Made available in DSpace on 2016-04-28T14:59:00Z (GMT). No. of bitstreams: 1
2009 - Ariane Castricini.pdf: 2010336 bytes, checksum: 05cebf92245d2829733f92cab21a0901 (MD5)
Previous issue date: 2009-02-16 / Funda??o Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro / This study was conducted in UFRRJ (physico, chemical and microbiological analysis) and
Embrapa Agroind?stria de Alimentos (sensory evaluation), with the general objective of
assessing the influence of modified atmosphere by coating of starch (cassava starch and
modified starch) on the ripening and conservation of papayas (Carica papaya L.) Golden ,
stored in refrigerated environment. The coating were used in concentrations of 1%, 3% and
5%. The concentrations of cassava starch to 3 and 5% provided better results as ripening: it s
delayed the development of color yellow skin but without total development of yellow color
and the fruits remained firm for a longer time, during the experimental period. The respiratory
rates were lower as higher as the concentration of the coating. The coating of 1% was
sufficient to reduce the respiratory rate of fruits, but not positively influenced by other
variables. The coatings favored greater integrity of cell walls, demonstrated the proper
structure and organization of the same view as the middle lamella. Coatings of modified
starch were not effective in preventing ripeness. It did not cause distinct changes in titratable
acidity, the content of ascorbic acid and total soluble solids. The results were similar those of
uncoated fruits. The respiratory rates were lower in fruits coated film for the 3 and 5%, but
not enough to slow the ripening process during storage. The microscopic visualization of cell
walls showed good integrity in fruits coated film by the 1 and 5% and evidence of destruction
when coated to 3%. The coatings of cassava starch and modified starch affect more the
attributes of appearance that the taste of fruits. The coating of cassava starch at 5% was
suitable for coating fruits, whereas the majority of the attributes of appearance studied.
However, the stripping evidenced by the lower integrity of it, was considered unfavorable.
The coating of modified starch and cassava starch at 1% formed intact film, without peeling.
The taste was somewhat influenced by the coatings, but the coating of modified starch and
5% changed the characteristic flavor of papaya, evidenced by the bitter taste perceived at 12
and 14 days of storage. The coating of cassava starch with and without sanitary treatment
plant favored the development of post-harvest decay, for the film of modified starch. But the
largest areas affected by the lesions were observed only in fruits coated by concentrations of 3
and 5% of cassava starch after sanitary treatment plant. The oil inhibited the growth of
Colletotrichum gloeosporioides in vitro, but when added to the coatings were not effective in
controlling decay. For the sake of strong smell of garlic and cinnamon bark oils left in the
fruits, beyond stains caused by concentrations of 1 and 0.5% oil of cinnamon, these products
were improper to post-harvest use. / O presente trabalho foi conduzido na UFRRJ (avalia??es f?sicas, qu?micas e microbiol?gicas)
e na Embrapa Agroind?stria de Alimentos (an?lise sensorial), com o objetivo geral de avaliar
a influ?ncia de atmosfera modificada por revestimentos de amido (f?cula de mandioca e
amido modificado) sobre o amadurecimento e conserva??o de mam?es (Carica papaya L.)
Golden , armazenados em ambiente refrigerado. Os revestimentos foram utilizados nas
concentra??es de 1%, 3% e 5%. As concentra??es de f?cula de mandioca a 3 e 5%
proporcionaram melhores resultados, quanto ao amadurecimento. Retardaram o
desenvolvimento da colora??o amarela da casca, por?m n?o permitiu o desenvolvimento total
da mesma e mantiveram os frutos firmes por mais tempo, durante o per?odo experimental. As
taxas respirat?rias foram menores quanto maior a concentra??o dos revestimentos. O
revestimento a 1% foi suficiente para reduzir as taxas respirat?rias dos frutos, mas n?o
influenciou positivamente nas demais vari?veis estudadas. Os revestimentos favoreceram
maior integridade das paredes celulares, evidenciada pela boa estrutura??o e organiza??o das
mesmas assim como visualiza??o da lamela m?dia. J? aqueles de amido modificado n?o
foram eficientes na preven??o do amadurecimento. Os resultados de acidez total titul?vel, teor
de ?cido asc?rbico e s?lidos sol?veis totais foram semelhantes aqueles dos frutos n?o
revestidos. As taxas respirat?rias foram menores nos frutos revestidos pelas pel?culas a 3 e
5%, mas n?o o suficiente para desacelerar o processo de amadurecimento, durante o
armazenamento. A visualiza??o microsc?pica das paredes celulares revelaram boa integridade
nos frutos com pel?culas revestimentos a 1 e 5% e evidenciou desestrutura??o quando
revestidos a 3%. Os revestimentos de f?cula de mandioca e amido modificado afetaram mais
os atributos de apar?ncia que o sabor dos frutos. A pel?cula de f?cula de mandioca a 5% foi
mais adequada para o revestimento dos frutos, considerando a maioria dos atributos de
apar?ncia estudados. Por?m, o descascamento evidenciado pela menor integridade da mesma,
foi considerado desfavor?vel. O revestimento por amido modificado e f?cula de mandioca a
1% formaram pel?culas ?ntegras, ou seja, sem descascamento. O sabor foi pouco influenciado
pelos revestimentos, mas o revestimento de amido modificado a 5% alterou o sabor
caracter?stico de mam?o, evidenciado pelo gosto amargo percebido aos 12 e 14? dias de
armazenamento. Os revestimentos de f?cula de mandioca com e sem tratamento fitossanit?rio
favoreceram o desenvolvimento das podrid?es p?s-colheita, em rela??o ?s pel?culas de amido
modificado. Por?m as maiores ?reas afetadas pelas les?es foi observada somente nos frutos
revestidos pelas concentra??es de 3 e 5% de f?cula de mandioca ap?s o tratamento
fitossanit?rio. Embora os ?leos tenham inibido o crescimento de Colletotrichum
gloeosporioides in vitro , n?o foram eficientes no controle quando adicionados aos
revestimentos. Devido ao cheiro forte do ?leo de bulbilho de alho e casca de canela deixaram
no fruto, al?m das manchas do ?leo de canela, tornam-se esses produtos inadequados para uso
em p?s-colheita.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:tede/555 |
| Date | 16 February 2009 |
| Creators | Castricini, Ariane |
| Contributors | Coneglian, Regina Celi Cavestr?, Deliza, Rosires |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Curso de P?s-Gradua??o em Fitotecnia, UFRRJ, Brasil, Produ??o Vegetal |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/doctoralThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
Page generated in 0.002 seconds