Armazenamento de goiabas cv. Pedro Sato revestidas com quitosanas de baixo peso molecular
| العنوان: | Armazenamento de goiabas cv. Pedro Sato revestidas com quitosanas de baixo peso molecular |
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| المؤلفون: | Tamara Rezende Marques, Camila dos Santos Oliveira, Enio Nazaré de Oliveira Junior, C. M. P. Abreu, Rodrigo Martins Fráguas, Denise Alvarenga Rocha |
| المصدر: | Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018) Brazilian Journal of Food Technology v.21 2018 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL Brazilian Journal of Food Technology, Volume: 21, Article number: e2017112, Published: 03 DEC 2018 |
| بيانات النشر: | Instituto de Tecnologia de Alimentos (ITAL), 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0106 biological sciences, food.ingredient, Pectin, Storage, Enzimas hidrolíticas, lcsh:TX341-641, Conservation, 01 natural sciences, Pectinas, Chitosan, Hydrolysis, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Weight loss, Hydrolytic enzymes, medicine, Food science, Softening, Films, Filmes, Molecular mass, Conservação, 04 agricultural and veterinary sciences, Armazenamento, 040401 food science, chemistry, Postharvest, medicine.symptom, Psidium guajava L, lcsh:Nutrition. Foods and food supply, 010606 plant biology & botany, Food Science |
| الوصف: | Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which prevents its storage for long periods. Thus there is great interest in the development of new types of packaging that extend its useful life, providing desirable sensory and nutritional characteristics. This study investigated the softening of “Pedro Sato” guavas subjected to treatment with chitosan films of different molecular weights (132, 228 and 245 kDa), at concentrations of 0.5% and 1.5%. Thus the loss of mass, firmness, pectin content and activities of the hydrolytic enzymes pectin methylesterase and β-D-glucosidase were evaluated for eight days of storage at room temperature. The results showed that the product treated with chitosan 245kDa at a concentration of 1.5% showed lower weight loss and loss of soluble pectin content, as well as greater firmness and total pectin content, as compared to the other treatments. The treatment with chitosan 245 kDa at a concentration of 0.5% resulted in lower activities of the hydrolytic enzymes analyzed. When compared with the control, the treatments with chitosan at different concentrations were effective in maintaining the postharvest quality of guavas, extending their life by eight days. Resumo A goiaba é uma fruta altamente perecível devido ao seu rápido metabolismo durante a maturação. A fruta sofre perda de firmeza alguns dias após a colheita, o que impede seu armazenamento por longos períodos. Assim, há um grande interesse no desenvolvimento de novos tipos de embalagens que prolonguem sua vida útil, propiciando características sensoriais e nutricionais desejáveis. Este estudo investigou o amolecimento das goiabas cv. Pedro Sato tratadas com filmes de quitosana de diferentes pesos moleculares (132, 228 e 245 kDa), em concentrações de 0,5% e 1,5%. Assim, a perda de massa, a firmeza, o conteúdo de pectinas e as atividades das enzimas hidrolíticas pectina metilesterase e β-D-glucosidase foram avaliados durante oito dias de armazenamento, à temperatura ambiente. Os resultados mostraram que as goiabas tratadas com quitosana 245 kDa, na concentração de 1,5%, apresentaram menor perda de peso e teor de pectina solúvel, bem como maior firmeza e conteúdo da pectina total, em comparação com os outros tratamentos. O tratamento com quitosana 245k Da, na concentração de 0,5%, resultou em atividades menores das enzimas hidrolíticas analisadas. Os tratamentos com quitosana em diferentes concentrações foram eficazes na manutenção da qualidade pós-colheita de goiabas quando comparados com o controle, estendendo sua vida útil por oito dias. |
| وصف الملف: | text/html |
| اللغة: | English |
| تدمد: | 1981-6723 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac72584c2795f2f0052a341433b8f420 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100475&lng=en&tlng=en |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....ac72584c2795f2f0052a341433b8f420 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19816723 |
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