Qualidade pós-colheita de mangabas (Hancornia Speciosa Gomes) hidrorresfriadas

• Ano de defesa: 2021
• Autor(a) principal: Soares, Alysson Caetano
• Orientador(a): Constant, Patricia Beltrao Lessa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Mangaba; Resfriamento; Colheita; Frutas; Fisiologia; Hidrorresfriamento; Armazenamento
• Palavras-chave em Inglês: Hydrocooling; Storage; Physiology
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16191

Mangaba (Hancornia Speciosa Gomes), belonging to the Apocinaceae family, is a fruit rich in ascorbic acid and phenolic compounds, in addition to high levels of potassium, iron, zinc and carotenoids, but it is highly perishable. Mangaba is a climacteric fruit, with a reduced shelf life after harvest, requiring alternatives to increase its shelf life. Rapid cooling, such as hydrocooling, associated with refrigeration can lead to maintenance of the quality and increase in the shelf life of fruits and vegetables. Thus, the aim of the study is to evaluate the effect of hydrocooling on the maintenance of mangaba quality during the refrigerated storage period and its influence on the metabolic rate of hydrocooled mangabas. The fruits were selected and hydrocooled in water with a chlorine-based sanitizing solution, dried and packaged. They were separated into four treatments: hydrocooling at 6ºC (HC 6), 8ºC (HC 8), 10ºC (HC 10) and cooling in a display stand at 8ºC (EXP) with 4 repetitions of each treatment and environment (Amb) as control. The fruits were stored for 12 days at a temperature of 8ºC ± 1. Every three days samples were taken for analysis. The hydro-cooled fruits had a shorter cooling time, with the greatest reduction in the treatment H10 (75%) followed by H8 (65.5%) and H6 (54%). A lower dimensionless temperature ratio (TAT) was verified in hydro-cooled samples, differing in average 54% in relation to the exhibitor. Mangaba hydrocooling proved to be efficient in delaying the loss of mass, firmness, visual quality, color, vitamin C, total soluble solids and acidity when compared to EXP and Amb treatments. No significant differences were observed regarding pH and Ratio analysis. Physiological analysis was performed for the best hydrocooled treatment (H8). It was observed linearity in the production of CO2 up to 2h of storage in a closed system, there was an accumulation of 3.62% of CO2 and 0.0024%. Pre-cooling proved to be efficient in reducing the open-system respiratory rate of mangaba during the storage period, increasing shelf life by up to 9 days. Thus, the hydrocooling of mangaba is an effective technology for rapid cooling and has great potential for maintaining the quality of mangaba.