Amadurecimento de cambucis:qualidade pós-colheita e implicações na produção de compostos voláteis

O cambuci (Campomanesia phaea) é uma fruta nativa da Mata Atlântica, um dos biomas mais ricos do mundo. Este fruto possui polpa macia e adstringente, coloração verde e caracteriza-se por seu aroma agradável. Este é o primeiro estudo que descreve a evolução da qualidade de cambucis durante o amadurecimento. Os seguintes parâmetros de qualidade foram avaliados em três pontos de colheita: perda de massa, firmeza da polpa, cor da casca, sólidos solúveis totais, acidez titulável, ácido ascórbico, açúcares solúveis totais, compostos fenólicos totais, taninos solúveis e totais, atividade respiratória, produção de etileno e compostos voláteis. Frutos colhidos nos estádios 1 (região equatorial ligeiramente arredondada) e 2 (região equatorial mais arredondada) de maturação tiveram dois dias adicionais de vida pós-colheita. Observou-se diminuição da firmeza ao longo dos dias, demonstrando o desejável amolecimento da polpa. Não foi observado aumento na produção de etileno associado a picos respiratórios. O perfil volátil mudou de acordo com a maturação, e frutos colhidos precocemente foram capazes de produzir compostos parcialmente voláteis encontrados em frutos maduros.

Termos para indexação
Campomanesia phaea; qualidade físico-química; Mata Atlântica

Autoria

Tatiane de Oliveira Tokairin

Department of Crop Science, Luiz de Queiroz College of Agriculture (ESALQ) - University of São Paulo (USP) – Piracicaba-SP, Brazil. Luiz de Queiroz College of Agriculture (ESALQ) - University of São Paulo (USP)BrasilPiracicaba, SP, Brasil Department of Crop Science, Luiz de Queiroz College of Agriculture (ESALQ) - University of São Paulo (USP) – Piracicaba-SP, Brazil.

https://orcid.org/0000-0002-0169-4732

Poliana Cristina Spricigo

https://orcid.org/0000-0002-8262-4858

Thaís Pádua de Freitas

https://orcid.org/0000-0002-7964-337X

Isabela Barroso Taver

https://orcid.org/0000-0001-9596-7852

Eduardo Purgatto

School of Pharmaceutical Sciences (FCF) - University of São Paulo (USP) – São Paulo, SP,Brazil. School of Pharmaceutical Sciences (FCF) - University of São Paulo (USP)BrasilSão Paulo, SP, Brasil School of Pharmaceutical Sciences (FCF) - University of São Paulo (USP) – São Paulo, SP,Brazil.

https://orcid.org/0000-0002-7372-1197

Angelo Pedro Jacomino Angelo Pedro Jacomino E-mail:jacomino@usp.br

https://orcid.org/0000-0003-0863-6698

Angelo Pedro Jacomino E-mail:jacomino@usp.br

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (12)
Tabelas (1)

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Figure 1
Cambuci maturation stages based on the equatorial region rounding of each fruit. A) S1 - somewhat rounded equatorial region (unripe); B) S2 - increasingly rounded equatorial region (intermediate) and C) S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe).

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Figure 2
CO2 (A) and ethylene (B) production in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. The bars represent the standard deviation of the means (n = 4).

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Figure 3
Fresh weight and firmness loss in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 4
Coloring represented by Hue angle and chromaticity in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 5
Soluble solids (TSS) and titratable acidity (AT) in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 6
Cambucis sugars harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 7
Organic acids - succinic acid and citric acid in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 8
Vitamin C, phenolic compounds and total and soluble tannins in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 ° C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

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Figure 9
Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the first postharvest day: D0. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

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Figure 10
Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the second postharvest day: D2. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

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Figure 11
Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the fourth postharvest day: D4. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n = 4).

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Figure 12
Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the sixth postharvest day: D6. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

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Table 1
Description of volatile cambuci compounds emitted during the storage period.

Figure 1 Cambuci maturation stages based on the equatorial region rounding of each fruit. A) S1 - somewhat rounded equatorial region (unripe); B) S2 - increasingly rounded equatorial region (intermediate) and C) S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe).

Figure 2 CO2 (A) and ethylene (B) production in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. The bars represent the standard deviation of the means (n = 4).

Figure 3 Fresh weight and firmness loss in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 4 Coloring represented by Hue angle and chromaticity in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 – fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 5 Soluble solids (TSS) and titratable acidity (AT) in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 6 Cambucis sugars harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 7 Organic acids - succinic acid and citric acid in cambucis harvested at S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 °C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 8 Vitamin C, phenolic compounds and total and soluble tannins in cambucis harvested at the S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages and stored at 22 ± 1 ° C and 85 ± 5% RH. Bars represent the standard deviations of the means (n = 4).

Figure 9 Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the first postharvest day: D0. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

Figure 10 Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the second postharvest day: D2. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

Figure 11 Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the fourth postharvest day: D4. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n = 4).

Figure 12 Principal component analysis and heatmap of volatile cambuci compounds during the three maturation stages on the sixth postharvest day: D6. Where: S1 - somewhat rounded equatorial region (unripe); S2 - increasingly rounded equatorial region (intermediate) and S3 - fruit collected from the ground, displaying a significantly rounded equatorial region (fully ripe) maturation stages (n=4).

Table 1 Description of volatile cambuci compounds emitted during the storage period.

CN	Name	CAS	Aroma	Classification
CN	Name	CAS	Aroma	Classification
1	α-Cubebene	17699-14-8	Herbal	Terpene
2	α-Phellandrene	99-83-2	Citrus	Terpene
3	α-Terpineol	98-55-5	Pine-like	Terpene
4	β-Phenylethyl butyrate	103-52-6	Floral	Ester
5	γ-Elemene	29873-99-2	Green	Terpene
6	Linalool	78-70-6	Citrus	Terpene
7	β-cubebene	13744-15-5	Citrus	Terpene
8	Ethyl Z-4-decenoate	7367-84-2	NF	Ester
9	Ethyl Z-4-octenoate	34495-71-1	Fresh, pineapple	Ester
10	Alloaromadendrene	25246-27-9	Woody	Terpene
11	Diethyl succinate	123-25-1	Mild fruity cooked, apple, ylang	Ester
12	Butanoic acid, hexyl ester	2639-63-6	Green	Ester
13	β-Terpinene	99-84-3	NF	Terpene
14	D-Limonene	5989-27-5	Sweet, citrus, and peely	Terpene
15	Ethyl methylthioacetate	4455-13-4	Sulfurous, green, and fruity	Ester
16	Ethyl E-4-decenoate	76649-16-6	Green fruity	Ester
17	Eucalyptol	470-82-6	Eucalyptus	Terpene
18	Ethyl hexanoate	123-66-0	Sweet, fruity, pineapple	Ester
19	Humulene	6753-98-6	Woody	Terpene
20	d-Cadinene	483-76-1	Thyme, herbal, woody	Terpene
21	β-Selinene	17066-67-0	Herbal	Terpene
22	Ethyl octanoate	106-32-1	Fruity, wine, waxy	Ester
23	o-Cymene	527-84-4	NF	Terpene
24	Propanal	123-38-6	Earthy, alcohol, wine	Aldehydes
25	Isobutyl propionate	540-42-1	Fruity, green, ether	Ester
26	Terpinen-4-ol	562-74-3	Pepper, woody, earth	Terpene
27	E-β-Ocimene	3779-61-1	Sweet, herbal	Terpene

^*
Compound number (CN), unique record number at the Chemical Abstracts Service (CAS) database, an American Chemical Society division, characteristic flavor, chemical classification, precursor, and stage in which the compound was identified. Information not found in the literature was identified as NA.

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Amadurecimento de cambucis:qualidade pós-colheita e implicações na produção de compostos voláteis

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[1] Angelo Pedro Jacomino E-mail:jacomino@usp.br