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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-152131
Document
Author
Full name
Marisa D'Innocenzo
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1996
Supervisor
Title in Portuguese
Comportamento de enzimas da parede celular e textura da polpa relacionados ao tratamento de irradiação de mamões (Carica papaya L. Cv. Solo) durante o amadurecimento
Keywords in Portuguese
ENZIMAS
MAMÃO IRRADIADO
MATURAÇÃO VEGETAL
PAREDE CELULAR
POLPA
RADIAÇÃO GAMA
Abstract in Portuguese
Foi observado o comportamento de 4 enzimas da parede celular de mamões (Carica papaya L. cv. Solo) e as modificações ocorridas na textura da polpa dos frutos durante o amdurecimento, após terem sido tratados com irradiação Gama da ordem de 500Gy. Os frutos foram colhidos fisiologicamente maduros, receberam o tratamento de irradiação 72 horas após a colheita e foram armazenadas em câmara com temperatura de 22°C e umidade relativa de 90%. A irradiação interferiu na textura, atrasando em dois dias o início do amaciamento da polpa, em relação aos frutos não irradiados. Os frutos irradiados mantiveram-se mais firmes até o décimo dia após a colheita. A cor da casca e da polpa, assim como o Brix, não diferiram dos frutos não irradiados. A atividade de todas as enzimas, Pectinametilesterase (E.C. 3.1.1.11), Poligalacturonase (E.C. 3.2.1.67), β-Galactosidase (E.C. 3.2.1.23) e Celulase (E.C. 3.2.1.4) aumentaram durante o amadurecimento e se mostraram relacionadas ao amaciamento da polpa. As três primeiras enzimas foram afetadas pelo tratamento de irradiação enquanto que a celulase foi semelhante para os dois tratamentos
Title in English
Cell wall biochemical and physical aspects during ripening of papaya (Carica papaya L. cv solo) fruits in response to gamma irradiation
Abstract in English
The activities of papaya (Carica papaya L. cv. Solo) cell wall enzymes, as well as their relationship with texture changes during ripening, were studied in response to gamma irradiation treatment (500Gy) of the fruit. Mature green fruits were irradiated 72 hours after harvest, and then kept at 22°C and 90% RH. Irradiation treatment delayed pulp softening in 2 days compared to control fruits. Treated fruits were firmer than control fruits up to 12 days after harvesting. The color of both skin and pulp, as well as total soluble solids (°Brix) did not change with irradiation treatment. The activities of all enzymes, pectinmethylesterase (E.C. 3.1.1.11 ), polygalacturonase (E.C. 3.2.1.67), β-galactosidase (E.C. 3.2.1.23) and cellulose (E.C. 3.2.1.4) increased along with fruit softening. The first 3 enzymes were affected by irradiation treatment whereas cellulase activity was similar for both control and treated fruits.
 
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DInnocenzoMarisa.pdf (4.09 Mbytes)
Publishing Date
2019-12-19
 
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