Chemical and physical quality of eggplant fruits submitted to different postharvest treatments

O presente trabalho foi conduzido com o objetivo de avaliar a qualidade química e física de berinjelas submetidas a diferentes tratamentos pós-colheita. Berinjelas ( L.), cultivar Ciça, foram colhidas em campos de produção comercial em Brasília-DF e submetidas aos seguintes tratamentos: atmosfera modificada; CaCl (2%) + atmosfera modificada; aplicação de 1-MCP (500nL.L ); aplicação de 1-MCP (500nL.L ) + CaCl (2%); e controle. Após os tratamentos, os frutos foram armazenados por 10 dias (12±1°C/UR 85 - 90%) e avaliados a cada dois dias para perda de massa, firmeza, coloração externa e teor de sólidos solúveis totais (°Brix). Observou-se que ao final do experimento os frutos do tratamento controle apresentavam perda de massa ao redor de 14%. No décimo dia de armazenamento os frutos tratados com cloreto de cálcio associado à atmosfera modificada e aqueles armazenados sob atmosfera modificada apresentavam firmeza 2,5 vezes maior do que o tratamento controle. Ao final do experimento os frutos armazenados sob atmosfera modificada possuíam brilho, que era cerca de 20% maior do que o dos frutos do tratamento controle. Berinjelas do tratamento controle possuíam Brix cerca de 20% maior do que dos frutos armazenados sob atmosfera modificada ao final do experimento.The present work was carried out aiming to evaluate chemical and physical characteristics of eggplant fruits submitted to different postharvest treatments. Eggplant fruits ( L.) were harvested in commercial fields in Brasilia, DF. After harvesting the, fruits were graded for size and diameter and treated as follows: modified atmosphere; CaCl (2%) dipping + modified atmosphere; 1-MCP (500nL.L ); 1-MCP (500nL.L ) + CaCl (2%) dipping; and control. Fruits were then stored for 10 days at 12±1°C, relative humidity ranging from 85 to 90%, and analyzed every two days for mass loss, firmness, external color (brightness) and total soluble solids content. It was observed that mass loss increased during storage. At the end of the storage period control fruits had a mass loss of 14%, and fruits treated with calcium chloride, with or without the association of modified atmosphere, were 2.5 times firmer than control fruits. For brightness, fruits stored under modified atmosphere had L* values that were 20% higher than control fruits at the tenth day of storage. When total soluble solids were evaluated, it was verified that, at the end of the storage period, control fruits had 20% more soluble solids than fruits stored under modified atmosphere

Influência da cor e de compostos fenólicos de geleia de morango na aceitação durante o armazenamento

Este estudo teve como objetivo avaliar a influência da cor e de compostos fenólicos sobre a aceitação de geleia de morango durante o armazenamento. Geleias foram processadas, armazenadas por 120 dias e avaliadas mensalmente para as características cromáticas, compostos fenólicos totais, antocianinas totais (ANT), ácido elágico total (TEA), flavonoides e ácido elágico livre (FEA), além de aceitação sensorial. Os dados foram submetidos à análise de variância (ANOVA) e as médias foram comparadas pelo teste de diferença mínima significativa (LSD). Análises de Cluster e de Regressão por quadrados mínimos parciais (PLS) foram realizadas para investigar as relações entre os dados instrumentais e a aceitação. ANT, TEA e a tonalidade vermelha diminuíram durante o armazenamento. Outras características químicas e aceitação sensorial mostraram comportamento não linear. Maior aceitação foi observada após 60 dias, o que sugere uma tendência de crescimento da qualidade seguida de declínio para os níveis iniciais. A mesma tendência foi observada para a luminosidade, flavonoides não-pigmentares e FEA. De acordo com o mapa PLS, para os consumidores do grupo 2, a aceitação foi associada às geleias com 60 dias e a luminosidade, FEA, e flavonoides não-pigmentares. Para cluster 1, foi indicada uma associação positiva entre a aceitação do sabor, geleias no início do armazenamento, e as quantidades de TEA e de ANT. Geleias com 120 dias foram associadas positivamente à tonalidade (hue) e negativamente associadas com a aceitação da cor, para grupo 1. Cor e textura foram positivamente correlacionadas com a aceitação global para o grupo 2, enquanto que para o grupo 1, aceitação global parece estar mais associada à aceitação do sabor. Concluiu-se que as mudanças na cor e nos compostos fenólicos influenciaram levemente a aceitação de geleias de morango, mas de maneiras diferentes para os grupos de consumidores.The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic characteristics, total phenolic compounds, total anthocyanins (ANT), total ellagic acid (TEA), flavonoids and free ellagic acid (FEA), and sensory acceptance as well. Data were submitted to analysis of variance (ANOVA) and the means were compared by the Least Significant Difference (LSD). Cluster Analysis and Partial Least Square Regression (PLS) were performed to investigate the relationships between instrumental data and acceptance. Contents of ANT, TEA and redness decreased during storage. Other chemical characteristics and sensory acceptance showed a nonlinear behavior. Higher acceptance was observed after 60 days, suggesting a trend of quality improvement followed by decline to the initial levels. The same trend was observed for lightness, non-pigment flavonoids and FEA. According to PLS map, for consumers in cluster 2, acceptance was associated to jams at 60 days and to luminosity, FEA, and non-pigment flavonoids. For cluster 1, a positive association between flavor liking, jam at initial storage, and the contents of TEA and ANT was indicated. Jams at 120 days were positively associated to hue and negatively associated to color liking, for cluster 1. Color and texture were positively correlated to overall liking for cluster 2, whereas for cluster 1, overall acceptance seemed to be more associated to flavor liking. Changes in color and phenolic compounds slightly influenced the acceptance of strawberry jams, but in different ways for consumers clusters

The use of sorghum to produce gluten-free breads : A systematic review

Sorghum is a strategic gluten-free crop cereal for food security due to its tolerance to drought and heat environment, with an interesting composition related to its similarity to corn, aggregated to resistant starch and phenolic compounds in many of the accessions. Sorghum grains should be applied for human consumption in several gluten-free products, such as breads. We assessed application of sorghum to make gluten-free breads (GFB) and to evaluate the advantages already achieved in its use, and what challenges remain. We searched electronic databases and bibliographies published from January 2005 to June 2015 by using the keywords sorghum, bread and gluten-free, and eleven studies on sorghum GFB were included. Sorghum GFB were developed mainly with red and white commercial sorghum flours and little information was provided about accessions. Only one of the studies has explored nutritional advantages of sorghum flour on glycemic index of bread. The other studies have focused on technological approaches to improve bread quality, which involved germination of sorghum grains, high pressure, application of sourdough and the use of starches and additives. Positive results were achieved with the partial application of germinated sorghum flour, sourdough, and lyophilized pressure-treated sorghum batter. Good results with the partial replacement of sorghum flour by starch, mainly native cassava starch, was observed. Concerning additives, emulsifiers were the most successful, but levels optimization were still required. The limited number of sorghum accessions used in the studies in comparison with the high diversity of sorghum and the scarce information on the accessions indicates that the potential of sorghum was not fully investigated for technological application. The use of accessions with quantified tannins and other phenolic compounds and resistant starch should be studied for health benefits, and the technological impacts related to the presence of these compounds must be investigated and overcome. Optimization of additive levels and association of positive results from different studies may contribute to quality improvement. Sensory evaluation and consumer studies are still incipient and very important, especially in countries in which sorghum is not used for human consumption

Association of modified atmospheres and antioxidants reduce browning of minimally processed potatoes

O escurecimento enzimático da batata minimamente processa- da reduz o valor comercial do produto. O objetivo deste trabalho foi avaliar alterações químicas e físicas em batatas ‘Ágata’ minimamente processadas embaladas sob atmosfera modificada em associação com antioxidantes. Batatas ‘Ágata’ foram minimamente processadas como mini batatas e tratadas por imersão em soluções antioxidantes de ácido cítrico a 2%, ácido eritórbico a 3%, combinação de ácido cí- trico a 2% e ácido eritórbico a 3%, e combinação de ácido cítrico a 3% e ácido eritórbico a 5% embaladas em filmes de nylon multicamadas. Os três primeiros tratamentos foram embalados sob atmosfera modificada passiva enquanto no último tratamento apli- cou-se atmosfera modificada ativa com 10% CO2 , 2% O2 , 88% N2 . Observou-se que o tratamento com aplicação de antioxidantes em associação com atmosfera modificada ativa apresentou índice de escurecimento 24% menor e atividade enzimática da PPO e da POD 92% e 73% menor, respectivamente, que a média dos demais trata- mentos no nono dia de observação. Houve elevação nos teores de vitamina C total, observado principalmente em tratamentos que uti- lizaram ácido eritrórbico. Observou-se uma correlação entre a de- gradação do amido e o aumento nos teores de açúcares solúveis to- tais e da vitamina C total em alguns tratamentos. O tratamento com aplicação de antioxidantes em associação com atmosfera modifica- da ativa foi o mais efetivo na manutenção dos atributos de qualidade de batatas minimamente processadas.Enzymatic browning of minimally processed potatoes reduces the final price of the product. The present work was carried out aiming to evaluate chemical and physical characteristics in fresh-cut ‘Ágata’ potatoes stored under modified atmospheres and treated with antioxidants. Potatoes ‘Ágata’ were minimally processed as baby potatoes and treated with antioxidants solutions as follows: citric acid (2%), eritrorbic acid (3%), combination of citric acid (2%) and eritrorbic acid (3%), and stored under passive modified atmosphere. A fourth treatment consisting of the combination of citric acid (3%) and eritrorbic acid (5%), in association with active modified atmosphere (10% CO2 , 2% O2 , 88% N2 ) was set up. Baby potatoes treated with citric acid (3%) and eritrorbic acid (5%), in association with active modified atmosphere, had a browning index that was 24% lower than the average of the other 3 treatments at the end of the experiment. Similarly, polyphenoloxidase and peroxidase activity were 92 and 73% lower, respectively, in the treatment where antioxidants and active modified atmosphere were combined than the average of the other three treatments at the ninth day of storage. There was an increase in total vitamin C content, mainly in treatments where eritrorbic acid was applied. Combination of antioxidants and active modified atmosphere showed the best maintenance of quality attributes for fresh-cut potatoes

Chemical and physical characterization of fresh-cut ‘Ágata’ potatoes packed under different active modified atmospheres

O objetivo deste trabalho foi avaliar as alterações químicas e físicas em batatas ‘Ágata’ minimamente processadas, embaladas sob diferentes atmosferas, durante o armazenamento refrigerado. Batatas ‘Ágata’ foram minimamente processadas como minibatatas e embaladas em filmes de náilon multicamadas. Os tratamentos aplicados no momento da embalagem foram o vácuo parcial e as misturas 10%CO2, 2%O2, 88%N2 ou 5%CO2, 5%O2, 90%N2. Em seguida, foram armazenadas a 5ºC. A cada três dias, amostras foram valiadas quanto ao índicede escurecimento, atividade da polifenoloxidase e peroxidase, firmeza, sólidos solúveis totais e acidez titulável.O armazenamento sob vácuo parcial foi o mais eficaz no controle do escurecimento, da minimização da atividade da polifenoloxidase e da peroxidase, prevenindo alterações nos teores de sólidos solúveis totais, redução da firmeza, encharcamento da embalagem e maior acidez titulável. Os demais tratamentos apresentaram rápido desenvolvimento do escurecimento, aumento de firmeza em decorrência de ressecamento dos tubérculos, elevação nos sólidos solúveis totais e menor desenvolvimento da acidez em comparação ao tratamento sob vácuo parcial. A utilização de vácuo parcial foi a mais recomendada para a manutenção da qualidade das minibatatas. Todavia, outros tratamentos que busquem a manutenção da firmeza e frescor, sem o desenvolvimento de off-flavors e sem escurecimento, devem ser avaliados.The objective of this work was to evaluate chemical and physical characteristics of fresh-cut ‘Ágata’potatoes packed under different active modified atmospheres, during refrigerated storage. ‘Ágata’ potatoes were minimally processed as baby potatoes and packed in nylon multilayer films. The treatments applied were partial vacuum, and atmospheres with 10%CO2 , 2%O2, 88%N2 and 5%CO2, 5%O2, 90%N2. After that, they were stored at 5ºC. Every three days, tubers were evaluated for browning index, polyphenoloxidase and peroxidase activity, firmness, total soluble solids, and titratable acidity. Storage under partial vacuum was the best treatment to control browning and to reduce polyphenoloxidase and peroxidase activities as well as to prevent reduction of total soluble solids, loss of firmness, accumulation of water inside the package and higher titratable acidity. Active modified atmospheres showed faster and sharper browning development, increase of firmness due to tubers dehydration, increase in total soluble solids and lower acidity development comparing with tubers stored under partial vacuum. Storage under partial vacuum showed the best results for maintaining the quality of fresh cut baby potatoes. However, other treatments to maintain firmness freshness, without the development of off-flavors and browning, should be evaluated

Chemical and physical characterization of fresh-cut potatoes

O objetivo deste trabalho foi caracterizar química e fisicamente batatas minimamente processadas durante o armazenamento refrigerado. Batatas (Solanum tuberosum, L.) ágata e monalisa foram minimamente processadas como minibatatas. Após o processamento, as batatas foram acondicionadas sob vácuo parcial e, posteriormente, armazenadas em câmaras frias a 5 e 15ºC, por nove dias. A cada três dias, foram avaliadas as seguintes variáveis: frmeza, atividade da polifenoloxidase e peroxidase, açúcares solúveis totais, amido e vitamina C total. Nas batatas armazenadas a 15ºC, constatou-se que, após nove dias de armazenamento, sua frmeza era 3,3 vezes menor em batatas monalisa e 4,3 vezes menor para a cultivar ágata, quando comparadas com o produto recém-processado. A atividade da polifenoloxidase mostrou-se praticamente estável em batatas monalisa armazenadas a 5ºC. Batatas monalisa minimamente processadas apresentaram maior atividade da peroxidase a 5ºC, sendo 86% maior do que a atividade desta enzima em batatas ágata ao fnal do período experimental. O teor inicial de açúcares solúveis totais nas batatas minimamente processadas era 28% maior na cultivar monalisa, quando comparada com tubérculos de ágata. As duas cultivares apresentaram tendência de elevação do teor de amido nos primeiros três dias, para as duas temperaturas estudadas. Em ambas as cultivares, armazenamento a 5ºC possibilitou maior manutenção dos teores de vitamina C.The present work was carried out aiming to evaluate chemical and physical characteristics of fresh-cut potatoes stored under 5 and 15°C. Potatoes, (Solanum tuberosum L.) ágata and Monalisa were minimally processed as baby potatoes. After processing, the material was packed under partial vacuum and stored at 5 and 15°C for nine days. Every three days tubers were evaluated for frmness, enzymatic activity (polyphenoloxidase and peroxidase), total soluble sugars, starch, and total vitamin C. After nine days of storage, monalisa and ágata potatoes stored under 15°C had a frmness that was 3.3 and 4.3 times lower than the same product right after processing. Polyphenoloxidase activity was approximately stable during the storage period for monalisa potatoes stored under 5°C. Fresh-cut monalisa potatoes had the highest peroxidase activity at 5°C, being 86% higher than ágata potatoes at nine days of storage. For total soluble sugars, monalisa potatoes had 28% more sugars than ágata right after processing. Both cultivars showed a tendency to increase starch content on the frst three days of storage, for both temperatures studied. For both cultivars, it was verifed that storage at 5°C allowed higher retention of total vitamin C content

Chemical, physical, and sensory characterization of ‘Osogrande’ and ‘Camino real’ strawberries stored under 5 and 15ºC

O objetivo deste trabalho foi avaliar a qualidade de morangos ‘Osogrande’ e ‘Camino Real’ durante o armazenamento refrigerado. Morangos foram colhidos, selecionados, embalados e armazenados a 5 e a 15º C. A cada dois dias foram avaliados para perda de massa, cor, firmeza, percentual de podridões e qualidade global. Verificou-se que o armazenamento a 5º C foi mais eficaz para manutenção de algumas características químicas, físicas e sensoriais dos morangos. Todavia, a condição não foi suficiente para manutenção da qualidade por quatro dias de armazenamento. As melhores características iniciais para todas as variáveis foram observadas em morangos ‘Camino Real’. Todavia, observou-se maior grau de deterioração e maior velocidade de alterações de importantes características físicas e químicas para este cultivar. ______________________________________________________________________________ ABSTRACTThis work aimed at evaluating the quality of ‘Osogrande’ and ‘Camino Real’ strawberries during the refrigerated storage. Strawberries were harvested, selected, packed and stored at 5 and to 15o C. Every two days fruits were evaluated for mass loss, color, firmness, decay percentage and global quality. It was observed that the storage at 5oC was more efficient for maintenance of some chemical, physical and sensory characteristics. However, the condition was not sufficient for keeping the quality for up to four days of storage. The best initial characteristics were observed for ‘Camino Real’ strawberries for all the variables studied. However, higher decay and higher chemical and physical alteration ratings were verified for that cultivar

Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation