Made available in DSpace on 2016-08-17T18:39:38Z (GMT). No. of bitstreams: 1 3709.pdf: 10453405 bytes, checksum: e58384df9cb0940e97fe5a0f8206ade2 (MD5) Previous issue date: 2011-06-10 / Universidade Federal de Minas Gerais / Mechanical injuries are a major cause of post-harvest losses, since they may cause metabolic and physiological changes in fruit and vegetables. However there are few studies that characterize the state of the tissue after injury and during the reaction of the tissue, which was called "Period of Instability (PI). In this work the objective was to characterize the "Period of Instability (PI) of tomatoes (Solanum lycopersicum L.) and kale leaves (Brassica oleracea v. acephala L.) after harvest, injured by puncture with different diameters. So, it was realized a tissues histological study of and plants water status analysis subjected to injury by puncture with diameters of 1.5 and 3.5 mm. Analysis of the structure of kale leaf and tomato injured tissues was performed using techniques of light microscopy during 9 and 24 days after harvest, respectively. The water status was evaluated by firmness of tomatoes, turgor pressure and firmness of the kale leaves. They were examined for 19 days in tomatoes and for seven days in kale leaves. Healthy tissues of tomatoes 'Carmen' showed uniform arrangement until the 16th day after harvest. In the tomato injured tissues PI there was adherence to the dead cell walls on the healthy cells. Puncture injuries with diameters of 1.5 and 3.5 mm did not change the firmness of tomatoes in 'Carmen' stored at 25°C, but the tomatoes firmness decreased after two days of post-harvest. The healthy leaves of kale showed degradation of cellular structures after nine days of harvest. The injured leaves by puncturing the 1.5 and 3.5 mm exhibited PI with physiological response, characterized by the accumulation of mucilage in the damaged region. Firmness and turgor pressure were not altered in the kale leaves injured stored at 5°C. However, healthy and injured leaves had a water recovery from the first to the second day after harvest, when stored in refrigerator at 5°C. After the water recovery, the treatments have a decreased of firmness and turgor pressure, and the injured groups showed variation in the values of firmness between the fourth and seventh day of post-harvest. / As injúrias mecânicas são a maior causa de perdas pós-colheita, uma vez que podem causar alterações metabólicas e fisiológicas em frutos e hortaliças. No entanto são escassos estudos que caracterizam o estado do tecido logo após a lesão e durante a reação do tecido lesionado, ao qual denominamos Período de Instabilidade (PI). Neste trabalho o objetivo foi caracterizar o Período de Instabilidade (PI) de tomates (Solanum lycopersicum L.) e folhas de couve-manteiga (Brassica oleracea v. acephala L.), após a colheita, submetidos à lesão mecânica por punção com diferentes diâmetros. Para isso foi realizada a análise histológica dos tecidos e um estudo do estado hídrico desses vegetais submetidos a lesão por punção com diâmetros de 1,5 e 3,5mm. A análise da estrutura dos tecidos da folha de couve-manteiga e de tomate lesionados foi realizada por meio de técnicas usuais de microscopia de luz durante 9 e 24 dias após a colheita, respectivamente. A avaliação do estado hídrico foi feita pelo estudo da firmeza de tomates, e da pressão de turgescência celular e firmeza das folhas de couve-manteiga. As medidas foram realizadas durante 19 dias para tomates e sete dias para as folhas de couve-manteiga. Os tecidos sadios de tomates Carmen apresentaram disposição uniforme até o 16° dia após a colheita. Durante o PI nos tecidos lesionados de tomates verificou-se a adesão das paredes celulares mortas às células sadias quatro dias após a colheita. As lesões por punção com diâmetros de 1,5 e 3,5 mm não alteram a firmeza em tomates Carmem armazenados a 25°C, no entanto os tomates apresentam decaimento da firmeza dois dias após a colheita. As folhas sadias de couve-manteiga apresentaram degradação tardia das estruturas celulares, após o 9° dia de colheita. As folhas lesionadas por punção de 1,5 e 3,5mm apresentam PI com resposta fisiológica, caracterizada pelo acúmulo de mucilagem na região danificada. A firmeza e a pressão de turgescência também não são alteradas nas folhas de couvemanteiga lesionadas por punção de 1,5 e 3,5mm, e armazenadas a 5°C. Porém, folhas sadias e lesionadas apresentam recuperação hídrica do primeiro para o segundo dia após a colheita, quando armazenadas em refrigerador a 5°C. Após a recuperação hídrica, todos os tratamentos apresentam diminuição gradativa da firmeza e da turgescência celular, sendo que os grupos das lesões mostram oscilações nos valores de firmeza entre o quarto e sétimo dia após a colheita.

Made available in DSpace on 2016-12-08T16:44:38Z (GMT). No. of bitstreams: 1 PGPV11MA076.pdf: 421773 bytes, checksum: 6fbf2a3579e5da5aa39372d361a40b76 (MD5) Previous issue date: 2011-07-22 / The aim of this study was to evaluate effects of spraying apple trees with prohexadione-calcium (ProCa) (na inhibitor of gibberellins synthesis) and gibberellin (GA₃) on vegetative growth, yield potential, fruit quality, and occurrence of bitter pit in the fruit. The experimente was conducted in na orchard located in São Joaquim, Santa catarina State (Southern Brazil), in 2009/2010. catarina and Fuji apple trees were sprayed with water (control), ProCa and gibberellin (both products at the dose of 319 mg L¯¹), at the petal fall stage (October 15, 2009), when shoots were 5-10 cm long, with treatments repeated after 20 days. Leaves were assessed (in termsmof chlorophyll contente, área, dry mater and specific área) in January/2010, and length of current season shoots and weight of shoots removed by winter pruning were assessed in May/2010. The number of flower buds ando f fruit per flower bud were assessed in October/2009 and November/2010, respectively. Fruit were harvest at comercial maturity and then assessed for percentage of red skin área, skin color, density, weight, skin and pulp textures, flesh firmness, titratable acidity (TA), solids soluble contente (SSC) and starch index. Fruit were cold stored (0±0.5°C/90-95% RH) for four months, followed seven days for simulate marketing (20±4°C/60-70% RH) for four months, same evaluation carried out at harvest, as well as for incidence (%) and index of bitter pit. Trees treated with ProCa had higher leaf chlorophyll contente and lower specific leaf área in Fuji , lower leaf área in Catarina , lower shoot growth in both cultivars, and lower weight of shoots removed by winter pruning in Catarina , in the year following the treatment of the trees, both cultivars sprayed with ProCa had lower fruit set. the ProCa incresead the red color in Catarina apples. At harvest, the force for pulp penetratoon in the red side of the fruit was incresead in apple trees of both cultivars sprayed with ProCa. After cold stored, Fuji apples of trees sprayed with GA₃ had lower flesh firmness, while Catarina apples of trees sprayed with ProCa had higher firmness. Fruit Ca contente was not diferente between ProCa and GA₃ and between ProCa e the control in both cultivars. Fuji apples from trees treated with ProCa had lower N/Ca ratio in the skin tissue. Teh treatment with ProCa incresead the flesh firmness in the reddish fruit side and reduced the index of bitter pit during cold storage in both cultuivars. The use of ProCa in apples orchards might represent a new technology to reduce trees vegetative growth and the occurrence of bitter pit in the fruit. The GA₃ sprayed after full bloom increases trees vegetative growth and might cause changes in fruit quality atributes, leading to advanced maturiry, as well as increases the development of bitter pit / Este trabalho foi desenvolvido com o objetivo avaliar os efeitos da pulverização de macieira com um inibidor da síntese de giberelinas, o prohexadiona-cálcio (ProCa), e com giberelina (GA₃), no crescimento vegetativo e potencial produtivo das plantas, e na qualidade e ocorrência de bitter pit nos frutos. O experimento foi conduzido em um pomar localizado no município de São Joaquim, SC, na safra 2009/2010. Macieiras Catarina e Fuji foram pulverizadas com água (tratamento controle), ProCa e GA₃ (ambos os produtos na dose de 319 mg L¯¹), na queda das pétalas (15/10/2009), quando as brotações do ano estavam com 5-10 cm de comprimento, sendo repetidas após 20 dias. Foram feitas avaliações foliares (teor de clorofila, área, matéria seca e área específica), em janeiro/2010, e de comprimento dos ramos do ano e de peso dos ramos podados, em maio/2010. A contagem dos cachos florais e do números de frutos por cacho floral ocorreram em outubro/2009 e novembro/2010, respectivamente. A colheita foi realizada na maturação comercial, ocasião em que foram feitas análises nos frutos do índice de cor vermelha, cor da epiderme, densidade, peso, atributos de textura (força para a penetração da casca e força para a penetração da polpa), firmeza de polpa, acidez titulável, sólidos solúveis totais (SS) e índice de iodo-amido. Os frutos foram armazenados em câmara fria convencional (0±0,5°C/90-95% UR), durante quatro meses, seguido de sete dias de comercialização simulada (20±4°C/60-70 UR), e após submetido as mesmas avaliações feitas na colheita, bem como de incidência (%) e índice de bitter pit . O tratamento com ProCa aumentou o teor de clorofila e reduziu a área foliar específica em macieira Fuji , reduziu a área foliar em Catarina , reduziu o comprimento dos ramos do ano nas duas cultivares e o peso dos ramos podados em Catarina . No ano subsequente ao da aplicação dos tratamentos, macieiras pulverizadas com o ProCa, de ambas as cultivares, apresentaram menor frutificação. O tratamento com ProCa proporcionou maior coloração vermelha em maçãs Catarina . No momento da colheita, maçãs Fuji e Catarina provenientes de plantas pulverizadas com ProCa apresentaram maior força para a penetração da polpa no lado mais vermelho dos frutos. Após o armazenamento, maçãs Fuji de plantas pulverizadas com GA₃ apresentaram menor firmeza de polpa e maçãs Catarina de plantas pulverizadas com ProCa apresentaram maior firmeza de polpa. O teor de Ca nos frutos não diferiu entre os tratamentos ProCa e GA₃ e entre ProCa e controle, em ambas as cultivares. Maçãs Fuji apresentaram menor relação N/Ca no tecido da casca quando pulverizadas com ProCa. O tratamento com ProCa proporcionou aumento na firmeza no lado mais vermelho do fruto e reduziu o índice de bitter pit durante o armazenamento refrigerado em ambas as cultivares. A utilização do ProCa na cultura da macieira pode ser uma nova alternativa para o controle do crescimento vegetativo de da manifestação do bitter pit nos frutos. O GA₃, pulverizado em pós-floração, em macieiras aumenta o crescimento vegetativo e pode ocasionar algumas modificações nos atributos de qualidade nos frutos, indicando um avanço na maturação, e na manifestação do bitter pit

Seafood permits the transmission of many bacterial pathogens. In order to reconcile consumer demands with important safety standards, traditional means of regulating microbial spoilage and safety hazards in foods are combined with novel technologies. These include biological antimicrobial systems, such as the use of lactic acid bacteria (LAB) and/or their bacteriocins, such as Carnobacterium maltaromaticum CS526 and its bacteriocin piscicocin CS526. The aims of this study were to investigate the presence of Listeria monocytogenes in temperate seafood, namely fresh and smoked salmon, fresh and smoked haddock, and fresh mussels and oysters. Additionally, there was an aim to recover, characterise and use bacteriocin-like-substance to control Listeria monocytogenes in cold smoked haddock. Vibrio spp., Enterobacteriaceae representatives, total aerobic heterotrophic counts and Listeria monocytogenes were isolated from commercially prepared smoked and fresh Atlantic salmon, smoked and fresh haddock, live mussels and oysters using selective media and tryptone soya agar (TSA). Vibrio spp. occurred in high densities (>106 CFU gˉ1) in mussels and Enterobacteriaceae representatives were recorded at >106 CFU gˉ1 in fresh salmon. Total aerobic heterotrophic counts in fresh salmon, live mussels and oysters reached 107, > 107, and > 106 CFU gˉ1, respectively. Listeria monocytogenes was recorded at 5.0 x 104 CFU gˉ1 in mussels. In total sixty one bacterial isolates were recovered from the seafood examined. The results revealed 19 genera of bacteria, i.e. Acinetobacter, Aerococcus, Aeromonas, Bacillus, Brochothrix, Carnobacterium, Citrobacter, Corynebacterium, Enterobacter, Escherichia coli, Moraxella, Micrococcus, Pseudomonas, Psychrobacter, Serratia, Shewanella, Staphylococcus, Vibrio and Listeria. The prominent characteristics of fish spoilage isolates were demonstrated by the ability of the isolates to reduce trimethylamine oxide (TMAO) to trimethylamine, and to produce H₂S. Sh. baltica OS185, Aeromonas spp. HB-6, Sh. baltica, Sh. putrefaciens, A. hydrophila HX201006-3, A. salmonicida subsp. achromogenes, A. hydrophila, C. freundii, Enterobacter cloacae were strong producers of TMA and H₂S. The spoilage microorganisms were tested for potential pathogenicity. The result revealed that 6/15 of the spoilage microorganisms produced proteolytic, lecithinase, blood (β and α haemolysin) and elastinase activity, respectively, whereas 7/15 of the spoilage microorganisms showed lipolytic activity. Cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances of Carnobacterium maltaromaticum MMF-32 and KOPRI 25789 producing strains isolated from commercially prepared smoked salmon were investigated for their potential antimicrobial activity against potentially pathogenic and food spoilage microorganisms. Generally, a broad spectrum of activity was revealed against potentially pathogenic and food spoilage microorganisms in vitro. Cold-smoked haddock treated with bacteriocin producing C. maltaromaticum MMF-32, C. piscicola A9b bacˉ phenotype nonbacteriocin producing strain a mutant of C. piscicola A9b bac+, cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances was challenged with L. monocytogenes ATCC 19114 up to 103 CFU gˉ1, respectively. Samples were stored at 4 °C for 10 days. L. monocytogenes and total bacterial counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amines production as well as texture, colour and odour. Although the study on anti-listerial effects of C. maltaromaticum MMF-32 was not successful, this organism did have a positive effect on retention of firmness and sensory perception in cold smoked haddock.

La texture du fruit, caractère complexe de qualité, est un critère majeur pour le consommateur mais aussi pour la filière. Au cours de cette thèse, la texture a été analysée par une approche globale et intégrative combinant des approches écophysiologique et protéomique. Les objectifs étaient : 1) d’améliorer la compréhension de la texture des fruits charnus, 2) d’évaluer les effets des interactions génotype x apports en eau sur cette variable, 3) d’identifier par une approche globale sans à priori les variables clés sous-jacentes à la texture et 4) de proposer une approche intégrative permettant de construire un réseau de régulation multi-échelles pouvant être intégré dans un modèle prédictif. Les fruits de six génotypes contrastés pour la texture (3 parents et 3 QTL-NILs), cultivés en serre sous deux conditions hydriques (témoin et réduction des apports d’eau (-40%)), ont été phénotypés pour la fermeté au stade expansion cellulaire, fruit rouge et une semaine à 20°C après récolte, par des méthodes instrumentales (compression, pénétrométrie) et sensorielles. Divers caractères anatomiques, histologiques et biochimiques ont été analysés en parallèle ainsi que les variations du protéome du fruit (électrophorèse bidimensionnelle et spectrométrie de masse). L’analyse statistique a mis en oeuvre deux méthodes : 1) l’Analyse de Co-inertie Multiple, analyse multi-tableaux basée sur un critère de covariance, qui permet le traitement simultané d’un très grand nombre de données ; 2) l’inférence de réseau, basée sur la recherche de dépendances conditionnelles entre variables. Les résultats montrent qu’une réduction des apports d’eau est possible moyennant une baisse de rendement de 20% pour une production de tomate hors sol, baisse essentiellement liée à la réduction de la taille des fruits due à un moindre grandissement cellulaire. En revanche, la qualité des fruits est améliorée par une augmentation des taux de matières sèches, de vitamine C, de sucres ainsi qu’une augmentation de la fermeté pour certaines lignées QTL-NILs. Le déficit hydrique a induit la variation de 128 spots protéiques en interaction avec le génotype et le stade de développement. Le déficit hydrique affecte essentiellement le stade fruit rouge et les effets sont faibles par rapport aux effets génétiques. L’analyse des données des différents niveaux d’échelles en co-inertie multiple, a montré l’existence d’une structure commune aux différentes échelles qui suggère bien une régulation globale de l’ensemble des variables observées en réponse au génotype et au déficit hydrique. L’analyse des corrélations et l’inférence graphique de réseaux ont permis de mieux structurer l’ensemble des informations et de sélectionner les variables fortement impliquées dans le déterminisme génétique de la texture du fruit afin de construire un schéma multi-échelles de régulation. Enfin ces résultats ont permis de proposer plusieurs modèles statistiques prédictifs de la fermeté des fruits charnus, basés sur des variables protéomiques, biochimiques et/ou histologiques, qui pourront être couplés au modèle fruit virtuel, permettant de prédire les effets de l’environnement sur l’évolution de la texture des fruits / Tomato fruit texture is one of the most critical quality traits for both the consumer and the production chain. In this work, texture was analyzed via an integrative approach combining ecophysiology and proteomics. The aims were 1) To improve knowledge of the texture of fleshy fruit, 2) To evaluate the effects of genotype x water deficit interactions, 3) To identify by a holistic approach without a priori key variables underlying texture and 4) To propose an integrative approach to build a network of multi-scale controls which could be integrated into a predictive model. Fruits from six texture contrasted genotypes (3 parents and 3 QTL-NILs), greenhouse grown under two water conditions (control and decreased water supply by 40%), were analyzed for firmness at cell expansion, at red ripe stage and after 7-days post-harvest storage at 20°C, by instrumental (compression, penetrometer) and sensory methods. Several anatomical, histological and biochemical traits were analyzed as well as changes in fruit proteome (two-dimensional electrophoresis and mass spectrometry). Statistical analysis implemented two innovative methods: 1) multiple co-inertia analysis, multi-table analysis based on a criterion of covariance, which allows the simultaneous processing of large datasets, 2) inference network, based on the research of conditional dependencies among variables. Results showed a tomato production is possible by reducing the water supply and accepting a lower yield (20%), due to reduced fruit size by limiting cell enlargement. Fruit quality was improved by increasing solids content, vitamin C, sugars and increased firmness for some QTL-NILs. Water deficit was associated with the variation of 128 protein spots in interaction with genotype and stage factors. The effects of water deficit were mainly detected at the red ripe stage and remained low compared to genetic effects. The analysis of data from different levels in multiple co-inertia, showed a common structure at different scales, which suggests a good overall control of the measured variables. Correlation analysis and graphical inference networks helped selecting key-variables involved in the genetic determinism of fruit texture, to draw a multi-scale control scheme variable. Finally, these results were used to propose several statistical models to predict the firmness of fleshy fruits, based on proteomic, biochemical and / or histological data, which can be coupled to the virtual fruit model, to predict environmental effects on fruit texture

Thesis (M.Sc. Agriculture (Horticultrure)) -- University of Limpopo, 2017 / The current South African ‘Hass’ type avocado cultivars are inadequate to enhance competitiveness, cultivar diversity and profitability. In an effort to ensure competitiveness and maintain sustainability, the Agricultural Research CouncilInstitute for Tropical and Subtropical Crops (ARC-ITSC) as one the South African Avocado Industry’s (SAAI) main stakeholder, has bred and selected new superior ‘Hass’ type avocado selections. However, the cold storage potential and associated physico-chemical ripening properties of these selections (‘Jalna’, ‘OA 184’ and ‘Balboa’) have not been documented. Therefore, the objective of this study was to evaluate the effect of cold storage on internal and external physico-chemical ripening variables of the new ‘Hass’ type avocado selections. New ‘Hass’ type avocado fruit maturity was evaluated using moisture content, thereafter, harvested, sorted, graded and stored under two temperature regimes (2.0°C and 5.5°C) for 28 days to simulate export conditions. The experiment was a completely randomised factorial design with three treatment factors; temperature regimes (2.0°C and 5.5°C), days to ripening and ‘Hass’ type avocado selections fruit and control (commercial ‘Hass’) replicated three times. After withdrawal from cold storage, fruit were ripened at ambient temperature and evaluated for electrical conductivity, external chilling injury, fruit water loss, skin colour change, ripening percentage, firmness, respiration rate and seed:fruit weight ratio. Results indicated that treatment factors had no significant effect on moisture content (P=0.733) and chilling injury (P=0.776). Treatment factors had a significant effect on electrical conductivity (P=0.004), skin colour parameters; eye colour (P<0.001), hue angle (P<0.001), lightness (P=0.011) and chroma (P=0.042). Selection ‘Jalna’ fruit started changing colour whilst in storage (2.0°C and 5.5°C). Furthermore, ‘Hass’ type avocado selection fruit followed a declining pattern for lightness, chroma and hue angle in agreement with commercial ‘Hass’. Moreover, results indicated that treatment factors had a significant effect (P<0.001) on respiration rate, fruit firmness, ripening percentage and seed:fruit weight ratio. Selection ‘Jalna’ and ‘OA 184’ desynchronised mesocarp softening with exocarp due to genetically non-softening exocarp. Treatment factors had no significant effect (P=0.998) on fruit water loss during ripening. Selection ‘OA 184’ fruit showed export potential due to its good storage, ripening physico-chemical and shelf-life properties. Studies on cold sterilisation would add more value on generated scientific information, as such would enable the SAAI to gain access to high paying export markets. In addition, the selections should be planted and evaluated in other avocado producing region

[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit's shelf life. The objective of the present thesis was to develop optimum procedures for processing and marketing 'Rojo Brillante' persimmon into a fresh-cut product with the maximum shelf life and best physicochemical, nutritional, sensory and microbiological quality. Firstly, the objective was to evaluate the effect of the maturity stage (MS) at harvest, storage time at 15 ºC before processing, and the application of different antioxidant treatments on enzymatic browning, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon during storage at 5 ºC. Concentrations of 10 g L-1 ascorbic acid (AA) or 10 g L-1 citric acid (CA) controlled tissue browning and maintained the visual quality of fresh-cut persimmon above the limit of marketability for 6-8 storage days at 5 ºC, depending on the MS. However, these acidic solutions reduced fruit firmness as compared to control samples. Further studies showed that the combination of these antioxidants with 10 g L-1 CaCl2 maintained firmness of the persimmon slices within the same range as the control samples. In another work, the application of 1-methylcyclopropene (1-MCP) allowed to process fruits after 45 days of storage at 1 ºC with commercial firmness and the antioxidant solution (10 g L-1 CA + 10 g L-1 CaCl2) extended the limit of marketability up to 9 days of storage at 5 ºC. Different controlled atmosphere conditions in combination with AA or CA dips were also evaluated as a first step to select optimum O2 and CO2 concentrations for modified atmosphere packaging (MAP) of fresh-cut 'Rojo Brillante' persimmons. Overall, the combination of antioxidant dips and a controlled atmosphere composed of 5 kPa O2 (balance N2) was proved to be the most effective combination to control enzymatic browning. This atmosphere maintained the visual quality of persimmon slices within the limit of marketability during 7- 9 days at 5 ºC. On the contrary, high CO2 concentrations (10 or 20 kPa) induced darkening in some tissue areas, associated with a flesh disorder known as 'internal flesh browning'. Later studies confirmed the beneficial effect of an active MAP in 5 kPa O2 compared to passive MAP to improve the visual quality of fresh-cut 'Rojo Brillante' persimmon, showing a synergic effect with the antioxidant dip (10 g L-1 CA + 10 g L-1 CaCl2). Antioxidant edible coatings were prepared from whey protein isolate (WPI), soy protein isolate (SPI), hydroxylpropyl methylcellulose (HPMC) and apple pectin as the polymeric matrix. All edible coatings were amended with the antioxidant combination selected (10 g L-1 CA + 10 g L-1 CaCl2). All the edible coatings tested proved effective to control enzymatic browning of persimmon slices. However, the samples treated with the HPMC- and pectin- based coatings were scored with a better visual quality that the rest of the treatments. In general, free radical scavenging activity and total carotenoid content increased in late-season persimmons; whereas, processing (cutting and storage at 5 ºC), antioxidant dips, controlled atmosphere storage or edible coatings had no clear effect on nutritional quality (vitamin C, free radical scavenging activity, total phenolic content, and carotenoids) of fresh-cut persimmons. / [ES] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' es un cultivar astringente que presenta unas propiedades organolépticas y nutricionales excelentes. En la última década, su cultivo en el área mediterránea de España se ha incrementado de manera exponencial con el desarrollo de la tecnología que permite eliminar la astringencia, manteniendo la firmeza del mismo. Esta nueva forma de presentación, aporta numerosas ventajas, entre la que se incluye la posibilidad de ser comercializado como fruta fresca cortada. Sin embargo, el éxito comercial del producto está limitado por el pardeamiento enzimático, la pérdida de firmeza y al crecimiento microbiano. En este contexto, el objetivo de la Tesis ha sido el desarrollo de caqui 'Rojo Brillante' fresco cortado mediante un enfoque que integra el estudio de las características del producto en el momento del procesado y de distintas tecnologías que mantengan la calidad físico-química, sensorial, nutricional y microbiológica del producto durante un periodo que permita su comercialización. En primer lugar, se evaluó el efecto del estado de madurez (MS) en el momento de recolección, el tiempo de almacenamiento a 15 ºC antes del procesado y la aplicación de diferentes antioxidantes en el pardeamiento enzimático y la calidad sensorial y nutricional del caqui 'Rojo Brillante' cortado y almacenado a 5 ºC. La aplicación de 10 g L-1 de ácido ascórbico (AA) ó 10 g L-1 ácido cítrico (CA) controló el pardeamiento enzimático y mantuvo la calidad visual del caqui por encima del límite de comercialización entre 6 y 8 días de almacenamiento a 5 ºC, dependiendo del MS. Sin embrago, la aplicación de estos antioxidantes redujo de manera significativa la firmeza del fruto respecto al control. La combinación de estos antioxidantes con 10 g L-1 de CaCl2 permitió mantener la firmeza en el mismo rango que las muestras control. En un trabajo posterior, la aplicación de 1-metilciclopropeno (1-MCP) permitió procesar caqui almacenado 45 días a 1 ºC con una buena firmeza comercial y el tratamiento antioxidante (10 g L-1 CA + 10 g L-1 CaCl2) consiguió alcanzar un límite de comercialización del producto de 9 días a 5 ºC. La evaluación de distintas atmósferas controladas en combinación con tratamientos antioxidantes (AA o CA), como paso previo al envasado en atmósfera modificada (MAP) del caqui, mostró como más efectiva en el control del pardeamiento enzimático la atmósfera compuesta por 5 kPa O2 (balance N2). Esta atmósfera mantuvo la calidad visual del caqui cortado dentro del límite de comercialización durante 7-9 días a 5 ºC. Por el contrario, la aplicación de altas concentraciones de CO2 (10 ó 20 kPa) dio lugar a un pardeamiento en ciertas zonas de la pulpa que se conoce como 'internal flesh browning'. Estudios posteriores confirmaron el efecto beneficioso del envasado de caqui cortado y tratado con solución antioxidante (CA-CaCl2) en una MAP activa de 5 kPa O2 en la calidad visual del fruto frente a la aplicación de una MAP pasiva. El desarrollo de recubrimientos comestibles con capacidad antioxidante se realizó mediante la incorporación de antioxidantes (10 g L-1 CA + 10 g L-1 CaCl2) a formulaciones a base de proteína de suero lácteo (WPI), proteína de soja (SPI), hidroxipropilmetilcelulosa (HPMC) y pectina. Todos los recubrimientos fueron efectivos controlando el pardeamiento enzimático del caqui cortado, siendo las muestras recubiertas con HPMC y pectina las mejor evaluadas visualmente. En general, el procesado, la aplicación de antioxidantes, el envasado en atmósferas controladas y los distintos recubrimientos comestibles estudiados, si bien no mostraron un efecto claro en los parámetros de calidad nutricional evaluados, no tuvieron un efecto negativo en los mismos. Por otra parte, los frutos cosechados a final de campaña tuvieron mayor actividad antioxidante y contenido en carotenoides. / [CAT] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' és un cultiu astringent que presenta unes propietats organolèptiques i nutricionals excel¿lents. En la última dècada, el seu cultiu en l'àrea mediterrània d'Espanya s'ha incrementat de manera exponencial amb el desenvolupament de la tecnologia que permet eliminar l'astringència, mantenint la fermesa del mateix. Esta nova forma de presentació, aporta un gran nombre d'avantatges, entre els quals s'inclou la possibilitat de comercialitzar-lo com fruita fresca processada. No obstant, l'èxit comercial del producte està limitat per pardetjament enzimàtic, la pèrdua de fermesa i el creixement microbià. L'objectiu de la Tesis ha estat en el desenvolupament de caqui 'Rojo Brillante' tallat en fresc mitjançant un enfocament que integra l'estudi de les característiques del producte en el moment del processat i de diferents tecnologies en el manteniment de la qualitat físico-química, sensorial, nutricional i microbiològica del producte durant un període que permeta la seua comercialització. En primer lloc, es va avaluar l'efecte de l'estat de maduresa (MS) en el moment de recol¿lecció, el temps d'emmagatzemament a 15ºC abans del processat i l'aplicació de diferents tractaments antioxidants en el pardetjament enzimàtic i la qualitat sensorial i nutricional del caqui 'Rojo Brillante' tallat i emmagatzemat a 5 ºC. L'aplicació de 10 g L-1 d'àcid ascòrbic (AA) o 10 g L-1 d'àcid cítric (CA) va controlar el pardetjament enzimàtic i va mantenir la qualitat visual del caqui per damunt del límit de comercialització entre 6-8 dies d'emmagatzemament a 5 ºC, depenent del MS. No obstant, l'aplicació d'antioxidants va reduir de manera significativa la fermesa del fruit comparat amb el control. La combinació d'aquestos antioxidants amb 10 g L-1 de CaCl2 va permetre mantenir la fermesa en el mateix rang que les mostres control. En un treball posterior, l'aplicació de 1-metilciclopropeno (1-MCP) va permetre processar caqui emmagatzemat 45 dies a 1 ºC amb una bona fermesa comercial i a més, el tractament antioxidant (10 g L-1 CA + 10 g L-1 CaCl2) va aconseguir un límit de comercialització del producte tallat de 9 dies a 5 ºC. L'avaluació de diferents atmosferes controlades en combinació amb tractaments antioxidants (AA o CA), com a pas previ a l'envasament en atmosfera modificada (MAP) del caqui 'Rojo Brillante, va mostrar com a més efectiva en el control del pardetjament enzimàtic l'atmosfera composta per 5 kPa O2 (balanç N2). Aquesta atmosfera va mantenir la qualitat visual del caqui tallat dins del límit de comercialització durant 7-9 dies a 5 ºC. Per contra, l'aplicació d'altes concentracions de CO2 (10 ó 20 kPa) va donar lloc a un pardetjament en certes zones de la polpa, el qual és conegut com 'internal flesh browning'. Estudis posteriors van confirmar l'efecte beneficiós de l'envasament de caqui tallat i tractat amb solució antioxidant (CA-CaCl2) en una MAP activa de 5 kPa O2 millorant la qualitat visual de la fruita front a l'aplicació de una MAP passiva. El desenvolupament de recobriments comestibles amb capacitat antioxidant es va realitzar mitjançant la incorporació d'antioxidants (CA-CaCl2) en formulacions a base de proteïna de sèrum làctic (WPI), proteïna de soia (SPI), hidroxipropilmetilcel-lulosa (HPMC) i pectina. Tots els recobriments van ser efectius controlant el pardetjament enzimàtic del caqui tallat. No obstant, les mostres recobertes amb HPMC i pectina van ser millor avaluades visualment que la resta de tractaments. En general, el processat, l'aplicació d'antioxidants, l'envasament en atmosferes controlades i els distints recobriments comestibles estudiats, si bé no van mostrar un efecte clar en els paràmetres de la qualitat nutricional avaluats, no van tindre un efecte negatiu en els mateixos. Per altra banda, els fruits recol¿lectats a final de temporada van tenir major activitat antioxidant i contingut en / Sanchís Soler, E. (2016). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/62588 / TESIS

[ES] La citricultura se enfrenta a escenarios ambientales cambiantes que provocan diferentes estreses bióticos y abióticos que pueden dificultar la producción o afectar a la calidad de la fruta. El patrón sobre el cual se injerta una variedad específica es una importante herramienta para mejorar su adaptabilidad a cada área de cultivo. En la presente Tesis se realiza el estudio del efecto del patrón sobre la calidad físico-química y nutricional de la fruta en variedades de gran interés comercial en la actualidad, mandarinas 'Clemenules' y 'Tango' y naranjas sanguinas 'Tarocco Rosso' y 'Moro'. En 'Clemenules' se llevó a cabo la evaluación de la calidad de la fruta de árboles injertados sobre ocho patrones en tres momentos de cosecha durante dos campañas. Los patrones Forner-Alcaide 13 y C-35 destacaron por adelantar el cambio de color, lo que es de gran interés comercial. Por otra parte, Forner-Alcaide V17 destacó por mantener niveles óptimos de acidez hasta el final de la campaña y presentar el mayor contenido en vitamina C, flavonoides, glucosa y fructosa. Carrizo Citrange también indujo altas concentraciones de sacarosa y vitamina C. 'Tango' es una mandarina de reciente introducción en el área mediterránea de gran interés por su periodo de recolección tardío. En esta Tesis se abordó el estudio de los cambios en la calidad fisicoquímica, nutricional y sensorial de la mandarina 'Tango' injertada sobre dos patrones (Carrizo Citrange y Forner-Alcaide 5) en las dos áreas principales de producción de Andalucía. Los resultados revelaron que la calidad de la fruta se vio influenciada por la localización de las parcelas, lo que se relacionó con la composición de la textura del suelo. En ambas localizaciones, Forner-Alcaide 5 indujo mayor contenido en acidez, sólidos solubles totales, sacarosa, vitamina C y ácido cítrico en la fruta. Las determinaciones físico-químicas, junto con la evaluación sensorial permitieron establecer el momento óptimo de recolección dependiendo de las diferentes condiciones estudiadas. También se ha incluido un estudio del comportamiento postcosecha de esta variedad, ya que no existían datos en nuestras condiciones de cultivo. La mandarina 'Tango' presentó síntomas externos de daños por frío a partir de los 20 días almacenada a 1°C y 5°C. Se realizó un estudio micro-estructural para caracterizar la alteración. Los frutos del patrón Forner-Alcaide 5 presentaron una menor incidencia de los daños por frío. El almacenamiento a 9°C no comprometió la calidad externa o interna. Dentro del grupo de naranjas, en los últimos años existe una creciente demanda por las naranjas sanguinas para su consumo en fresco. Para evaluar el efecto del patrón se tomaron las variedades 'Moro' y 'Tarocco Rosso' injertadas sobre ocho patrones. La calidad interna se vio afectada por el momento de cosecha, siendo más evidente en 'Moro'. En ambas variedades el patrón afectó a los parámetros de calidad durante la maduración. En 'Moro', se observó una reducción en el color del zumo debido a la degradación de los antocianos, siendo los patrones C-35, Macrophylla y Volkameriana los que mostraron un mayor descenso. Esta degradación se relacionó con los cambio de la temperatura durante el periodo de recolección. En 'Tarocco Rosso' no se evidenció ninguna degradación, lo que sugiere que esta variedad es menos sensible a los cambios de temperatura. En esta variedad Forner-Alcaide 5 y Forner-Alcaide 13 produjeron fruta con mayor contenido en antocianos y azúcares. Además se llevó a cabo el estudio de la aptitud a la frigoconservación de las variedades de sanguinas 'Tarocco Rosso' y 'Sanguinelli'. Mientras que la calidad interna no se vio afectada por el almacenamiento (1°C, 5°C y 9°C) durante 45 días, la fruta presentó síntomas de daños por frío a 1°C. 'Sanguinelli' presentó mayor incidencia que 'Tarocco Rosso'. Estas sanguinas se pueden almacenar entre 5 y 9°C / [CA] La citricultura s'enfronta constantment a escenaris ambientals canviants que provoquen diferents estressos biòtics i abiòtics. El patró sobre el qual s'empelta una varietat específica és una important eina per a millorar la seua adaptabilitat agronòmica en cada àrea de cultiu. En la present Tesi s'ha dut a terme l'estudi de l'efecte del patró sobre la qualitat físic-química i nutricional de la fruita en varietats de gran interés comercial, mandarines 'Clemenules' i 'Tango' i, taronges sanguines 'Tarocco Rosso' i 'Moro'. En 'Clemenules' es va dur a terme l'avaluació de la qualitat de la fruita d'arbres empeltats sobre huit patrons en tres moments de collita, en dues campanyes. Entre els patrons avaluats, Forner-Alcaide 13 i C-35 van destacar per avançar el canvi de color. D'altra banda Forner-Alcaide V17 va destacar per mantindre nivells òptims d'acidesa fins al final de la campanya i va presentar el major contingut en vitamina C, flavonoides, glucosa i fructosa. Carrizo Citrange també va induir altes concentracions de sacarosa i vitamina C en la fruita. 'Tango' és una mandarina de recent introducció en l'àrea mediterrània amb gran interés pel seu període de recol·lecció que comença quan finalitza el de les clementines. En la present Tesi es van estudiar els canvis en la qualitat físic-química, nutricional i sensorial de la mandarina Tango empeltada sobre dos patrons (Carrizo Citrange i Forner-Alcaide 5) durant el període de collita en les dues àrees principals de producció d'Andalusia. La qualitat de la fruita es va veure influenciada per la localització, la qual cosa es va relacionar amb la composició de la textura del sòl. En totes dues localitzacions, Forner-Alcaide 5 va ser el patró que va induir major contingut en acidesa, sòlids solubles totals, sacarosa, vitamina C i àcid cítric en la fruita. Les determinacions físic-químiques i l'avaluació sensorial van permetre establir el moment òptim de recol·lecció depenent de les diferents condicions estudiades. També s'ha inclòs un estudi del comportament postcollita d'aquesta varietat, ja que no existien dades en les nostres condicions de cultiu. La mandarina 'Tango' va presentar símptomes externs de danys per fred a partir dels 20 dies emmagatzemada a 1°C i 5°C. Es va realitzar un estudi micro-estructural per a caracteritzar l'alteració provocada per les baixes temperatures. Els fruits del patró Forner-Alcaide 5 van presentar una menor incidència dels danys per fred. L'emmagatzematge a 9°C no va comprometre la qualitat externa o interna d'aquesta varietat. Dins del grup de taronges, en els últims anys existeix una creixent demanda per les taronges sanguines pel seu consum en fresc. Per a avaluar l'efecte del patró sobre sanguines es van prendre dues varietats, 'Moro' i 'Tarocco Rosso' empeltades sobre huit patrons. La qualitat interna es va veure influenciada pel moment de collita, la qual cosa va ser més evident en la varietat 'Moro'. En totes dues varietats el patró va afectar els canvis en els paràmetres de qualitat estudiats. En 'Moro', es va observar una reducció en el color del suc degut a la degradació del antocians. Aquesta degradació es va relacionar amb el canvi de la temperatura experimentada durant el període de recol·lecció. 'Tarocco Rosso' és menys sensible als canvis de temperatura. En aquesta varietat els patrons Forner-Alcaide 5 i Forner-Alcaide 13 van produir la fruita amb major contingut en antocianos i sucres. A mes s'aporta l'estudi de l'aptitud a la frigoconservació en les sanguines 'Tarocco Rosso' i 'Sanguinelli'. Mentre que la qualitat interna no es va veure afectada per l'emmagatzematge a cap de les temperatures assajades (1°C, 5°C i 9°C) durant 45 dies, la fruita va presentar símptomes de danys per fred a 1°C. `Sanguinelli' va presentar major incidència que 'Tarocco Rosso'. La fruita es pot emmagatzemar entre 5°C i 9°C durant 30 dies en el cas de 'Sanguinelli' i fins a 45 en e / [EN] Citriculture faces changing environmental scenarios that cause biotic and abiotic stress. The rootstock onto which a specific variety is grafted is an important tool to help to improve its agronomic adaptability to each crop area. The present Thesis was carried out to study the effect of rootstock on physico-chemical and nutritional fruit quality in some varieties of commercial interest today: 'Clemenules' and 'Tango' mandarins, and 'Tarocco Rosso' and 'Moro' blood oranges. In 'Clemenules', the fruit of the trees grafted into eight rootstocks at three harvest times was evaluated by performing studies during two seasons. Forner-Alcaide 13 and C-35 Citrange stood out for their earlier color change, which is very interesting for this variety, in which early harvesting is a relevant aspect from the commercial point of view. Forner-Alcaide V17 stood out for maintaining optimum acidity levels until the season ended and presented the highest contents in vitamin C, flavonoids, glucose and fructose. Carrizo Citrange brought about high concentrations of sucrose and vitamin C in fruit. 'Tango' is a mandarin variety that has been recently introduced into the Mediterranean Region. Its harvest time is very interesting because it starts when that of clementines ends. The present Thesis studies changes in the physico-chemical, nutritional and sensorial quality of 'Tango' fruit grafted onto two rootstocks (Carrizo Citrange and Forner-Alcaide 5) during the harvest period in the two main production areas in Andalusia. The results revealed that fruit quality during harvest was influenced by the location, which was particularly related to soil texture composition. In both areas, Forner-Alcaide 5 was the rootstock that induced higher acidity content, and more total soluble solids, sucrose, vitamin C and citric acid in fruit. The physico-chemical determinations, along with the sensorial evaluation, allowed the optimum harvest time to be established depending on the different studied conditions. This Thesis also includes a study about this variety's postharvest behavior as no data are available for our crop conditions. The 'Tango' mandarin presented outer chilling injury symptoms after being stored for 20 days at 1°C and 5°C. A microstructural study was done to characterize the alteration caused by low temperatures. The Forner-Alcaide 5 rootstock fruit showed a lower chilling injury incidence. Storage at 9°C did not compromise quality fruit. Among oranges, demand for blood oranges to be eaten fresh has grown in recent years, basically due to their high content in anthocyanins and their positive effect for human health. To assess the effect that rootstock had on blood oranges, two varieties were taken, 'Moro' and 'Tarocco Rosso', grafted onto eight rootstocks. Internal quality was strongly influenced by harvest time, which was more evident for 'Moro'. In both varieties, rootstock affected changes in the quality parameter studied. In 'Moro', juice color faded as anthocyanins degraded, and rootstocks C-35 Citrange, Macrophylla and Volkameriana showed the most marked reduction. Such anthocyanin degradation was related to the change in temperature that took place during the harvest period. In 'Tarocco Rosso', anthocyanins did not undergo degradation, which suggests that this variety is less sensitive to changes in temperature. In this variety, rootstocks Forner-Alcaide 5 and Forner-Alcaide 13 gave fruit with a higher content of anthocyanins and sugars. This Thesis also includes a study of the suitability of cold storage of two blood orange varieties: 'Tarocco Rosso' and 'Sanguinelli'. Although storage at any tested temperature (1°C, 5°C and 9°C) did not affect internal quality for 45 days, fruit displayed chilling injury symptoms at 1°C, with a higher incidence for 'Sanguinelli' than for 'Tarocco Rosso'. Fruit can be stored between 5°C and 9°C for 30 days for 'Sanguinelli' and for up to 45 days with 'Tarocco Rosso'. / This study has been supported by Instituto Valenciano de Investigaciones Agrarias and co-financed by FEDER and European Social Fund. The authors thank Anecoop S. Coop. and Frutaria Agricultura, S.L for supplying the fruit herein used and its technical support. / Morales Alfaro, J. (2021). Effect of Rootstock on the Fruit Quality of Mandarins "Clemenules" and "Tango", and Blood Oranges "Tarocco Rosso" and "Moro" [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/165858 / TESIS