Revestimento comestível, ozônio gasoso e névoa ozonizada em figo 'Roxo de Valinhos' [recurso eletrônico]
Raysa Maduro Alves
TESE
Português
T/UNICAMP AL87r
[Edible coating, gaseous ozone and ozonated mist on 'Roxo Valinhos' fig]
Campinas, SP : [s.n.], 2022.
1 recurso online (84 p.) : il., digital, arquivo PDF.
Orientador: Franciane Colares Souza Usberti
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola
Resumo: A limitada proteção oferecida pela epiderme, presença do ostíolo e climatério ao longo do amadurecimento, fazem do figo (Ficus carica L.) um fruto altamente perecível e sensível ao aparecimento de danos que, na maioria vezes, levam a deterioração da qualidade e perdas expressivas do produto,...
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Resumo: A limitada proteção oferecida pela epiderme, presença do ostíolo e climatério ao longo do amadurecimento, fazem do figo (Ficus carica L.) um fruto altamente perecível e sensível ao aparecimento de danos que, na maioria vezes, levam a deterioração da qualidade e perdas expressivas do produto, como atualmente ocorre na cadeia de produção do figo ‘Roxo de Valinhos’. O revestimento comestível é um método considerado cada vez mais viável na conservação de frutas e hortaliças, pois possibilita a redução da perda de massa, alterações de textura, bem como o incremento da integridade mecânica e aparência dos frutos. Assim como os demais produtos hortícolas, o figo tende a ser um potencial veículo de microrganismos provenientes do campo para o armazenamento e comercialização, refletindo em perdas significativas. Em função de sua epiderme porosa, não são utilizados tratamentos para sua sanitização, sendo então o ozônio um método de controle de microrganismos interessante, pois possui um amplo espectro biocida com ausência de resíduos nocivos. Neste contexto, este trabalho teve como objetivo testar a hipótese de que a sanitização com ozônio e aplicação de cobertura comestível à base de fécula de mandioca e cloreto de cálcio prolongam a vida pós colheita do figo ‘Roxo de Valinhos’, uma vez que diminuem as contaminações microbiológicas e perda de massa, bem como avaliar a necessidade da adição de um agente plastificante, o sorbitol. Nos experimentos com cobertura comestível, os figos foram revestidos com 2% fécula de mandioca (FM), 2% fécula de mandioca + 3% cloreto de cálcio (FM + CaCl2) e 2% fécula de mandioca + 3% cloreto de cálcio + 20% de sorbitol (FM + CaCl2 + S), obtida por meio da gelatinização do amido, via imersão e pulverização. O estudo foi conduzido em esquema fatorial 3 x 2 (3 doses e 2 vias de aplicação) à temperatura de 19,81 ± 1,46 ºC e umidade relativa de 76,24 ± 18,30 e os tratamentos avaliados aos 0, 3, 6 e 9 dias após a aplicação do tratamento em relação à perda de massa e incidência de podridão, sendo comparados com um tratamento controle (frutos não tratados). O revestimento com cobertura formulada com fécula de mandioca a 2% aplicado via imersão proporcionou menores valores de perda de massa fresca e incidência de podridão em figo ‘Roxo de Valinhos’. Já no estudo do efeito do ozônio, o crescimento micelial e porcentagem de inibição foram avaliados in vitro para verificar se a névoa ozonizada (0, 10, 20 e 40 uL L 1) e gás ozônio (10, 20 e 40 uL L 1) aplicados por 5 e 30 minutos, respectivamente, atuavam no desenvolvimento do fungo durante 7 dias de incubação em estufa BOD (25,4 ± 2,2 ºC). Nos ensaios in vivo, figos ‘Roxo de Valinhos’ foram inoculados com A. alternata (1,1 x 105 esporos ml 1) 4 horas antes dos tratamentos com névoa ozonizada (0, 10, 20 e 40 uL L 1) e gás ozônio (10, 20 e 40 uL L 1) aplicados por 5 e 30 minutos, respectivamente. Posteriormente, a incidência e severidade do fungo foram avaliadas nos frutos armazenados a 25,4 ± 2,2 ºC e 72,5 ± 1,2% UR por 4 dias. A aplicação de ozônio tanto na forma de névoa quanto de gás controlou e inibiu o crescimento de Alternaria alternata, sendo a concentração de 20 uL L 1 na forma gasosa a com melhor desempenho. Conclui-se que tanto o revestimento comestível quanto a sanitização com ozônio mostraram-se como tratamentos promissores na conservação pós-colheita de figo ‘Roxo de Valinhos’
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Abstract: The limited protection offered by the epidermis, presence of the ostiole and climacteric during ripening, make the fig (Ficus carica L.) a highly perishable fruit and sensitive to the appearance of damages that, in most cases, lead to deterioration of quality and
expressive losses. of the... Ver mais Abstract: The limited protection offered by the epidermis, presence of the ostiole and climacteric during ripening, make the fig (Ficus carica L.) a highly perishable fruit and sensitive to the appearance of damages that, in most cases, lead to deterioration of quality and
expressive losses. of the product, as currently occurs in the 'Roxo de Valinhos' fig
production chain. The edible coating is a method considered increasingly viable in the
preservation of fruits and vegetables, as it allows the reduction of mass loss, changes in texture, as well as the increase of the mechanical integrity and appearance of the fruits. Like other horticultural products, figs tend to be a potential vehicle for microorganisms from the field for storage and commercialization, resulting in significant losses. Due to its porous epidermis, treatments are not used for its sanitization, so ozone is an interesting method of controlling microorganisms, as it has a broad biocidal spectrum with the absence of harmful residues. In this context, this work aimed to test the hypothesis that sanitization with ozone and the application of an edible dressing based on cassava starch and calcium chloride prolong the post-harvest life of 'Roxo de Valinhos' figs, since they reduce the microbiological contamination and mass loss, as well as evaluating the need for the addition of a plasticizing agent, sorbitol. In experiments with edible coating, figs were coated with 2% cassava starch (FM), 2% cassava starch + 3% calcium chloride (FM + CaCl2) and 2% cassava starch + 3% calcium chloride + 20 % of sorbitol (FM + CaCl2 + S), obtained through starch gelatinization, via immersion and spraying. The study was carried out in a 3 x 2 factorial scheme (3 doses and 2 routes of application) at a temperature of 19.81 ± 1.46 oC and relative humidity of 76.24 ± 18.30 and the treatments evaluated at 0, 3, 6 and 9 days after application of the treatment in relation to mass loss and incidence of rot, being compared with a control treatment (untreated fruits). The coating with coverage formulated with 2% cassava starch applied via immersion provided lower values of loss of fresh mass and incidence of rot in 'Roxo de Valinhos' fig. In the study of the effect of ozone, the mycelial growth and percentage of inhibition were evaluated in vitro to verify if the ozonized mist (0, 10, 20 and 40 uL L-1) and ozone gas (10, 20 and 40 uL L-1) applied for 5 and 30 minutes, respectively, acted on the development of the fungus during 7 days of incubation in a BOD oven (25.4 ± 2.2 oC). In the in vivo assays, 'Roxo de Valinhos' figs were inoculated with A. alternata (1.1 x 105 spores ml-1 ) 4 hours before treatments with ozonated mist (0, 10, 20 and 40 uL L-1 ) and ozone gas (10, 20 and 40 uL L-1 ) applied for 5 and 30 minutes, respectively. Subsequently, the incidence and severity of the fungus were evaluated in fruits stored at 25.4 ± 2.2 oC and 72.5 ± 1.2% RH for 4 days. The application of ozone both in the form of mist and gas controlled and inhibited the growth of Alternaria alternata, being the concentration of 20 uL L-1 in the gaseous form the one with the best performance. It is concluded that the edible coating based on cassava starch and the sanitization with ozone in gaseous form were enchanted as promising techniques in the conservation of the physical and biological quality of fig 'Roxo de Valinhos' Ver menos
expressive losses. of the... Ver mais Abstract: The limited protection offered by the epidermis, presence of the ostiole and climacteric during ripening, make the fig (Ficus carica L.) a highly perishable fruit and sensitive to the appearance of damages that, in most cases, lead to deterioration of quality and
expressive losses. of the product, as currently occurs in the 'Roxo de Valinhos' fig
production chain. The edible coating is a method considered increasingly viable in the
preservation of fruits and vegetables, as it allows the reduction of mass loss, changes in texture, as well as the increase of the mechanical integrity and appearance of the fruits. Like other horticultural products, figs tend to be a potential vehicle for microorganisms from the field for storage and commercialization, resulting in significant losses. Due to its porous epidermis, treatments are not used for its sanitization, so ozone is an interesting method of controlling microorganisms, as it has a broad biocidal spectrum with the absence of harmful residues. In this context, this work aimed to test the hypothesis that sanitization with ozone and the application of an edible dressing based on cassava starch and calcium chloride prolong the post-harvest life of 'Roxo de Valinhos' figs, since they reduce the microbiological contamination and mass loss, as well as evaluating the need for the addition of a plasticizing agent, sorbitol. In experiments with edible coating, figs were coated with 2% cassava starch (FM), 2% cassava starch + 3% calcium chloride (FM + CaCl2) and 2% cassava starch + 3% calcium chloride + 20 % of sorbitol (FM + CaCl2 + S), obtained through starch gelatinization, via immersion and spraying. The study was carried out in a 3 x 2 factorial scheme (3 doses and 2 routes of application) at a temperature of 19.81 ± 1.46 oC and relative humidity of 76.24 ± 18.30 and the treatments evaluated at 0, 3, 6 and 9 days after application of the treatment in relation to mass loss and incidence of rot, being compared with a control treatment (untreated fruits). The coating with coverage formulated with 2% cassava starch applied via immersion provided lower values of loss of fresh mass and incidence of rot in 'Roxo de Valinhos' fig. In the study of the effect of ozone, the mycelial growth and percentage of inhibition were evaluated in vitro to verify if the ozonized mist (0, 10, 20 and 40 uL L-1) and ozone gas (10, 20 and 40 uL L-1) applied for 5 and 30 minutes, respectively, acted on the development of the fungus during 7 days of incubation in a BOD oven (25.4 ± 2.2 oC). In the in vivo assays, 'Roxo de Valinhos' figs were inoculated with A. alternata (1.1 x 105 spores ml-1 ) 4 hours before treatments with ozonated mist (0, 10, 20 and 40 uL L-1 ) and ozone gas (10, 20 and 40 uL L-1 ) applied for 5 and 30 minutes, respectively. Subsequently, the incidence and severity of the fungus were evaluated in fruits stored at 25.4 ± 2.2 oC and 72.5 ± 1.2% RH for 4 days. The application of ozone both in the form of mist and gas controlled and inhibited the growth of Alternaria alternata, being the concentration of 20 uL L-1 in the gaseous form the one with the best performance. It is concluded that the edible coating based on cassava starch and the sanitization with ozone in gaseous form were enchanted as promising techniques in the conservation of the physical and biological quality of fig 'Roxo de Valinhos' Ver menos
Souza, Franciane Colares, 1979-
Orientador
Bachelli, Mara Ligia Biazotto, 1971-
Avaliador
Zorzeto, Thais Queiroz, 1985-
Avaliador
Fracarolli, Juliana Aparecida, 1984-
Avaliador
Revestimento comestível, ozônio gasoso e névoa ozonizada em figo 'Roxo de Valinhos' [recurso eletrônico]
Raysa Maduro Alves
Revestimento comestível, ozônio gasoso e névoa ozonizada em figo 'Roxo de Valinhos' [recurso eletrônico]
Raysa Maduro Alves