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Enzymatic profile of blackberries stored under different temperatures cooling

At low temperatures is the most important factor in reducing the deterioration and maximizing the life of the blackberry. The cold storage slows physiological processes such as respiration and the production of vital heat, leading to senescence of fruits. The aim of this study was to evaluate the be...

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Principais autores: Pires, Caroline Roberta Freitas, Lima, Juliana Pinto, Elias, Heloísa Helena Siqueira, Souza, Marcos Gomes, Lima, Luiz Carlos Oliveira
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3521
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spelling peri-article-35212016-09-19T17:14:39Z Enzymatic profile of blackberries stored under different temperatures cooling Pires, Caroline Roberta Freitas Lima, Juliana Pinto Elias, Heloísa Helena Siqueira Souza, Marcos Gomes Lima, Luiz Carlos Oliveira Rubus sp; enzimas; qualidade; conservação At low temperatures is the most important factor in reducing the deterioration and maximizing the life of the blackberry. The cold storage slows physiological processes such as respiration and the production of vital heat, leading to senescence of fruits. The aim of this study was to evaluate the behavior of enzyme blackberries under different storage temperatures. Blackberries of "Tupy" cultivar were packed in polyethylene (PET); randomly assigned to different refrigeration temperature (0°C ± 1 C, 5°C ± 1ºC and 8°C ± 1°C with 90% ± 5% relative humidity) during 12 days and the evaluations were recorded at 0, 3, 5, 7, 9 and 12 days of storage in accordance with the lifecycle maintenance of blackberries. The following variables were determined: firmness, total pectin, soluble pectin, pectin methylesterase, polygalacturonase, peroxidase, polyphenol oxidase and phenyalalanine ammonia-lyase. The work was conducted in a completely randomized design (CRD). Treatments were arranged in a 3x6 factorial double, where the first factor refers to three cooling temperatures and the second six storage times with three replications, each experimental unit consisted of approximately 120g. The results were submitted to analysis of variance and means were compared by Tukey test at 5% probability and regression analysis. The temperature of 0°C prolonged the lifetimeof blackberry for twelve days, keeping the texture and lower activity of pectinolytic enzymes and of phenylpropanoid metabolism. Universidade Tecnológica Federal do Paraná (UTFPR) 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3521 10.3895/rebrapa.v7n2.3521 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 53 - 63 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 53 - 63 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3521/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3521/383 Direitos autorais 2016 Revista Brasileira de Pesquisa em Alimentos http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Pires, Caroline Roberta Freitas
Lima, Juliana Pinto
Elias, Heloísa Helena Siqueira
Souza, Marcos Gomes
Lima, Luiz Carlos Oliveira
spellingShingle Pires, Caroline Roberta Freitas
Lima, Juliana Pinto
Elias, Heloísa Helena Siqueira
Souza, Marcos Gomes
Lima, Luiz Carlos Oliveira
Enzymatic profile of blackberries stored under different temperatures cooling
author_sort Pires, Caroline Roberta Freitas
title Enzymatic profile of blackberries stored under different temperatures cooling
title_short Enzymatic profile of blackberries stored under different temperatures cooling
title_full Enzymatic profile of blackberries stored under different temperatures cooling
title_fullStr Enzymatic profile of blackberries stored under different temperatures cooling
title_full_unstemmed Enzymatic profile of blackberries stored under different temperatures cooling
title_sort enzymatic profile of blackberries stored under different temperatures cooling
description At low temperatures is the most important factor in reducing the deterioration and maximizing the life of the blackberry. The cold storage slows physiological processes such as respiration and the production of vital heat, leading to senescence of fruits. The aim of this study was to evaluate the behavior of enzyme blackberries under different storage temperatures. Blackberries of "Tupy" cultivar were packed in polyethylene (PET); randomly assigned to different refrigeration temperature (0°C ± 1 C, 5°C ± 1ºC and 8°C ± 1°C with 90% ± 5% relative humidity) during 12 days and the evaluations were recorded at 0, 3, 5, 7, 9 and 12 days of storage in accordance with the lifecycle maintenance of blackberries. The following variables were determined: firmness, total pectin, soluble pectin, pectin methylesterase, polygalacturonase, peroxidase, polyphenol oxidase and phenyalalanine ammonia-lyase. The work was conducted in a completely randomized design (CRD). Treatments were arranged in a 3x6 factorial double, where the first factor refers to three cooling temperatures and the second six storage times with three replications, each experimental unit consisted of approximately 120g. The results were submitted to analysis of variance and means were compared by Tukey test at 5% probability and regression analysis. The temperature of 0°C prolonged the lifetimeof blackberry for twelve days, keeping the texture and lower activity of pectinolytic enzymes and of phenylpropanoid metabolism.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3521
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score 10,814766

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