Épocas de poda na sazonalidade, produção e qualidade dos frutos da goiabeira 'Paluma'

Ramos, Dayana Portes; Leonel, Sarita; Silva, Andréa Carvalho da; Souza, Manoel Euzébio de; Souza, Adilson Pacheco de; Fragoso, Alexandre Martins

doi:10.5433/1679-0359.2011v32n3p909

Cited by 22 publications

(21 citation statements)

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“…In São Manuel (another municipality in S.P. ), Paluma trees pruned in September and October had a lower output than trees pruned in August (Ramos et al, 2011). In contrast, Serrano et al (2008), in Pinheiro, state of Espírito Santo, observed greater Paluma fruit output in December-pruned trees (in addition to greater fruit weight), compared to February pruning.…”

Section: Resultsmentioning

confidence: 92%

Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Effects on the Plant and on Production

Montes

Parent

Amorim

et al. 2016

Rev. Bras. Ciênc. Solo

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Guava response to fertilization can be monitored through plant tissue analysis. Correct interpretation of these results, based on standard levels, is of great importance for correct nutrient management of the crop. However, standard levels are constantly criticized for not considering interactions among elements. To improve the nutritional diagnosis of 'Paluma' guava (Psidium guajava L., Myrtaceae), an experiment was conducted using nitrogen fertilization (0, 0.5, 1.0, and 2.0 kg per plant per cycle of N, with urea as a source with 45 % N), and potassium fertilization (0, 0.55, 1.1, and 2.2 kg per plant per cycle of K 2 O, with potassium chloride as a source with 60 % K 2 O) in an irrigated commercial area for five consecutive cycles, 2009 through 2012, observing the influence of fertilizers and climate and assessing yield and leaf element content, using the concept of isometric log ratios (ilr) to interpret leaf analysis results (N, P, Ca, Mg, K, and S). This paper showed that nutrient balances and nutrient concentration values can be interpreted coherently using compositional data analysis. Ranges of nutrient balances also were established for "Paluma" guava and validated through ranges grounded in nutrient contents currently used in Brazil. Nitrogen fertilization increased "Paluma" guava yield. The 0.5 kg N application rate per plant and the other studied treatments practically showed the same results, and their values were affected by pruning time as well as the nutrient balances.

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Section: Resultsmentioning

confidence: 92%

Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Effects on the Plant and on Production

Montes

Parent

Amorim

et al. 2016

Rev. Bras. Ciênc. Solo

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“…A relação SS/AT (ratio) é um dos índices mais utilizados para determinar a maturação e a palatabilidade dos frutos, pois é um indicativo do sabor (RAMOS et al, 2011). Esta relação foi influenciada pelo estádio de maturação, uma vez que os frutos colhidos nos estádios iniciais foram os que apresentaram, ao final do período de amadurecimento, os menores valores de ratio (Figura 1), sugerindo sabor menos agradável, o que também foi relatado por Azzolini et al (2004a, b) em goiabas 'Paluma' e 'Pedro Sato'.…”

Section: Ponto De Colheita E Qualidade De Goiabasunclassified

Ponto De Colheita E Qualidade De Goiabas ‘Kumagai’ E ‘Paluma’

Cavalini

Jacomino²,

Trevisan³

et al. 2015

Rev. Bras. Frutic.

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RESUMO-Este trabalho teve como objetivo estudar a influência do estádio de maturação na qualidade de goiabas 'Kumagai' e 'Paluma'. Frutos sadios das duas cultivares colhidos em cinco estádios de maturação, definidos com base na coloração da casca e armazenados sob condição de ambiente (25±1ºC e 85±5% UR), foram avaliados na ocasião da colheita e após atingirem completo amadurecimento quanto à vida útil, coloração da casca, firmeza da polpa, teores de ácido ascórbico, sólidos solúveis (SS) e acidez titulável (AT), assim como quanto à relação SS/AT e ao sabor. Os resultados indicaram que goiabas da cv. Kumagai apresentam maior vida útil (6,8 dias, em média) que as 'Paluma' (3,2 dias, em média) e que este período é influenciado pelo estádio de maturação. Independentemente da cultivar, goiabas colhidas nos estádios iniciais de maturação mantiveram-se mais ácidas (0,71%) que as colhidas mais tardiamente (0,57%), com o agravante de que, na cv. Kumagai, a colheita no estádio 1 resultou em retenção da cor verde da casca. A colheita das goiabas nos estádios iniciais de amadurecimento, apesar de prolongar o período de conservação, implica frutos de qualidade inferior. Por outro lado, a colheita em estádios de maturação mais avançados torna indispensável a implementação de técnicas de conservação adequadas às características intrínsecas de cada cultivar, de modo a garantir a qualidade da fruta oferecida ao consumidor. Termos para indexação: Psidium guajava, amadurecimento, conservação, cultivares. HARVEST TIME AND QUALITY OF KUMAGAI AND PALUMA GUAVASABSTRACT -This research aimed to study the influence of maturation on the quality of 'Kumagai' and 'Paluma' guavas. Healthy fruits of both cultivars harvested at five maturity stages defined on the basis of skin color, were selected for the absence of mechanical damage and rot and stored under environmental conditions (25±1ºC and 85±5% RH). They were evaluated at the time of harvest and after reaching full maturity as the shelf-life, skin color, pulp firmness, ascorbic acid, soluble solids (SS) and titratable acidity (TA), as well as the SS/TA ratio and the flavor. The results indicated that cv. Kumagai guavas have longer conservation (6.8 days on average) than 'Paluma' (3.2 days on average) and that this period is influenced by ripening stage. Regardless of cultivar, guavas harvested in early stages of maturation kept more acid (0.71%) than that those harvested later (0.57%), with the aggravating circumstance that in cv. Kumagai, the harvest in stage 1, resulted in retention of the green color of the skin. the harvest of guava in early stages despite prolonging the shelf-life implies inferior fruit quality. On the other hand, the harvest in more advanced stages of maturation makes necessary the implementation of appropriate conservation techniques to the intrinsic characteristics of each variety, in order to ensure the quality of the fruit offered to the consumer.

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“…Soluble and total pectins were extracted in 95% ethanol according to the procedures described in McReady The extraction of phenolic compounds was carried out according to the method described in Swain and Hillis (1959) having as extractant methanol at 99.5% (v/v) for dimers, methanol at 50% (v/v) for oligomers and distilled water for the polymeric forms. To determine the phenolic contents the methodology described in Reicher et al (1981) was applied and the results expressed in mg/100 g fresh tissue.…”

Section: Methodsmentioning

confidence: 99%

“…Menezes et al (2015) similarly did determine an increase in the ratio SS/ TA of red pitayas during ripening. The SS/TA ratio is one of the most used indices to determine ripening and palatability of fruit because it is an indication of tastiness (Ramos et al, 2011).…”

Section: Quality and Ripening Variablesmentioning

confidence: 99%

Characterization of Ripening Stages of Myrtle Fruit

et al. 2016

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aBstraCt-The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS); titratable acidity (TA); pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars); ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4) is most appropriate to harvest myrtle fruits for human consumption. index terms: Eugenia gracillima Kiaersk, fruit quality, maturity index. CaraCterizaÇÃo Dos estÁDios De maturaÇÃoDos frutos Da murta resumo-A murta (Eugenia gracillima Kiaersk.) é uma frutífera nativa na Chapada do Araripe, PE e seu aproveitamento tem sido de forma extrativista, sendo que seu fruto pode ser consumido in natura ou processado como polpa, suco, geleia, licor e doce. Sabendo que a produção de frutas desta espécie é de grande valor socioeconômico para a região, a caracterização dos estádios de maturação do fruto da murta poderá contribuir com o desenvolvimento de sua cadeia produtiva. Desta forma, objetivou-se com o presente trabalho avaliar as mudanças físicas, de qualidade e de maturação dos frutos da murta em diferentes estádios de maturação. Os frutos foram selecionados em cinco estádios e avaliados quanto aos diâmetros longitudinal e transversal; massas fresca, seca e de água; teor de água; sólidos solúveis (SS); acidez titulável (AT); pH; relação SS/AT; carboidratos (amido, açúcares solúveis totais, redutores e não-redutores); ácido ascórbico; pectina total, solúvel e percentagem de solubilização de pectina; fenólicos dímeros, oligoméricos e poliméricos; antocianinas, carotenoides e clorofila totais; e flavonoides amarelos. Durante a maturação dos frutos, foi verificado aumento nos teores de SST, antocianinas e carotenoides totais, na relação SST/ATT e na solubilização de pectinas, e diminuição na ATT e clorofila total. O estádio de maturação com a coloração de casca 100% vermelho escuro (estádio de maturação 4) é o mais apropriado para a colheita dos frut...

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Épocas de poda na sazonalidade, produção e qualidade dos frutos da goiabeira 'Paluma'

Cited by 22 publications

References 9 publications

Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Effects on the Plant and on Production

Nitrogen and Potassium Fertilization in a Guava Orchard Evaluated for Five Cycles: Effects on the Plant and on Production

Ponto De Colheita E Qualidade De Goiabas ‘Kumagai’ E ‘Paluma’

Characterization of Ripening Stages of Myrtle Fruit

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