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Tesis Doctoral Estudio Del Comportamiento Poscosecha De La Ciruela 'Reina Claudia Verde'

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Tesis Doctoral Estudio Del Comportamiento Poscosecha De La Ciruela 'Reina Claudia Verde' Universidad de Extremadura Departamento de Biología y Producción de los Vegetales Universidade de Évora Departamento de Fitotecnia TESIS DOCTORAL ESTUDIO DEL COMPORTAMIENTO POSCOSECHA DE LA CIRUELA ‘REINA CLAUDIA VERDE’ Maria da Graça Teles de Sousa Pacheco de Carvalho Ribeiro Badajoz, 2006 Universidad de Extremadura Departamento de Biología y Producción de los Vegetales Universidade de Évora Departamento de Fitotecnia (Laboratório de Tecnologia e Pós-colheita) ESTUDIO DEL COMPORTAMIENTO POSCOSECHA DE LA CIRUELA ‘REINA CLAUDIA VERDE’ Maria da Graça Teles de Sousa Pacheco de Carvalho Ribeiro Directores: María Josefa Bernalte García Ana Cristina Agulheiro-Santos Badajoz, 2006 AGRADECIMENTOS El trabajo que ha permitido llegar a la conclusión de esta Tesis Doctoral fue realizado durante ocho años en el Laboratorio de Tecnología e Pós-colheita de la Universidad de Évora y en el Departamento de Biología y Producción de los Vegetales de la Universidad de Extremadura donde está inscrito este trabajo. Su realización solo fue posible gracias a la ayuda constante de Dios y a la colaboración de muchas personas a quien, con enorme satisfacción y reconocimiento, quiero expresar mis agradecimientos. A mis queridas directoras de tesis: Mª Josefa Bernalte García por toda su dedicación, transmisión de conocimientos, tiempo y paciencia durante este trabajo, no dejando nunca que me desanimara, incluso en las situaciones más complicadas, y Ana Cristina Agulheiro-Santos por su enorme apoyo y amistad, por todo lo que me enseñó y enseña y por su permanente disponibilidad para ayudar y disminuir las dificultades en los períodos más difíciles. A todos los alumnos, colegas y funcionarios de la Universidade de Évora y de la Escola Superior Agrária de Elvas que de una forma o de otra prestaron su preciosa colaboración y participación activa en la realización de los trabajos de campo y de laboratorio. A Mª José Santos del CEPTA - Centro de Estudos de Produção e Tecnologia Agrícola en Instituto Superior de Agronomia, por su ayuda fundamental y su entera disponibilidad en el tratamiento estadístico de los resultados obtenidos a lo largo de todos los trabajos realizados. A la cooperativa Fruteco – Fruticultura Integrada, Lda. Estremoz y a todos los colaboradores, especialmente a D. Jerónimo Cavaco y D. João Mota Barroso por todas las muestras suministradas, así como por las facilidades prestadas en todo momento de recogida de material vegetal y uso de sus instalaciones. A Mercedes Lozano y a Teresa Hernández Méndez del INTAEX - Instituto Tecnológico Agroalimentario de Extremadura por toda la disponibilidad, colaboración y entusiasmo contagiante. A mis padres por todo lo que me enseñaron y enseñan. Finalmente a los mayores sufridores de este trabajo, Rui Pedro, Joao Bernardo, Carlota y Tomás, por todo el tiempo que no he podido estar disfrutando con vosotros. ÍNDICE RESUMEN 1 I. INTRODUCCIÓN 5 I.1. GENERALIDADES 5 I.1.1. Producción 5 I.1.2. Origen 7 I.1.3 Descripción 8 I.2. FISIOLOGÍA Y BIOQUÍMICA 11 I.2.1. Respiración 13 I.2.2. Maduración 16 I.3. CONSERVACIÓN POSCOSECHA 18 I.3.1. Conservación frigorífica 21 I.3.2. Conservación en atmósfera modificada 25 I.3.2.1. Utilización de películas plásticas 29 I.3.2.2. Atmósferas modificadas en ciruelas 32 I.3.3. Conservación a temperatura ambiente (vida útil) 33 I.4. EVALUACIÓN DE CALIDAD EN FRUTOS 35 I.4.1. Calidad instrumental 38 I.4.1.1. Color 39 I.4.1.2. Textura 45 I.4.1.3. Azúcares 51 I.4.1.4. Acidez 54 I.4.2. Calidad sensorial 55 I.4.2.1. Características visuales 58 I.4.2.2. Sabor/Olor 60 I.4.2.3. Textura 62 I.4.3. Calidad instrumental versus calidad sensorial 64 I.5. JUSTIFICACIÓN Y OBJETIVOS 67 II. MATERIAL Y MÉTODOS 71 II.1. MATERIAL 71 II.1.1. Metodología utilizada en la recogida y acondicionamiento del material vegetal 71 II.1.2. Diseño exprimental 73 II.1.2.1. Caracterización de distintos estados de maduración 73 II.1.2.2. Estudio de la evolución de los frutos en refrigeración 73 II.1.2.2.1. Evolución de los frutos provenientes de diferentes plantaciones 74 II.1.2.3. Estudio de la evolución de los frutos conservados en atmófera modificada 75 II.1.2.4. Evaluación del comportamiento de los frutos durante la vida útil (comercial) 76 II.2. MÉTODOS 85 II.2.1. Análisis físicos 85 II.2.1.1. Pérdida de peso 85 II.2.1.2. Color 86 II.2.2. Análisis mecánicos 86 II.2.2.1. Punción de la piel 88 II.2.2.2. Penetración de la piel 88 II.2.2.3. Penetración de la pulpa 89 II.2.3. Análisis químicos 90 II.2.3.1. Sólidos solubles totales 90 II.2.3.2. pH y Acidez 91 II.2.4. Análisis sensorial 92 II.2.5. Análisis estadístico 94 III. RESULTADOS Y DISCUSIÓN 97 III.1. CARACTERIZACIÓN DE LOS DISTINTOS ESTADOS DE MADURACIÓN 97 III.1.1. Caracterización nutricional de ciruelas 101 III.2. ESTUDIO DE LA EVOLUCIÓN DE LOS FRUTOS EN REFRIGERACIÓN 104 III.2.1. Evolución de los frutos en la campaña 1 104 III.2.1.1. Pérdida de peso 104 III.2.1.2. Color 106 III.2.1.3. Parámetros reológicos 109 III.2.1.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 115 III.2.2. Evolución de los frutos en la campaña 2 116 III.2.2.1. Pérdida de peso 116 III.2.2.2. Color 119 III.2.2.3. Parámetros reológicos 120 III.2.2.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 128 III.2.3. Evolución de los frutos provenientes de diferentes plantaciones 132 III.2.3.1. Pérdida de peso 132 III.2.3.2. Color 133 III.2.3.3. Parámetros reológicos 136 III.2.3.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 142 III.3. ESTUDIO DE LA EVOLUCIÓN DE LOS FRUTOS CONSERVADOS EN ATMÓFERA MODIFICADA 146 III.3.1. Evolución de los frutos en la campaña 1 146 III.3.1.1. Pérdida de peso 146 III.3.1.2. Color 149 III.3.1.3. Parámetros reológicos 151 III.3.1.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 155 III.3.2. Evolución de los frutos en la campaña 2 158 III.3.2.1. Pérdida de peso 158 III.3.2.2. Color 160 III.3.2.3. Parámetros reológicos 161 III.3.2.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 168 III.3.3. Evolución de los frutos y análisis sensorial en la campaña 3 171 III.3.3.1. Pérdida de peso 172 III.3.3.2. Color 173 III.3.3.3. Parámetros reológicos 176 III.3.3.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 181 III.3.3.5. Evaluación Sensorial 184 III.3.3.6. Correlaciones entre los diferentes atributos sensoriales y la evaluación global 189 III.3.3.7. Correlaciones entre atributos sensoriales y parámetros instrumentales relacionados 190 III.4. EVALUACIÓN DEL COMPORTAMIENTO DE LOS FRUTOS DURANTE LA VIDA ÚTIL (COMERCIAL) 197 III.4.1. Estudio de la vida útil de os frutos en la campaña 1 197 III.4.1.1. Pérdida de peso 197 III.4.1.2. Color 200 III.4.1.3. Parámetros reológicos 203 III.4.1.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 207 III.4.2. Estudio de la vida útil de los frutos en la campaña 2 210 III.4.2.1. Pérdida de peso 210 III.4.2.2. Parámetros de color 211 III.4.2.3. Parámetros reológicos 212 III.4.2.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 217 III.4.3. Estudio de la vida útil de los frutos en la campaña 3 220 III.4.3.1. Pérdida de peso 220 III.4.3.2. Parámetros de color 222 III.4.3.3. Parámetros reológicos 224 III.4.3.4. Parámetros químicos: Sólidos solubles totales y Acidez titulable 227 IV. CONCLUSIONES 233 V. REFERENCIAS BIBLIOGRAFICAS 237 ANEXOS Resumen RESUMEN En este trabajo se ha realizado una caracterización de ciruelas ‘Reina Claudia verde’ y se ha estudiado el comportamiento de las mismas durante la poscosecha. La ciruela ‘Reina Claudia verde’ es autóctona de la región de Estremoz/Borba en el Alentejo, Portugal, con Denominación de Origen Protegida, posee características organolépticas excepcionales, y es una fruta muy apreciada por los consumidores. Durante la campaña de ciruela tienen lugar picos en la producción y se acumula en la Cooperativa gran cantidad de fruta en un corto espacio de tiempo, no siendo posible llevar al consumidor los frutos en óptimas condiciones. Como consecuencia de este aumento de oferta, los precios bajan y la calidad de los frutos se puede ver afectada, siendo importante desarrollar técnicas de conservación que permitan ofrecer a los consumidores frutos en buenas condiciones, durante más tiempo sin que pierdan sus características tan particulares de sabor y olor. Se plantearon distintos diseños experimentales, durante cuatro campañas de producción, con los objetivos que se indican: • Caracterización y distinción de ciruelas en diferentes estados de maduración • Estudio de la evolución de las ciruelas almacenadas en refrigeración • Estudio de la evolución de las ciruelas conservadas en atmósfera modificada • Evaluación del comportamiento de las ciruelas durante la vida útil El análisis de los resultados indica que el estado de maduración de las ciruelas en el momento de la cosecha es determinante. Las ciruelas se pueden conservar hasta 35 días con una calidad aceptable, tanto si se utiliza refrigeración como atmósfera modificada (empleando la película Pplus®). Después de su conservación en frío, las ciruelas pueden permanecer hasta 3 días a temperatura ambiente, manteniendo sus características sensoriales.
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