Aplicação de ácido salicílico na pré-colheita de uva ‘Niagara Rosada’: avaliação do potencial de conservação
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Data
2019-10-01
Autores
Gomes, Estevão Perin [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
A uva ‘Niagara Rosada’ é muito consumida devido as suas qualidades nutricionais, aroma e sabor, além de apresentar grande diversidade de compostos fitoquímicos, principalmente de polifenóis. Na pós-colheita, o ácido salicílico (AS) surge como uma alternativa de baixo custo e de fácil acesso visando reduzir as perdas pós-colheita. Com a intenção de aumentar o tempo de prateleira, foi estudado a aplicação exógena de ácido salicílico em pré-colheita, para melhorar a qualidade pós-colheita de uvas ‘Niagara Rosada’ (Vitis labrusca L.). O AS foi aplicado em 5 diferentes doses, em dois estágios na pré-colheita, na época de chumbinho e durante a mudança de cor. Os resultados mostram que concentrações de 1 e 2 mmol.L-1 foram eficientes na redução da incidência de podridões e degrana das bagas. A aplicação exógena de AS proporcionou aumento de compostos fenólicos. Dentre os ácidos fenólicos, houve aumento de ácido clorogênico e ácido gálico, relacionados com ação antifúngica. Entre os polifenóis, rutina, cianidina-3,5-diglucosideo e delfinidina 3-O-glicosideo foram os compostos majoritários encontrados em todos os tratamentos. Aplicação de 1 e 2 mmol.L-1 AS aumenta a vida pós-colheita, melhora a qualidade bioquímica do mosto e induz aumento de compostos antioxidantes.
The ‘Niagara Rosada’ grape is very consumed due their nutritional qualities and flavor, besides presenting great diversity of phytochemical compounds, mainly polyphenols. Grapes are non-climacteric fruit and due to the low physiological activity, there are a limiting shelf life. Salicylic acid (SA) appears as a low-cost alternative in the postharvest because it have easy access (low cost) and can mitigate the post-harvest losses. Aiming increasing the shelf life, the exogenous application of salicylic acid in pre-harvest was studied to improve post-harvest quality of cv. Niagara Rosada (Vitis labrusca L.). SA was applied in 5 different doses, in two stages during the pre-harvest, i.e., in the season of berry growth and during veraison. The results shows that 1 and 2 mmol.L-1 were efficient in reducing the incidence of rot and decay of berries. Treatments with SA provided an increase in phenolic compounds. Among the phenolic acids, there was an increase of chlorogenic acid and gallic acid, related to antifungal action. About the polyphenols, rutin, cyanidin-3,5-diglucoside and 3-O-glycosidic delphinidin were the major compounds found in all treatments. Thus, exogenous treatment using 1 and 2 mmol.L-1 SA increases postharvest life, improves must biochemical quality of the wort and induces increased antioxidant compounds.
The ‘Niagara Rosada’ grape is very consumed due their nutritional qualities and flavor, besides presenting great diversity of phytochemical compounds, mainly polyphenols. Grapes are non-climacteric fruit and due to the low physiological activity, there are a limiting shelf life. Salicylic acid (SA) appears as a low-cost alternative in the postharvest because it have easy access (low cost) and can mitigate the post-harvest losses. Aiming increasing the shelf life, the exogenous application of salicylic acid in pre-harvest was studied to improve post-harvest quality of cv. Niagara Rosada (Vitis labrusca L.). SA was applied in 5 different doses, in two stages during the pre-harvest, i.e., in the season of berry growth and during veraison. The results shows that 1 and 2 mmol.L-1 were efficient in reducing the incidence of rot and decay of berries. Treatments with SA provided an increase in phenolic compounds. Among the phenolic acids, there was an increase of chlorogenic acid and gallic acid, related to antifungal action. About the polyphenols, rutin, cyanidin-3,5-diglucoside and 3-O-glycosidic delphinidin were the major compounds found in all treatments. Thus, exogenous treatment using 1 and 2 mmol.L-1 SA increases postharvest life, improves must biochemical quality of the wort and induces increased antioxidant compounds.
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Palavras-chave
Regulador vegetal, Vitis labrusca, Polifenóis, Antioxidantes, Growth regulator, Polyphenols, Antioxidants