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Influência do perfil de macro e micronutrientes e avaliação do efeito de antioxidantes exógenos no poder de conservação de pera Rocha
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A pera Rocha (Pyrus communis L.), a principal cultivar produzida em Portugal, é bastante atrativa pela sua cor, textura e sabor, sendo a sua conservação e armazenamento a longo prazo, de extrema importância. Contudo, e ainda que já existam diversos métodos de conservação disponíveis, a questão dos acidentes fisiológicos continua a ser um problema por resolver, sendo outra questão a predisposição desses acidentes provocados pelo perfil de macro e micronutrientes, impedindo uma conservação dos frutos com qualidade.
Neste trabalho foram estudadas peras Rocha de três pomares distintos provenientes da zona Oeste de Portugal, tendo como objetivos o estudo da influência do perfil de macro e micronutrientes no poder de conservação em diferentes atmosferas (Normal, Controlada e Ultra Low Oxygen (ULO)), e ainda, o estudo do efeito da aplicação de antioxidantes exógenos na conservação do fruto.
Procurou-se estabelecer relações entre os acidentes fisiológicos e as características físico-quími-cas e bioquímicas, com os teores de macro e micronutrientes, no primeiro estudo; e com a aplicação de antioxidantes exógenos, no segundo estudo.
No primeiro estudo, foram verificados elevados teores em macro e micronutrientes, comparati-vamente com o intervalo de valores ótimos, embora podendo estes influenciar os processos de conser-vação ao longo do tempo, não foi possível, neste estudo, estabelecer essa relação. Nos três pomares estudados, foi possível observar o maior surgimento de acidentes fisiológicos na conservação em AN.
No segundo estudo, foi registada, na prevenção de escaldão superficial, a inexistência da incidên-cia de escaldão no pomar 3, quando são utilizados os antioxidantes S.2 e Resv+VE.
A influência do antioxidante S.2 poderá ter contribuído para a supressão de acastanhamentos in-ternos no pomar 3 e a diminuição para índices mínimos de 1% no pomar 1. Por sua vez, o antioxidante S.3 poderá ter contribuído para a redução deste acidente fisiológico no pomar 2.
The Rocha pear (Pyrus communis L.), the main cultivar produced in Portugal, is very attractive for its colour, texture and flavour, being its conservation and long-term storage of extreme importance. However, and even though several preservation methods are already available, physiological accidents and its predisposition in Rocha pear, caused by the macro and micronutrient profile, are still an issue. These factors preventing a quality of the fruit. This work aimed for study the influence of the macro and micronutrients profile in the preserva-tion’s potential of Rocha pears from three different orchards from the West of Portugal, in different atmospheres (Normal, Controlled and Ultra Low Oxygen (ULO)). This work also had the goal of study the effect of exogenous antioxidants in the preservation of the fruit. It was attempted to establish relations between the physiological accidents and the physico-chem-ical and biochemical characteristics, with the contents of macro and micronutrients, in the first study; and with the application of exogenous antioxidants, in the second study. In the first study, high contents of macro and micronutrients were observed, compared with the range of optimum values. Although this may influence the preservation process over time, it was not possible, in this study, to prove this relation. The higher number of physiological accidents was detected at AN condition. This tendency was observed in all the three orchards studied. In the second study, the prevention of superficial scald was recorded in orchard 3, when the anti-oxidants S.2 and Resv+VE were used. On one hand, the influence of the antioxidant S.2 may have contributed to the suppression of internal browning in orchard 3 and the reduction to minimum indices of 1% in orchard 1. On the other hand, the antioxidant S.3 may have contributed to the reduction of this physiological accident in orchard 2.
The Rocha pear (Pyrus communis L.), the main cultivar produced in Portugal, is very attractive for its colour, texture and flavour, being its conservation and long-term storage of extreme importance. However, and even though several preservation methods are already available, physiological accidents and its predisposition in Rocha pear, caused by the macro and micronutrient profile, are still an issue. These factors preventing a quality of the fruit. This work aimed for study the influence of the macro and micronutrients profile in the preserva-tion’s potential of Rocha pears from three different orchards from the West of Portugal, in different atmospheres (Normal, Controlled and Ultra Low Oxygen (ULO)). This work also had the goal of study the effect of exogenous antioxidants in the preservation of the fruit. It was attempted to establish relations between the physiological accidents and the physico-chem-ical and biochemical characteristics, with the contents of macro and micronutrients, in the first study; and with the application of exogenous antioxidants, in the second study. In the first study, high contents of macro and micronutrients were observed, compared with the range of optimum values. Although this may influence the preservation process over time, it was not possible, in this study, to prove this relation. The higher number of physiological accidents was detected at AN condition. This tendency was observed in all the three orchards studied. In the second study, the prevention of superficial scald was recorded in orchard 3, when the anti-oxidants S.2 and Resv+VE were used. On one hand, the influence of the antioxidant S.2 may have contributed to the suppression of internal browning in orchard 3 and the reduction to minimum indices of 1% in orchard 1. On the other hand, the antioxidant S.3 may have contributed to the reduction of this physiological accident in orchard 2.
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Antioxidantes Pera Rocha Perfil nutricional