Efeito da temperatura no armazenamento de uvas apirênicas minimamente processadas

Mattiuz, Ben-Hur; Miguel, Ana Carolina Almeida; Galati, Vanessa Cury; Nachtigal, Jair Costa

doi:10.1590/s0100-29452009000100008

Cited by 30 publications

(20 citation statements)

References 6 publications

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“…The difference as a percentage from the original mass was calculated as: (water loss % = [(initial mass − mass at examined date)/initial mass] × 100) [34].…”

Section: Physicochemical Analysismentioning

confidence: 99%

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

et al. 2018

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'BRS Isis' is a novel hybrid seedless table grape with large reddish bunches. This cultivar is cultivated in tropical and subtropical areas and has potential to be exported overseas; however, under these growth conditions, grapes can be severely damaged by gray mold (Botrytis cinerea), the main postharvest disease of table grapes. Thus, this study aimed to evaluate different pre-and postharvest strategies to extend the storage period of 'BRS Isis' seedless table grapes. The treatments consisted of grapes packed into carton boxes under cold storage (1 • C and high relative humidity), pre-and/or postharvest treatment with potassium bicarbonate or a biological control agent (Bacillus subtilis), all with Botrytis inoculation. Additionally, two controls, with and without Botrytis inoculation, were also evaluated. The experimental design was completely randomized with eight treatments and three replications, and each plot consisted of four bunches. After a 50-day cold storage period, the carton boxes were kept for five days at room temperature (22 • C). Gray mold incidence and water loss, as well as soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, and color attributes were evaluated during both periods. Cold storage effectively reduced gray mold in 'BRS Isis' seedless grape for a period of 50 days, even when grapes were inoculated; however, no difference among treatments was observed. Higher water loss was observed in both non-treated control treatments.

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“…The difference as a percentage from the original mass was calculated as: (water loss % = [(initial mass − mass at examined date)/initial mass] × 100) [34].…”

Section: Physicochemical Analysismentioning

confidence: 99%

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

et al. 2018

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“…Impressão global e análise de cor Fatores como variedade, maturação e tipo de processamento têm papel fundamental na cor apresentada pelo produto após o processamento (MattIuZ et al, 2009). o percentual de frutooligossacarídeo incorporado nas formulações a, e e I, 30% p/v, conferiram aspecto áspero às bagas de uva, percebido visualmente e através do tato.…”

Section: Resultsunclassified

“…todos os tratamentos mostraram-se dentro dos padrões internacionais de comercialização, com SS acima de 14 °Brix, att abaixo de 1,5% de ácido tartárico/100 g de amostra e relação SS/att superior a 20 (MaSCaRenhaS et al, 2010;MattIuZ et al, 2004;MattIuZ et al, 2009). …”

Section: Acidez Total Titulávelunclassified

“…a uva (Vitis vinifera) é fruta de diversificada variedade e forma de consumo (MattIuZ et al, 2009;Mello, 2011b), sendo a produção de uvas finas de mesa uma importante atividade econômica no Brasil (Mello, 2011a). no mercado brasileiro de uvas de mesa, seguindo uma tendência mundial, percebe-se uma exigência cada vez maior dos consumidores por frutas de melhor qualidade, não somente quanto ao aspecto, mas também ao sabor, aroma e consistência, além de uma preferência por uvas sem sementes ou apirênicas, a exemplo da variedade Thompson (lulu et al, 2005).…”

Section: Introductionunclassified

“…a uva é uma fruta não climatérica, devendo ser colhida apenas quando atingir as condições apropriadas para o consumo. Por outro lado, ela é considerada uma fruta de alta perecibilidade, e mesmo com os avanços tecnológicos, as perdas pós-colheita do produto, estimadas entre 20 e 95%, ainda causam grandes prejuízos aos viticultores (alBeRtInI et al, 2009;MattIuZ et al, 2009;lIMa, 2010;Del noBIle et al, 2009). os principais problemas de conservação pós-colheita das uvas de mesa estão relacionados às alterações de textura e à ocorrência de danos mecânicos, que comprometem a aceitação destes frutos pelos consumidores (MattIuZ et al, 2009;Del noBIle at al., 2009).…”

Section: Introductionunclassified

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Composição Ideal Da Solução Filmogênica Adicionada De Prebiótico, Aplicada Em Uvas ‘Thompson’

Mira¹,

Filho²,

Viola³

2015

Rev. Bras. Frutic.

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RESUMO-a aplicação de coberturas comestíveis em frutas e hortaliças deve ser precedida de testes que busquem a formulação que melhor se adapta àquele produto. o objetivo deste trabalho foi determinar a composição ideal da cobertura comestível à base de cera de carnaúba adicionada de prebiótico a ser aplicada em uvas variedade Thompson, armazenadas sob refrigeração. após a seleção, os frutos foram higienizados e procedeu-se à aplicação de soluções aquosas de cera de carnaúba adicionadas de Fruto-oligossacarídeo (FoS). Foram testadas treze formulações, utilizando as combinações de 50; 33; 25 e 0% (v/v) de cera de carnaúba e 30; 20; 10 e 0% do FoS (p/v). Durante 25 dias, foram avaliados parâmetros de textura, físico-químicos e físicos. os parâmetros de textura avaliados sofreram alterações durante o período do estudo, mas sem evidências de terem sofrido interferência das coberturas aplicadas. as formulações que se mostraram mais promissoras para futuras aplicações comerciais foram dos tratamentos B (50% de cera, 20% de FoS), K (25% de cera, 10% de FoS) e l (25% de cera, 0% de FoS). Termos para indexação: parâmetros físico-químicos, avaliação de textura, cobertura comestível, pós-colheita. IDEAL COMPOSITION OF FILM SOLUTION ADDED TO PREBIOTIC, APPLIED IN 'THOMPSON' GRAPESABSTRACT -the application of edible coatings for fruits and vegetables should be preceded by tests that seek the formulation that best fits that product. The objective of this study was to determine the ideal composition of edible coating based on carnauba wax added to prebiotic to be applied on grapes Thompson variety, stored under refrigeration. After selection, the fruits were cleaned and proceeded to apply the aqueous solutions of carnauba wax added to fructooligosaccharides (FOS).Thirteen formulations were tested, using the combinations 50, 33, 25 and 0% (v/v) of carnauba wax and 30, 20, 10 and 0% of the FOS (w/v). For 25 days, texture, physicochemical and physical parameters were evaluated. The texture parameters were changed during the study period, but no evidence have been influenced the coverage applied. The tested edible coatings did not alter the parameters evaluated of the Thompson grapes. The formulation which showed the most promising for future commercial applications were the treatment B (50% wax, 20% FOS), K (25% wax, 10% FOS) and L (25% wax, 0% FOS).

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Pre‐ and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed ‘Crimson Seedless’ grapes during cold storage

Sabir,

Unal,

Aydın

et al. 2024

J Sci Food Agric

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BACKGROUNDFood marketers desire residue‐free fresh grapes although grapes have a short postharvest life. This study was performed to determine the influences of pre‐ and/or postharvest chitosan (Ch) coatings on postharvest quality of minimally processed (stem‐detached) organic ‘Crimson Seedless’ berries. Berries were sorted as: (a) control (untreated berries); (b) preharvest Ch (dipping the clusters on the vine into 1% Ch 10 days before harvest at 20% soluble solid content (SSC)); (c) postharvest Ch (dipping the stem‐detached berries into 1% Ch); and (d) pre + postharvest Ch. Berries were stored in 12 × 15 cm rigid polypropylene cups for up to 42 days at 1.0 ± 0.5 °C.RESULTSPre‐ and/or postharvest Ch coating reduced weight loss during storage. Pre‐ + postharvest Ch was the best treatment for restricting polygalacturonase (PG) activity, extending the visual quality, color features (L*, C and h°), skin rupture force, biochemical (SSC, titratable acidity, maturity index and pH) and bioactive (total phenol content, antioxidant activity) features. Pre‐ or postharvest Ch was also significantly effective in maintaining many quality features.CONCLUSIONPre‐ and/or postharvest 1% Ch coatings effectively maintained the quality of minimally processed grape berries of organically produced ‘Crimson Seedless’ grapes by delaying weight loss and PG activity and keeping the postharvest physical, biochemical and bioactive features for 42‐day cold storage at 1.0 ± 0.5 °C. The combined use of pre‐ and postharvest Ch found to be more effective than single treatment. Thus, pre‐ + postharvest 1% Ch coating could be recommended as an ecofriendly sustainable methodology for extending the postharvest quality of minimally processed fresh grapes. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Efeito da temperatura no armazenamento de uvas apirênicas minimamente processadas

Cited by 30 publications

References 6 publications

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

Composição Ideal Da Solução Filmogênica Adicionada De Prebiótico, Aplicada Em Uvas ‘Thompson’

Pre‐ and postharvest chitosan coatings extend the physicochemical and bioactive qualities of minimally processed ‘Crimson Seedless’ grapes during cold storage

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