Influência da atmosfera modificada e refrigeração sobre as propriedades físico-químicas, texturais e reológicas da atemóia (Annona squamosa L.)

• Ano de defesa: 2013
• Autor(a) principal: Reis, Maycon Fagundes Teixeira
• Orientador(a): Correa, Paulo César
• Banca de defesa: Teixeira, Luciano José Quintão , Junqueira, Mateus da Silva , Sousa, Rita de Cássia Superbi de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Engenharia Agrícola
• Departamento: Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ
• País: BR
• Palavras-chave em Português: Atemóia; Conservação dos frutos; Armazenamento
• Palavras-chave em Inglês: Atemoya; Conservation of fruits; Storage
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
• Link de acesso: http://locus.ufv.br/handle/123456789/768

The aim of this study was to evaluate the influence of modified atmosphere and cooling on the physico-chemical, textural and rheological properties of Atemoya (Annona squamosa L.) during storage for 16 days. Were used Atemoyas cultivars 'Gefner', from the city of Janaúba, North of Minas Gerais state. The fruits were subjected to five treatments, nominated: (FM) treated with cassava starch edible coating application; (CC) treated with carnauba wax edible coating application; (PVC) packed with PVC film (polyvinyl chloride); (PVC + AO) packed with PVC film + oxygen absorber; (PVC + AE) packed with PVC film + ethylene absorber. After applying the treatments were stored at 15°C and 25°C. For the analysis of texture tests, compression, relaxation and fruit punch were used in every two days of storage. The pH, total titratable acidity, soluble solids and evaluation of staining were also made every two days. The mass loss of atemoyas were performed daily. For the modeling of the relaxation process was used the generalized Maxwell model. To evaluate texture, the mechanical properties were determined: force for a specific deformation of 0.005 m, proportional deformity modulus and energy required for the deformation of the product by evaluating the forcedeflection curve; periderm penetration force and the energy required for this process. To analyze the rheological values were determined initial stress (τ0)(consistency index (KH) and flow behavior index (nH) at a strain rate of 100 s-1. According to the results, it was concluded that: (a) for atemoya fruits stored at 15°C with use of modified atmosphere packaging on active absorber containing ethylene showed better results in the preservation of fruits, based on textural parameters and mass loss, (b) the generalized Maxwell model fit well to the observed data for all conditions used, (c) in accordance with the colorimetric parameters evaluation of pulp and peel and physicalchemical parameters, the fruits stored at 15°C and treated with active packaging containing ethylenes absorbers obtained the best responses in delaying maturation during the storage, (d) the Herschel-Bulkley model well represents the rheological behavior of atemoya pulp under all conditions studied, adequately describing changes of atemoya fruits during storage, it was also observed that the atemoya pulp presented a dilatant behavior. The rheological behavior demonstrated that fruits treated with active packaging containing ethylene absorbers and stored at 15°C had better responses in delaying their maturation during storage.