ii
GENERAL ABSTRACT
CARVALHO, Geny Lopes de. Physical-chemical Characteristics of Red
Globe grapes treated with Calcium chloride 2006. 203 p. Dissertation (MSc
in Foods Science) – Federal University of Lavras, Lavras, Minas Gerais,
Brazil.*
‘Red Globe’ (Vitis vinifera L) grown in Jales, northeast of São Paulo State,
Brazil, were studied. The fruit were treated by 10-minute immersion in calcium
chloride (CaCl
2
) solutions 0, 1, 2, and 3% and stored at 0°C and 90 + 3% RH
for 30, 60, and 90 days. After each storage period, the fruit were brought to
room temperature (20-25 °C) and analyzed on the 0, 3
rd
, and 6
th
days,
considering shelf life. The experiment design was completely randomized with a
4x3x3 factorial scheme (CaCl
2
concentration x storage time x shelf life) with
three repetitions. Mass loss (%), abscission (%), color (L and “a), malvidine
(mg/100 g), total soluble solids – TSS (%), titratable acidity – TA (%), tartaric
acid (%), pH, TSS/TA, total sugars (%), reducing sugars (%), non-reducing
sugars (%), fructose (%), glucose (%), total phenolics (mg/100 g), riboflavin,
cell wall calcium, firmness, cell wall yield, cellulose, hemicellulose and pectin
were evaluated. The results obtained were submitted to variance and regression
analyses. It was concluded that, regardless of the CaCl
2
treatment, the shelf life
of cv. Red Globe stored under refrigeration was 90 days. After removal from
the refrigerated stored room, the fruit could be stored up to 3 days as on the 6th
day is was observed a mass loss over the limit of 6%. Fruit treated with CaCl
2
presented effect on percent abscission. Abscission was higher than in the control
group (CaCl
2
0%) and at after 6 days on shelf. CaCl
2
treatment did not influence
TSS content. CaCl
2
treatment (1, 2, and 3%) increased the TSS/TTA ratio, total
sugars (30 and 60 days), non-reducing sugars, fructose (30 and 60 days),
glucose, total phenolics, pH, malvidine, and L and “a” values, firmness,
cellulose, hemicellulose and pectin(some treatments). It was observed decreases
in content, tartaric acid (59.26% of the treatments), total sugars and reducing-
sugar contents, and fructose after 90-day storage. Storage time led to decrease in
tartaric acid content. Storage time and shelf life was correlated with increases in
TSS/TA ratio, reaching a minimum of 20:1 in 99.22% of the treatments, while
total phenolics, L and “a” values increased with storage time. It was observed
decreases in tartaric acid during storage time. Variations in total sugars, reducing
and non-reducing sugars contents, fructose, and glucose during storage time and
shelf life were dependent on CaCl
2
concentrations and shelf life and storage
time, respectively.
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*Committee Advisory: Luiz Carlos de Oliveira Lima - UFLA (Adviser) e Vany Perpétua
Ferraz –UFMG (Co-Adviser).