在卡布提卡巴(Plinia cauliflora)的储存过程中,化学成分和营养成分会发生变化吗?

Aline Priscilla Gomes da Silva, P. C. Spricigo, Fernanda Bueno Campos, Alana Duarte de Oliveira, Thais Pádua Freitas, A. P. Jacomino
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引用次数: 1

摘要

Jabuticaba (Plinia cauliflora)是巴西大西洋雨林的一种原生果树。它的果实是紫色的浆果,保质期短,因为收获后不久就开始发酵过程。最近,商业贾布蒂卡巴的开发已经加强,证明了采后技术的应用。在此背景下,本研究旨在评价在室温和低温下储存的“蓬马”的化学特性和营养成分。化学分析(可溶性固形物(SS)、可滴定酸度(TA)、pH、可溶性糖、可溶性果胶和果胶甲基酯酶(PME)活性)和营养成分(总花青素(TA)、黄酮类化合物(YF)、总酚类化合物(TFC))。采用完全随机试验设计。每2天进行一次分析,室温(25°C)试验在第0、2、4天进行,低温(13°C)试验在第0、2、4和6天进行。低温贮藏的果实乙醛和乙醇含量较低,可溶性糖、总花青素和总酚类化合物含量较高。室温下贮藏的水果在贮藏第5天就出现了明显的萎蔫和发酵现象,这段时间后就无法食用了。在低温下储存的水果保质期延长了两天,表现出更好的特性维持,如可溶性固体、可滴定酸度、pH值和可溶性糖,这些都得到了乙醛和乙醇测试的证实。低温贮藏的果实总花青素和酚类化合物含量较高
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Do chemical and nutritional compounds change during the storage of Jabuticaba (Plinia cauliflora)?
Jabuticaba (Plinia cauliflora) is a native Brazilian Atlantic Rainforest fruit tree. Its fruits are purplish berries with a short shelf life, due to fermentative processes that begin shortly after harvest. Recently, commercial jabuticaba exploitation has intensified, justifying the application of postharvest technologies. In this context, this study aimed to evaluate the chemical characteristics and nutraceutical compounds of “ponhema” jabuticabas stored at room and cold temperatures. Chemical analyzes (soluble solids (SS), titratable acidity (TA), pH, soluble sugars, soluble pectins and pectinamethylesterase (PME) activity), and nutraceutical compounds (total anthocyanins (TA), yellow flavonoids (YF), total phenolic compounds (TFC)) were performed. A completely randomized experimental design was applied. Analyzes were performed every 2 days, at days 0, 2, 4 for the room temperature (25° C) assay and at days 0, 2, 4 and 6 for the cold temperature (13° C) experiment. Fruits stored under cold temperature presented lower acetaldehyde and ethanol contents, as well as high soluble sugar, total anthocyanin, and total phenolic compound levels. Fruits stored at room temperature displayed marked wilting and fermentation on the fifth day of storage, preventing their consumption after this period. Fruits presented a shelf-life gain of up to two days when stored at cold temperature, displaying better characteristic maintenance, such as soluble solids, titratable acidity, pH and soluble sugars, which were verified by the acetaldehyde and ethanol tests. Total anthocyanin and phenolic compound levels were higher in fruits stored at cold temperature
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