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Doctoral Thesis
DOI
https://doi.org/10.11606/T.64.2007.tde-27082010-104654
Document
Author
Full name
Rodrigo Meirelles de Azevedo Pimentel
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2007
Supervisor
Committee
Walder, Julio Marcos Melges (President)
Kluge, Ricardo Alfredo
Luca, Gilmara Caseri de
Resende, José Carlos Fialho de
Spoto, Marta Helena Fillet
Title in Portuguese
Qualidade pós-colheita da goiaba vermelha (Psidium guajava L.) submetida ao tratamento quarentenário por irradiação gama
Keywords in Portuguese
Etileno
Moscas-das-frutas
Refrigeração
Sensorial
Taxa respiratória
Abstract in Portuguese
A goiaba vermelha é pouco conhecida pelos mercados importadores, porém tem um potencial de comercialização bastante grande, pois a goiaba é considerada um dos frutos mais completos em termos nutricionais. Porém, a presença de moscas-das-frutas nos frutos leva países importadores a impor restrições comerciais por motivos fitossanitários. Os EUA permitem que a irradiação seja utilizada para controle quarentenário de Anastrepha spp. E Ceratitis capitata, com dose mínima de 150 Gy e 225 Gy, respectivamente. Como existe variação de dose dentro do container irradiado, que pode ser de 1:3, frutos deverão apresentar qualidade comercial mesmo quando submetidos a doses até três vezes maiores que a dose mínima de controle. Portanto, este trabalho verificou a qualidade de goiabas Pedro Sato irradiadas com 150 e 450 Gy e, também, com 225 e 675 Gy que representam as doses mínimas e máximas para controle quarentenário de Anastrepha spp. e C. Capitata, respectivamente. No primeiro experimento, goiabas foram irradiadas com 0, 150, 225, 450, 675 Gy e avaliadas a 0, 2, 4 e 6 dias após a irradiação para as análises físico-químicas. As determinações de incidência de doenças e escurecimento da casca, taxa respiratória e produção de etileno foram realizadas diariamente. As análises sensoriais ocorreram 5 dias após irradiação, sendo que as organolépticas foram irradiadas com 0, 225 e 675 Gy. As goiabas deste experimento foram armazenadas a 23 mais ou menos 1oC e 85 mais ou menos 5% UR. Os resultados indicaram que a irradiação acelerou o amadurecimento das goiabas, predispôs os frutos a doenças e favoreceu a perda de massa. A taxa respiratória e a produção de etileno foram maiores para os frutos irradiados até o quarto dia de armazenagem. Em relação às análises sensoriais, foi verificada qualidade organoléptica superior dos frutos não irradiados. No segundo experimento as doses aplicadas foram idênticas ao primeiro experimento. Goiabas foram armazenadas sob temperatura de refrigeração (TR) de 10 mais ou menos 1oC e 80 mais ou menos 5% UR e analisadas a 0, 7 e 14 dias, sendo que aos 7 e 14 dias as goiabas foram transferidas à temperatura ambiente (TA) de 23 mais ou menos 1oC e 70 mais ou menos 5% UR durante dois dias quando foram novamente analisadas. As análises sensoriais foram realizadas nas goiabas armazenadas por 7 e 14 dias a TR + 2 a TA. Os resultados demonstram que goiabas irradiadas armazenadas por 7 dias a TR + 2 a TA estavam amolecidas e as irradiadas com 450 e 675 Gy apresentaram coloração interna menos intensa. Além destas alterações, frutos irradiados armazenados por 14 dias a TR + 2 a TA apresentaram incidência de casca escurecida e maior perda de massa. Em relação às análises sensoriais, goiabas irradiadas armazenadas por 7 dias a TR + 2 a TA apresentaram qualidade organoléptica aceitável, embora inferior às não irradiadas. Já as goiabas armazenadas por 14 dias a TR + 2 a TA apresentaram qualidade inaceitável quando irradiadas com 675 Gy, enquanto que as não irradiadas e as irradiadas com 225 Gy foram apenas um pouco superiores ao limite aceitável
Title in English
Postharvest quality of red guava (Psidium guajava L.) submitted to quarantine treatment by gamma irradiation
Keywords in English
Ethylene
Fruit-flies
Refrigeration
Respiratory rate
Sensory
Abstract in English
Red guava is not a well-known fruit by importing markets; however, it has a great commercial potential, since it is considered one of the most complete fruits in terms of nutritional quality. However, the presence of fruit-flies in fruits leads importing countries to impose commercial restrictions due to phytosanitary risk. The USA permit the use of irradiation to the quarantine control of Anastrepha spp. and Ceratitis Capitata with a minimum dose of 150 and 225 Gy, respectively. Since, there is a dose variation inside na irradiated container, which can be of 1:3, fruits must present commercial quality, even after irradiation with doses of up to three times higher than the minimum required dose. Therefore this works objective was the study of the quality of Pedro Sato guavas irradiated with 150 and 450 Gy and, also, 225 and 675 Gy, which represented minimum and maximum doses of quarantine control of Anastrepha spp. and C. capitata, respectively. In the first experiment, guavas were irradiated with 0, 150, 225, 450, 675 Gy and evaluated at 0, 2, 4 e 6 days after irradiation for the physic-chemical analysis. The determinations of disease incidence, peel darkening incidence, respiration rate and ethylene production was done in a daily basis. The sensory assessments took place 5 days after irradiation, in which the organoleptic assessments were irradiated with 0, 225 e 675 Gy. Guavas during this experiment were stored at 23 more or less 1oC e 85 more or less 5% RH. The results indicate that irradiation speeded up the ripening of guavas, increased disease incidence and mass loss. The respiratory rate and ethylene production was higher to the irradiated fruits until the fourth day of storage. In relation to the sensory analysis, superior organoleptic quality was found in non-irradiated fruits. In the second experiment, applied doses were identical to the ones of the firs experiment. Guavas were stored under refrigerated temperature (RT) at 10 more or less 1oC and 80 more or less 5% UR and analyzed at 0, 7 and 14 days; at 7 e 14 days guavas were transferred to ambient temperature (AT) of 23 more or less 1oC and 70 more or less 5% UR during two days to be analyzed again. Sensory analysis were made in guavas stored for 7 and 14 days at RT + 2 at AT. The results showed that irradiated guavas stored by 7 days at RT + 2 at AT were softened and the ones irradiated with 450 e 675 Gy presented pulp color less intense. In addition to these alterations irradiated guavas stored for 14 days at RT + 2 at AT presented incidence of peel darkening and higher mass loss. In relation to the sensory analysis, irradiated guavas stored for 7 days at RT + 2 at AT presented acceptable organoleptic quality, although inferior to the non-irradiated ones. In the other hand, guavas stored for 14 days at RT + 2 a AT presented unacceptable quality when irradiated with 675 Gy, whereas the non-irradiated and the irradiated with 225 Gy were only barely acceptable
 
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Publishing Date
2010-09-13
 
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