| Autor: |
Alves MJDS; Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC., Nobias MC; Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC., Soares LS; Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC., Coelho DS; Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC., Maraschin M; Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC., Basso A; Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC., Moreira RFPM; Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC., José HJ; Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC., Monteiro AR; Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC. |
| Abstrakt: |
In this work photocatalytic ethylene degradation (TiO 2 -UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O 2 and CO 2 concentration from cherry tomatoes under TiO 2 -UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL/g. Respiration rate was lower for fruits under TiO 2 -UV than control. During storage period, cherry tomatoes treated by TiO 2 -UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes. |
