Multivariate analysis of fresh-cut carambola slices stored under different temperatures

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung)

Fresh-cut fruit products, including carambola (Averrhoa carambola L.), have limited marketability due to cut surface browning attributed to phenolic compound oxidation by enzymes, such as polyphenol oxidase (PPO). The objective of this study was to evaluate postharvest changes in carambola slices in three different packages. Carambola fruit (cv. Fwang Tung) were picked from the Estacao Experimental de Citricultura de Bebedouro orchard at the mature-green stage. The fruit were washed, dipped in NaOCl solution (200 mg L-1 for 5 min), stored overnight at 10 degrees C, then manually sliced into pieces of approximately 1 cm. The slices were rinsed with NaOCl solution at 20 mg L-1, drained for 3 min, and packaged in polyethylene terephthalate (PET) trays (Neoform (R) N94); polystyrene trays covered with PVC 0.017 turn (Vitafilm (R), Goodyear); and vacuum seated polyolefin bags (PLO, Cryovac (R) PD900). The packages were stored at 6.8 degrees C and 90% RH for 12 d, with samples taken every 4 d. PET trays and PVC film did not significantly modify the internal atmosphere and the high water permeability of PVC led to more rapid slice desiccation. PPO activity was lower when the slices were packaged in PLO vacuum sealed bags, which reduced degreening and led to better appearance maintenance for up to 12 d. (R) 2006 Elsevier B.V. All rights reserved.

Chilling Injury in Avocados and Its Prevention with Thermal Treatment

The combinations of temperature and time which can cause chilling injuries in avocados 'Geada', 'Quintal' and 'Fortuna' were determined. The binomial 4 degrees C/ 28 days was selected to determine the activity of peroxidase (POD), polyphenoloxidase (PPO), polygalacturonase (PG) and methylesterase pectin (PME). The respiratory activity was also evaluated. The fruits were stored at this condition until being transferred to ambient conditions (22 degrees C and 77% RH) until maturity, when they were compared to fruits stored permanently at this environment, after being cleaned (control). In the second part of this work, different hydrothermal treatments were tested to prevent or minimize chilling injuries. Avocados 'Geada', 'Quintal' and 'Fortuna' were treated at 38 degrees C for 0, 30, 60 and 90 minutes before storage at 4 degrees C for 28 days. It was observed that the activity of enzymes associated to browning, POD and PPO, and to maturation, PG and PME, had become greater in fruits stored at 4 degrees C, or when they were transferred to environmental conditions. Fruits subjected to refrigeration, after transferred to environment, presented lower respiratory peak intensity and it occurred earlier than the others. Treatments using 38 degrees C for 60 and 90 min minimized the symptoms of chilling injury in avocados 'Geada' while for 'Quintal' the most efficient was 38 degrees C for 60 min. In 'Fortuna' these treatments did not minimize the damage by cold.

Armazenamento refrigerado de abacates 'Hass'

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Firmeza de caqui 'Giombo' submetido à aplicação pós-colheita de cloreto de cálcio

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estudo da produção de pectinase por fermentação em estado sólido utilizando pedúnculo de caju como substrato

Pectinolytic enzymes, or simply pectinases, are complex enzymes that degrade pectic polymers. They have many uses, such as fruit juice extraction and purification, textile fiber treatment and vegetal oil extraction. The aim of this work was to study the kinetics of pectinases production by solid-state fermentation, using dry cashew apple residue as substrate and the microorganism Aspergillus niger CCT 0916. The influence of the initial medium moisture and medium supplementation with a source of nitrogen and phosphorus was evaluated using the factorial experimental planning and response surface methodology. Ammonia sulphate and potassium phosphate were used as nitrogen and phosphorus source, respectively. The variables time of contact (T) and ratio volume solvent/fermented medium (RZ), in systems with and without agitation, were evaluated in order to study the best extraction condition of the produced enzyme. Washed and unwashed cashew apple residues were tested as the growth medium. The unwashed residue was obtained by drying the residue after the extraction of the juice, while the washed residue was obtained by water washing 5 times using the proportion of 1 kg pulp/2 liters of water. Samples were taken every 12 hours for moisture content, pH, protein, reducing sugars, polygalacturonase activity (PG) and viscosity reduction. The physical-chemical composition of the residues had different sugar and pectin levels. For the unwashed residue, the peak activity was reached with 40% of initial moisture content, 1% of nitrogen supplementation without phosphorus addition after 30 hours of process. These conditions led to 16 U/g of PG activity and 82% of viscosity reduction. The calculated models reached similar values to the experimental ones in the same process conditions: 15.55 U/g of PG and 79.57% of viscosity eduction. Similarly, the greatest enzyme production for washed residue was reached with 40% initial moisture content, 1% nitrogen supplementation without phosphorus addition after 22 hours of cultivation. In this condition it was obtained polygalacturonase activity of 9.84 U/g and viscosity reduction of 81.36%. These values are close to experimental values that were of 10.1 U/g and 81%, respectively. The conditions that led to the best PG activity results was the agitated one and the best extraction condition was obtained with 100 minutes of solvent/medium contact and RZ of 5 (mL/g)

Caracterização físico-química da mucilagem de inhame liofilizada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pectinase production by Penicillium viridicatum RFC3 by solid state fermentation using agricultural wastes and agro-industrial by-products

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pectinase production by a Brazilian thermophilic fungus Thermomucor indicae-seudaticae N31 in solid-state and submerged fermentation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Production of pectinase by solid-state fermentation with Penicillium viridicatum RFC3

Endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG) and pectin liase (PL) were produced by solid-state fermentation of a mixture of orange bagasse and wheat bran (1:1) with the filamentous fungus Penicillium viridicatum RFC3. This substrate was prepared with two moisture contents, 70% and 80%, and each was fermented in two types of container, Erlenmeyer flask and polypropylene pack. When Erlenmeyer flasks were used, the medium containing 80% of initial moisture afforded higher PL production while neither exo- nor endo-PG production was influenced by substrate moisture. The highest enzyme activities obtained were 0.70 U mL(-1) for endo-PG, 8.90 U mL(-1) for exo-PG, and 41.30 U mL(-1) for PL. However, when the fermentation was done in polypropylene packs, higher production of all three enzymes was obtained at 70% moisture (0.7 and 8.33 U mL(-1) for endo- and exo-PG and 100 U mL(-1) for PL). An increase in the pH and decrease in the reducing sugar content of the medium was observed. The fungus was able to produce pectin esterase and other depolymerizing enzymes such as xylanase, CMCase, protease and amylase. (c) 2005 Elsevier Ltd. All rights reserved.

Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Tratamento térmico para controle da lanosidade em pêssegos 'Dourado-2' refrigerados

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)