Enzymatic profile of blackberries stored under different temperatures cooling

Caroline Roberta Freitas Pires, Juliana Pinto Lima, Heloísa Helena Siqueira Elias, Marcos Gomes Souza, Luiz Carlos Oliveira Lima


At low temperatures is the most important factor in reducing the deterioration and maximizing the life of the blackberry. The cold storage slows physiological processes such as respiration and the production of vital heat, leading to senescence of fruits. The aim of this study was to evaluate the behavior of enzyme blackberries under different storage temperatures. Blackberries of "Tupy" cultivar were packed in polyethylene (PET); randomly assigned to different refrigeration temperature (0°C ± 1 C, 5°C ± 1ºC and 8°C ± 1°C with 90% ± 5% relative humidity) during 12 days and the evaluations were recorded at 0, 3, 5, 7, 9 and 12 days of storage in accordance with the lifecycle maintenance of blackberries. The following variables were determined: firmness, total pectin, soluble pectin, pectin methylesterase, polygalacturonase, peroxidase, polyphenol oxidase and phenyalalanine ammonia-lyase. The work was conducted in a completely randomized design (CRD). Treatments were arranged in a 3x6 factorial double, where the first factor refers to three cooling temperatures and the second six storage times with three replications, each experimental unit consisted of approximately 120g. The results were submitted to analysis of variance and means were compared by Tukey test at 5% probability and regression analysis. The temperature of 0°C prolonged the lifetimeof blackberry for twelve days, keeping the texture and lower activity of pectinolytic enzymes and of phenylpropanoid metabolism.


Rubus sp; enzimas; qualidade; conservação

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DOI: 10.3895/rebrapa.v7n2.3521


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Direitos autorais 2016 Revista Brasileira de Pesquisa em Alimentos

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