Efeito do tipo de corte e de sanificantes no escurecimento de pequi minimamente processado

Abstract

RESUMOConduziu-se este trabalho, com o objetivo de avaliar a influência dos sanificantes hipoclorito de sódio (NaClO) e de peróxido de hidrogênio (H 2 O 2 ) em diferentes concentrações sobre a vida de prateleira de pequi (Caryocar brasilense Cambess.) submetido a dois tipos de processamento mínimo: "caroço fatiado" e "caroço inteiro", e armazenados a 6 ± 1º C e 90 a 95% UR, durante 15 dias. O experimento foi conduzido em delineamento inteiramente casualizado, disposto em um fatorial 2 x 6 x 5, ou seja, 2 tipos de processamento (caroços "fatiados" e "inteiros"), 6 tempos (0h, 3, 6, 9, 12, 15 dias) e 5 tratamentos (controle, NaClO 50 ppm, NaClO 100 ppm, H 2 O 2 4% e H 2 O 2 6%), com 3 repetições. A cada três dias foram realizadas as análises: vitamina C, polifenoloxidase, peroxidase e cor (CIE L*a*b*). O pequi minimamente processado apresentou decréscimo nos teores de vitamina C ao longo do armazenamento. O caroço fatiado mostrou-se com maior atividade da enzima polifenoloxidase em relação ao inteiro. A interação significativa entre o corte, o sanificante e o tempo ocorreu para a variável peroxidase, tendo sido observado para o caroço fatiado tratado com os sanificantes H 2 O 2 4 e 6% maior atividade dessa enzima. Observou-se a redução do valor de L*, durante o armazenamento do pequi minimamente processado, independente do sanificante utilizado, ocasionado pelo escurecimento do produto. Termos para indexação:Caryocar brasiliense, qualidade, processamento mínimo, enzimas. ABSTRACTThe objective of the present work was to evaluate the influence of the sanitizers sodium hypochlorite (NaClO) 50 and 100 ppm and 4% and 6%, hydrogen peroxide (H 2 O 2 ) on the shelf life of fresh cut peki fruit (Caryocar brasilense Cambess.) submitted to two sorts of processing: "sliced stone" and whole stone", stored at 6 ± 1º C and 90 to 95% of RH for 15 days. The analyses were performed every three days. The experiment was conducted in a completely randomized design arranged by a 2 x 6 x 5 factorial, i.e. 2 sorts of processing ("sliced and whole stones"), 6 times (0h, 3, 6, 9, 12, 15 days) and 5 treatments (control, 50 ppm NaClO, 100 ppm NaClO, 4% H 2 O 2 and 6% H 2 O 2 ), with 3 replicates. Every three days, the following analyses were conducted: vitamin C, polyphenoloxidase, peroxidase and color (CIE L*a*b*). The fresh cut peki fruit showed decreases in the contents of vitamin C during storage. The sliced stones showed itself with an increased activity of the enzyme polyphenoloxidase relative the whole one. The significant interaction cutting sanitizer and time was found for peroxidase, the sliced stones and the sanitizers 4% and 6% H 2 O 2 having promoted the highest activity of that enzyme. Reduced value L* during the storage of fresh cut peki fruit was observed, independent of the used sanitizer, suggesting browning of the product. Index terms:Caryocar brasiliense, quality, minimal processing, enzymes. (2005), produtos minimamente processados (ou "fresh cut", ou levemente processados, ou parcialmente processados) são definidos com...

Influence of refrigeration and cassava starch biofilm use on enzymatic browning in mangaba fruit (Hancornia speciosa)

“…Even so, its pulp showed high oxidative enzyme levels compared with those found in pequi fruits. In this species, PPO levels ranged from 0.042 to 0.078 EU min -1 mg -1 in fruits kept intact (Rodrigues et al, 2011). When pequi fruits were sliced, this PPO enzyme activity increased from 0.049 to 0.091 EU min -1 mg -1 .…”

“…When pequi fruits were sliced, this PPO enzyme activity increased from 0.049 to 0.091 EU min -1 mg -1 . POD activity was lower in whole pequi fruits (Rodrigues et al, 2011).…”

Plant extracts enhancers of defense response in ponkan mandarin Seedlings against Alternaria alternate f. spp. citri infection

“…Further, peroxidases are also reported in association with the formation of reactive oxygen intermediates (Skelly, 2013) and the oxidative burst is a plant defense response after pathogen recognition, leading to hypersensitivity reaction, promoting the gradual establishment of systemic acquired resistance (SAR) (Resende et al, 2003;Alvarez et al, 1998). However, this enzyme is also synthesized by mechanical stress such injury (Rodrigues et al, 2011) or environmental such water and salt stress (Debouba et al, 2006) can be variable depending on the species, cultivar, age and part of the plant (Amiot et al, 1995) which explains the mutability action of this enzyme Table 4. Contrasts between controls treatments (Water and ASM) and aquous and ethanolic plants extracts native of Caatinga bioma of the initial (IS) and final (FS) severity area under the disease progress curve (AUDPC and protection levels on detached leaves of mandarin seedlings Ponkan.…”

Evaluation of the use of pequi pulp flour in breaded meat

“…Pequis ranging from 48.81 to 91.89 mg 100 g -1 ascorbic acid have been reported in the scientific literature (Gonçalves et al, 2010(Gonçalves et al, , 2011; L. J. Rodrigues, Boas, Paula, Pinto, & Piccoli, 2011), values that may be higher than those reported in pineapples (52 mg 100 g -1 ), strawberries (32.60 mg 100 g -1 ) and fresh orange juice (48.6 mg 100 g -1 ) (Aschoff et al, 2015;Rodríguez, Gomes, Rodrigues, & Fernandes, 2017;Valente, Sanches-Silva, Albuquerque, & Costa, 2014). The pulp is rich in carotenoids, such as β-carotene and β-cryptoxanthin, precursors of vitamin A, which are represented by 514.38 RAE 100 g -1 in the cooked pulp (Cardoso et al, 2013).…”