Caracterização físico-química de frutos e determinação de óleos essenciais da casca de trinta variedades de laranjas doces

• Ano de defesa: 2020
• Autor(a) principal: Santos, Fernanda Rodrigues dos
• Orientador(a): Souza, Eli Regina Barboza de
• Banca de defesa: Souza, Eli Regina Barboza de, Flores, Rilner Alves, Vera, Rosângela, Vieira, Muza do Carmo, Morgado, Cristiane Maria Ascari
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Agronomia (EA)
• Departamento: Escola de Agronomia - EA (RG)
• País: Brasil
• Palavras-chave em Português: Citrus sinensis; Composição dos frutos; Fruticultura; Produção
• Palavras-chave em Inglês: Fruit composition; Fruit growing; Production
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::AGRONOMIA::CIENCIA DO SOLO
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/10761

The national sweet orange [Citrus sinensis (L.) Osbeck] is known internationally due to its concentrated juice being the main product, exported to several countries, including the whole of Europe, being an important Brazilian agricultural commodity. Brazilian orchards have a low diversity of varieties in the orchard, as they are concentrated in only four varieties, of the more than six hundred available in the germplasm banks of different research institutions. Characterizing varieties is important for the insertion of new cultivars in the market and identifying materials more adapted to the climatic conditions of each region, and new materials with other skills to be explored, for table, industry, oil, among others. After pressing the fruit in the orange juice processing industries, the essential oil is obtained, being a by-product highly valued due to its antioxidant properties, among other diverse uses. Due to the high processing of the fruit, orange varieties may have aptitude for fresh consumption, fruit processing, or double aptitude; the yield and compounds present in the essential oil may differ between varieties. The objective of this work was to carry out the physical-chemical characterization of the fruits and to evaluate the essential oil content of thirty varieties of orange, collected at the Emater Research Station, in the city of Anápolis, in the 2017 and 2018 harvests. The fruits were evaluated in the Physics-Chemistry Laboratory of Food Engineering at the School of Agronomy of the Federal University of Goiás (UFG) and in the Laboratory of Research in Natural Products of the Faculty of Pharmacy (UFG). The samples were subjected to a completely randomized design, the results analyzed in Analysis of Variance, the means compared by Scott-Knott test at 5% probability and the average of the two years of evaluation were submitted to the Principal Component Analysis and the Cluster Analysis Hierarchical. The fruits showed a yellowish to orange color, 18 varieties are round to oblong, 13 are large, and Hamlim 02, Pera DP 12 and Pera 21 produce small fruits according to the Brazilian Horticulture Modernization Program. The oil yield varied between 0.23% (Bahia Baianinha) to 5.57% (Valencia IAC). Among the various characteristics evaluated, it was possible to determine that the varieties have characteristics accepted by the processing industry, except Lima Score, which has low acidity and high Ratio. Salustiana, Pearson Brown, Hamlin 20, Toregosa and Pera DP 06 can be used in the production of pasteurized juice. Natal 112, Natal IAC, Pera 2000, Pera DP 21, Pera DP 25, Pera IAC, Valencia IAC and Valencia Monte Morelos, may have double aptitude. Limonene, mircene, alpha-pinene and sabinene were the compounds found in the oil, remaining even after the process of dehydration of the peel and oil extraction. Volatile compounds can be lost after drying or after the oil hydrodistillation process. Some varieties showed compounds not identified in their composition. The varieties have different compounds and oil yields, even when subjected to the same drying and oil extraction process.