Aplicação de óxido nítrico na pós-colheita de mamão formosa (carica papaya l.)
Nenhuma Miniatura disponível
Data
2025-02-07
Autores
Candido, Laura Rocha
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal do Espírito Santo
Resumo
The papaya (Carica papaya L.) is a tropical fruit belonging to the Caricaceae family. Its ripening process involves intense transformations such as a high respiration rate, softening, and color degradation, which together contribute to the loss of fruit quality. In this context, nitric oxide (NO), an important signaling biomolecule, has been studied as an alternative to delay fruit ripening. Research has shown that the exogenous application of this molecule can help maintain fruit quality due to its high capacity to interact with ethylene, polyamines, γ-aminobutyric acid, and abscisic acid. Additionally, NO directly influences the antioxidant system of fruits, enhancing their defense mechanisms.Given this scenario, an experiment was conducted using sodium nitroprusside (SNP), a nitric oxide donor, to preserve the quality of Formosa papaya fruits. Three replicates were performed, using 15 fruits per replicate, totaling 45 fruits per treatment and 180 fruits in total. The papaya fruits were immersed in solutions of 0, 1000, 2000, and 3000 μmol/L of SNP and subsequently stored at room temperature (25°C) with 50–60% relative humidity for nine days. Samples were collected on days 1, 3, 5, 7, and 9 of storage for physical, physicochemical, and biochemical analyses.The results demonstrated that treatment with 1000 and 2000 μmol/L of SNP delayed firmness loss, whereas control fruits exhibited softening greater than 50% by the third day of storage. Moreover, a reduction in mass loss (%) and an accumulation of antioxidant substances, such as vitamin C and carotenoids, were observed in papayas treated with 1000 and 2000 μmol/L of SNP. Additionally, SNP inhibited the activity of the polygalacturonase (PG) enzyme on the third day of storage, which explains the higher integrity of the fruit cell wall. The enzymes β-galactosidase (β-Gal), FPase (total cellulase), and lipoxygenases (LOXs) were also influenced by the treatment, leading to lower activity throughout storage.Thus, it is concluded that SNP is an effective method for maintaining the quality of Formosa papaya fruits during storage at room temperature (25°C), standing out in the post-harvest stage by preserving the physicochemical properties of the fruits.
Descrição
Palavras-chave
Nitroprussiato de sódio (SNP) , Senescência , Antioxidantes