Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

Authors

DOI:

https://doi.org/10.33448/rsd-v9i11.10205

Keywords:

Vacuum infusion; Cell integrity; Pectin demethylation.

Abstract

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

Author Biographies

Natália Reis Soares, Federal University of Sergipe

Technician in Agroindustry by the Federal Institute of Education, Science and Technology of Bahia - Campus Guanambi (2014); graduate student in Food Engineering from the Federal University of Sergipe (UFS). He has experience in Scientific Initiation in the areas of biochemistry and food chemistry and in minimally processed products.

Patrícia Nogueira Matos, Federal University of Sergipe

Graduated in Food Engineering from the Federal University of Sergipe (2017) and Master in Food Science and Technology from the Federal University of Sergipe (2019). He is currently a food and dairy technician at the Federal University of Sergipe. He has experience in the area of Food Science and Technology, with an emphasis on Post-Harvest Physiology, working mainly on the following topics: minimal processing of vegetables, storage, physical-chemical characterization of food raw materials as well as their derived products, fruit dehydration.

Aline Andrade Reis, Federal University of Sergipe

Graduated in Chemistry from the Federal University of Sergipe (2015) and Technical course in Chemistry from the Federal Institute of Sergipe (2012). She is currently a Laboratory Technician in the chemical area of the Federal University of Sergipe. Has experience in the area of Food Science and Technology.

Fernanda de Azevedo Souza, Federal University of Sergipe

Master's student in Agriculture and Biodiversity at the Federal University of Sergipe (UFS). Graduated in Biology at the Federal University of Recôncavo da Bahia (2019).

Luiz Fernando Ganassali de Oliveira Júnior, Federal University of Sergipe

Graduated in agronomy from the Federal University of Viçosa (1999), master in Plant Production (Post-Harvest) from the State University of Norte Fluminense Darcy Ribeiro (2002) and doctorate in Plant Production (Plant Physiology) from the State University of Norte Fluminense (2006 ). He is currently Associate Professor II at the Federal University of Sergipe. Has experience in Plant Physiology, Ecophysiology, Post-Harvest Physiology, Plant Biochemistry, Large Cultures and Fruit.

Marcelo Augusto Gutierrez Carnelossi, Federal University of Sergipe

Graduated in Biological Sciences from the Federal University of Uberlândia (1992), master's degree in Agrarian Sciences (Plant Physiology) from the Federal University of Viçosa (1996), doctorate in Agrarian Sciences (Plant Physiology) from the Federal University of Viçosa (2000) and Post- PhD from the University of Florida (2013). He is currently Pedagogical Didactic Director of the Campus do Sertão-UFS and Full Professor of the Department of Food Technology at the Federal University of Sergipe. Coordinates and participates in research project teams in the area of processing products of plant origin. Has experience in the area of Food Science and Technology, with emphasis on Technology of Products of Vegetable Origin, acting mainly on the following themes: minimal processing, post-harvest, storage, and minimally processed vegetables.

References

Aghdam, M. S., Hassanpouraghdam, M. B., Paliyath G., & Farmani, B. (2012). The language of calcium in postharvest life of fruits, vegetables and flowers. Scientia Horticulturae, 144, 102-115. doi.org/10.1016/j.scienta.2012.07.007.

Aguayo, E., Requejo-jackman, C., Stanley, R. & Woolf, A. (2015). Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality. Postharvest Biology and Technology, 110, 158-165. doi.org/10.1016/j.postharvbio.2015.07.001.

Ahmed, A. E. R., & Labavitch, J. M. (1977). A simplified method for accurate determination of cell wall uronide content. Journal of food Biochimistry, 1(4), 361-365. doi.org/10.1111/j.1745-4514.1978.tb00193.x.

AOAC. (1984). Official methods of analysis (14th ed.). Arlington: Association of Official Analytical Chemists.

Batista, M. C. A. (2015). Aplicação de pectina metilesterase e cálcio em manga minimamente processada. Masters dissertation, Federal University of Sergipe, São Cristóvão, SE, Brazil.

Carnelossi, M. A. G., Brecht, J. A., Huber, D., Carvalho, L. M. & Sargent, S. A. (2018). Vacuum infusion of pectin methylesterase and calcium maintains firmness of the fresh-cut strawberry. 29 Actas Portuguesas de Horticultura, 1st editon, 132-140.

Ceagesp. (2015). Folheto mamão fotolito - Classificação. Ceagesp – Companhia de Entrepostos e Armazéns Gerais de São Paulo. Retrieved July 5, 2020, from http://www.ceagesp.gov.br/wp-content/uploads/2015/07/mamao.pdf

Chitarra, M. I. F. & Chitarra, A. B. (2005). Pós-colheita de frutas e hortaliças: fisiologia e manuseio. Lavras: Universidade Federal de Lavras.

Dantas, J. L. L., Junghans, D. T. & Lima, J. F. (2013). Mamão: o produtor pergunta, a Embrapa responde (2nd ed.). Embrapa: Brasília.

Dea, S., Brecht, J. K., Nunes, N. C. M. & Baldwin, E. A. (2010). Occurrence of chilling injury in fresh-cut ‘Kent’ mangoes. Postharvest Biology and Technology, 57(1), 61-71. doi.org/10.1016/j.postharvbio.2010.02.005.

Derossi, A., Pilli, T. & Severini, C. (2013). Application of vacuum impregnation techniques to improve the pH reduction of vegetables: study on carrots and eggplants. Food and Bioprocess Technology, 6, 3217-3226.

Ferreira, D. F. (2011). Sisvar: a computer statisticalanalysis system. Ciência e Agrotecnologia, 35(6), 1039-1042. doi.org/10.1590/S1413-70542011000600001.

Guillemin, A., Guillon, F., Degraeve, P., Rondeau, C., Devaux, M. F., Huber, F., Badel, E., Saurel, R. & Lahaye, M. (2008). Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action. Food Chemistry, 109(2), 368-378. doi.org/10.1016/j.foodchem.2007.12.050.

IAL. (2008). Métodos físico-químicos para análise de alimentos (4th ed., 1st ed. digital). São Paulo: Instituto Adolfo Lutz.

Jacomino, A. P., Sargent, S. A., Berry, A. D. & Brecht, J. K. (2011). Potential for grading, sanitizing, and hydrocooling fresh strawberries. Proc. Fla. State hort. Soc., 124, 221-226.

Karakurt, Y. & Huber, D. J. (2003). Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit. Postharvest Biology and Technology, 28(2), 219-229. doi.org/10.1016/S0925-5214(02)00177-1.

Kohli, P., Kalia, M. & Gupta, R. (2015). Pectin methylesterase: a review. Journal of Bioprocessing & Biotechniques, 5, 1-7.

Lara, I., Garcia, P. & Vendrell, M. (2004). Modifications in cell wall composition after cold storage of calcium-treated strawberry (Fragaria × Ananassa Duch.) fruit. Postharvest Biology and Technology, 34(3), 331-339. doi.org/10.1016/j.postharvbio.2004.05.0 18.

Liu, H., Chen, F., Lai, S., Tao, J., Yang, H. & Jiao, Z. (2017). Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chemistry, 225, 87-97. doi.org/10.1016/j.foodchem.2017.01.008

Paixão, A. R. C., Oliveira Júnior, L. F. G., Fontes, P. T. N., Oliveira, A. P., Carnelossi, M. A. G., Simões, A. M. (2020). Post-harvest behavior of green peppers after pectin methyl esterase and calcium chloride application. Emirates Journal of Food and Agriculture, 32(3), 213-219. doi.org/10.9755/ejfa.2020.v32.i3.2086.

Pinto, L. K. A., Martins, M. L. L., Resende, E. D. & Thièbaut, J. T. L. (2011). Atividade da pectina metilesterase e da β-galactosidase durante o amadurecimento do mamão cv. Golden. Revista Brasileira de Fruticultura, 33(3), 713-722. doi.org/10.1590/S0100-29452011005000087.

Teixeira, G. H. A., Durigan, J. F., Mattiuz, B. H. & Rossi Júnior, O. D. (2001). Processamento mínimo de mamão “Formosa”. Revista Ciência e Tecnologia de Alimentos, 21(1), 47-50. doi.org/10.1590/S0101-20612001000100011.

Toivonen, P. M. A. & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1–14. doi.org/10.1016/j.postharvbio.2007.09.004.

Vasconcelos, L. H. C., Silva, F. A., Nascimento, L. M. & Vasconcelos, R. F. (2020). Avaliação pós-colheita de tangerinas ‘Dekopon’ submetidas a aplicação de cloreto de cálcio em pré-colheita. Research, Society and Development, 9(6), e132963638, 2020. doi.org/10.33448/rsd-v9i6.3638

Villalta, A. M. & Sargent, S. A. (2004). Response of beit alpha-type cucumbers (Cucumis sativus L., manar) to contínuos ethylene exposure. Proc. Fla. State hort. Sci., 117, 368-372.

Wood, P. J. & Siddiqui, I. R. (1971). Determination of metanol and its application to measurement of pectin ester contente and pectin methyl esterase activity. Analytical Biochemistry, 39, 418-428. doi.org/10.1016/0003-2697(71)90432-5.

Yamamoto, E. L. M., Ferreira, R. M. A., Fernandes, P. L. O., Albuquerque, L. B. & Alves, E. O. (2011). Função do cálcio na degradação da parede celular vegetal dos frutos. Revista Verde de Agroecologia e Desenvolvimento Sustentável Grupo Verde de Agricultura Alternativa, 6(2), 49-55.

Yang, H., Wu, Q., Ng, L. Y. & Wang, S. (2017). Effects of vacuum impregnation with calcium lactate and pectin methylesterase on quality attributes and chelate-soluble pectin morphology of fresh-cut papayas. Food and Bioprocess Technology, 10, 901-913.

Zhang, C., Xiong, Z., Yang, H., Wu, W. (2019). Changes in pericarp morphology, physiology and cell wall composition account for flesh firmness during the ripening of blackberry (Rubus spp.) fruit. Scientia Horticulturae, 250, 59-68. doi.org/10.1016/j.scienta.2019.02.015.

Downloads

Published

28/11/2020

How to Cite

SOARES, N. R.; MATOS, P. N.; REIS, A. A.; SOUZA, F. de A.; OLIVEIRA JÚNIOR, L. F. G. de; CARNELOSSI, M. A. G. Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate. Research, Society and Development, [S. l.], v. 9, n. 11, p. e62091110205, 2020. DOI: 10.33448/rsd-v9i11.10205. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/10205. Acesso em: 27 dec. 2024.

Issue

Vol. 9 No. 11

Section

Agrarian and Biological Sciences

License

Copyright (c) 2020 Natália Reis Soares; Patrícia Nogueira Matos; Aline Andrade Reis; Fernanda de Azevedo Souza; Luiz Fernando Ganassali de Oliveira Júnior; Marcelo Augusto Gutierrez Carnelossi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.