Emisión de etileno en sistemas de almacenaje de tomates: efecto de la presencia y ausencia de la luz en la maduración del tomate (Solanum lycopersicum L.)
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Date
2022
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Universidad de Concepción
Abstract
Se estudió el comportamiento de postcosecha en la maduración de tomates “larga vida” de variedad Toscano, cosechados en estado de maduración “breaker”, frente a dos tratamientos, los cuales, fueron realizados de manera asincrónica, el primero, con luz, durante 12 horas y el segundo, sin luz, durante las 24 horas por día en un sistema cerrado con 88% de humedad, dentro de una incubadora, a 12ºC, y 12.000 lúmenes, durante 12 y 17 días respectivamente. De los tomates se analizaron masa, geometría, humedad, licopeno, sólidos solubles, acidez titulable, índice de madurez, pH y color en el tiempo. Los compuestos gaseosos (O2, CO2 y C2H4) fueron medidos cada 24 horas. El contenido de licopeno, los sólidos solubles, el grado de madurez, la concentración de O2, CO2 y C2H4, resultaron afectados por la presencia de luz. La acumulación de licopeno, sólidos solubles y el aumento del grado de madurez incrementaron en presencia de la luz. Sin luz, el contenido de 2 licopeno y el grado de madurez aumentaron también, aunque en menor medida, pero el contenido de sólidos solubles tendió a disminuir. La concentración de dióxido de carbono y etileno se ve aumentada, mientras que el oxígeno disminuyó con mayor rapidez en presencia de luz. Los parámetros afectados en el tiempo, para cada tratamiento, fueron, licopeno, pérdida de masa, grado de madurez, acidez, color (saturación, diferencia de color), concentración de O2, CO2 y C2H4 en el tratamiento con luz, pérdida de masa, acidez, grado de madurez, diferencia de color, concentración de O2, CO2 y C2H4 en el tratamiento sin luz. Se determinó la cinética de cambios de estos parámetros, utilizando el modelo de Ley de la Potencia. Todos los parámetros presentaron un buen ajuste al modelo, con coeficientes de determinación superiores al requerimiento mínimo.
This research was carried out to study the postharvest behavior in the maturation of "long shelf life" tomatoes of the Toscano variety, harvested in “breaker” maturation state, receiving two treatments, which were carried out asynchronously. The first, using light for 12 hours; and the second without light, throughout 24 hours a day in a closed system with 88% humidity, inside an incubator at 12ºC and 12.000 lumens, during 12 and 17 days, respectively. Tomatoes were analyzed for mass, geometry, moisture, lycopene, soluble solids, titratable acidity, maturity index, pH, and color over time. Gaseous compounds (O2, CO2 and C2H4) were measured every 24 hours. Lycopene content, soluble solids, degree of maturity, concentration of O2, CO2 and C2H4, were affected by the presence of light. The accumulation of lycopene, soluble solids, and the change in the degree of maturity increased in the presence of light. In absence of light the lycopene content and the degree of maturity increased to a lesser extent, while the content of soluble solids tended to decrease. The concentration of carbon dioxide and ethylene increased, while oxygen decreased more rapidly in the presence of light. The parameters affected over time, for each treatment were lycopene, mass loss, degree of maturity, acidity, color (saturation, color difference), concentration of O2, CO2 and C2H4 in light treatment; mass loss, acidity, degree of maturity, color difference, concentration of O2 and CO2 and C2H4 in the reatment without light. The kinetics of changes of these parameters was determined using the Power Law model. In general, the parameters resulted into a satisfactorily fit to the model, with determination coefficients higher than the minimum requirement.
This research was carried out to study the postharvest behavior in the maturation of "long shelf life" tomatoes of the Toscano variety, harvested in “breaker” maturation state, receiving two treatments, which were carried out asynchronously. The first, using light for 12 hours; and the second without light, throughout 24 hours a day in a closed system with 88% humidity, inside an incubator at 12ºC and 12.000 lumens, during 12 and 17 days, respectively. Tomatoes were analyzed for mass, geometry, moisture, lycopene, soluble solids, titratable acidity, maturity index, pH, and color over time. Gaseous compounds (O2, CO2 and C2H4) were measured every 24 hours. Lycopene content, soluble solids, degree of maturity, concentration of O2, CO2 and C2H4, were affected by the presence of light. The accumulation of lycopene, soluble solids, and the change in the degree of maturity increased in the presence of light. In absence of light the lycopene content and the degree of maturity increased to a lesser extent, while the content of soluble solids tended to decrease. The concentration of carbon dioxide and ethylene increased, while oxygen decreased more rapidly in the presence of light. The parameters affected over time, for each treatment were lycopene, mass loss, degree of maturity, acidity, color (saturation, color difference), concentration of O2, CO2 and C2H4 in light treatment; mass loss, acidity, degree of maturity, color difference, concentration of O2 and CO2 and C2H4 in the reatment without light. The kinetics of changes of these parameters was determined using the Power Law model. In general, the parameters resulted into a satisfactorily fit to the model, with determination coefficients higher than the minimum requirement.
Description
Habilitación profesional para optar al título de Ingeniera Agroindustrial
Keywords
Tomates, Dioxido de carbono, Etileno