Composição em carboidratos de alguns cultivares de banana (Musa spp.) durante o amadurecimento

Durante o amadurecimento da banana ocorre redução dos teores de amido e acúmulo de açúcares como frutose, glicose, com predominância de sacarose, com reflexos importantes na qualidade do fruto. Essas alterações têm sido estudadas em nosso laboratório no cultivar Nanicão. O objetivo deste trabalho foi avaliar em outros cultivares as diferenças na degradação do amido e acúmulo de açúcares solúveis nos estágios pré-climatérico e climatérico do amadurecimento, visando também sua possível utilização comercial. Para tanto, os frutos foram analisados quanto ao teor de açúcares solúveis (glicose, frutose e sacarose) e de amido pelo método enzimático, após extração com etanol 80% e hidróxido de sódio, respectivamente. Os cultivares estudados apresentaram diferenças acentuadas nos teores de açúcares solúveis nos frutos maduros, variando desde 9,7% no cultivar Mysore até 20,6% na banana Nanica. Observou-se uma queda no teor de amido paralelamente ao acúmulo de açúcares solúveis. No cultivar Ouro Colatina o teor de amido variou de 22,0% no fruto verde a 1,2% no fruto maduro, havendo acúmulo de sacarose no decorrer do amadurecimento atingindo níveis de 12,0%. Nos cultivares Nanica e Nanicão os teores de amido foram de 21,7% a 0,9% e 23,1% a 0,9% com acúmulo de sacarose a 15,2% e 14,0% no fruto maduro, respectivamente

Storage At Low Temperature Differentially Affects The Colour And Carotenoid Composition Of Two Cultivars Of Banana

Different storage conditions can induce changes in the colour and carotenoid profiles and levels in some fruits. The goal of this work was to evaluate the influence of low temperature storage on the colour and carotenoid synthesis in two banana cultivars: Prata and Nanicão. For this purpose, the carotenoids from the banana pulp were determined by HPLC-DAD-MS/MS, and the colour of the banana skin was determined by a colorimeter method. Ten carotenoids were identified, of which the major carotenoids were all-trans-lutein, all-trans-α-carotene and all-trans-β-carotene in both cultivars. The effect of the low temperatures was subjected to linear regression analysis. In cv. Prata, all-trans-α-carotene and all-trans-β-carotene were significantly affected by low temperature (p 0.05). The accumulation of carotenoids in this group may be because the metabolic pathways using these carotenoids were affected by storage at low temperatures. The colour of the fruits was not negatively affected by the low temperatures (p > 0.05).© 2014 Elsevier Ltd. All rights reserved.170102109Aman, R., Biehl, J., Carle, R., Conrad, J., Beifuss, U., Schieber, A., Application of HPLC coupled with DAD, APCI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables (2005) Food Chemistry, 92, pp. 753-763Arora, A., Choudhary, D., Agarwal, G., Singh, V.P., Compositional variation in-carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars (2008) International Journal of Food Science and Technology, 43, pp. 1913-1921Britton, G., UV/visible spectroscopy (1995) Carotenoids Spectroscopy, 1 B, pp. 13-62. , G. Britton, S. Liaaen-Jensen, H. Pfander, Birkhauser BaselChisté, R.C., Mercadante, A.Z., Identification and quantification, by HPLC-DAD-MS/MS, of carotenoids and phenolic compounds from the Amazonian fruit Caryocar villosum (2012) Journal of Agricultural and Food Chemistry, 60, pp. 5884-5892Davey, M.W., Keulemans, J., Swennen, S., Methods for the efficient quantification of fruit provitamin A contents (2006) Journal of Chromatography A, 1136, pp. 176-184Davey, M.W., Saeys, W., Hof, E., Ramon, H., Swennen, R.L., Keulemans, J., Aplication of visible and near-infrared reflectance spectroscopy (Vis-NIRS) to determine carotenoid contents in banana (Musa spp.) fruit pulp (2009) Journal of Agriculture and Food Chemistry, 57, pp. 1742-1751Delgado-Vargas, F., Jiménez, A.R., Paredes-Lópes, O., Natural pigments: Carotenoids, anthocyanins and betalains - Characteristics, biosynthesis, processing, and stability (2000) Critical Reviews in Food Science and Nutrition, 40, pp. 173-289De Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55, pp. 5062-5072Ekesa, A.B., Poulaert, M., Davey, M.W., Kimiywe, J., Den Bergh, I.V., Blomme, G., Bioaccessibility of provitamin A carotenoids in bananas (Musa spp.) and derived dishes in African countries (2012) Food Chemistry, 133, pp. 1471-1477Emenhiser, C., Simunovic, N., Sander, L.C., Schwartz, S.J., Separation of geometric carotenoid isomers in biological extracts using a polymeric C30 column in reverse-phase liquid chromatography (1996) Journal of Agricultural and Food Chemistry, 44, pp. 3887-3893Emenhiser, C., Englert, G., Sander, L.C., Ludwig, B., Schwartz, S.J., Isolation and structural elucidation of the predominant geometrical isomers of -carotene (1996) Journal of Chromatography A, 719, pp. 333-343Englberger, L., Schierle, J., Aalbersberg, W., Hofmann, P., Humphries, J., Huang, A., Carotenoid and vitamin content of Karat and other Micronesian banana cultivars (2006) International Journal of Food Sciences and Nutrition, 57, pp. 399-418Englberger, L., Lyons, G., Foley, W., Daniells, J., Aalbersberg, B., Dolodolotawake, U., Carotenoid and riboflavin content of banana cultivars from Makira, Solomon Islands (2010) Journal of Food Composition and Analysis, 23, pp. 624-632Facundo, H.V.V., Garruti, D.S., Dias, C.T.S., Cordenunsi, B.R., Lajolo, F.M., Influence of different banana cultivars on volatile compounds during ripening in cold storage (2012) Food Research International, 49, pp. 626-633Faria, A.F., Hasegawa, P.N., Chagas, E.A., Pio, R., Purgatto, E., Mercadante, A.Z., Cultivar influence on carotenoid composition of loquats from Brazil (2009) Journal of Food Composition and Analysis, 22, pp. 196-203Fraser, P.D., Bramley, P.M., The biosynthesis and nutritional uses of carotenoids (2004) Progress in Lipid Research, 43, pp. 228-265Meléndez-Martinez, A.J., Britton, G., Vicario, I.M., Heredia, F.J., Relationship between the colour and the chemical structure of carotenoid pigments (2007) Food Chemistry, 101, pp. 1145-1150Nguyen, T.B., Ketsa, S., Van Doorn, W.G., Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage (2003) Postharvest Biololy and Technology, 30, pp. 187-193Ornelas-Paz, J.J., Yahia, E.M., Gardea, A.A., Changes in external and internal color during postharvest ripening of 'Manila' and 'Ataulfo' mango fruit and relationship with carotenoid content determined by liquid chromatography - APCI+time-of-flight mass spectrometry (2008) Postharvest Biology and Technology, 50, pp. 145-152Salvador, A., Sanz, T., Fiszman, S.M., Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas (2007) Postharvest Biology and Technology, 43, pp. 319-325Strohschein, S., Pursch, M., Albert, K., Hyphenation of high performance liquid chromatography with nuclear magnetic resonance spectroscopy for the characterization of β-carotene isomers employing a C30 stationary phase (1999) Journal of Pharmaceutical and Biomedical Analysis, 21, pp. 669-677Vásquez-Caicedo, A.L., Heller, A., Neidhart, S., Carle, R., Chromoplast morphology and β-carotene accumulation during postharvest ripening of mango cv. 'Tommy Atkins' (2006) Journal of Agricultural and Food Chemistry, 54, pp. 5769-5776Wall, M.M., Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii (2006) Journal of Food Composition and Analysis, 19, pp. 434-445Wang, Y., Lu, W., Jiang, Y., Luo, Y., Jiang, W., Joyce, D., Expression of ethylene-related expansin genes in cool-stored ripening banana fruit (2006) Plant Science, 170, pp. 962-967Wendakoon, S.K., Ueda, Y., Imahori, Y., Ishimaru, M., Effect of short-term anaerobic conditions on the production of volatiles, activity of alcohol acetyltransferase and other quality traits of ripened bananas (2006) Journal of the Science of Food and Agriculture, 86, pp. 1475-1480Wills, R., McGlasson, B., Graham, D., Joyce, D.C., (1998) Postharvest: An Introduction to the Physiology & Handling of Fruit, Vegetables & Ornamentals, pp. 60-76. , 4th ed. New South Wales University Press WallingfordYan, Z., Sousa-Gallagher, M.J., Oliveira, F.A.R., Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage (2008) Journal of Food Engineering, 85, pp. 163-172Young, A.J., Lowe, G.M., Antioxidant and prooxidant properties of carotenoids (2001) Archives of Biochemistry and Biophysics, 385, pp. 20-27Zechmeister, L., Cis-trans isomerization and stereochemistry of carotenoids and diphenylpolyenes (1944) Chemical Reviews, 34, pp. 267-344Zhang, H., Yang, S., Joyce, D.C., Jiang, Y., Qu, H., Duan, X., Physiology and quality response of harvested banana fruit to cold shock (2010) Postharvest Biology and Technology, 55, pp. 154-15

Chemical Composition Of Five Loquat Cultivars Planted In Brazil [composição Química De Cinco Cultivares De Nêsperas Plantadas No Brasil]

Loquat is a fruit with high market value cultivated in Southeast Brazil. Despite of this, there are little details about its quality characteristics. Fruits from five loquat cultivars, developed using genetic breeding, were analyzed to assess their compositional traits. The cultivars Centendria, Mizuho, Mizumo, Néctar de Cristal and Mizauto were selected based on their high productivity and resistance to diseases. Soluble sugars, organic acids, and carotenoids were quantified using liquid chromatography. The cultivar (cv.) with the highest total sugar concentration was Mizumo and the lowest concentration was found in Centendria. The main sugar detected was sucrose, and the malic acid was the major organic acid. Ascorbic acid was detected in small amounts. The total dietary fiber contents were almost the same in all cultivars. The major carotenoids detected were β-carotene and β-cryptoxanthin, except for the cultivar Nectar de Cristal, a white pulp loquat. These results contribute to the knowledge about de physiology of loquat fruit, an interesting raw material due to its nutritional and sensorial characteristics. Furthermore, the results obtained could help to identify the most appropriate use of the loquats with different attributes either for consumption in natura or for industrial processing.302552559Amorós, A., Physico-chemical and physiological changes during fruit development and ripening of five loquat (Eriobotrya japonica Lindl.) cultivars (2003) Food Science and Technology International, 9 (1), pp. 43-51Bartolome, A.P., Ruperez, P., Dietary fiber in pineapple fruit (1995) European Journal of Clinical Nutrition, 49 (SUPPL. 3), pp. S261-S263(2004) Carotenoids - Handbook, , BRITTON, G.LIAAEN-JENSEN, S.PFANDER, H. (Eds.), Basel: Birkhauser, Compiled by A. Z. Mercadante e E. S. EgelandBrummell, D.A., Cell wall disassembly in ripening fruit (2006) Functional Plant Biology, 33 (2), pp. 103-119Czelusniak, C., Qualidade de maçãs comerciais produzidas no Brasil: Aspectos físico-químicos (2003) Brazilian Journal of Food Technology, 6 (1), pp. 25-31de Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5062-5072Ding, C.K., Effects of storage temperatures on physiology and quality of loquat fruit (1998) Postharvest Biology and Technology, 14 (3), pp. 309-315Ding, C.K., Modified atmosphere packaging maintains postharvest quality of loquat fruit (2002) Postharvest Biology and Technology, 24 (3), pp. 341-348Godoy, H., Amaya, D.B.R., Carotenoid composition and vitamin A value of Brazilian loquat (Eriobotrya japonica Lindl.) (1995) Archivos Latinoamericanos De Nutricion, 45 (4), pp. 336-339Gross, J., Carotenoids of Eriobotrya japonica (1973) Phytochemistry, 12 (7), pp. 1775-1782Kon, M., Shimba, R., Cultivar difference on carotenoids in loquat fruits (1988) Nippon Shokuhin Kogyo Gakkaishi, 35 (6), pp. 423-429Ojima, M., (1999) Cultura da Nespereira, , Campinas: Instituto Agronomico. (Boletim técnico, 185)Paganini, C., Análise da aptidão industrial de seis cultivares de maçãs, considerando suas avaliações físico-químicas: Dados da safra 2001/2002 (2004) Ciência E Agrotecnologia, 28 (6), pp. 1336-1343Prosky, L., Determination of insoluble, soluble and total dietary fibre in food and foods products. Interlabolatory study (1988) Journal of The Association of Analitical Chemistry, 71 (5), pp. 1017-1023Seymour, J.T., Taylor, J., Tucker, G., (1993) Biochemistry of Fruit Ripening, , London: Chapman and HallSouci, S.W., Fachmann, W., Kraut, H., (1994) Food Composition and Nutrition Tables, , 5 ed.Stuttgart: Medpharm Scientific Publisher

Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage

The physico-chemical parameters (pH, mechanical firmness and vitamin C) and sensory parameters of grafted and ungrafted eggplant plants were studied in relation to storage time (up to 17 days at 10°C). Eggplant plants of cultivar 'Tsakoniki' were grafted on Solanum torvum and S. sisymbriifolium rootstocks in order to avoid the soil borne disease caused by Verticillium dahliae. The fruits were stored under modified atmosphere packaging (MAP). Vitamin C was negatively affected by grafting it storage, while MAP prolonged the shelf life. Although pH was not affected by grafting but was positively affected by MAP. Flesh firmness was negatively affected by grafting and reduced over storage, but positively affected by MAP. Sensory analysis showed higher ratings of fruits from ungrafted plants for sweetness, acceptance and hardness whereas no difference was detected for overall acceptance. Fruits stored under MAP were better maintained compared with those stored in air. © 2005 Institute of Food Science and Technology Trust Fund