Crescimento e fisiologia do amadurecimento em frutos de jiló (Solanumgilo)

• Ano de defesa: 2013
• Autor(a) principal: Mendes, Teresa Drummond Correia
• Orientador(a): Finger, Fernando Luiz
• Banca de defesa: Megguer, Clarice Aparecida , Moreira, Marialva Alvarenga , Cecon, Paulo Roberto
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Fisiologia Vegetal
• Departamento: Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores
• País: BR
• Palavras-chave em Português: Curva de crescimento; Climatérico; Sensibilidade; Etileno; Jiló; Solanum gilo
• Palavras-chave em Inglês: Growth curve; Climacteric; Sensitivity; Ethylene; Jilo; Solanum gilo
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS
• Link de acesso: http://locus.ufv.br/handle/123456789/999

The jilo is commercially appreciated by the bitter taste and the green color of the fruit. For this, the harvest should be done when the fruits are unripe, without showing yellowing and red color. During the growth and ripening of fruit, physical changes occur related to the size, shape and coloring. Also occurringchemical changes, related to texture, flavor, respiration and ethylene production. Depending on the behavior of the ethylene synthesis and respiration during ripening, fruits are classified into climacteric and non-climacteric. However, regardless of this classification, the fruits may display varied sensitivity to the hormone. Works withjilofruits are still incipient, being necessary to clarify the processes of growth, ripening and level of sensitivity of these fruits to ethylene action. The objectives of this study were toassess the physical and chemical changes resulting from the fruit growth and ripening, determine the climacteric behavior and determine the level of sensitivity of fruits to ethylene. Flowers were tagged on the day of their opening and the fruits were harvested and evaluated from the 13th to 43th days after flower opening, when the fruits were completely ripening. The fruitlenght, width, volume, fresh weight mass, dry weight mass, color, firmness, content of chlorophyll, carotenoids, soluble phenolics compounds, acidity, total solid soluble, sugar content, starch content, ethylene production and respiration were determined. To verify the synthesis of ethylene autocatalytic, fruits at mature green stage remained in normal atmosphere andin 100μL L-1 ethylene being evaluated for ethylene production, respiration, color and fresh weight loss. The sensitivity of the fruit to the hormone was evaluated in the following concentrations: 0.1, 1, 10, 100 and 1000μL L-1 ethylene, followed by the analysis of fresh weight loss, color, chlorophyll, sugar and starch contents. Fruits if jiloshowed a simple sigmoid-type curve for the growth. During fruit growth and ripening changes in color were evidenced by a reduction in chlorophyll content and increased content of carotenoid. Reduction of acidity and firmness, and increased levels of soluble sugars and reducing sugars occurred. Regarding the physiology of ripening, fruit of jilo can be classified as climactericfruit, with increase in respiration, ethylene and ethylene autocatalytic synthesis, presenting changes in the color simultaneous of the peak of ethylene production. Fruits treated with 1000μL L-1 ethylene had postharvest life of 2 days in relation to color and chlorophyllcontent decreases at all concentrations tested, from the 3rd day of storage.