Avaliação Física E Química De Frutos De Cultivares De Pessegueiro

Abstract

A avaliação da qualidade física e química de frutos de pessegueiro destinados ao consumo in natura varia entre safras. Essa variação depende, dentre outros fatores, das condições do local de cultivo. O objetivo deste trabalho foi avaliar a qualidade física e química de frutos de dezesseis cultivares de pessegueiro durante três safras em Viçosa-MG. As cultivares Aurora 2, Baronesa, Biuti, Colibri, Coral, Cristal, Delicioso Precoce, Flor da Prince, Joia 4, Lake City, Marli, Pérola de Iataquera, Rubimel, Talismã, Tropical e Tropic Beauty foram enxertadas sobre o porta-enxerto Okinawa no pomar experimental da Universidade Federal de Viçosa, em Viçosa-MG, no ano de 2008, e avaliadas quanto às características cor da casca (b* e h°), cor da polpa (b* e h°), massa do fruto (g), diâmetro polar (mm), diâmetro equatorial (mm), diâmetro sutural (mm), frmeza da polpa (N), teor de sólidos solúveis (oBrix), vitamina C (mg/100g), acidez titulável (% de ácido málico), carotenoides (mg/100g) e ratio (relação teor de sólidos solúveis e acidez titulável) durante as safras de 2011, 2012 e 2013. O experimento foi conduzido em delineamento inteiramente causalizado, com dezesseis tratamentos, três repetições e 10 frutos por parcela. Houve diferenças entre as características avaliadas nas três safras, sendo que a cultivar Floridaprince apresentou coloração mais intensa da epiderme bem como maiores teores de vitamina C.

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

“…The values obtained in the three thermal levels for TSS ( o Brix) were presumably high because crops were planted in low density, agronomic practices against sowing at high density by Santiago-Mejía et al (2008). Morais et al (2017) considered that TSS values ( o Brix) greater than 10 o Brix were the minimum accepted by consumers to consume yellow fruits, which were reached in the three thermal levels, and were even higher than this minimum value and increased during the maturation process.…”

“…Other characteristics of varieties for exploration in the tropics are their high ability to form flower buds in regions close to the equator, where there are no large photoperiod variations or very low temperatures that induce defoliation and changes in fruit biochemical processes (MATIAS et al, 2017;COSTA AND SILVA et al, 2014;FISCHER et al, 2010). Among the parameters most used to define fruit quality are size, shape, weight, color and chemical substances such as acidity, TSS (° Brix), TTA (% malic acid), sugar content and some volatile compounds associated with the secondary metabolism that determine aroma, parameters that also serve to determine the quality of the final product and control processes (MORAIS et al, 2017;MATIAS et al, 2017;CREMASCO et al, 2016).…”

“…Fruit firmness is considered low when its value is between 0.40 and 0.62 kg cm -2 (SANTIAGO-MEJÍA et al, 2008). In the production of peaches for fresh consumption, fruit size is one of the determinants of quality, since it is a fundamental requisite demanded by the consumer (MORAIS et al, 2017, MATIAS et al, 2015b. Peach fruits considered of good size are those with more than 59 mm in diameter.…”

“…Standardizing or classifying the product by size is one of the usual practices of preparation for fresh consumption market (MATIAS et al, 2017). However, color and size are the attributes most valued by the consumer (MORAIS et al, 2017, CREMASCO et al, 2016.…”

“…Perhaps pulp firmness is the most notorious parameter and allows determining collection, quality and consumption patterns (MORAIS et al, 2017, CREMASCO et al, 2016, MATIAS et al, 2015a. The physicochemical characteristics of fruits are influenced by the climatic conditions of the production area and vary according to altitude (REGINA et al, 2010), temperature (GRUDA, 2005), rainfall (GALINDO et al, 2014 and relative humidity (GARIGLIO et al, 2007).…”