Development and maturation of mango fruits cv. ‘Ubá’ in Visconde do Rio Branco, Minas Gerais State, Brazil

ABSTRACT Several criteria have been used to determine fruit maturity, which are based on the appearance and chemical composition of the produce at harvest time. The objective of this study was to evaluate the physical, chemical and physiological changes that occur during the development of mango cv. ‘Ubá’, aiming to determine the stages of fruit development until complete maturation. The experiment was carried out in an approximately 30-year-old orchard in Visconde do Rio Branco, MG (21º00'37"S, 42º50'26"W and 352 m altitude). Weekly, 25 fruits of 15 hoses were collected from the anthesis to the complete maturation in the plant. Samplings took place from August 2007 to January 2008. The characteristics evaluated were length, smaller and larger diameter; CO2 production; color parameters L*, a*, and b* of skin and pulp; fresh and dry mass (fruit, skin, pulp, and seed); solute leakage; pulp firmness; soluble solids (SS); titratable acidity (TA); SS/TA ratio; Vitamin C; carotenoids, starch, and soluble sugars. The development of mango fruit cv. ‘Ubá’ took 23 weeks. The developmental pattern fit a simple sigmoidal model. Fruits attached to the plant reached the respiratory climacteric stage between 20 and 21 weeks after anthesis.

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

Revista CERES ◽

10.1590/s0034-737x2013000600012 ◽

2013 ◽

Vol 60 (6) ◽

pp. 833-841 ◽

Cited By ~ 2

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.

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Ethylene degreening treatment of ‘Ponkan’ tangerine in the north of the Minas Gerais State, Brazil

Comunicata Scientiae ◽

10.14295/cs.v8i4.1599 ◽

2018 ◽

Vol 8 (4) ◽

pp. 544-554 ◽

Cited By ~ 1

Author(s):

Marcio Gama Dos Santos da Costa ◽

Luiz Carlos Chamhum Salomão ◽

Dalmo Lopes de Siqueira ◽

Paulo Roberto Cecon ◽

César Fernandes Aquino ◽

...

Keyword(s):

Weight Loss ◽

Fruit Weight ◽

Soluble Solids ◽

Co2 Production ◽

Total Chlorophyll ◽

Titrable Acidity ◽

The North ◽

Minas Gerais State ◽

Respiratory Behavior ◽

Hue Angle

The objective of the study was to elucidate the best combination of ethylene dose and exposure time aiming the degreening of ‘Ponkan’ tangerines. Fruits harvested with fully green peel were placed in airtight boxes, exposed during 24, 48 and 96 h to ethylene gas at concentrations of 0, 5, 10, 20 and 40 µL L-1, at a temperature of 20 ± 1°C and 90 ± 5% of relative humidity. On every 24 h the fruits were evaluated for color, Hue angle, total chlorophyll and carotenoids in the peel, solutes leakage, soluble solids, titrable acidity, CO2 production and fresh fruit weight loss. The degreening was more pronounced in fruits exposed to ethylene for 96 h, independently the concentration. The electrolytes leakage peel increased linearly in fruit-control and those exposed to ethylene for 24 h. In fruits treated for 48 and 96 h, electrolyte leakage was observed only during ethylene exposure. The accumulated fresh mass loss did not exceeded 1% in the fruits. The ethylene dose did not affected the fruit respiratory behavior. The best combination aiming fruit degreening was the exposure during 96 h with 5 μL L-1 of ethylene, followed by 48 to 72 hours of storage after treatment.

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Productive and qualitative performance of tomato plants as a function of the application of plant growth regulators and mineral nutrients

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2018v12i2.7575 ◽

2018 ◽

Vol 12 (2) ◽

pp. 416-424

Author(s):

Marília Caixeta Sousa ◽

Luan Fernando Ormond Sobreira Rodrigues ◽

Mônica Bartira da Silva ◽

Janaina Oliveira Cruz ◽

Marla Silvia Diamante ◽

...

Keyword(s):

Ascorbic Acid ◽

Growth Regulators ◽

Foliar Application ◽

Tomato Fruit ◽

Soluble Sugars ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Macro And Micronutrients

The tomato fruit is rich in antioxidant compounds and has great nutritional and economic importance, annually promoting research on the nutritional and productive characteristics. The present study aimed to evaluate whether foliar application of commercial products based on growth regulators [auxin, cytokinin and gibberellin (Ax+CK+GA)], micronutrients [cobalt and molybdenum (Mi)] and mixtures of macro and micronutrients [nitrogen, boron, copper, molybdenum and zinc (Ma+Mi)], isolated and in combination, increase productivity and improve the post-harvest quality of tomato fruits (Predador F1). The experiment design used randomized blocks, with seven treatments and four repetitions, which were (T1) control; (T2) Ax+CK+GA; (T3) Ma+Mi; (T4) Mi; (T5) Ax+CK+GA + (Ma+Mi); (T6) Ax+CK+GA + Mi; and (T7) Ax+CK+GA + Mi + (Ma+Mi). The variables production, precocity, soluble solids content (SS), titratable acidity (TA), ratio (SS/TA), pH, total soluble sugars, ascorbic acid and weight loss were evaluated. The Ax+CK+GA application, isolated or in combination with Ma+Mi, promoted the precocity, and the use of isolated Ax+CK+GA and Mi improved the tomato plant productivity. The growth regulators, macro and micronutrients, isolated or in combination, increased the ascorbic acid content in the fruits.

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Pre-Harvest Application of Plant Biostimulant on the Quality and Shelf-Life of Yellow Melon (Cucumis melo L.)

Journal of Agricultural Science ◽

10.5539/jas.v10n2p252 ◽

2018 ◽

Vol 10 (2) ◽

pp. 252 ◽

Cited By ~ 1

Author(s):

Edna M. M. Aroucha ◽

Cleiniane M. G. de Sousa ◽

José Francismar Medeiros ◽

Glêidson B. de Góes ◽

Iarajane B. do Nascimento ◽

...

Keyword(s):

Shelf Life ◽

Soluble Sugars ◽

Titratable Acidity ◽

Soluble Solids ◽

Internal Cavity ◽

Total Soluble Sugars ◽

Cold Chamber ◽

Cucumis Melo L ◽

Quality And Shelf Life ◽

Plot Design

The purpose this work was to evaluate the influence of pre-harvest application of plant biostimulant on the quality and shelf-life of melon. For this an experiment was established in the “Coopyfrutas”, located in Rio Grande do Norte state/Brazil. The treatments consisted of a combination of factors: melon cultivars (‘Goldex’ and ‘Iracema’) and pre-harvest application of plant biostimulant, Crop Set®, (with and without). At commercial maturity, some fruit of each treatment were sampled and analyzed and the others were stored in a cold chamber at 10±2 ºC and 80±2% relative humidity. The experiment was arranged in a completely randomized split-plot design. The plots consisted of cultivars and Crop Set® application and subplots of different storage time (0, 14, 21, 28, and 35 days after harvest) with eight replications. The characteristics evaluated were length, diameter, internal cavity, external and internal appearance, weight loss, fresh firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and total soluble sugars. Applications of plant biostimulant led to an increase in fruit length and diameter. It reduced fresh firmness and increased the pH of ‘Goldex’ fruit. The total soluble sugars reduced at 35 days of storage in the ‘Iracema’ fruit treated with plant biostimulant.

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Influence of the heat treatment on the quality of ivy gourd (Coccinia grandis)

Horticultura Brasileira ◽

10.1590/s0102-053620180121 ◽

2018 ◽

Vol 36 (1) ◽

pp. 126-129

Author(s):

Thaís Inês M Souza ◽

Cândido A Costa ◽

Milton NC Chauca

Keyword(s):

Heat Treatment ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

The North ◽

Randomized Design ◽

Significant Difference ◽

Minas Gerais State ◽

Processing Techniques ◽

Ivy Gourd

ABSTRACT Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the bleaching time influenced the color and texture alteration since the sample under 3-minute bleaching presented a greater tendency for green and greater firmness. For the sensory analysis, no significant difference related to sensory scoring was noticed; in relation to mode value, we concluded that the 6-minute sample was more preferable, though. For titratable total acidity and soluble solids analyses, no significant differences between the samples was noticed, considering that both parameters were within the standard when compared to other literature. We concluded that heat treatment influenced only the texture and color intensity and the preserved product showed good acceptability.

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Silicon Potential as Attenuator of Salinity Effects on Growth and Post-harvest Quality of Lettuce

Journal of Agricultural Science ◽

10.5539/jas.v10n7p455 ◽

2018 ◽

Vol 10 (7) ◽

pp. 455

Author(s):

Hozano De Souza Lemos Neto ◽

Marcelo De Almeida Guimarães ◽

Rosilene Oliveira Mesquita ◽

Italo Marlone Gomes Sampaio ◽

Ana Régia Alves de Araújo Hendges ◽

...

Keyword(s):

Plant Growth ◽

Titratable Acidity ◽

Dry Mass ◽

Soluble Solids ◽

Saline Stress ◽

Post Harvest ◽

Randomized Design ◽

Salinity Levels ◽

Completely Randomized Design

Silicon (Si) is a mineral element that provides many benefits to plants and may also assist in tolerance to abiotic stresses such as salinity. The aim of the study was to evaluate the use of Si as a possible attenuator of the deleterious effects of salinity on growth and post-harvest of lettuce. A completely randomized design with four replicates was performed in a 3 × 2 factorial, consisting of three salinity levels (1.65, 3.65, 7.65 dS m-1) and two levels of silicon (0.0 and 2.0 mM). Salinity reduced all variables related to plant growth. For shoot fresh and dry mass, it was observed that NaCl caused a reduction of 79.80 and 80%, respectively, in comparison to the control. However, parameters related to post-harvest such as titratable acidity, soluble solids and vitamin C increased with salinity. Although not effective in reducing saline stress on plant growth, Si provided improvements in the variables related to lettuce post-harvest. Salinity significantly reduced plant growth in the presence and absence of Si, but provided better post-harvest quality with Si.

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Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Journal of Agricultural Science ◽

10.5539/jas.v10n11p401 ◽

2018 ◽

Vol 10 (11) ◽

pp. 401

Author(s):

T. A. Oliveira ◽

C. A. Paiva ◽

A. C. Silva ◽

L. V. Nascimento ◽

R. H. L. Leite ◽

...

Keyword(s):

Weight Loss ◽

Reducing Sugars ◽

Soluble Sugars ◽

Titratable Acidity ◽

Cassava Starch ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Soluble Sugars ◽

Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

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Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.150 ◽

2014 ◽

Vol 5 (1) ◽

pp. 19

Author(s):

Daniela Helena Pelegrine Guimarães ◽

Gisele Leticia Alves ◽

Amanda Faria Querido

Keyword(s):

Water Activity ◽

Reducing Sugars ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Skin ◽

Sensorial Attributes ◽

Solids Content ◽

Physical And Chemical ◽

And Chemical Properties

The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant. DOI: 10.14685/rebrapa.v5i1.150

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Características físicas, químicas e físico-químicas dos frutos da murta

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i3.3115 ◽

2015 ◽

Vol 10 (3) ◽

pp. 11

Author(s):

Dyalla Ribeiro de Araujo ◽

Eliseu Marlônio Pereira de Lucena ◽

Josivanda Palmeira Gomes ◽

Rossana Maria Feitosa de Figueirêdo ◽

Érllens Eder Silva

Keyword(s):

Vitamin C ◽

Reducing Sugars ◽

Soluble Sugars ◽

Dry Mass ◽

Soluble Solids ◽

Maturation Stage ◽

Total Soluble Sugars ◽

Total Soluble Solids ◽

Physical Chemical ◽

Physico Chemical

O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (Eugenia gracillima Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de vegetação nativa, na propriedade rural da família Lermen, localizada na Serra dos Paus Dóias - Chapada do Araripe, município de Exu, PE. Após a colheita, os frutos foram transportados para o Laboratório de Ecofisiologia Vegetal da Universidade Estadual do Ceará, para a realização das análises físicas, químicas e físico-químicas: coloração da casca; diâmetros longitudinal e transversal; massas fresca, seca e de água e teor de água; sólidos solúveis totais (SST), acidez total titulável (ATT), pH, relação SST/ATT, carboidratos (amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores); vitamina C; pectinas; fenólicos; antocianinas; flavonoides amarelos e carotenoides. Os frutos da murta (Eugenia gracillima Kiaersk.) são relativamente pequenos com formato levemente ovalado e com coloração 100% violeta quando maduros. Apresentaram ótima qualidade para consumo pelo conteúdo dos sólidos solúveis totais (15,08 °Brix), relação SST/ATT (18,37), açúcares solúveis totais (11,61%) e açúcares redutores (7,80%), como também são frutos ricos em vitamina C (160,62 mg/100 g de massa fresca do fruto) e antioxidantes.Physical and physico-chemical fruits characteristics of myrtleAbstract: The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (Eugenia gracillima Kiaersk.) in maturation stage "mature". The fruits of myrtle were collected in an area of native vegetation in rural Lermen family property, located in the Serra dos Paus Dóias - Araripe, municipality of Exu, PE. After harvest, the fruits were transported to the Laboratory of Plant Ecophysiology, Ceará State University, to the achievement of physical, chemical and physico-chemical analysis: peel color; longitudinal and transverse diameters; fresh, dry mass and water content and water; total soluble solids (TSS), titulable total acidity (TTA), pH, TSS/TTA, carbohydrates (starch, total soluble sugars, reducing sugars and non reducing sugars, vitamin C, pectins, phenolics, anthocyanins, yellow flavonoids and carotenoids. The myrtle fruit (Eugenia gracillima Kiaersk.) are relatively small with slightly oval in shape and staining with 100% purple when ripe. Showed excellent quality for consumption for the content of total soluble solids (15.08°Brix), TSS/TTA (18.37), total soluble sugars (11.61%) and reducing sugar (7.80%), as well fruits are rich in vitamin C (160.62 mg/100 g fresh weight of fruit) and antioxidants.

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Determinação da atividade respiratória (CO2) em frutos de Juazeiro colhidos em cinco estádios de maturação

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-0306a2020v1n52p202-208 ◽

2020 ◽

Vol 1 (52) ◽

pp. 202

Author(s):

Franciscleudo Bezerra da Costa ◽

Manoel Mykéias Duarte Pereira ◽

Jéssica Leite da Silva ◽

Ana Marinho do Nascimento ◽

Bruna Rocha da Silva ◽

...

Keyword(s):

Ascorbic Acid ◽

Respiratory Rate ◽

Soluble Sugars ◽

Stage Iv ◽

Titratable Acidity ◽

Soluble Solids ◽

High Rate ◽

White Pulp ◽

Adverse Conditions ◽

Rate Loss

Juazeiro (Ziziphus joazeiro Mart.) is a prominent plant in the midst of adverse conditions in Caatinga. Its fruit is small, fleshy, sweet and very perishable and it has a white pulp. This condition induces a high rate of respiration to the fruit and, therefore, interferes with its ripening. Thus, the objective of this study was to determine the quality and respiratory activity (CO2) in Juazeiro fruits. Juazeiro fruit were harvested from plants located at the Center of Science and Agri-Food Technology, at the Federal University of Campina Grande, Campus Pombal-PB, and taken to the Laboratory of Chemistry, Biochemistry and Food Analysis . The fruits were selected for the absence of damage and classified in five stages of maturation, being evaluated for pH, titratable acidity, soluble solids, soluble sugars, ascorbic acid and respiratory rate. Stage IV maturation fruits were stored under controlled temperature (25±2 ºC and 34±1% RH) for 4 days and evaluated on all storage days for respiratory rate, loss of fresh weight, titratable acidity and soluble solids. The advancement of maturation resulted in sweeter, slightly more acid juazeiro fruits and with a subtle reduction in the concentration of ascorbic acid. The highest respiratory rate was obtained in stage III maturation fruits, indicating that until this stage of maturation the fruits did not reach their full maturity, being probably in the final stage of growth. Regarding storage, there was a peak in the respiratory rate with 2 days of storage, indicating that the Juazeiro fruits present a climacteric behavior, reinforced by the responses observed in soluble solids and titratable acidity.

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