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Aplicação de nanoemulsões na conservação de Pera ´Rocha´
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A pera ‘Rocha’ é uma cultivar portuguesa de pera com características organoléticas únicas, destacando-se também pela sua capacidade de conservação. Esta variedade tem tendência ao aparecimento de desordens fisiológicas após armazenamento prolongado no frio, como o escaldão superficial. Após a proibição da difenilamina, o 1-metilciclopropeno (1-MCP) tem sido utilizado na conservação de pera ‘Rocha’ para prevenção do escaldão superficial do armazenamento, mas tem apresentado desvantagens, nomeadamente na progressão do amadurecimento dos frutos. Nanoemulsões contendo óleos essenciais têm revelado eficácia na conservação de produtos minimamente processados e outros, pela sua ação antimicrobiana e antioxidante e poderão ser usadas como alternativa ao 1-MCP. Neste trabalho foram testados 4 tratamentos com nanoemulsões contendo alginato e óleos essenciais citral (CI) e erva-príncipe (EP) em pera ‘Rocha’ armazenada a 0 ºC durante 6 meses, e foram efetuadas análises qualitativas aos frutos no momento da aplicação, 2, 4 e 6 meses após armazenamento, assim como após 7 dias em condições de prateleira (22 ºC). O controlo consistiu em frutos sem tratamento. Foram analisados a cor, firmeza, teor de sólidos solúveis, acidez titulável, perda de peso, extravasamento eletrolítico, escaldão superficial, acastanhamento interno, evolução microbiana e realizado um painel de provadores. Os tratamentos EP 1,25% e EP 2,5% obtiveram os resultados mais favoráveis quanto à evolução da maturação e prevenção do escaldão superficial, e as peras com o tratamento EP 1,25% tiveram a melhor aceitação geral nas provas organoléticas. Estes tratamentos exibiram melhorias na conservação de pera ‘Rocha’ no frio e podem servir de base em ensaios futuros para encontrar uma alternativa à utilização do 1-MCP nesta cultivar.
'Rocha' pear is a portuguese pear cultivar with unique organoleptic characteristics, also standing out for its storage capacity. This variety tends to develop physiological disorders after prolonged cold storage such as superficial scalding. 1-Methylcyclopropene (1-MCP) has been used in the preservation of 'Rocha' pear to prevent superficial scald, but has disadvantages, particularly in the resuming of fruit ripening. Nanoemulsions enriched with essential oils have been shown to be effective in fresh and fresh-cut products conservation for their antimicrobial and antioxidant action and may be used as an alternative to 1-MCP. In this work 4 formulations of alginate-based nanoemulsions enriched with essential oils (citral and lemongrass) were tested. 'Rocha' pears were dipped in these nanoemulsions and stored at 0 ºC for 6 months. Qualitative analyses were performed at 2, 4 and 6 months after cold storage and after 7 days at 22 ºC. Control consisted of uncoated fruits. Fruit colour, firmness, soluble solids content, titratable acidity, weight loss, electrolytic leakage, superficial scald, internal browning, microbiology and taste panel were analysed. EP 1.25% and EP 2.5% formulations had the most favourable results in the ripening evolution and superficial scald prevention, and pears coated with the EP 1.25% formulation had the best overall acceptance in organoleptic tests. These treatments have shown improvements in cold storage of 'Rocha' pear and may serve as a base for future studies to find an alternative to using 1-MCP in this cultivar.
'Rocha' pear is a portuguese pear cultivar with unique organoleptic characteristics, also standing out for its storage capacity. This variety tends to develop physiological disorders after prolonged cold storage such as superficial scalding. 1-Methylcyclopropene (1-MCP) has been used in the preservation of 'Rocha' pear to prevent superficial scald, but has disadvantages, particularly in the resuming of fruit ripening. Nanoemulsions enriched with essential oils have been shown to be effective in fresh and fresh-cut products conservation for their antimicrobial and antioxidant action and may be used as an alternative to 1-MCP. In this work 4 formulations of alginate-based nanoemulsions enriched with essential oils (citral and lemongrass) were tested. 'Rocha' pears were dipped in these nanoemulsions and stored at 0 ºC for 6 months. Qualitative analyses were performed at 2, 4 and 6 months after cold storage and after 7 days at 22 ºC. Control consisted of uncoated fruits. Fruit colour, firmness, soluble solids content, titratable acidity, weight loss, electrolytic leakage, superficial scald, internal browning, microbiology and taste panel were analysed. EP 1.25% and EP 2.5% formulations had the most favourable results in the ripening evolution and superficial scald prevention, and pears coated with the EP 1.25% formulation had the best overall acceptance in organoleptic tests. These treatments have shown improvements in cold storage of 'Rocha' pear and may serve as a base for future studies to find an alternative to using 1-MCP in this cultivar.
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Keywords
Pera Nanoemulsões Óleos essenciais Conservação Escaldão superficial