Revista Brasileira de Gestao Ambiental e Sustentabilidade (ISSN 2359-1412)
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Home > Edições Anteriores > v. 5, n. 9 (2018) > Babarinde


Vol. 5, No 9, p. 249-259 - 30 abr. 2018


Quality characteristics of stored tomato fruit treated with two formulations of African black pepper

Grace O. Babarinde , Gabriel O. Adegoke , Rahman Akinoso , R. Adekanye Bosede

Tomato Solanum lycopersicum L. (Solanales: Solanaceae) is highly perishable and requires postharvest treatment to extend its shelf life. Use of synthetic chemicals to control post-harvest loss in tomato has adverse effect on health and there is need to explore natural alternatives to chemical. Two formulations of African black pepper Piper guineense Schumach. (Piperales: Piperaceae), aqueous extract and essential oil, were evaluated as preservatives for Roma type tomato fruit. Tomato fruits were treated with different concentrations of aqueous extracts and undiluted essential oil and stored under refrigeration condition. Samples were taken at 5-days interval and analyzed for weight loss, total soluble solids and ascorbic acid. Total Viable Count (TVC) and total mould count (TMC) were determined. Chemical composition of essential oil was identified using gas chromatography-mass spectrometer. Percent weight loss (PWL) in aqueous extract-treated tomato (0.0%-0.68%) was lower than the control (0.3%-19.97%). The total soluble solid (brix) of samples in untreated fruit was lower than fruit treated with higher of P. guineense. Ascorbic acid contents were higher in aqueous extract-treated samples than the control. Essential oil-treated fruit had lower physiological weight loss TVC and TMC than the control. Twelve compounds were identified in P. guineense essential oil, the most of which were β-sesquiphellandrene (23.7%). The P. guineense aqueous extract or essential oil is recommended as a bio-rational preservative for postharvest storage of tomato.

Piper guineense; Tomato; Aqueous extract; Essential oil; Post-harvest storage.

Características de qualidade de frutos de tomate armazenados tratados com duas formulações de pimenta preta africana. O tomate Solanum lycopersicum L. (Solanales: Solanaceae) é altamente perecível e requer tratamento pós-colheita para estender seu prazo de validade. O uso de substâncias químicas sintéticas para controlar a perda pós-colheita em tomate tem efeito adverso sobre a saúde e há necessidade de explorar alternativas naturais às substâncias químicas. Duas formulações de pimenta preta africana Piper guineens Schumach. (Piperales: Piperaceae), extrato aquoso e óleo essencial, foram avaliadas como conservantes para o fruto de tomate tipo Roma. Frutos de tomateiro foram tratados com diferentes concentrações de extratos aquosos e óleo essencial não diluído e armazenados sob refrigeração. As amostras foram coletadas no intervalo de cinco dias e analisadas para perda de peso, sólidos solúveis totais e ácido ascórbico. Contagem Total Viável (CTV) e contagem total de moldes (TMC) foram determinados. A composição química do óleo essencial foi identificada usando espectrômetro de massa por cromatografia gasosa. A perda percentual de peso (PPP) no tomate tratado com extrato aquoso (0,0%-0,68%) foi menor do que no controle (0,3%-19,97%). O sólido solúvel total (brix) das amostras em frutos não tratados foi menor que os frutos tratados com maior teor de P. guineense. O conteúdo de ácido ascórbico foi maior em amostras tratadas com extrato aquoso do que o controle. Os frutos tratados com óleo essencial apresentaram menor perda de peso fisiológico, CTV e TMC do que o controle. Doze compostos foram identificados em óleo essencial de P. guineense, sendo a maior parte deles &beta-sesquipelenareno (23,7%). Recomenda-se o extrato aquoso de P. guineense ou óleo essencial como conservante bio-racional para o armazenamento pós-colheita de tomate.

Piper guineense; Tomate; Extrato aquoso; Óleo essencial; Estocagem pós-colheita.


Texto completo

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