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Master's Dissertation
DOI
10.11606/D.64.2013.tde-18102013-114706
Document
Author
Full name
Igor Galvão Silva
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2013
Supervisor
Committee
Spoto, Marta Helena Fillet (President)
Oliveira, Rafael Augustus de
Sigrist, José Maria Monteiro
Title in Portuguese
Qualidade pós-colheita de camu-camu (Myrciaria dubia (H.B.K.) McVaugh) em diferentes estádios de maturação, submetidos à radiação gama e refrigeração
Keywords in Portuguese
Ácido ascórbico
Amazônia
Antioxidantes
Antocianinas
Cobalto-60
Myrtaceae
Abstract in Portuguese
Objetivou-se realizar a caracterização física, química e funcional do fruto de camu-camu classificados nos estádios 2 (verde-avermelhado) e 4 (roxo), utilizando-se distintas doses de radiação gama (0; 0,5; 1 kGy) e acompanhar a atividade respiratória dos frutos, monitorados por um período de 25 dias em dois níveis de temperatura (5 e 25 oC). Os frutos foram avaliados quanto à cor instrumental da casca, firmeza, sólidos solúveis, acidez, ratio, pH, antocianinas, compostos fenólicos, atividade antioxidante, atividade respiratória e teor de ácido ascórbico. A irradiação com dose de 0,5 kGy teve influência positiva nos frutos no estádio 2 armazenados em temperatura ambiente, prolongando seu tempo de vida útil em dois dias, totalizando 9 dias. Os frutos tratados com 1 kGy tiveram seu tempo de vida útil reduzido em 6 dias. Em relação à firmeza, o ponto de maturação teve grande influência nas respostas; comportamento semelhante aconteceu com as antocianinas, onde os frutos no estádio 4 tiveram valores até 10 vezes superiores aos frutos verde-avermelhado (estádio 2), mas, de forma geral, as antocianinas se mantiveram estáveis em relação às doses testadas e ao tempo de armazenamento. A dose de 1 kGy influenciou nos compostos antioxidantes dos frutos refrigerados, diminuindo 83,4 e 67,46% do teor para os frutos nos estádios 2 e 4, respectivamente. O ácido ascórbico no camu-camu se mostrou altamente estável, mesmo quando o fruto já estava impróprio para o consumo, apresentando valores acima de 1000 mg de ácido ascórbico 100 g-1 de fruto. Exceção foi para os frutos refrigerados tratados com 1 kGy, que apresentaram valores de 263,67 mg 100 g-1 para os frutos no estádio 2 e 626,1 mg 100 g-1 para os frutos no estádio 4. De forma geral, a refrigeração teve maior influência na conservação do camu-camu, aumentando em média 18 dias o seu armazenamento, a radiação gama nas doses estudadas não se mostrou um tratamento vantajoso para aumentar a vida útil do camu-camu refrigerado. O fruto do camu-camu apresentou baixos valores de ratio (índice de palatabilidade), o que faz do fruto não palatável para o consumo in natura, elevados teores de antocianinas, compostos fenólicos, atividade antioxidante e ácido ascórbico
Title in English
Postharvest quality of camu-camu (Myrciaria dubia (HBK) McVaugh) at different stages of maturation, submitted to gamma radiation and cooling
Keywords in English
Amazon
Anthocyanin
Antioxidants
Ascorbic acid
Cobalt-60
Myrtaceae
Abstract in English
The objective of this work was to characterize physical, chemical and functional of the camu-camu fruit in its 2 stage (green- reddish) and 4 (purple), using different doses of gamma radiation (0, 0.5, 1 kGy) and to keep up with the respiratory activity over a period of 25 days in two temperature levels (5 and 25 ºC). The fruits were evaluated when the instrumental color of skin, firmness, soluble solids, acidity, ratio, pH, anthocyanins, phenolic compounds, antioxidant, respiratory activity and ascorbic acid content. Irradiation with 0,5 kGy had a positive influence on the 2 stage fruits stored at room temperature, extending its lifetime two days, totaling nine days. The fruit treated with 1 kGy had its lifetime reduced by 6 days. About the firmness, the maturation point had great influence on the answers; responses similar happened with anthocyanins, where the purple fruits had values up to 10 times higher than the green-reddish fruits, but, in general, anthocyanins were stable in relation to the doses tested and the storage time. There was a decrease of antioxidants in 83,4 and 67,46% for 2 and 4stages fruits, respectively. Ascorbic acid in camu-camu was highly stable even when the fruit was already unfit for consumption, with values above 1000 mg ascorbic acid 100 g-1 fruit. There was an exception with the refrigerated fruits treated with 1 kGy, which showed values of 263,67 mg 100 g-1 for the 4 stage fruits and 626.1 mg 100 g-1 for the 2 stage fruits. In general, the cooling had a greater influence on the conservation of camu-camu, increasing on average 18 days your storage, the gamma radiation doses studied did not prove advantageous treatment to extend the lifetime of the camu-camu in refrigeration. The camu-camu fruit showed low values of ratio (index of palatability), which makes the fruit unsuitable for fresh consumption, high levels of anthocyanins, phenolic compounds, antioxidant activity and ascorbic acid
 
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Publishing Date
2013-10-25
 
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