Qualidade pós-colheita de oito variedades de pêssego

The fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

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Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits

Revista Brasileira de Fruticultura ◽

10.1590/0100-2945-272/13 ◽

2014 ◽

Vol 36 (4) ◽

pp. 971-979

Author(s):

Rosana Gonçalves Pires Matias ◽

Claudio Horst Bruckner ◽

Pedro Crescêncio Souza Carneiro ◽

Danielle Fabíola Pereira Silva ◽

José Osmar da Costa e Silva

Keyword(s):

Ascorbic Acid ◽

Path Analysis ◽

Indirect Effects ◽

Soluble Solids ◽

Phenotypic Correlation ◽

Chemical Characteristics ◽

Direct And Indirect Effects ◽

Total Carotenoids ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

This study aimed to determine the number of measurements necessary to evaluate physical and chemical characteristics of peach fruits, study the relationships between them and their direct and indirect effects on the content of ascorbic acid and total carotenoids. The characteristics skin and pulp color, fruit weight, suture, equatorial and polar diameters, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid and total carotenoids were evaluated in 39 cultivars of peach and 3 cultivars of nectarine from the orchard of the Universidade Federal de Viçosa. The repeatability coefficient was estimated by ANOVA and CPCOR. Phenotypic correlation coefficients (rf) were estimated and, after the multicollinearity diagnostics, they were unfolded to direct and indirect effects of the explanatory variables on the response variable using path analysis. There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics. The highest correlations were found between FW, SD, ED and PD. Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%. The characteristics considered in the path diagrams (b* skin, hº skin, b* pulp, hº pulp, ED, PD, FIR, SS, SS/AT and TC) are not the main determinants of the ascorbic acid. The yellow hue of the pulp (hº pulp) has the potential to be used in indirect selection for total carotenoids.

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Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

A. C. Honorato ◽

C. B. R. Dias ◽

E. B. Souza ◽

I. R. B. Carvalho ◽

K. S. M. Sousa

Keyword(s):

Ascorbic Acid ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Fruit Pulp ◽

Total Titratable Acidity ◽

Physical And Chemical ◽

The City

Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.

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Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bragantia ◽

10.1590/s0006-87052006000400003 ◽

2006 ◽

Vol 65 (4) ◽

pp. 553-558 ◽

Cited By ~ 5

Author(s):

Ilana Urbano Bron ◽

Angelo Pedro Jacomino ◽

Ana Luiza Pinheiro

Keyword(s):

Ascorbic Acid ◽

Skin Color ◽

Color Change ◽

Titratable Acidity ◽

Soluble Solids ◽

Ripening Stages ◽

Lower Effect ◽

Chemical Attributes ◽

Stage 1 ◽

Physical And Chemical

The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L-1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition.

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Post-harvest physiology of pitaya at different ripening stages

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1033 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1033-0148

Author(s):

Maristella Martineli ◽

◽

Ariane Castricini ◽

Victor Martins Maia ◽

Camila Maida de Albuquerque Maranhão ◽

...

Keyword(s):

Ascorbic Acid ◽

Skin Color ◽

Respiratory Activity ◽

Titratable Acidity ◽

Immature Stage ◽

Soluble Solids ◽

Quality Maintenance ◽

Post Harvest ◽

Ripening Stages ◽

Physical And Chemical

Red-fleshed pitaya is an attractive fruit not due only to the color of its flesh and skin, but also the scaly shape of its skin. In addition to being a source of vitamins and minerals, it has high commercial value and represents an alternative for cultivation in semiarid regions. Information about the post-harvest physiology of pitaya, which interferes with its ripening, allows the adoption of preservation and quality-maintenance practices. This study examines the respiratory activity and post harvest alterations of pitaya picked in the commercially immature stage of ripeness, by comparing them with fruits picked fully ripe. Physical and chemical aspects of the fruits were evaluated in two harvests, in 2019 and 2020. Six days after harvest, there was an increase in respiratory activity and a change in color in both ripe and commercially immature fruits. Therefore, pitayas picked commercially immature in both harvests had an increase in respiratory activity post-harvest, with a change in skin color during storage; and six days after harvest, in the 2019 harvest, the fruits resembled those that ripened on the plant, without having their quality compromised. However, in the 2020 harvest, six days after harvest, the fruits picked fully ripe showed soluble solids/titratable acidity ratio, betacyanins and ascorbic acid contents similar to those measured in the commercially immature fruits.

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SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

Revista Caatinga ◽

10.1590/1983-21252016v29n129rc ◽

2016 ◽

Vol 29 (1) ◽

pp. 246-256

Author(s):

EMANUEL NETO ALVES DE OLIVEIRA ◽

DYEGO DA COSTA SANTOS ◽

YVANA MARIA GOMES DOS SANTOS ◽

PAULO RENATO BUCHWEITZ ◽

JOSIVANDA PALMEIRA GOMES

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Alcoholic Beverages ◽

Coefficient Of Determination ◽

Chemical Characteristics ◽

Tropical Fruit ◽

Total Sugars ◽

Total Soluble Solids ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

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Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018511 ◽

2018 ◽

Vol 40 (2) ◽

Cited By ~ 6

Author(s):

Aline Priscilla Gomes da Silva ◽

Tatiane de Oliveira Tokairin ◽

Severino Matias de Alencar ◽

Angelo Pedro Jacomino

Keyword(s):

Skin Color ◽

Soluble Sugars ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Total Phenolic ◽

Pulp Yield ◽

Total Carotenoids ◽

Commercial Farming

Abstract Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron.

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Effects of Gamma Radiation (Co 60) in Cachaça containing grapes (Crimson)

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v6i1.199 ◽

2015 ◽

Vol 6 (1) ◽

pp. 51

Author(s):

Juliana Angelo Pires ◽

Aline Da Silva Delabio ◽

Rafaela Prezotto Vicente ◽

Marcia Nalesso Costa Harder ◽

Lucia Cristina Aparecida Santos Silva ◽

...

Keyword(s):

Gamma Radiation ◽

Statistical Difference ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Irradiation Treatment ◽

And Control ◽

Physical And Chemical

The current study deals with cachaça irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in cachaças, in the extraction of compounds present in the pickled grapes in the cachaça. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (ºBrix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure cachaças as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents. DOI: 10.14685/rebrapa.v6i1.199

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PERFORMANCE OF BLACKBERRY CULTIVARS IN CERRO AZUL - PR

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016141 ◽

2016 ◽

Vol 38 (3) ◽

Cited By ~ 2

Author(s):

CAMILA PEREIRA CROGE ◽

FRANCINE LORENA CUQUEL ◽

LUIZ ANTONIO BIASI ◽

CLAUDINE MARIA DE BONA

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Production Cycle ◽

Chemical Characteristics ◽

Subtropical Climate ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

ABSTRACT Blackberry has the potential to be grown in subtropical climates, requiring phenological studies for the indication of cultivars adapted to this type of climate. Thus, the aim of this work was to evaluate the phenological behavior of four blackberry cultivars, as well as to determine the physical and chemical characteristics of fruits produced in mesothermal subtropical climate (Cfa), with more focus on the recommendation of cultivars adapted to this region. The largest production cycle and the best productions and yields were obtained for Guarani cultivar and larger fruits were presented by Tupy cultivar. The best relationship between titratable acidity and soluble solids was presented by Cherokee cultivar.

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Phenotypic correlation between leaf characters and physical and chemical aspects of cv. Vitória pineapple fruit

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018964 ◽

2018 ◽

Vol 40 (2) ◽

Cited By ~ 1

Author(s):

Ivanildo Schmith Küster ◽

Rodrigo Sobreira Alexandre ◽

Sara Dousseau Arantes ◽

Edilson Romais Schmildt Schmildt ◽

Lucio de Oliveira Arantes ◽

...

Keyword(s):

Block Design ◽

Titratable Acidity ◽

Leaf Length ◽

Soluble Solids ◽

Phenotypic Correlation ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

The North ◽

Randomized Block Design ◽

Physical And Chemical

Abstract By considering the few studies related to pineapple cv. Vitória, to know the relationships between the physical and chemical characteristics of the fruits, and they with the “D” leaf, is fundamental. The objective of this work was to evaluate the relationships between “D” leaf, with the physical and chemical characteristics of fruits of pineapple cv. Vitória, under the edaphoclimatic conditions in the North of the State of Espírito Santo. The experiment was carried out in a complete randomized block design in split-plot arrangement with four replications. The data obtained from 433 individually evaluated fruits were analyzed, as it follows: 84 at planting in July and induction at 8 months; 98 at planting in July and induction at 10 months; 84 at planting in July and induction at 12 months; 59 at planting in September and induction at 8 months; 50 at planting in September and induction at 10 months; 58 at planting in September and induction at 12 months. Pearson’s correlation was performed between the characteristics of “D” leaf (length and width) and the physical and chemical aspects of fruits (mass of the fruits with and without crown, fruit length and diameter, pulp volume, translucent area, soluble solids and titratable acidity) for the six treatments. Most of the relationships among the 11 characteristics evaluated were of low magnitude in the six treatments, but correlations of high magnitude and practical application of interest to plant scientists, breeders, farmers and consumers were found. The length and width of the “D” leaf should not be used as indicators of physical and chemical qualities of cv. Vitória. Fruits with higher mass, with or without crown or larger width or diameter present higher pulp content. Fruits with higher mass, with or without crown have lower content of soluble solids.

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INFLUENCE OF ROOTSTOCKS ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE FRUITS AT SOME PLUM CULTIVARS

Current Trends in Natural Sciences ◽

10.47068/ctns.2021.v10i20.021 ◽

2021 ◽

Vol 10 (20) ◽

pp. 157-164

Author(s):

Bogdan Zamfirescu ◽

Dorel Hoza ◽

Madalina Butac ◽

Mihai Chivu

Keyword(s):

Acid Content ◽

Fruit Weight ◽

Soluble Solids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Complex Interactions ◽

Chemical Attributes ◽

Physical And Chemical ◽

Positive Effect

This paper investigated physical and chemical characteristics of five cultivars (‘Andreea’, ‘Piteștean’, ‘Romanța’, ‘Čačanska Lepotiča’ and ‘Jojo’) influenced by seven rootstocks (‘Mirobolan dwarf’, ‘Mirodad 1’, ‘Mirodad 2’, ‘Adaptabil’, ‘Redutabil’, ‘BN4Kr’ and ’B83-8’. The trees were planted in 2015 at 4 x 3 m and comprised 3 trees / 3 replications. Physical (weight, colour and firmness) and chemical attributes (soluble solids, acid content and pH) were evaluated and calculated. The influence of rootstocks on the fruit’s quality was very variable due to complex interactions: rootstock x cultivar, rootstock x year, cultivar x rootstock, cultivar x year. As results of the investigations, we found that some traits such as fruit weight, firmness, soluble solids and acid content of fruits have been influenced by rootstocks. ‘Adaptabil’ and ‘Mirodad 1’ rootstocks had a positive effect on some fruit attributes of all plum cultivars studied and can be recommended for extended in commercial orchards.

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