The blackberry has in its composition major sources of phytochemicals, including carotenoids are present, vitamins, tocopherols and phenolic compounds, which act as promoters of health. Ultraviolet radiation acts as an abiotic stressor in the tissues of plants, riggering a stress situation which activates the defense mechanisms of the plant, increases the activity of antioxidant enzyme s and induction of metabolism of phenolic compounds, in addition to providing protection the deterioration of the fruit. However, in the post-harvest fruits, this can act in the induction of secondary metabolic compounds, which have antioxidant propert ies, which slow the rate of oxidation through mechanisms such as inhibition of free radicals. In this context, the objective was to evaluate the levels of total carotenoids in fruits with and without the application of UV-C radiation, evaluated at different storage periods. The experimental design was completely randomized in a 4x2, four time periods (0, 24, 48 and 72) and two UV-C (with and without), with three replications. Was no interaction between the factors for carotenoid content. There is an increase in the concentration of total carotenoids as the storage time of the fruit is increased. This increase is significant when the fruits are subjected to UV-C, demonstrating that this treatment has the potential to increase the concentration of this phytochemical in blackberry.

Author Name: Letícia Winke Dias; André Pich Brunes; David Bandeira da Cruz; Andreia da Silva Almeida; Miriane Lucas Azevedo

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Keywords: Antioxidants; ripening; secondary metabolism; post-harvest.

ISSN: 1809-0583

EISSN: 2317-2606

EOI/DOI:

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