Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate
Ano de defesa: | 2008 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Viçosa
|
Programa de Pós-Graduação: |
Mestrado em Fisiologia Vegetal
|
Departamento: |
Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://locus.ufv.br/handle/123456789/4300 |
Resumo: | The purpose of this work was to evaluate the physiological characteristics of ripening and to describe the potential conservation of fresh-cut Firme and Alambra mutant tomatoes (long life), in relation to Santa Clara (normal) and F1 (Firme x Santa Clara) tomatoes. Fruits were harvested at ripening stage 4 and kept for 15 days at 12 ºC, except for Alambra, harvested at stage 3 and kept at room temperature until reaching stage 4, prior to conservation at 12°C. Color, carotenoids and firmness analyses showed that all fruits acquired the red color and ripened simultaneously during the conservation period. Firme tomatoes presented lower percentage of total soluble solids and higher carotenoids content than the other genotypes. Processing of tomatoes was as follows: fruits were sanitized, cut in slices 5 mm thickness, drained, placed in polypropylene stoppered jars, and kept at 5°C for 15 days. Initial firmness of the slices was low as compared to whole fruits, and there were small changes in slices during conservation. Carotenoids and color increase indicated fresh-cut genotypes ripened during the conservation period at 12°C. Alambra and F1 sliced tomatoes presented higher percentages of exudation than sliced Santa Clara and Firme tomatoes. Exudation showed to be the main factor responsible for the loss of fresh mass, and seemed to have contributed to the rapid loss of desirable appearance. Tests of acceptance for color, texture, aroma and flavor, indicated acceptance of Santa Clara and Firme slices until the sixth day of conservation. However, loss in visual appearance of slices was faster and more remarkable than quality losses observed by means of acceptance tests. Microbial counts during conservation of fresh-cut tomatoes did not exceed 104 CFU.gFW-1 of psychrotrophic bacteria and fungi. Thus, microbial growth was not the cause for freshcut tomatoes deterioration. Under the present experimental conditions, the studied genotypes did not differ in their potential conservation as fresh-cut products. Alambra and F1 seemed to be less suitable for fresh-cut processing. Comparatively, Firme seems to have some potential for use as fresh-cut tomato; however, this needs improvement in the processing and conservation techniques. |
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Schwantes, Josiani Marochiohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4742919Y8Finger, Fernando Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0Soares, Nilda de Fatima FerreiraSOARES, N. F. F.Puschmann, Rolfhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787733Y5Simões, Adriano do Nascimentohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766399U6Ribeiro, Dimas Mendeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778644J9Carnelossi, Marcelo Augusto Gutierrezhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798283U62015-03-26T13:36:37Z2009-07-012015-03-26T13:36:37Z2008-06-28SCHWANTES, Josiani Marochio. Physiology and refrigerated conservation of fresh-cut tomato genotypes. 2008. 55 f. Dissertação (Mestrado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008.http://locus.ufv.br/handle/123456789/4300The purpose of this work was to evaluate the physiological characteristics of ripening and to describe the potential conservation of fresh-cut Firme and Alambra mutant tomatoes (long life), in relation to Santa Clara (normal) and F1 (Firme x Santa Clara) tomatoes. Fruits were harvested at ripening stage 4 and kept for 15 days at 12 ºC, except for Alambra, harvested at stage 3 and kept at room temperature until reaching stage 4, prior to conservation at 12°C. Color, carotenoids and firmness analyses showed that all fruits acquired the red color and ripened simultaneously during the conservation period. Firme tomatoes presented lower percentage of total soluble solids and higher carotenoids content than the other genotypes. Processing of tomatoes was as follows: fruits were sanitized, cut in slices 5 mm thickness, drained, placed in polypropylene stoppered jars, and kept at 5°C for 15 days. Initial firmness of the slices was low as compared to whole fruits, and there were small changes in slices during conservation. Carotenoids and color increase indicated fresh-cut genotypes ripened during the conservation period at 12°C. Alambra and F1 sliced tomatoes presented higher percentages of exudation than sliced Santa Clara and Firme tomatoes. Exudation showed to be the main factor responsible for the loss of fresh mass, and seemed to have contributed to the rapid loss of desirable appearance. Tests of acceptance for color, texture, aroma and flavor, indicated acceptance of Santa Clara and Firme slices until the sixth day of conservation. However, loss in visual appearance of slices was faster and more remarkable than quality losses observed by means of acceptance tests. Microbial counts during conservation of fresh-cut tomatoes did not exceed 104 CFU.gFW-1 of psychrotrophic bacteria and fungi. Thus, microbial growth was not the cause for freshcut tomatoes deterioration. Under the present experimental conditions, the studied genotypes did not differ in their potential conservation as fresh-cut products. Alambra and F1 seemed to be less suitable for fresh-cut processing. Comparatively, Firme seems to have some potential for use as fresh-cut tomato; however, this needs improvement in the processing and conservation techniques.O objetivo do trabalho foi avaliar características fisiológicas como ferramenta para descrever o potencial de conservação dos tomates mutante Firme e Alambra (longa vida) minimamente processados, em relação aos genótipos Santa Clara (normal) e F1 (Firme x Santa Clara). Frutos dos genótipos foram colhidos no estádio 4 de amadurecimento e conservados inteiros por 15 dias a 12ºC, exceto para Alambra, que foram colhidos no estádio 3 e mantidos em temperatura ambiente até atingir o estádio 4. Análises de cor, carotenóides e firmeza mostraram que todos os genótipos inteiros adquiriram cor vermelha e amadureceram simultaneamente ao longo dos 12 dias de conservação. O Firme apresentou menores porcentagens de sólidos solúveis totais e maiores teores de carotenóides totais em relação aos demais genótipos. Tomates inteiros foram sanitizados, fatiados em rodelas de 5 mm de espessura, drenados, acondicionados em potes de polipropileno e mantidos a 5°C, por 15 dias. A firmeza inicial das fatias foi menor em relação àquela apresentada pelos frutos inteiros e houve pequena alteração subseqüente na firmeza. O aumento nos teores de carotenóides e da cor indicou que todos os genótipos processados amadureceram ao longo dos 12 dias de conservação. Os tomates Alambra e F1 apresentaram elevadas porcentagens de exsudação em relação aos genótipos Santa Clara e Firme. A exsudação foi o principal fator que contribuiu para perda de massa fresca, e parece ter contribuído também para rápida perda da aparência satisfatória. Testes de aceitação para cor, textura, aroma e sabor indicaram aceitação do Santa Clara e Firme até o sexto dia de conservação. Todavia, mudanças na aparência das fatias foram mais rápidas e notáveis do que àquelas observadas nos testes de aceitação. A contaminação dos tomates minimamente processados não ultrapassou 104 UFC g MF-1 de psicrotróficos e fungos e, portanto, o crescimento microbiano não foi a causa da deterioração de tomates minimamente processados. Nas condições experimentais, os genótipos estudados não diferiram quanto à conservação, contudo, Alambra e F1 mostraram-se menos adequados para o processamento mínimo. Firme tem potencial para utilização na forma minimamente processada, o que, entretanto necessita de avanços nas técnicas de processamento e conservação.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Fisiologia VegetalUFVBRControle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superioresMutante firmeLonga vida AlambraVida útilFirme mutantLong life AlambraShelf-lifeCNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETALProcessamento mínimo, fisiologia e conservação refrigerada de genótipos de tomatePhysiology and refrigerated conservation of fresh-cut tomato genotypesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1316896https://locus.ufv.br//bitstream/123456789/4300/1/texto%20completo.pdf78d0e7e529325c1fb43cef3913f21394MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain96384https://locus.ufv.br//bitstream/123456789/4300/2/texto%20completo.pdf.txt8f95d9b1922eb5f33597bdbe5ffa1326MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3565https://locus.ufv.br//bitstream/123456789/4300/3/texto%20completo.pdf.jpg27dfad15fb51fd4ce8c86a57e91a1823MD53123456789/43002016-04-10 23:06:49.739oai:locus.ufv.br:123456789/4300Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-11T02:06:49LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
dc.title.alternative.eng.fl_str_mv |
Physiology and refrigerated conservation of fresh-cut tomato genotypes |
title |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
spellingShingle |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate Schwantes, Josiani Marochio Mutante firme Longa vida Alambra Vida útil Firme mutant Long life Alambra Shelf-life CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
title_short |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
title_full |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
title_fullStr |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
title_full_unstemmed |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
title_sort |
Processamento mínimo, fisiologia e conservação refrigerada de genótipos de tomate |
author |
Schwantes, Josiani Marochio |
author_facet |
Schwantes, Josiani Marochio |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4742919Y8 |
dc.contributor.author.fl_str_mv |
Schwantes, Josiani Marochio |
dc.contributor.advisor-co1.fl_str_mv |
Finger, Fernando Luiz |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783681Y0 |
dc.contributor.advisor-co2.fl_str_mv |
Soares, Nilda de Fatima Ferreira |
dc.contributor.advisor-co2Lattes.fl_str_mv |
SOARES, N. F. F. |
dc.contributor.advisor1.fl_str_mv |
Puschmann, Rolf |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787733Y5 |
dc.contributor.referee1.fl_str_mv |
Simões, Adriano do Nascimento |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766399U6 |
dc.contributor.referee2.fl_str_mv |
Ribeiro, Dimas Mendes |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778644J9 |
dc.contributor.referee3.fl_str_mv |
Carnelossi, Marcelo Augusto Gutierrez |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798283U6 |
contributor_str_mv |
Finger, Fernando Luiz Soares, Nilda de Fatima Ferreira Puschmann, Rolf Simões, Adriano do Nascimento Ribeiro, Dimas Mendes Carnelossi, Marcelo Augusto Gutierrez |
dc.subject.por.fl_str_mv |
Mutante firme Longa vida Alambra Vida útil |
topic |
Mutante firme Longa vida Alambra Vida útil Firme mutant Long life Alambra Shelf-life CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
dc.subject.eng.fl_str_mv |
Firme mutant Long life Alambra Shelf-life |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS BIOLOGICAS::BOTANICA::FISIOLOGIA VEGETAL |
description |
The purpose of this work was to evaluate the physiological characteristics of ripening and to describe the potential conservation of fresh-cut Firme and Alambra mutant tomatoes (long life), in relation to Santa Clara (normal) and F1 (Firme x Santa Clara) tomatoes. Fruits were harvested at ripening stage 4 and kept for 15 days at 12 ºC, except for Alambra, harvested at stage 3 and kept at room temperature until reaching stage 4, prior to conservation at 12°C. Color, carotenoids and firmness analyses showed that all fruits acquired the red color and ripened simultaneously during the conservation period. Firme tomatoes presented lower percentage of total soluble solids and higher carotenoids content than the other genotypes. Processing of tomatoes was as follows: fruits were sanitized, cut in slices 5 mm thickness, drained, placed in polypropylene stoppered jars, and kept at 5°C for 15 days. Initial firmness of the slices was low as compared to whole fruits, and there were small changes in slices during conservation. Carotenoids and color increase indicated fresh-cut genotypes ripened during the conservation period at 12°C. Alambra and F1 sliced tomatoes presented higher percentages of exudation than sliced Santa Clara and Firme tomatoes. Exudation showed to be the main factor responsible for the loss of fresh mass, and seemed to have contributed to the rapid loss of desirable appearance. Tests of acceptance for color, texture, aroma and flavor, indicated acceptance of Santa Clara and Firme slices until the sixth day of conservation. However, loss in visual appearance of slices was faster and more remarkable than quality losses observed by means of acceptance tests. Microbial counts during conservation of fresh-cut tomatoes did not exceed 104 CFU.gFW-1 of psychrotrophic bacteria and fungi. Thus, microbial growth was not the cause for freshcut tomatoes deterioration. Under the present experimental conditions, the studied genotypes did not differ in their potential conservation as fresh-cut products. Alambra and F1 seemed to be less suitable for fresh-cut processing. Comparatively, Firme seems to have some potential for use as fresh-cut tomato; however, this needs improvement in the processing and conservation techniques. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-06-28 |
dc.date.available.fl_str_mv |
2009-07-01 2015-03-26T13:36:37Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:36:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SCHWANTES, Josiani Marochio. Physiology and refrigerated conservation of fresh-cut tomato genotypes. 2008. 55 f. Dissertação (Mestrado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/4300 |
identifier_str_mv |
SCHWANTES, Josiani Marochio. Physiology and refrigerated conservation of fresh-cut tomato genotypes. 2008. 55 f. Dissertação (Mestrado em Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores) - Universidade Federal de Viçosa, Viçosa, 2008. |
url |
http://locus.ufv.br/handle/123456789/4300 |
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Universidade Federal de Viçosa |
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Mestrado em Fisiologia Vegetal |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Controle da maturação e senescência em órgãos perecíveis; Fisiologia molecular de plantas superiores |
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Universidade Federal de Viçosa |
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