Caracterização sensorial e físico-química de tangerinas produzidas em Goiás

• Ano de defesa: 2017
• Autor(a) principal: Belo, Ana Paula Marquez
• Orientador(a): Souza, Eli Regina Barboza de
• Banca de defesa: Souza, Eli Regina Barboza de, Naves, Ronaldo Veloso, Fernandes, Paulo Marçal, Borges, Jácomo Divino, Camilo, Yanuzi Mara Vargas
• 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 (EAEA)
• Departamento: Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
• País: Brasil
• Palavras-chave em Português: Citros; Análise comparativa; Espectrometria de massas; Análise multivariada
• Palavras-chave em Inglês: Citros; Comparative analysis; Mass spectrometry; Multivariate analysis
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/7020

There is a Brazilian citriculture vulnerability, permeated by a small variability on the tangerines which are part of a comercialized group, with a lack of consumer market by a greater supply of this product. Linked to this fact, there is a divergence of quantitative information related to the market and the tangerine characterization making it difficult the public and private actions that provide to the planning and development of the production and trade. Based on these issues, it is aimed to develop a study of the evolution of price, the physico-chemical characterization and Ponkan tangerine sensory characteristics for fruits of early harvest, harvest and of harvest of Goiás State.The tangerines and the price data on trade were collected weekly during the months between March and August (season and off season) in 2015. Simultaneously with the collection of plant material, it was collected data related to market prices charged by tangerine distributors of Goiás State. Sensory analysis was performed, using hedonic scale and test purchase intent, determination of fresh mass, longitudinal and transverse directions diameters, number of seeds, soluble solids, titratable acidity, pH, ratio, vitamin C levels and peeling color. The obtained data was submitted to descriptive statistics (measures of position - average) and variance analysis (F test, Tukey test) to assess the significance of the harvest period (harvest season, late harvest) in the tangerine chemical and physical attributes. It was also intended to do an organical analysis and compare the three varieties of citrus, Ponkan Tangerine (C. reticulata Blanco), the hybrids Clementina (Citrus Clementina Hort. eg. Tanaka) and the Murcote one (C. reticulata Blanco x C. Sinensis Osbeck) and tangerine Clementina sel. Palazelli (Citrus Clementina hort. eg. Tanaka) and compare the physico-chemical characteristics of a traditional variety of tangerine in Brazil, the Ponkan tangerine, with other varieties. Varieties were studied such as Hino Akebono, Oogui Wase, Ogata, Iwaki, Hybrid 21, Clementina x Murcote, Oota Poncan Nankan, 20, Clementina Palazelli, Ankou Tangor, Imazu Poncan, Cravo, Robson, Ortanique tangor, 'Poncan Embrapa, Tangor Nova, Hybrid 34, Ponkan, Clemenules, Organic Ponkan, BRS Page, Miyauti, Montenegrin, Clementina, Decopon, Tangor Lee, Kyomi Tangor, Ellendalle Tangor. A study was carried out on the physicochemical fruit characteristics, as fresh mass, longitudinal diameter and transverse directions, juice yield, number of seeds (SN), soluble solids (SS), titratable acidity (TA), pH, ratio (SS/TA), levels of vitamin C, and total extractable polyphenols (PFT), as well as the total antioxidant activity and the data of peel color. The organic compounds characterization was obtained from plant extracts analyzed by mass spectrometry (MS), using the electrospray ionization technique (ESI). The results were submitted to variance analysis, complemented by the Scott-Knott test. It was also aimed to evaluate the acceptability, the purchase intent and the preference for five tangerine varieties when compared to the variety ponkan, at the beginning and end of season and also to get to know the discussion between the convencional and organic ponkan. And during the study, some varieties were used such as Oogui Wase, Hino Akebono, Ogata, Lee and Kyomi Taylor, the commercial variety of Ponkan and organic ponkan. There was a preference and scale of attitude ranking test or purchase intention and preference test for paired comparison and acceptance with structured hedonic scale verbal. All tests had the presence of 50 evaluators, aged between 18 and 70 years. The data obtained were subjected to descriptive statistics (average, relative frequency) and the significance of the treatments was estimated through the F test, and the average compared by the Tukey test. The attributes for the appearance, taste and purchase of all varieties were compiled for conducting multivariate analysis. They were used principal components analysis (via correlation matrix) and cluster analysis (UPGMA - Unweighted Pair Group Method sing Arithmetic Averages), using the euclidean distance as similarity coefficient. The main obtained conclusions in each study were: the evolution of Ponkan fruit price that are comercialized in Goiás State following a parabolic trend.The price depends on seasonal factors linked to the harvest period. The fruit which are sold during the season, show physical specific standard (greater mass and diameter) and chemical (less acid and with greater ratio), culminating in greater acceptability by people who judge it. The variety Ponkan, one of the favorite commercially , cannot be considered as a natural source with properties high antioxidants. The Miyauti tangerine is a very promising one for the consumer market due to their beneficial health phytochemistry composition. Oogui Wase is the one with higher similarities with Ponkan in relation to physical attributes, in addition to be seedless. Clementina Murcote x and Clementina Palazelli show chemical profiles that should be studied and can be used by science source. Frutos de Lee, Oogui, Hino and Ogata are not considered good to consumme because of the taste and appearance culminating in low purchase. Ponkan fruit from the beginning to the end of season are the favorite ones because of their appearance and taste superiority. The appearance is the main attribute to set the intention to purchase. Ponkan from conventional system are superior in appearance but below the flavor in relation to organic fruit in general.