Special Issue – Annals of Event
Communications in Plant Sciences (2237-4027) volume 2, issues 3-4, p.117-119, Jul-Dec, 2012
I Workshop of Plant Biology – IB/UNESP
Evolution of enzymatic browning of blackberries in different stages of maturation
Workshop Information
Angela Vacaro de Souza* Faculdade Eduvale, Avaré, SP, Brasil.
Gabriel Perin Gomes Faculdade Eduvale, Avaré, SP, Brasil.
Rogério Lopes Vieites Universidade Estadual Paulista, Botucatu, SP, Brazil.
Estevão Perin Gomes Faculdade Eduvale, Avaré, SP, Brasil.
I Workshop of Plant Biology (I Workshop de Biologia Vegetal) was held in the Bioscience Institute – UNESP, campus of Rio Claro, Brazil, during August 20 and 21, 2012. Workshop was a scientific event organized by Post-graduate students from that Institute aiming to integrate Post-graduate and Graduate students from different areas related to Plant Biology (Anatomy, Ecology, Evolution, Morphology, Physiology, and transitional areas) from different Universities. Workshop Organization offered a large number of speaking activities, scientific discussions, and extra short-courses to improve the knowledge and formation of students in Plant Biology. Scientific Committee Alessandra Tomaselli Fidelis, Anna Carolina Bressan, Daniela de Oliveira Dinato, Diogo Amorim, Elaine Lopes, Letícia Peres Poli Luis Felipe Daibes, Marcelo Claro de Souza, Milene Amâncio Alves Eigenheer, Naiara Lopes de Sousa, Nara Oliveira Vogado, Natalia Costa, Paulo Roberto de Moura Souza Filho, Rafael Marques Guimarães Konopczyk, Rita de Cássia Andreotta, Tiago Haruo Ishibashi, Vitor de Andrade Kamimura, and Yuri Brenn.
*Corresponding author:
[email protected]
Received on August 14, 2012. Accepted on August 21, 2012. Online published on November 14, 2012.
INTRODUCTION The blackberry (Rubus spp.) belongs to the family Rosaceae, genus Rubus, which form a diversified group, which is estimated to be between 400-500 species, known as berries, whose term has been commonly used to describe any small fruit, sweet tasting and rounded shape (Jepson and Craig 2005), including raspberries and blackberries grown in America, Europe, Africa, and Asia (Lorenzi et al. 2006). The mulberry tree is a rustic plant, presents high nutritional quality fruits and economic value, is a temperate climate plant whose cultivation is increasing in several regions of Brazil. In Rio Grande do Sul, there is planting blackberries in southern Minas Gerais, in Jundiaí in Sao Paulo, Curitiba in Parana and Santa Catarina Palmas (Antunes et al. 2006). The berries are rich in vitamin C and water, containing about 10% of carbohydrate, high content of minerals, vitamins B and A, as well be a source of functional compounds. These are still sources of natural antioxidants (Koca and Karadeniz 2009), known as polyphenols (Moyer et al. 2002), and
anthocyanins (Deighton et al. 2000) which give the color purple (Ferreira 2008). Color is the initial factor taken in consideration by consumers when choosing a food, and is therefore is one of the most important features. Based on this information, this work is to evaluate the evolution of enzymatic browning of blackberries in different stages of maturation. MATERIAL AND METHODS We used fruits "in natura" of blackberry (Rubus spp.) Cultivar Tupy, the fruits were harvested in the city of Cerqueira César - SP in 2011/12 harvest. These were harvested at different maturation stages, staining 100% red, 50% Black/50% red and 100% black. After harvested, the fruits were taken to the Postharvest Laboratory, of “Faculdade de Ciências Agronômicas of UNESP – Campus de Botucatu”, where they were hygienized and selected. After drying, the fruits were divided between the following treatments: T1 - 100% red fruit, T2 - 50% red fruit / 50% black and T3 - 100% Black. After
118 Souza et al. 2012. Evolution of enzymatic browning of blackberries…
separation, the fruits were packed in perforated PET, where there is no protection against the entry and exit of gases, and then were stored in B.O.D at 5°C and 90% U.R. The fruits were analyzed every 3 days, following the recommendation of Chitarra and Chitarra (2005) for 15 days for analysis of color. The color analysis was performed with the measurement in both sides of each fruit, each repetition using a colorimeter chroma meter (Minolta CR300), expressed by the CIELAB system with a scale (L*, a*, b*). Color measurements were expressed in terms of brightness value L= [0 (black) to 100 (white)], a= [-60.0 (green) to +60.0 (red)] -1 -1 and Hue angle or hue (°h = tan * b*. a* ); according to Olesen et al. (2003). The experimental design layout was completely randomized with six storage periods (0, 3, 6, 9, 12, and 15 days) for the analyzes of color. The statistical analysis was performed using the program SISVAR. For comparison of means was used the Tukey test at 5%.
The parameter a* can be seen that with the passing days, the fruits of treatment 1 (100% red) lose their characteristic pigment. As for other treatments there is not a evident tendency (Table 2). It was observed that the parameter b* that, the greater the immature fruit, higher the value of b*. This can be verified in (Table 3).
RESULTS AND DISCUSSION
Table 4. Answer in the parameter °hue (10-2)* from different maturation stages of blackberry in function of time.
The parameter L* showed the highest values in treatment 1 (100% red fruits), which means that these fruits have lower browning (lighter) (Table 1). Table 1. Answer in the parameter L* from different maturation stages of blackberry in function of time. Days Treat
0
3
6
9
12
15
1
29.1 A
24.1 A
22.0 A
23.2 A
25.8 A
21.2 A
2
23.3 B
20.5 A
20.4 A
18.4 B
21.7 A
15.2 B
3
17.0 C
14.3 B
14.8 B
14.5 C
17.4 B
13.9 B
CV%
12.48
12.76
8.63
9.66
10.51
11.64
* Same letter in the column averages don’t differ by Tukey test (P > 0.05).
It was noted that over time, the same treatment presents a decrease in the values of this parameter (Table 2). This occurred in all treatments, because over the day, there is the ripening of fruits, and consequently the browning. Table 2. Answer in the parameter a* from different maturation stages of blackberry in function of time. Days Treat
0
3
1
24.6 A
24.1 A
2
17.0 B
3 CV%
6
9
12
15
21.4
25.1 A
25.6 A
22.7 A
17.2 B
24.5
15.5 B
19.2 A
8.7 B
0.9 C
1.7 C
24.9
1.7 C
2.0 C
2.4 C
32.82
21.77
384.21
17.03
41.45
23.09
* Same letter in the column averages don’t differ by Tukey test (P > 0.05).
Communications in Plant Sciences (2237-4027)
Table 3. Answer in the parameter b* from different maturation stages of blackberry in function of time. Days Treat
0
3
6
9
12
15
1
24.6 A
24.1 A
21.4 A
25.1 A
25.6 A
22.7 A
2
17.0 B
17.2 B
18.5 B
15.5 B
19.2 B
8.6 B
3
0.9 C
1.6 C
2.5 C
1.7 C
2.0 B
2.4 C
CV%
32.82
21.77
384.21
17.03
41.45
23.09
* Same letter in the column averages don’t differ by Tukey test (P > 0.05).
In relation to the angle color (°hue) there was not tendency among treatments or throughout the days of analysis (Table 4).
Days Treat
0
3
6
9
12
15
1
6.0 A
5.4 A
5.0 A
5.1 A
5.0 A
4.2 A
2
4.7 A
4.5 A
4.3 A
3.9 A
3.8 A
2.8 A
3
6.0 A
2.7 B
2.2 B
6.0 A
3.1 A
3.2 A
CV%
22.55
21.37
11.28
28.84
40.03
42.24
* Same letter in the column averages don’t differ by Tukey test (P > 0.05).
CONCLUSIONS It was concluded that in all the analyzes, treatment 1 (100% red fruits 'immature') obtained the highest values and suffered lower variation than the other treatments, having a lower browning enzymatic compared to other stages of blackberry in function of time. References Antunes LEC, Trevisan R, Gonçalves ED, Franzon RC. 2006. Production of Blackberry Untimely Meditation. Rev Bras Frutic 430–434. Chitarra MIF, Chitarra AB. 2005. Post-harvest of fruits and vegetables, Physiology and Handling. Lavras: UFLA. Deighton N, Brennan R, Finn C, Davies HV. 2000. Antioxidant properties of domesticated and wild Rubus species. J Sci Food Agric 80:1307–1313. Ferreira DS. 2008. Bioactive compounds in blackberry and encapsulation of their anthocyanin extract by thermal gelling with curdlan. Thesis, Master, Campinas University, Brazil. Jepson RG, Craig JC. 2005. The American heritage science dictionary. North America: Houghton Mif -flin Company.
volume 2, issues 3-4, p.117-119, Jul-Dec, 2012
Souza et al. 2012. Evolution of enzymatic browning of blackberries…
Koca I, Karadeniz B. 2009. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Sci Hortic 121:447–450. Lorenzi H, Bacher L, Lacerda M, Sartori S. 2006. Brazilian fruits and exotic cultivated: the fresh market. Nova Odessa: Instituto Plantarum.
Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. 2002. Anthocyanins, phenolics, and Antioxidants capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J Agric Food Chem 50:519–525. Olesen T, Wiltshire N, Mcconchie C. 2003. Improved post-harvest handling of lychee. Queensland, Australian: Rural Industries Research and Development Corporation.
Review process and quality of English writing is responsibility of Workshop Scientific Committee.
Communications in Plant Sciences (2237-4027)
volume 2, issues 3-4, p.117-119, Jul-Dec, 2012
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