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Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi

The aim of this work was to evaluate the effects of ultrasonic treatments in quality of araçá-boi fruits (Eugenia stipitata McVaugh) during storage. Araçá-boi fruits were processed at a constant ultrasonic frequency of 40 kHz at 5 and 15 min. In the sequence, they were divided in three groups: contr...

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Principais autores: Oliveira, Jaine, Santos, Yves José de Souza, Freitas, Silvia de Oliveira, Polesi, Luís Fernando, Oliveira-Folador, Gabrieli
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2019
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/11603
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spelling peri-article-116032020-09-01T14:38:33Z Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi Oliveira, Jaine Santos, Yves José de Souza Freitas, Silvia de Oliveira Polesi, Luís Fernando Oliveira-Folador, Gabrieli Tecnologia de Produtos de Origem Vegetal araçá-boi; quality parameter; ultrasonic treatment. The aim of this work was to evaluate the effects of ultrasonic treatments in quality of araçá-boi fruits (Eugenia stipitata McVaugh) during storage. Araçá-boi fruits were processed at a constant ultrasonic frequency of 40 kHz at 5 and 15 min. In the sequence, they were divided in three groups: control (CG), 5 min (G5M) and 15 min (G15M) of ultrasonic treatment and stored at room temperature for six days. The quality of the untreated and treated fruits was evaluated at 0, 3 and 6 days of storage and the following quality parameters were analyzed: weight loss, vitamin C, pH, titratable acidity, soluble solid content, total and reducing sugars. The maximum shelf life of fruits was between 3 and 6 days after harvest, for the three groups. The exposure time to the ultrasonic treatment influenced the quality of the fruits. The fruits of the group G5M presented less degradation, for some parameters (weight loss, pH, titratable acidity and concentration of sugars). In contrast, the fruit of the group G15M showed accelerated degradation. The effect of the cavitation phenomenon provoked by ultrasound treatment cause the irreversible destruction and inactivation of enzymes. Thus, it is assumed that 5 min of the treatment may have been more effective in reducing the action of some enzymes, and with15 min, the cavitation phenomenon may have been excessive for cell tissue and caused degradation and anticipated senescence. The results of this study suggest that ultrasonic treatment can be effective in preserving the quality of fruits, but, the treatment time needs to be better investigated. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq Universidade Federal de Rondônia, Departamento de Engenharia de Alimentos 2019-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/11603 10.3895/rebrapa.v10n1.11603 Brazilian Journal of Food Research; v. 10, n. 1 (2019); 117-128 Brazilian Journal of Food Research; v. 10, n. 1 (2019); 117-128 2448-3184 10.3895/rebrapa.v10n1 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/11603/pdf Direitos autorais 2020 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Oliveira, Jaine
Santos, Yves José de Souza
Freitas, Silvia de Oliveira
Polesi, Luís Fernando
Oliveira-Folador, Gabrieli
spellingShingle Oliveira, Jaine
Santos, Yves José de Souza
Freitas, Silvia de Oliveira
Polesi, Luís Fernando
Oliveira-Folador, Gabrieli
Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
author_sort Oliveira, Jaine
title Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
title_short Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
title_full Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
title_fullStr Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
title_full_unstemmed Effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
title_sort effects of application of ultrasound waves in the shelf life of an amazon fruit: araçá-boi
description The aim of this work was to evaluate the effects of ultrasonic treatments in quality of araçá-boi fruits (Eugenia stipitata McVaugh) during storage. Araçá-boi fruits were processed at a constant ultrasonic frequency of 40 kHz at 5 and 15 min. In the sequence, they were divided in three groups: control (CG), 5 min (G5M) and 15 min (G15M) of ultrasonic treatment and stored at room temperature for six days. The quality of the untreated and treated fruits was evaluated at 0, 3 and 6 days of storage and the following quality parameters were analyzed: weight loss, vitamin C, pH, titratable acidity, soluble solid content, total and reducing sugars. The maximum shelf life of fruits was between 3 and 6 days after harvest, for the three groups. The exposure time to the ultrasonic treatment influenced the quality of the fruits. The fruits of the group G5M presented less degradation, for some parameters (weight loss, pH, titratable acidity and concentration of sugars). In contrast, the fruit of the group G15M showed accelerated degradation. The effect of the cavitation phenomenon provoked by ultrasound treatment cause the irreversible destruction and inactivation of enzymes. Thus, it is assumed that 5 min of the treatment may have been more effective in reducing the action of some enzymes, and with15 min, the cavitation phenomenon may have been excessive for cell tissue and caused degradation and anticipated senescence. The results of this study suggest that ultrasonic treatment can be effective in preserving the quality of fruits, but, the treatment time needs to be better investigated.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2019
url http://periodicos.utfpr.edu.br/rebrapa/article/view/11603
_version_ 1805450361033457664
score 10,814766

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