Conservação Pós-Colheita Da Amora-Preta Refrigerada Com Biofilme E Embalagem Plástica

Abstract

RESUMO:A amoreira-preta é uma espécie arbustiva de porte ereto ou rasteiro, cujos frutos são agregados em forma de drupas de coloração negra e sabor ácido a doce-ácido. A fruta in natura é altamente nutritiva, possuindo 85% de água, além de proteínas, fibras, carboidratos, cálcio, fósforo, potássio, magnésio, ferro e várias outras vitaminas. Por possuir grande quantidade de água, as perdas durante o processo de armazenamento e de comercialização são significativas. Visando diminuir essas perdas, o uso de técnicas como o resfriamento e o uso de embalagens tornaram-se uma alternativa viável. Deste modo, o presente trabalho teve por objetivo avaliar a qualidade pós-colheita das amoras armazenadas a 0oC, utilizando embalagem plástica e biofilme de fécula de mandioca na concentração de 5%. Como parâmetros de qualidade foram quantificados a perda de massa, pH, acidez titulável, sólidos solúveis totais e cor. As amoras foram selecionadas e armazenadas por 4 dias, durante os quais as mesmas foram analisadas. O uso da embalagem associada com a fécula de mandioca foi eficiente para reduzir a perda de massa ao final de 4 dias de armazenamento e aumentar os teores médios de sólidos solúveis totais, já os teores médios de acidez titulável e pH se conservaram. O croma foi maior com o uso de embalagens, as quais se mostraram eficientes para manter a qualidade dos frutos armazenados, a aparência do produto e as suas propriedades nutricionais antioxidantes. Conforme o tempo passou, a tonalidade das amoras-pretas diminuiu, indicando uma redução no teor de água nos frutos. PALAVRAS-CHAVE: refrigeração, armazenamento, Rubus sp. CONSERVATION POST-HARVEST OF BLACKBERRY CHILLED USING BIOFILM AND PLASTIC PACKAGING ABSTRACT:The blackberry is a shrubby species of erect or creeping, whose fruits are aggregates shaped drupe black coloring and the sweet-sour taste acid. The fresh fruit is highly nutritious, having 85% water, besides proteins, fibers, carbohydrates, calcium, phosphorus, potassium, magnesium, iron and several vitamins. By having lots of water losses during storage and marketing are significant. To decrease these losses, the use of such cooling techniques and the of packaging have become a viable alternative. Thus, the present study aimed to evaluate the postharvest quality of blackberries stored at 0°C using plastic bag and biofilm cassava starch at a concentration of 5%. As quality parameters were measured mass loss, pH, titratable acidity, soluble solids and color. The berries were selected and stored for 4 days, during which they were analyzed. The use of the packaging associated with cassava starch was effective in reducing the weight loss occurred after 4 days of storage and increase the average levels of soluble solids, since the average levels of acidity and pH were maintained. The chroma was greater with the use of packaging, which proved effective in maintaining the quality of stored fruits, the appearance of the product and its nutritional antioxidants. As time passed, the hue of blackberries decreased, indicating a...

Quality and functional properties of ‘Tupy’ blackberry stored in modified atmosphere conditions

“…Soethe et al (2016) also did not observe differences between the storage temperatures regarding the epidermis color in 'Tupy' blackberries. However, according to Bischoff et al (2013), cranberries wrapped in MA have their color changed more slowly compared with the fruits without package.…”

Nanocellulose Coating Associated with Lemongrass Essential Oil at Postharvest of Blackberry Fruits

“…Already at six days of evaluation, coating with OE and NC at 0; 0.4 and 0.6% at the sixth day, had the higher pH values (Table 1). High pH values are indicatives of fruit deterioration (Bischoff et al, 2013). In this sense, lower pH values indicate fruits that are in less deterioration process.…”

“…Maintaining the postharvest life and quality of blackberries is a challenge for growers and packers due to several postharvest problems, including fresh weight loss and color reversal (Lawrence and Melgar, 2018). Looking for reducing these losses, the use of techniques as cooling and the use of packaging became viable alternatives (Bischoff et al, 2013). According to Bischoff et al (2013), blackberry hue decreases during the storage days due to the fruit water content reduction.…”

“…Looking for reducing these losses, the use of techniques as cooling and the use of packaging became viable alternatives (Bischoff et al, 2013). According to Bischoff et al (2013), blackberry hue decreases during the storage days due to the fruit water content reduction. It is observed by the luminosity results (Table 2) that even at six days of storage, the blackberry coating with EO+NC at 0.2, 0.4 and 0.6% concentrations are promising in maintaining their quality.…”

“…Although blackberry has bioactives that directly attracts the consumer, the fruit has a fragile structure, which reduces its consumption in natura (Cia et al, 2007;Oliveira et al, 2013). Its lifespan is relatively short after harvesting, because of the high content of water, its metabolism and the occurrence of diseases demanding care with storage (Bischoff et al, 2013;Palharini et al, 2015).…”