Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-02-19T13:34:44Z No. of bitstreams: 5 tia.pdf: 1423954 bytes, checksum: 51545efc1d46e2caf827b6b93408510c (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2110 bytes, checksum: b4c884761e4c6c296ab2179d378436d4 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-02-20T10:30:56Z (GMT) No. of bitstreams: 5 tia.pdf: 1423954 bytes, checksum: 51545efc1d46e2caf827b6b93408510c (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2110 bytes, checksum: b4c884761e4c6c296ab2179d378436d4 (MD5) / Made available in DSpace on 2015-02-20T10:30:56Z (GMT). No. of bitstreams: 5 tia.pdf: 1423954 bytes, checksum: 51545efc1d46e2caf827b6b93408510c (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2110 bytes, checksum: b4c884761e4c6c296ab2179d378436d4 (MD5) Previous issue date: 2013-09-20 / Morangos s?o frutos altamente apreciados pelos consumidores, pelas suas caracter?sticas sensoriais e nutricionais e por promoverem benef?cios ? sa?de humana. No entanto, durante a fase de cultivo, o uso indiscriminado de agrot?xicos na cultura pode tornar os frutos impr?prios para o consumo. Al?m disso, s?o necess?rias ado??o de medidas para prolongar o tempo de vida ?til dos frutos ap?s a colheita. Visando caracterizar a qualidade dos frutos comercializados em Diamantina e tamb?m propor t?cnicas para melhor conserva??o dos morangos no armazenamento p?s-colheita realizou-se este trabalho, que constou de dois experimentos. No primeiro procurou-se identificar e quantificar res?duos dos agrot?xicos nos frutos os quais foram coletados em sete fazendas da regi?o em tr?s ?pocas diferentes. A extra??o dos agrot?xicos da matriz foi realizada por extra??o s?lido-l?quido com parti??o em baixa temperatura (ESL-PBT) e a detec??o e quantifica??o foram feitas por cromatografia gasosa com detector de captura de el?trons. Em 28,57% das amostras n?o foram detectados res?duos dos agrot?xicos azoxistrobina, bifentrina, cipermetrina, clorotalonil, clorpirof?s, difenoconazol, endossulfam, iprodiona, ?-cialotrina e permetrina. Em 33,33% dessas amostras constataram-se res?duos abaixo do limite m?ximo de res?duos (LMR) estabelecido e em 38,10% os n?veis desses res?duos nas amostras foram considerados insatisfat?rios por apresentarem res?duos de produtos n?o autorizados e/ou se autorizados acima do LMR. No segundo experimento avaliou-se o efeito de revestimento de amostras de morango com coberturas comest?veis ? base de amido previamente extra?do de banana verde, quitosana e cloreto de c?lcio no armazenamento refrigerado. Os frutos foram coletados no munic?pio de Datas, MG e submetidos aos seguintes tratamentos: imers?o em solu??es de quitosana (QTS), CaCl2 (Ca), amido de banana (Am), amido e quitosana (AmQTS), quitosana e CaCl2 (QTSCa) , amido e CaCl2 (AmCa), amido, quitosana e CaCl2 (AmQTSCa), al?m do grupo controle (Cte). No tempo inicial e ap?s 3, 6, 9, 12 e 16 dias do in?cio do armazenamento, os frutos submetidos aos diferentes tipos de revestimento sob refrigera??o foram avaliados quanto a perda de mat?ria fresca (%), pH, s?lidos sol?veis (?Brix), acidez titul?vel (em percentual e percentual de ?cido c?trico), teor de vitamina C (mg 100 g-1), compostos fen?licos (g 100 g-1 de ?cido t?nico), flavon?ides (g 100 g-1 de ?cido t?nico), antocianinas (mg 100 g-1), atividade antioxidante total (?M sulfato ferroso g-1 de fruta) e a??cares (g 100 g-1). Foram tamb?m avaliados desenvolvimento de bolores e leveduras e coliformes totais ao longo do armazenamento. Frutos que n?o receberam o revestimento mantiveram suas propriedades f?sico-qu?micas por 11 dias. Ap?s este per?odo de armazenamento houve perdas na qualidade dos frutos. Por outro lado frutos submetidos aos tratamentos quitosana, quitosana-CaCl2 e amido de banana-quitosana-CaCl2 mantiveram suas propriedades f?sico-qu?micas durante o per?odo avaliado (16 dias). Os revestimentos com quitosana mostraram-se, ainda, eficientes na prote??o de crescimento de micro-organismos. Concluiu-se que ? necess?rio conscientizar os produtores e os agentes de fiscaliza??o na utiliza??o sobre o uso inadequado dos agrot?xicos e que no caso do armazenamento dos frutos o envolvimento destes com filmes de quitosana prolongam as suas qualidades nutricionais al?m dificultar o ataque de fungos. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Qu?mica, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2012. / ABSTRACT Strawberries fruits are highly appreciated by consumers for their sensory and nutritional characteristics and for promoting benefits to human health. However, during its cultivation, indiscriminate use of pesticides in crop can make the fruits unfit for consumption. Besides, it is necessary the adoption of measures to prolong the life of the fruits after harvest. In order to characterize the quality of the fruit sold in Diamantina, Brazil, and also to propose techniques to improve the conservation of strawberries in post-harvest storage this work was conducted, and carried out in two experiments. In the first, we tried to identify and to quantify pesticide residues in fruits which were collected in seven farms in the region in three different eras. The extraction of pesticides was performed by solid-liquid matrix extraction with partition under low temperature (SLE-LTP) and the detection and quantification were performed by gas chromatography with electron capture detector. In 28.57% of the samples were not detected residues of pesticides azoxystrobin, bifenthrin, cypermethrin, chlorothalonil, chlorpyrifos, difenoconazole, endosulfan, iprodione, ?-cyhalothrin and permethrin. In 33.33% of these samples, there have been noticed residues below the maximum residue limit (MRL) established and in 38.10% of the samples, have been found levels of unauthorized products and / or above MRL. The second experiment evaluated the effect of coating samples of strawberry with previously edible coatings based on starch on extracted from green banana, chitosan and calcium chloride in cold storage. The fruits were collected in the municipality of Datas, MG and subjected to the following treatments: immersion in solutions of chitosan (CTS), CaCl2 (Ca), banana starch (Am), starch and chitosan (AmQTS), chitosan and CaCl2 (QTSCa), starch and CaCl2 (AmCa), starch, chitosan and CaCl2 (AmQTSCa), and the control group (Cte). At baseline and after 3, 6, 9, 12 and 16 days from the beginning of storage, the fruits subjected to different types of coating under refrigeration were assessed for fresh weight loss (%), pH, soluble solids (?Brix), titratable acidity (in percentage and percentage of citric acid), vitamin C (mg 100 g-1), phenolic compounds (g 100 g-1 of tannic acid), flavonoids (g 100 g-1 of tannic acid), anthocyanins (mg 100 g-1), total antioxidant activity (?M ferrous sulphate g-1 fruit) and sugars (g 100 g-1). We also evaluated the development of molds, yeasts and coliforms during storage. Fruits that have not received the coating maintained its physicochemical properties for 11 days. After this storage period there have been losses in fruit quality. Besides, fruits treated with chitosan, chitosan-CaCl2 and banana starch-chitosan-CaCl2 maintained their physicochemical properties during the study period (16 days). The chitosan coating proved also to be effective in protecting the growth of micro-organisms. It was concluded that it is necessary to educate producers and control staff about the inappropriate use of pesticides, and that in the case of storage of fruits their involvement with chitosan films extend its nutritional qualities and protect them against fungal attack.