scholarly journals Pineapple quality in a traditional cultivation system in different soil classes

2020 ◽  
Vol 11 ◽  
pp. e3329
Author(s):  
Michele Ribeiro Ramos ◽  
Talita Maia Freire ◽  
Francisca Marta Barbosa Dos Santos ◽  
Alexandre Uhlmann ◽  
Danilo Marcelo Aires Dos Santos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Total Porosity ◽  
World Market ◽  
Quality Attributes ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Landscape Position ◽  
Soil Parameters ◽  
The World

Pineapple (Ananas comosus (L.) Merril) is considered one of the most important fruits of the tropical and subtropical regions, and the third most-produced in the world due to its high commercial expansion in the world market, in recent years. Therefore, this work aimed to evaluate the influence of landscape position on pineapple quality. The work was developed at the Providência Farm, located in the municipality of Miracema do Tocantins. The following soil parameters were evaluated: hydraulic conductivity - KS, soil bulk density – DS, and total porosity – TP, as well as the following quality attributes: titratable acidity - TA, length and diameter of infructescences, total fresh mass - TM, fresh mass of infructescences – IM, and soluble solids – SS. The analyses were performed at the Agri-Environmental Laboratory of the Agricultural Sciences Complex of the Federal University of Tocantins. Less massive infructescences developed on more porous soils. The variation in the mass of infructescences is not associated with soil types, but rather with soil porosity. Soils with higher KS tend to increase the chances of producing infructescences with high acidity and high levels of soluble solids. The DS did not result in a significant association with the pineapple quality attributes. The infructescences were not affected by the landscape position. No position in the landscape influenced fruit quality. In general, the infructescences showed low acidity and low levels of soluble solids, with length and diameter of infructescences below the standard of the cultivar ‘Pérola’.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Critical points of industrial tomato from field to processing

2018 ◽  
Vol 36 (4) ◽  
pp. 521-525 ◽  
Author(s):  
Luis Eduardo de Moura ◽  
Adelmo Golynski
Keyword(s):  
Critical Points ◽  
Titratable Acidity ◽  
Raw Material ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Efficient Communication ◽  
Production Stages ◽  
Material Temperature ◽  
Truck Arrival

ABSTRACT The authors evaluated critical points of production stages of the industrial tomato, through physical and physico-chemical analyzes of U2006 hybrid fruits in the harvest, 2016. Fruits were evaluated in relation to raw material, temperature, fresh mass, pH, soluble solids (°Brix), firmness, titratable acidity and extravasation of electrolytes. Samples were collected in six steps: manual, mechanized, truck, arrival at industry, unloading and selection mat in two periods, morning and afternoon, totalizing 60 fruits for each step, and four replications. Fruits which waited for more than 10 hours in the yard generated an increase in serious defects (%), loss of fresh mass, discount on the amount paid for the load. The most critical stages of the production process were identified when tomatoes arrived at the industry and their unloading, when the fruits presented fresh mass loss due to the high temperature. In addition, the authors highlight that a better organization in the arrivals at the industry as well as an efficient communication of crop restriction is crucial, since unscheduled stops increase waiting time, causing significant quality losses.

Effect of hyperbaric treatments on the quality attributes of tomato

2012 ◽  
Vol 92 (3) ◽  
pp. 541-551 ◽  
Author(s):  
Bernard Goyette ◽  
Clément Vigneault ◽  
Marie Thérèse Charles ◽  
Vijaya G. S. Raghavan
Keyword(s):  
Weight Loss ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Hyperbaric Treatment ◽  
Acid Ratio ◽  
Significant Difference

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

scholarly journals Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

2020 ◽  
pp. 28-42
Author(s):  
E. C. Udeagha ◽  
C. N. Ishiwu ◽  
C. U. Obiora ◽  
J. O. Iwouno
Keyword(s):  
Titratable Acidity ◽  
Ash Content ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Wine Production ◽  
Total Soluble Solids ◽  
General Acceptance ◽  
Yeast Concentration ◽  
Mouth Feel

This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit (Ananas comosus) was processed using pressure extraction to obtain the juice. The juice was divided into thirteen (13) portions. Each portion’s total soluble solids was adjusted using sugar syrup and then pitched with specified yeast concentration. All the thirteen (13) samples were fermented for 168 h at 25±3 °C and aged for seven weeks. The wine was analyzed for pH, titratable acidity, ash content, final total soluble solids and alcohol content using standard methods. The sensory attributes (colour, aroma, taste, mouth-feel, texture and general acceptability) of the wines were analyzed by a twenty-five member panelist using 9-point hedonic scale. The results of the physico-chemical analysis of the pineapple wines showed that pH , titratable acidity (tartaric acid) content, alcohol and final total soluble solids ranged from 3.58 – 4.58, 0.33 – 0.59 %, 4.33 – 10.66 %v/v, 3.35 – 5.65 °Brix respectively. The ash content ranged from 0.20 – 0.50 %. The mean sensory scores for colour, taste, aroma, texture, mouth-feel and general acceptance ranged from 3.28 – 7.96, 4.08 – 6.68, 4.04 – 5.96, 4.16 – 5.32, 4.00 – 5.84 and 4.04 – 6.72 respectively.  The mouthfeel of the pineapple wine samples did not differ significantly (P ≥ .05). Taste and alcohol exhibited significant model (P < .05), and were fitted into regression models. Pineapple has been found suitable for wine production. Using Saccharomyces cerevisiae var cerevisiae concentration of 6 %v/v and total soluble solids of 25 °Brix is suitable for production of pineapple wine and should be adopted.

scholarly journals Adaptability and stability of peach and nectarine cultivars in subtropical climate

Revista CERES ◽  
2017 ◽  
Vol 64 (5) ◽  
pp. 516-522 ◽  
Author(s):  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner ◽  
Danielle Fabíola Pereira da Silva ◽  
Pedro Crescêncio Souza Carneiro ◽  
João Alison Alves de Oliveira
Keyword(s):  
Cycle Length ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Subtropical Climate ◽  
Production Potential ◽  
Phenotypic Stability ◽  
The Stability ◽  
Fruit Mass

ABSTRACT Information on adaptability and stability of fruit production in different environments or years is crucial to increasing agricultural production potential. Therefore, the objective of this study was to evaluate whether there is interaction between cultivars and years, as well as to assess the stability of peach and nectarine cultivars regarding fruit fresh mass, SS/TA ratio, and cycle length in Viçosa -MG, Brazil. The characteristics fruit fresh mass (FM), soluble solids/titratable acidity ratio (SS/TA), and cycle length (CL) were evaluated in 28 cultivars of peach and two cultivars of nectarine from the orchard of the Universidade Federal de Viçosa, in 2011, 2012, and 2013. The methods used to determine the phenotypic stability across time were Eberhart & Russell (1966) and the Traditional. The interaction cultivars x years was significant for all traits. Cultivar ‘Josefina’ showed broad adaptability for SS/TA ratio, and cultivars ‘Flordaprince’ and ‘Tropical’ for cycle length. For favorable environments, the cultivars ‘Capdebosq’ and ‘Maciel’ are indicated regarding the characteristic fruit mass, and ‘Coral’ and ‘Talismã’ for SS/TA ratio. ‘Rubimel’ was adaptable to unfavorable environments regarding fruit mass.

scholarly journals Use of Packaging for 'Hawaii' Papaya Conservation, Sold at CEASA of São Luís, Maranhão, Brazil

2020 ◽  
Vol 8 (3) ◽  
pp. 384
Author(s):  
Francisco Ivo dos Santos Aguiar ◽  
Francisco Gilvan Borges Ferreira Freitas Junior ◽  
Maria Das Dores Cardozo Silva ◽  
Clotilde De Morais Costa Neta ◽  
Karla Bianca da Costa Macedo ◽  
...  
Keyword(s):  
Seed Mass ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Soluble Solids Content ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Solids Content ◽  
The Individual

Surveys carried out in different microregions of Maranhão highlight papaya as one of the fruits with the postharvest losses estimates. In this context, this study aimed to analyze the efficiency of plastic packaging on postharvest conservation of Hawaii papaya to instruct the Maranhão retail market about viable alternatives to mitigate losses related to this fruit. The papayas were purchased from CEASA of São Luís and sent to the laboratory. Posteriorly, they were randomly separated into 65 groups of 2 units, and then, applying the coverings are made. The experimental design was completely randomized in a split-plot at 4x5 times, with four treatment control [(without packaging), plastic film (FP), hermetic-bag (SH), and perforated-bag (SP)] and five evaluation periods (3, 6, 9, 12, and 15 days of storage); four repetitions and 2-fruits per portion (tray). For the individual biometric characterization, was carried out the measuring of the longitudinal and transverse diameters, fresh mass, pulp yield, seed mass, firmness, and fruit mass loss. Furthermore, for chemical analysis, total soluble solids content, total titratable acidity, and pH were measured. It was found, at the end of the study, that the hermetic-bag is efficient for maintaining the loss of fresh mass, firmness, ripening, total soluble solids content, total titratable acidity, and pH, which are relevant attributes of quality for commercialization of the Hawaii papaya. Therefore, the use of the hermetic-bag is recommended to increase the postharvest shelf life of Hawaii papaya fruit under stored at room conditions and at least for 15 days.

Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice

2020 ◽  
pp. 108201322095752 ◽  
Author(s):  
Yafei Zhai ◽  
Jiali Tian ◽  
Ruonan Ping ◽  
Hongxia Xiu ◽  
Qisen Xiang ◽  
...  
Keyword(s):  
Orange Juice ◽  
Light Emitting Diodes ◽  
Light Emitting Diode ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Vegetative Cells ◽  
Light Emitting ◽  
Ultraviolet C

Alicyclobacillus acidoterrestris is a thermoacidophilic, spore-forming bacillus. A. acidoterrestris and its spores can survive in pasteurized juices and cause microbial spoilage. In this work, the effects of ultraviolet-C light-emitting diodes at 275 nm on the inactivation of A. acidoterrestris vegetative cells and its spores in commercial pasteurized orange juice were studied. Meanwhile, the effects of ultraviolet-C light-emitting diodes on the quality attributes of the orange juice were also investigated. The quantities of A. acidoterrestris vegetative cells and its spores inoculated in orange juice were reduced by 6.04 and 2.49 log10 CFU/mL after ultraviolet-C light-emitting diode treatment at 220 mJ/cm2, respectively. The Weibull and Weibull plus tail models were satisfactorily fitted to estimate the reductions of A. acidoterrestris vegetative cells and its spores in orange juice, respectively. Physicochemical properties (pH, titratable acidity, total soluble solids, and clarity) of orange juice did not change significantly after exposure to ultraviolet-C light-emitting diodes. However, the total phenolic content of orange juice decreased with increasing fluence. In addition, ultraviolet-C light-emitting diode treatment at a higher fluence led to a noticeable color difference. These results indicate that ultraviolet-C light-emitting diode treatment has a potential application in the juice processing industry.

scholarly journals Salicylic acid and nutrient immersion to maintain apple quality and bioactive compounds in postharvest

2021 ◽  
Vol 49 (3) ◽  
pp. 12409
Author(s):  
Julio C. OVIEDO-MIRELES ◽  
Juan M. SOTO-PARRA ◽  
Esteban SÁNCHEZ ◽  
Rosa M. YÁÑEZ-MUÑOZ ◽  
Ramona PÉREZ-LEAL ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Dynamic Changes ◽  
The World ◽  
Apple Quality ◽  
Apple Fruits

The world production of apples in the 2019 cycle reached 7´620,288 tonnes. For marketing purposes and to supply the demand, apple fruits need to be stored for different periods under refrigerated conditions. However, in the market, the shelf life of the fruit is short, the quality decreases in postharvest due to the dynamic changes of its physicochemical properties, which cannot be stopped, but can be slowed down to improve its shelf life. Postharvest treatments by immersing apple fruit in salicylic acid (SA) and nutrients are an innovative technological alternative to maintain their quality. In this study, 5 concentrations were tested for the immersion of apple fruits cv ‘Golden Delicious’, using a 56 factorial arrangement delimited to 25 treatments, using the Taguchi L25 structure: SA 0 - 1.440 mM, potassium (K) 0 - 2.250, calcium (Ca) 0 - 31.500 mM, cobalt (Co) 0 - 0.180 mM, molybdenum (Mo) 0 - 0.0900 mM and magnesium (Mg) 0 - 0.0900 mM. The study was conducted in the municipality of Cuauhtémoc, Chihuahua, Mexico. After 7 months of storage and 13 days of shelf life, the combination of K, Ca, SA and Co with the appropriate concentration values can maintain the quality variables and bioactive compounds at the desired optimum. It is concluded that the quality variables; firmness, juice percentage, juice density, titratable acidity and total soluble solids and the bioactive compounds; total phenols and antioxidant capacity can be maintained at the desired optimum.

scholarly journals Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages

HortScience ◽  
2010 ◽  
Vol 45 (4) ◽  
pp. 707-710 ◽  
Author(s):  
Carlos H. Crisosto ◽  
Vanessa Bremer ◽  
Louise Ferguson ◽  
Gayle M. Crisosto
Keyword(s):  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Maturity Stages ◽  
Solids Concentration ◽  
Postharvest Handling ◽  
Highly Correlated

The effect of two fruit maturity stages on the quality attributes of four fresh fig cultivars was examined, including consumer acceptance and antioxidant capacity. Fig quality attributes such as weight, soluble solids concentration (SSC), titratable acidity (TA), SSC:TA, firmness, antioxidant capacity, and consumer acceptance varied by cultivar. Fig cultivars harvested at the advanced maturity stage (“tree ripe”) had lower TA and firmness but higher weight, SSC, and SSC:TA than figs harvested at “commercial maturity.” Fig maturity did not affect antioxidant capacity, but tree ripe figs had higher consumer acceptance than commercial maturity figs. SSC was more highly correlated with consumer acceptance than TA or SSC:TA, but other factors may also be important in controlling this relationship. Cultivars with high SSC and firmness, at a maturity stage high enough to tolerate harvesting and postharvest handling, should be selected to develop the fresh fig industry. Because fig firmness is a concern, changes to packaging should be evaluated to protect the flavor of advanced maturity figs during postharvest handling.

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