop biodegradable edible coatings, based on pectin and carboxymethylcellulose (CMC) and enriched with emulsions obtained from the seed oil of both grapes and pumpkin; c) to evaluate the effect of the addition of these developed coatings on the shelf life of BRS Isis grapes through physical and chemical analyses, such as weight loss, hardness, hydrogenic potential (pH), soluble solids (SS), total acidity (TA), maturation index (SS/TA ratio), total phenolic compounds (TPC) and total anthocyanins (TAN), immediately after application of the coatings and during a 20-day refrigerated storage (± 7 ºC); d) to prepare films with the same coating formulations applied to the grapes, in order to better evaluate their techno-functional properties, such as water vapor permeability (WVP), color parameters and scanning electron microscopy (SEM). From the physical and chemical characterization of the BRS Isis grapes from PCs (1, 2 and 3), it was possible to conclude that this cultivar has a great potential for commercialization, presenting mostly elongated ellipsoid shape berries, mass (3.97 to 5.78g) and size values (length from 21.17 to 25.92 mm and diameter from 15.52 to 17.40 mm) which are within the standards required for the market of table grapes. They also have high humidity and high percentage of pulp (88.66% to 90.90%) in relation to the skin (11.56% to 9.18%). Regardless of the variations in the color of the berries and in the SS and TA values, the ratio values were above 20, the bunches on the other hand, had predominantly winged or cylindrical shape. With mass values between 210 and 330 g. The PC that stood out the most was number 3, with the highest values of TPC 944.60 mg EAG/kg of grape and TAN 519.13 mg malvidin 3,5-glycoside.kg of grape. The grape bunches were submitted to five treatments, as follows: Control (without addition of any coating); PEC (pectin); PECM (pectin and CMC); PECMO (pectin, CMC, grape seed oil emulsion and pumpkin seed oil); PECO (pectin, grape seed oil emulsion and pumpkin seed oil). From the mass loss it was possible to observe that the studied coatings extended the shelf life of the grapes by 5 days in relation to the control. Firmness values had a slight decrease in values during the storage period, where the PEC treatment was the most effective in preserving the firmness of the berries. Regarding the SS, pH and TA values of the grapes, it was not possible to observe a tendency for variations between the treatments, being associated with the natural variability of the grapes. On the content of TPC and TAN, a slight increase was observed during the days of storage. As for the films, the color was light, tending more towards yellow. The SEM images showed that the emulsions caused a change in the microstructure of the film, causing the WVP of the films added with oils to be higher in relation to the films without the oils. Based on the results, it can be concluded that coatings made only with polymers extended the shelf life of the grapes. Although these coatings have an advantage over those added with emulsions, further studies should be conducted with new variations of the parameters used and evaluated on other fruits.
Descrição
Palavras-chave
Brs Isis, Revestimentos, Vida útil, Edible coating, Shelf life