Caracterização físico-química de frutos de novos híbridos e linhagens de mamoeiro

O objetivo deste trabalho foi avaliar genótipos de mamoeiro quanto às suas características físicas e físico-químicas, para identificar os mais promissores como novas cultivares comerciais. Foram realizadas análises de comprimento, diâmetro, diâmetro da cavidade interna, massa do fruto, espessura da polpa, firmeza do fruto com casca, firmeza da polpa, cor da polpa, acidez titulável, sólidos solúveis, pH, carotenoides totais e vitamina C em 22 genótipos. Observou-se variação significativa entre os genótipos para as características comprimento e massa dos frutos. Em relação à firmeza dos frutos com casca, 12 genótipos apresentaram firmeza superior à das cultivares comerciais Tainung No 1 e Sunrise Solo. A análise de correlação indicou que frutos com maior comprimento, diâmetro e diâmetro da cavidade interna tendem a apresentar maior peso e espessura de polpa, enquanto frutos com maiores teores de sólidos solúveis tendem a apresentar maior razão sólidos solúveis/acidez titulável, vitamina C e carotenoides totais. A linhagem L72, do grupo Solo, e o híbrido H36.45, do grupo Formosa, apresentam frutos com características físicas e físico-químicas semelhantes ou superiores às das cultivares comerciais Sunrise Solo e Tainung No 1, respectivamente, e, portanto, são promissoras para o mercado

Sensory Profile Of 'douradão' Peaches Cold Stored Under Controlled Atmosphere [perfil Sensorial De Pêssegos 'douradão' Armazenados Sob Refrigeração E Atmosfera Controlada]

The sensory quality of 'Douradão' peaches cold stored in three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was studied. After 14, 21 and 28 days of cold storage, samples were withdrawn from CA and kept for 4 days in ambient air for ripening. The sensory profile of the peaches and the descriptive terminology were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The panelists consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen panelists were selected based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences between samples. The data were analyzed by ANOVA, Tukey test and Principal Component Analysis (PCA). Results showed significant differences in the sensory profiles of the peaches. The PCA showed that CA2 and CA3 treatments were more characterized by the fresh peach flavor, fresh peach appearance, juiciness and flesh firmness, and were effective in keeping the good quality of the 'Douradão' peaches during the 28 days of cold storage. The Control and CA1 treatments were characterized by the mealiness and were ineffective for quality maintenance of the fruits during cold storage.311238246(1995) Official methods of chemists analysis, p. 1141. , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 17th ed. Arlington: AOACChitarra, M.I.F., Chitarra, A.B., (2005) Pós-colheita de frutos e hortaliças: Fisiologia e manuseio, p. 785. , Lavras: UFLACrisosto, C.H., Peach quality and postharvest technology (2006) Acta Horticulturae, 713 (3), pp. 479-487Damasio, M.H., Costell, E., Análisis sensorial descriptivo: Generación de descriptores y seleción de catadores (1991) Revista Agroquímica de Technologia de Alimentos, 31 (2), pp. 165-178(2005) Banco de dados, , http:www.sidra.ibge.gov.br/bda/acervo/acervo2.asp, INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA-IBGE, Disponível em:, Acesso em: 12 nov. 2008Kader, A.A., A summary of CA requirements and recommendation for fruits other than apples and pears (2003) Acta Horticulturae, 600 (2), pp. 737-740Lill, R.E., O'Donaghue, E.M., King, G.A., Postharvest physiology of peaches and nectarines (1989) Horticultural Review, 11, pp. 413-452Lurie, S., Crisosto, C.H., Chilling injury in peach and nectarine-Review (2005) Postharvest Biology and Technology, 37 (1), pp. 195-208McGuirre, R.C., Reporting of objective color measurements (1992) HortScience, 27 (12), pp. 1254-1255Moskowitz, H.R., (1983) Product testing and sensory evaluation of foods: Marketing and R&D approaches, p. 605. , Westport: Food and Nutrition PressNilsson, T., Postharvest handling and storage of vegetables (2000) Fruit and vegetable quality an integrated view, pp. 99-121. , In: SHEWFELT, R. L.BRUCKNER, B. (Eds.), LLC: CRC PressOlsen, K.L., Schomer, H.A., Influence of controlled atmosphere on the quality and condition of stored nectarines (1975) HortScience, 10 (6), pp. 582-5583Rombaldi, C.V., Armazenamento de pêssegos (Prunus persica L.), cultivar Chiripá, em atmosfera controlada (2002) Ciência Rural, 32 (1), pp. 43-47(2003) System for windows, , STATISTICAL ANALYSIS SYSTEM-SAS, Version 6. Cary: SAS Institute, IncStone, H., Sidel, J.L., Descriptive analysis (1985) Sensory evaluation practices, p. 311. , In: STONE, H.SIDEL, J. L. (Eds.), London: Academic PressWatada, A.E., Anderson, R.E., Aulenbach, B.B., Sensory, compositional and volatile attributes of controlled atmosphere stored peaches (1979) Journal of American Society of Horticultural Science, 104 (5), pp. 626-62

Maintaining Quality Of 'douradão' Peaches For 28 Days With Ldpe Modified Atmosphere Packages

Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO 2 + 1.5kPa O 2, balance N 2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO 2 and O 2 within packages was monitored every two days. After the storage period, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after the 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC), titratable acidity (TA) and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O 2 and 3-6 kPa CO 2 at 1°C (from 50 and 60 μm LDPE films) were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 μm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruit showed lower SSC and no relevant effect on TA. Control fruit did not present marketable conditions after 14 days of cold storage.Valorial l'Aliment de Demain,CNRS,PONAN - Pole Alimentation et Nutrition,INRA,Pays de la Loire,Nantes Metropole Communaute Urbaine(2000) S368-4: Compression Test of Food Materials of Convex Shape, , ASAE Standards, 16th ed. St. Joseph, Michigan, USA: American Society of Agricultural EngineeringBassetto, E., (2006) Quantificação de Danos Ao Longo da Cadeia Produtiva de Pêssegos e Avaliação de Métodos Alternativos de Controle de Doenças Pós-colheita, , Unpublished PhD Thesis. Piracicaba, São Paulo, Brasil: University of São Paulo - ESALQ/USP, Department of AgronomyFernández-Trujillo, J.P., Cano, A., Artés, F., Physiological changes in peaches related to chilling injury and ripening (1998) Postharvest Biology and Technology, 13 (1), pp. 109-119Kader, A.A., A summary of CA requirements and recommendations for fruit other than pome fruit (1997) Proceedings of the 7th International Controlled Atmosphere Research Conference, 3, pp. 1-34. , Kader, A. A. Eds. Davis, California, USALurie, S., Crisosto, C.H., Chilling injury in peach and nectarine (2005) Postharvest Biology and Technology, 37 (1), pp. 195-208Santana, L.R.R., Benedetti, B.C., Sigrist, J.M.M., Sarantopóulos, C.I.G.L., Modified atmosphere packaging extending the storage life of 'douradão' peach (2010) Revista Brasileira de Fruticultura, 32 (4), pp. 1009-1017(2003) SAS Statistical Analysis System for Windows, , SAS. Version 6. Cary, North Carolina, USA: SAS Institute IncZoffoli, J.P., Rodriguez, J., Aldunce, J.R.P., Crisosto, C.H., Development of high concentration carbon dioxide modified atmosphere packaging systems to maintain peach quality (1997) Proceedings of the 7th International Controlled Atmosphere Research Conference, 3, pp. 37-45. , Kader, A. A. (eds.) Davis, California, US

Effects of modified atmosphere packaging on ripening of 'Douradão' peach related to pectolytic enzymes activities and chilling injury symptoms

The present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'Douradão' peach after cold storage and the possible involvement of cell wall enzymes. Fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60 and 75 µm of thickness) with active modified atmosphere (10 kPa CO2 + 1.5 kPa O2, balance N2). The following treatments were tested: Control: peaches held in nonwrapped trays; MA30: LDPE film - 30 µm; MA50: LDPE film - 50 µm; MA60: LDPE film - 60 µm and MA75: LDPE film - 75 µm. Fruits were kept at 1±1ºC and 90±5% relative humidity (RH) for 28 days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25±1ºC and 90±5% RH for ripening. On the day of removal and after 4 days, peaches were evaluated for woolliness incidence, pectolytic enzymes activities. The respiratory rate and ethylene synthesis were monitored during 6 days of ripening. The results showed that MA50 and MA60 treatments had positive effect on the inhibition of the development of woolly texture and reduced pectin methylesterase activity on the ripe fruits, keeping good quality of 'Douradão' peach during 28 days of cold storage. The treatments Control, MA30 and MA75 showed higher woolliness incidence and did not present marketable conditions after 14 days of cold storage