Volatilização de óleos essenciais para controle de Botrytis cinerea em morangos
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Data
2020-01-06
Autores
Marino, Ariadne Kaleda [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A vida útil pós-colheita de frutas e hortaliças pode ser ampliada com adoção de técnicas adequadas de conservação que permitam manter por mais tempo a qualidade e reduzir as perdas. O morango se destaca por apresentar grande aceitação para consumo in natura, isso se atribui as suas características de sabor, aroma e valor nutricional, entretanto apresenta curta vida de prateleira. Esse fruto apresenta problemas pós-colheita, devido a sua alta perecibilidade, perdas por doenças, principalmente o mofo cinzento, e por isso torna-se impróprio para comercialização. Tais características tem dificultado a ampliação do mercado e consequentemente dificultado o aumento do valor agregado do produto. O objetivo deste trabalho foi estudar os efeitos da volatilização de óleos essenciais de eucalipto citriodora, alecrim e canela cássia sobre o controle do mofo cinzento e a qualidade do morango. No primeiro experimento foram selecionadas as melhores concentrações dos óleos, in vitro, para controle do Botrytis cinerea, agente causal do mofo cinzento. No segundo experimento foi testado o efeito da volatilização dos três óleos para controle in vivo do Botrytis cinerea e no terceiro experimento foi testado o efeito do melhor óleo e das melhores concentrações na qualidade dos morangos. Os morangos foram acondicionados em bandejas de isopor e armazenados a 20 °C. Determinou-se a severidade e incidência da doença, perda de massa fresca, teor de acidez titulável, firmeza, coloração, teor de sólidos solúveis e teor de ácido ascórbico. A volatilização de óleos essenciais de canela cássia e alecrim nas concentrações a partir de 100 ppm com tempo de volatilização a partir de 6h inibiram 100% o crescimento micelial de B. cinerea. Os tempos menores (1h, 2h e 3h) de exposição a volatilização retardaram o crescimento micelial de B. cinerea para a volatilização dos três óleos. A redução da severidade da doença causada pelo mofo cinzento pode ser observada nos frutos de morango quando tratados com volatilização dos óleos essenciais, porém a manutenção da qualidade dos mesmos pode ser comprometida devido ao morango não ficar com textura e aspecto visual comercial.
The postharvest shelf life of fruits and vegetables can be extended by adopting appropriate conservation techniques to maintain quality longer and reduce losses. The strawberry stands out for having great acceptance for fresh consumption, this is attributed to its characteristics of flavor, aroma and nutritional value, however has a short shelf life. This fruit presents postharvest problems, due to its high perishability, disease losses, mainly gray mold, and therefore it is unsuitable for commercialization. Such characteristics have hindered the expansion of the market and consequently hindered the increase of the added value of the product. The objective of this work was to study the effects of volatilization of eucalyptus, rosemary and cinnamon essential oils on the control of gray mold and strawberry quality. In the first experiment, the best in vitro oil concentrations were selected to control Botrytis cinerea, the causal agent of gray mold. In the second experiment the effect of the volatilization of the 3 oils for in vivo control of Botrytis cinerea was tested and in the third experiment the effect of the best oil and the best concentrations on strawberry quality was tested. Strawberries were placed in Styrofoam trays and stored at 20 °C. Disease severity and incidence, loss of fresh mass, titratable acidity, firmness, coloration, soluble solids content and ascorbic acid content were determined. Volatilization of essential oils of cinnamon cassia and rosemary in concentrations from 100 ppm with time of volatilization from 6 hours inhibited the mycelial growth of B. cinerea 100%. The shorter times (1h, 2h and 3h) of exposure to volatilization delayed the mycelial growth of B. cinerea for the volatilization of the 3 oils. The reduction of the disease severity caused by gray mold can be observed in strawberry fruits when treated with volatilization of essential oils, but their quality maintenance may be compromised due to the strawberry not having a texture and commercial visual aspect.
The postharvest shelf life of fruits and vegetables can be extended by adopting appropriate conservation techniques to maintain quality longer and reduce losses. The strawberry stands out for having great acceptance for fresh consumption, this is attributed to its characteristics of flavor, aroma and nutritional value, however has a short shelf life. This fruit presents postharvest problems, due to its high perishability, disease losses, mainly gray mold, and therefore it is unsuitable for commercialization. Such characteristics have hindered the expansion of the market and consequently hindered the increase of the added value of the product. The objective of this work was to study the effects of volatilization of eucalyptus, rosemary and cinnamon essential oils on the control of gray mold and strawberry quality. In the first experiment, the best in vitro oil concentrations were selected to control Botrytis cinerea, the causal agent of gray mold. In the second experiment the effect of the volatilization of the 3 oils for in vivo control of Botrytis cinerea was tested and in the third experiment the effect of the best oil and the best concentrations on strawberry quality was tested. Strawberries were placed in Styrofoam trays and stored at 20 °C. Disease severity and incidence, loss of fresh mass, titratable acidity, firmness, coloration, soluble solids content and ascorbic acid content were determined. Volatilization of essential oils of cinnamon cassia and rosemary in concentrations from 100 ppm with time of volatilization from 6 hours inhibited the mycelial growth of B. cinerea 100%. The shorter times (1h, 2h and 3h) of exposure to volatilization delayed the mycelial growth of B. cinerea for the volatilization of the 3 oils. The reduction of the disease severity caused by gray mold can be observed in strawberry fruits when treated with volatilization of essential oils, but their quality maintenance may be compromised due to the strawberry not having a texture and commercial visual aspect.
Descrição
Palavras-chave
Cinnamomum cassia, Eucalyptus citriodora, Fragaria ananassa Duch, mofo cinzento, Rosmarinus officinalis, voláteis, gray mold, volatile