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Publication
Impacto das alterações climáticas na qualidade de hortofrutícolas
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| TC_35300 | 496.54 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Nos últimos anos tem-se verificado o impacto das alterações climáticas na agricultura
nomeadamente na qualidade dos solos, disponibilidade da água e biodiversidade,
afetando a produção de alimentos. A qualidade nutricional é um dos parâmetros mais
importantes a ser avaliado nos hortofrutícolas pois está diretamente relacionado com o
rendimento.
Este estudo foi realizado com o objetivo de rever a literatura existente sobre o impacto
dos fatores ambientais temperatura, disponibilidade de água e dióxido de carbono
atmosférico, associados às alterações climáticas na qualidade de hortofrutícolas.
A pesquisa bibliográfica foi realizada na base de dados PubMed e resultou em 24
artigos científicos publicados entre 2010 e 2020.
As elevadas temperaturas demonstraram acelerar o índice de amadurecimento de alguns
hortofrutícolas, encurtando assim o período de crescimento e desenvolvimento destes
alimentos e aumento do rendimento e da qualidade de algumas frutas, nomeadamente,
na concentração de polifenóis, capacidade antioxidante, fitoquímicos e açúcares.
O défice de água parece aumentar o rendimento e qualidade, particularmente nos
flavonóides, proteínas, micronutrientes, açúcares e ácidos orgânicos dos hortofrutícolas
em condições de seca moderada.
O elevado teor de dióxido de carbono tem demonstrado aumentar quer o rendimento,
quer o teor de nutrientes nos vegetais e, em algumas frutas há diminuição geral destes
parâmetros.
A composição do solo surge como uma estratégia para minimizar os efeitos negativos
das alterações climáticas.
Em conclusão, a qualidade dos hortofrutícolas é afetada quer positivamente quer
negativamente dependendo do fator em causa e da espécie. No entanto, mais estudos
são necessários para avaliar estes fatores a longo prazo.
In recent years, the impact of climate change on agriculture has been verified, namely on soil quality, water availability and biodiversity, affecting food production. Nutritional quality is one of the most important parameters to be evaluated in fruit and vegetables because it is directly related to yield. This study was carried out in order to review the existing literature on the impact of environmental factors, temperature, water availability and atmospheric carbon dioxide, associated with climate change on the quality of fruit and vegetables. The bibliographic search was carried out in the PubMed database and resulted in 24 scientific articles published between 2010 and 2020. The high temperatures have been shown to accelerate the rate of ripening of some fruit and vegetables, thus shortening the period of growth and development of these foods and increasing the yield and quality of some fruits, namely, in the concentration of polyphenols, antioxidant capacity, phytochemicals and sugars. The water deficit appears to increase yield and quality, particularly in flavonoids, proteins, micronutrients, sugars and organic acids from fruit and vegetables under conditions of moderate drought. The high content of carbon dioxide has been shown to increase both yield and nutrient content in vegetables, and in some fruits there is a general decrease in these parameters. Soil composition emerges as a strategy to minimize the negative effects of climate change. In conclusion, the quality of fruit and vegetables is affected both positively and negatively depending on the factor concerned and the species. However, further studies are needed to assess these factors in the long run.
In recent years, the impact of climate change on agriculture has been verified, namely on soil quality, water availability and biodiversity, affecting food production. Nutritional quality is one of the most important parameters to be evaluated in fruit and vegetables because it is directly related to yield. This study was carried out in order to review the existing literature on the impact of environmental factors, temperature, water availability and atmospheric carbon dioxide, associated with climate change on the quality of fruit and vegetables. The bibliographic search was carried out in the PubMed database and resulted in 24 scientific articles published between 2010 and 2020. The high temperatures have been shown to accelerate the rate of ripening of some fruit and vegetables, thus shortening the period of growth and development of these foods and increasing the yield and quality of some fruits, namely, in the concentration of polyphenols, antioxidant capacity, phytochemicals and sugars. The water deficit appears to increase yield and quality, particularly in flavonoids, proteins, micronutrients, sugars and organic acids from fruit and vegetables under conditions of moderate drought. The high content of carbon dioxide has been shown to increase both yield and nutrient content in vegetables, and in some fruits there is a general decrease in these parameters. Soil composition emerges as a strategy to minimize the negative effects of climate change. In conclusion, the quality of fruit and vegetables is affected both positively and negatively depending on the factor concerned and the species. However, further studies are needed to assess these factors in the long run.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Alterações climáticas Qualidade Hortofrutícolas Frutas Vegetais Climate change Quality Fruits Vegetables