ESTABELECIMENTO DE UM PERFIL QUÍMICO PARA AMOSTRAS DE MAÇÃ A PARTIR DO SUCO

• Ano de defesa: 2011
• Autor(a) principal: Vieira, Renato Giovanetti
• Orientador(a): Wosiacki, Gilvan
• Banca de defesa: Canteri, Maria Helene , Nogueira, Alessandro , Demiate, Ivo Mottin
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE ESTADUAL DE PONTA GROSSA
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Ciências e Tecnologia de Alimentos
• País: BR
• Palavras-chave em Português: maçã; quimiometria; reconhecimento de padrões; industrial
• Palavras-chave em Inglês: apple; chemometric; pattern recognition; industrial
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
• Link de acesso: http://tede2.uepg.br/jspui/handle/prefix/695

The domestic market is represented by an apple production bivarietal, Fuji and Gala, accounting for more than 90% of the total result of the research to produce high quality fruit with low cost and favorable climate in Brazil. Evaluation of chemometric analysis performed on samples of juice during 20 years of these varieties also identified chemical profile pattern of Gala and Fuji. Other Brazilian commercial varieties were used to validate this pattern, with limits from 0.15 to 0.35 g/100 mL (malic acid), 9.00 to 15.00 g/100 mL (total reducing sugar) and 100 to 600 mg / L (phenolic compounds), which represent the tastes sour, sweet and bitter. But these limits are unsatisfactory to the fermented juice industry and, since the fruits are apples, table and those not categorized for this condition is then called industrial. Existing orchards in Brazil specifically have these varieties, but some apples on the market are similar, being tested to prove it. Among the 24 varieties tested, only five presented a profile similar to that proposed industrial levels of acidity and higher phenolic compounds, the remainder being classified as Brazilian trade. However, some research centers are evaluating the production of selections descendants of wild apples with higher acidity and phenolic compounds compared to the Gala and Fuji apples. With 24 selections descendants of these samples, generated from an experiment with the commercial variety rootstock Baroness and three wild varieties were compared with the limits of the profile of Gala and Fuji apples. In order to highlight the results and exploit them were made of principal components analysis (PCA) and hierarchical clustering (HCA) with Gala and Fuji. To validate these exploratory methods using SIMCA (Soft Independent Modeling of Class Analogy) and KNN (K-Nearest Neighbor) tried to predict which of these new classes were the selections that could fit into only Gala, only Fuji, Gala or Fuji or or Gala or Fuji. With the results obtained, was compared with the results of malic acid versus phenolic compounds versus the ratio (malic acid / total reducing sugar) versus phenolic compounds found in the literature. Among the 24 selections, 21 showed industrial profile. The industrial samples showed levels of phenolic compounds above 600 mg / L, malic acid and above 0.5 g/100 mL and 50% with total reducing sugar content above 14 g/100 mL. The remaining resembles the commercial standard, but with sizes and shapes unsuitable for table apples. With the improvement and creation of new varieties, specific to the industry, the production of noble apple products can add more value with higher returns. Through statistical analysis and chemometric data analysis of despectinized juice sample, it is possible to determine whether the raw material received by the processing industry should be destined for processing or fresh consumption, depending on the field of industry.