Chemical and Physical Characteristics of ‘Improved Sunrise Solo Line 72-12’ Papaya Fruits Submitted to Different Mechanical Damage

Salomão, Luiz Carlos Chamhum; Cecon, Paulo Roberto; Aquino, César Fernandes; Lins, Leila Cristina Rosa de; Braga, Luciano Ribeiro

doi:10.1590/0100-29452016095

Cited by 3 publications

(5 citation statements)

References 12 publications

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“…Oliveira et al (2013), avaliaram bananas "Prata Anã" armazenadas a 15 °C, temperatura pouco maior da utilizada nesse trabalho, e verificaram redução da firmeza dos frutos, pois no estádio 3 e 6 foi medido 48,74 e 10,38 N, respectivamente. Estudos analisando outros frutos climatéricos, como abacate (VIEITES et al, 2012), manga (SANTOS, 2008), mamão (SALOMÃO et al, 2016) e goiaba (CERQUEIRA et al, 2009) demonstraram que no decorrer do amadurecimento também ocorrem redução na firmeza da polpa.…”

Section: Resultados E Discussõesunclassified

Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Souza

Sousa

et al. 2019

Revista Verde

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Objetivou-se avaliar a qualidade de frutos de banana ‘Prata Rio’ sob refrigeração. Os frutos foram armazenados em bandejas de isopor na câmara fria à temperatura de 13 ± 3 °C e umidade relativa (UR) de 85 ± 3% por 30 dias. As avaliações se deram a cada 5 dias. Foi analisada a perda de massa, firmeza, acidez titulável, sólidos solúveis, relação sólidos solúveis/acidez titulável, açúcares solúveis totais, açúcares redutores e amido. Utilizou-se o delineamento inteiramente casualizado sendo os tratamentos compostos pelos tempos de armazenamento (0, 5, 10, 15, 20, 25 e 30 dias) com três repetições de 3 frutos cada, totalizando 63 frutos avaliados. Os resultados foram avaliados por meio de comparação de médias dos tratamentos seguidos pelo desvio padrão proveniente de 3 repetições. No amadurecimento da banana ‘Prata Rio’ há aumento dos açúcares solúveis totais e dos sólidos solúveis. Os frutos amaciaram ao longo do armazenamento com consequente degradação do amido. A banana ‘Prata Rio’ tem comportamento pós-colheita com potencial para comercialização.

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Section: Resultados E Discussõesunclassified

Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Souza

Sousa

et al. 2019

Revista Verde

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“…In the current paper, in all studied treatments the value was above 16,0, which demonstrates a determinant factor in the physical-chemical qual-ity of the fruit. Lima et al [5] found average values of 18,73 and 16,26 to the inverted V training system and the triangular one, respectively. For the luminosity (L*), a* (variation between red and green), b* (variation between blue and yellow) and hº (hue angle), significant differences were not found according to the training system used.…”

Section: Resultsmentioning

confidence: 96%

“…The other values from the training systems were lower. Lima et al [5] found average values of 10,05g for the cape gooseberry crop in RS, on the other hand, Rodrigues et al [10] obtained the average of approximately 3g for the cape gooseberry crop in stage 4 (yellow) in Minas Gerais. García et al [3] obtained average values of 4,95g in Colombia, similar results of this paper.…”

Section: Resultsmentioning

confidence: 98%

“…The mass was correlated with the size of the fruit and was a characteristic of cultivar. When they reached the complete development, the fruit must present variable mass between the typical limits of the cultivar, which are very variable [5,10]. The physical evaluation of the fruit was important, since the fruit with good appearance and measures considered high are the main attraction for the consumer.…”

Section: Resultsmentioning

confidence: 99%

“…Distances of 3 X 1 meters or 3 to 0,5 meters between grooves and plants, respectively, are recommended [1]. The number of plants per hectare determines the cultivation density and the amount of harvest costs [5]. For those reasons, the knowledge of tutoring becomes an important information to have better productive and qualitative results.…”

Section: Introductionmentioning

confidence: 99%

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Training Systems for Cape Gooseberry Production in South of Brazil Cultivated in Latosol

Antonio Ayub

2019

ARTOAJ

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The objective of this paper was to measure four Physalis peruviana training system under the Latosol soil and climate conditions in the South Region of Brazil. The trial design was composed by randomized groups, with 4 training systems, which were the free system (witness), espalier system, X system and V system, with 5 plants for each treatment and 3 replications. For the fruit harvest, it was standardized at stage 4. The measurement of the height and the diameter of the main branches, number, diameter and fresh mass of the fruit (without calyx) and estimated productivity (kg ha-1) was made. For the qualitative analysis, the soluble solids content (ºBrix) (SS), titratable acidity (% citric acid) (TA), pH and SS/TA ratio were evaluated. Color attributes of fruit (without calyx), L, a*, b* and angle hue were evaluated as well. The espalier system showed higher productivity and number of fruits. Cape-gooseberry plants growth with the V system had bigger diameter and height on the main branches, as well as bigger mass and diameter of the fruit. The chemical analysis like soluble solids, total titratable acidity, pH, ratio and color attributes of fruit did not differ statistically when undergone to the four training systems.

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Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

Silva

Freitas

Carvalho

et al. 2021

RSD

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The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

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Chemical and Physical Characteristics of ‘Improved Sunrise Solo Line 72-12’ Papaya Fruits Submitted to Different Mechanical Damage

Cited by 3 publications

References 12 publications

Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Training Systems for Cape Gooseberry Production in South of Brazil Cultivated in Latosol

Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

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