Uso de cera na conservação pós-colheita do caqui cv. Giombo

Hoffmann, Francine Broday; Ayub, Ricardo Antônio; Jung, Daiana de Lourdes; Malgarim, Marcelo Barboza

doi:10.1590/s0100-29452008000300046

Cited by 28 publications

(24 citation statements)

References 13 publications

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“…Generally, the physicochemical characteristics of pH, total acidity and soluble solids corroborate with the range found in previous studies Blum et al (2008) and Vieites et al (2012).…”

Section: Physical and Physicochemical Analysissupporting

confidence: 90%

“…The state of São Paulo, with more than 8,100 ha in production, has the largest cultivated area in Brazil (Alves et al 2011) and the main persimmons grown are the cultivars 'Rama Forte', 'Mel', 'Guiombo' and'Taubaté' (Pio et al 2003, Tessmer et al 2014). The persimmon cultivars, of Japanese origin, can be classified into three basic types: tannic ("sibugaki"), variable ("sibugaki variant" or "variant amagaki") and sweet ("amagaki") (CampoDall'Orto et al 1996, Blum et al 2008. The Rama cultivar is astringent and features high levels of soluble tannins as its main characteristic, making them unsuitable for fresh consumption , Gardin et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

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“…Generally, the physicochemical characteristics of pH, total acidity and soluble solids corroborate with the range found in previous studies Blum et al (2008) and Vieites et al (2012).…”

Section: Physical and Physicochemical Analysissupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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“…Ao longo do armazenamento observou-se que a perda de massa acumulada nos frutos foi linear, com perda de massa, média, de 0,36% ao dia, que resultou em perda total de 1,80% após 35 dias de armazenamento, que são semelhantes aos encontrados por Blum et al (2008), ou seja, perda de massa de 0,34% ao dia nos caquis tratados com emulsão de cera de carnaúba.…”

Section: Resultsunclassified

“…Dentre estas práticas, pode-se citar a utilização de armazenamento refrigerado, que mantém a qualidade dos mesmos por curto espaço de tempo (CHITAR-RA;CHITARRA, 2005). Outras técnicas propostas para o caqui, se aliadas ao armazenamento sob baixa temperatura, podem ser benéficas, como a utilização da atmosfera controlada (VIDRIH et al, 1990), o uso de cera (BLUM et al, 2008), a aplicação pós--colheita de 1-MCP (BRACKMANN et al ,2003) e na pré-colheita de ácido giberélico (DANIELE et al, 2002).…”

Section: Introductionunclassified

Firmeza de caqui 'Giombo' submetido à aplicação pós-colheita de cloreto de cálcio

et al. 2011

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RESUMO -Este trabalho teve por objetivo avaliar o efeito da aplicação pós-colheita do cloreto de cálcio na firmeza de caquis 'Giombo', destanizados ou não. Os frutos foram colhidos manualmente com aproximadamente 50% da coloração verde, transportados para o Laboratório, onde foram selecionados, higienizados e imersos em água (T1= controle), e em solução de cloreto de cálcio, por 10 minutos, nas seguintes concentrações: T2 =0,5% CaCl 2 ; T3 =1,0% CaCl 2 ; T4 =2,0% CaCl 2 ; e T5 =3,0% CaCl 2. Em seguida, foram acondicionados em bandejas de poliestireno expandido, revestidas por filme plástico de polietileno de baixa densidade (PEBD). O armazenamento foi a 0 ºC e 85-90% UR, por 35 dias, com análise a cada 7 dias quanto à perda de massa, firmeza e atividade das enzimas poligalacturonase (PG) e pectinametilesterase (PME). Os frutos da testemunha do caqui não destanizado apresentaram, em média, a menor perda de massa e a maior manutenção da firmeza. Os frutos submetidos às diferentes concentrações de cálcio apresentaram as maiores atividades de PME no final do período de avaliação, sem diferença entre os tratamentos. Frutos não destanizados apresentaram menores atividades de PG quando comparados aos destanizados. A aplicação do cloreto de cálcio não apresentou incremento positivo na manutenção da qualidade e da firmeza dos caquis 'Giombo'. Termos para indexação: Diospyrus kaki ., destanização, poligalacturonase e pectinametilesterase. FIRMNESS OF 'GIOMBO' PERSIMMON SUBMITTED TO THE POSTHARVEST APPLICATION OF CALCIUM CHLORIDEABSTRACT-The effect postharvest application of calcium chloride was evaluated about the firmness of 'Giombo' persimmon. The fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. The fruits without adstringency and adstringent were immersed in water (T1 = it controls), and in solution of calcium chloride for 10 minutes. The evaluated concentrations were: T2 =0.5% CaCl2, T3 =1.0% CaCl2, T4 =2.0% CaCl2 and T5 =3.0% CaCl 2 . The fruits were packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) and stored under refrigeration to the 0ºC (85-90%UR%). It was evaluated the weight loss, firmness, polygalacturonase (PG) and pectinametylesterase (PME) enzymes activity. The persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness The fruits submitted to the concentrations of calcium presented the largest PME activities in the end of the evaluations without difference among the treatments. Fruits with adstingency showed smaller PG activities of PG when compared to without adstingency. Calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'Giombo' persimmon.

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“…The coating application delays the firmness loss rate due to a hydrostatic pressure increasing and the respiration rate decreasing (BLUM et al, 2008;BARBOZA, 2009). However, there were no significant observed differences between coated and control persimmons in the majority of cases.…”

Section: Firmnessmentioning

confidence: 99%

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

Rios

Bohórquez

2017

Braz. J. Food Res.

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The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. "Kyoto" were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β-cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases.

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Uso de cera na conservação pós-colheita do caqui cv. Giombo

Cited by 28 publications

References 13 publications

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Firmeza de caqui 'Giombo' submetido à aplicação pós-colheita de cloreto de cálcio

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

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