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Differential atmospheric compositions during postharvest storage of uvaia: impact on bioactive compounds and volatile profile

Grant number: 23/04600-4
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): September 01, 2023
Effective date (End): August 31, 2024
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Principal Investigator:Angelo Pedro Jacomino
Grantee:Isabela Barroso Taver
Supervisor: Eleanor Wilhelmina Hoffman
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Research place: University of Queensland, Gatton (UQ), Australia  
Associated to the scholarship:22/08585-7 - Gaseous composition in the conservation of uvaia: effects on the profile of bioactive compounds and antioxidant activity, BP.DR


The uvaia (Eugenia pyriformis Cambess) is a native fruit of the Atlantic Forest with great consumption potential. Its chemical composition, flavor, aroma and functional properties can arouse the interest of consumers and industry. However, its short shelf life makes commercial cultivation difficult. Postharvest technologies such as refrigeration and gas alteration can extend fruit shelf life as well as preserve its quality. Experiments in a controlled atmosphere can help to obtain unpublished information on the subject, such as the best gaseous concentrations for in natura conservation of the fruit. In addition to information on the influence of technology on characteristic and essential attributes, such as aroma and content of bioactive compounds. Considering controlled atmosphere experiments already carried out with uvaia, the objective of the study is to evaluate the influence of specific gaseous concentrations (2% O2 + 15% CO2, 6% O2 + 6% CO2 and the control - 21% O2 + 0.003 % CO2) in aroma (volatile compounds) and bioactive compounds (carotenoids and phenolic compounds). The results will be submitted to analysis of variance (ANOVA) and Tukey test (5%). It is expected that the results help in understanding the physiology and biochemistry of this fruit during storage with atmospheric modification, as well as establishing possible relationships between the fruit's volatile compounds and the carotenoids. (AU)

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