scholarly journals POST-HARVEST QUALITY OF PEQUI (Caryocar brasiliense CAMB.) COLLECTED FROM THE PLANT OR AFTER NATURALLY FALLING OFF AND SUBJECTED TO SLOW AND QUICK FREEZING

2017 ◽  
Vol 39 (1) ◽  
Author(s):  
MARIA NEUDES SOUSA OLIVEIRA ◽  
PAULO SÉRGIO MASCIMENTO LOPES ◽  
MARIA OLÍVIA MERCADANTE-SIMÕES ◽  
EDUARDO GUSMÃO PEREIRA ◽  
LEONARDO MONTEIRO RIBEIRO
Keyword(s):  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Quick Freezing ◽  
Total Reducing Sugars ◽  
Caryocar Brasiliense ◽  
Freezing Liquid

ABSTRACT Soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, moisture, soluble sugars (SSU), total reducing sugars (RSU), and non-reducing sugars (NRS) were assessed in the pulp of pequi fruits collected at three ripening stages: from the plant, from the ground after naturally falling off, and collected from the ground three days after naturally falling off. The evaluation was performed after six months of freezer storage both for fruits subjected to quick freezing (liquid nitrogen followed by freezer) and slow freezing (straight into the freezer). The variables assessed were not influenced by the freezing method. The SS, TA, and RSU contents increased with the ripening stage, suggesting that the fruits collected from the plant are still immature and have lower quality than those collected after naturally falling off. Although considered mature when they fall off, fruits consumed three days after naturally falling off have better quality.

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

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.

The Harvest Season Changes the Organoleptic Properties of Onion during Storage

2019 ◽  
pp. 1-9
Author(s):  
Ariana Pereira Mota ◽  
Renata Ranielly Pedroza Cruz ◽  
Ana Paula Sato Ferreira ◽  
Mateus De Paula Gomes ◽  
Maria Eduarda da Silva Guimarães ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Block Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organoleptic Properties ◽  
Post Harvest ◽  
Randomized Block Design

Aims: The objective was to determine the influence of the onion harvest time "Baia Periforme" on post-harvest quality of the bulbs during storage. Study Design: The experiment was conducted in a randomized block design with three treatments, six replicates with two bulbs each. Place and Duration of Study: Departamento de Fitotecnia, Universidade Federal de Viçosa, between June 2017 and July 2018. Methodology: Seedlings, 20 days old, were transplanted into 20 cm spacing between rows and 10 cm between plants. The bulbs were harvested 120 days after transplanting with manual tipping of the pseudo-stem (T1), with 50 (T2) or 75% (T3) of the bulbs popped. The soluble sugars (SS), non-reducing sugars (NRS), reducing sugars (RS), total soluble solids (TSS), titratable acidity of phenolic compounds and alinase activity was determined every 30 days for 90 days. Results: The content of SS, TSS, phenolic compounds and alinase activity increased in the onions of T2, resulting in more sweet and pungent bulbs due to the higher content of acidity and phenolic compounds. Conclusion: The post-harvest quality of onion bulbs "Baia Periforme" was maintained when they were harvested with 50% of bulbs popped.

scholarly journals GARLIC QUALITY AS A FUNCTION OF SEED CLOVE HEALTH AND SIZE AND SPACING BETWEEN PLANTS

2019 ◽  
Vol 32 (4) ◽  
pp. 966-975 ◽  
Author(s):  
MAYKY FRANCLEY PEREIRA DE LIMA ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
MARIA ZULEIDE DE NEGREIROS ◽  
LEILSON COSTA GRANGEIRO ◽  
HIAGO COSTA DE SOUSA ◽  
...  
Keyword(s):  
Cultural Practices ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Economic Importance ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Food Industries ◽  
Seed Health

ABSTRACT Garlic has a worldwide economic importance; this vegetable can be consumed fresh or processed by food industries. However, few studies evaluate its postharvest quality. It is necessary to establish cultural practices and methods that focus not only on increase of yield, but on obtaining a product with better postharvest quality. The objective of this work was to evaluate the bulb quality of conventional garlic and virus-free garlic as a function of seed clove size and space between plants. Two experiments were conducted simultaneously in Portalegre, Rio Grande do Norte, Brazil. A randomized block experimental design with four replications was used in both experiments. The treatments were arranged in split-plots, with the seed clove size (large and small) in the plots, and the plant spacings (7.5, 10.0, 12.5, and 15.0 cm between plants) in the subplots. The use of large seed cloves resulted in higher bulb diameter and titratable acidity (TA). Soluble solids (SS), total soluble sugars, SS to TA ratio, and total solids decreased as the space between plants was increased, regardless of the seed health and seed clove size. Virus-free garlic seed cloves planted with spacing of 12.5 and 15.0 cm resulted in higher bulb diameter, TA, pungency, and industrial index, i.e., they produced better quality bulbs with good prospects for industrialization.

scholarly journals Qualitative performance of lettuce cultivars in four seasons in Mossoró, Rio Grande do Norte State, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (6) ◽  
pp. 843-852 ◽  
Author(s):  
Otaciana Maria dos Prazeres da Silva ◽  
Maria Zuleide de Negreiros ◽  
Elizangela Cabral dos Santos ◽  
Welder de Araújo Rangel Lopes ◽  
Rafaella Rayane Macedo de Lucena ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Rio Grande ◽  
Titratable Acidity ◽  
Leafy Vegetables ◽  
Soluble Solids ◽  
Green Leaf ◽  
Semiarid Region ◽  
Total Soluble Sugars ◽  
Four Seasons

ABSTRACT The major challenge in producing good quality lettuce in the semiarid region is the climatic factors such as high temperature, high luminosity and low air relative humidity, which affect the quality characteristics of leafy vegetables. Thus, the objective of this study was to evaluate the quality of lettuce cultivars of Crisphead (Angelina, Amelia and Taina), Mimosa (Mila, Mimosa and Lavinia), Green-leaf (Scarlet, Vera, Isabella and Vanda) and Loose-leaf (Elisa and Regiane) in four seasons: summer (12/21/2012), autumn (3/21/2013), winter (06/21/2013) and spring (09/23/2013) in the conditions of Mossoró, Rio Grande do Norte state. The experimental design was a complete randomized block with four replications. The following characteristics were quantified: pH, titratable acidity, soluble solids (SS) and total soluble sugars. The quality of the lettuce was influenced by the cultivar and environmental conditions. Lower titratable acidity was recorded for Green-leaf and Loose-leaf groups in the summer and for Crisphead groups in the autumn. The highest content of soluble solids were achieved in autumn for cultivars Vera, Vanda, Isabela, Elisa and Regiane; to Lavinia, Angelina, Amelia and Tainá, and summer and autumn stood out from the other growing seasons for this trait. Cultivars Scarlet, Angelina and Amelia had higher levels of total soluble sugars in the summer; Mila and Lavinia in spring; Elisa and Regiane in winter and Tainá in spring.

scholarly journals Pyruvate decarboxylase in minimally processed young palm cladode

2020 ◽  
Vol 9 (7) ◽  
pp. e340973755
Author(s):  
Larissa Félix Macêdo ◽  
Franciscleudo Bezerra da Costa ◽  
Ana Marinho do Nascimento ◽  
Jéssica Leite da Silva ◽  
Osvaldo Soares da Silva ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Pyruvate Decarboxylase ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Decarboxylase Activity ◽  
Total Chlorophyll ◽  
Minimally Processed ◽  
Total Carotenoids ◽  
Analysis Center

The palm is a cactaceous of great global importance, being the young cladodes minimally processed a viable alternative consumption for cooking. Among the studied palm variables, enzymes play a major role in the post-harvest quality of these species, generating oxidation and influencing the sensory attributes of cladodes. Therefore, the objective was to estimate the pyruvate decarboxylase activity in young cladodes of 'Tiny' palms - Nopalea cochenilifera and 'Ear Mexican Elephant' - Opuntia tuna minimally processed. The experiment was conducted in the Laboratory of Chemistry, Biochemistry and Food Analysis Center of Science and Technology Agrifood the Federal University of Campina Grande, Campus Pombal, Paraíba. The young cladodes were minimally processed and the analyzes were performed immediately after processing, with 24 and 48 hours of incubation under controlled temperature (22 ± 2°C). The analyzes performed were activity of the enzyme pyruvate decarboxylase (PDC), pH, soluble solids, titratable acidity, ratio, soluble sugars, total chlorophyll, total carotenoids, ascorbic acid and phenolic compounds. There was enzymatic activity of pyruvate decarboxylase from young minimally processed cladodes for the species studied, with greater activity in the cladodes of the species 'Tiny'.

scholarly journals Saccharin sorghum submitted to application of phosphorus and ethephon

2020 ◽  
Vol 9 (7) ◽  
pp. e689974677
Author(s):  
Maria Gabriela de Oliveira Andrade ◽  
Ronaldo da Silva Viana ◽  
Vanessa Dias Rezende Trindade ◽  
Marco Eustáquio de Sá ◽  
Sebastião Ferreira de Lima ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Stem Diameter ◽  
Soluble Solids ◽  
Energy Crop ◽  
Total Reducing Sugars ◽  
Technological Quality ◽  
Solids Content ◽  
Double Factorial

Saccharin sorghum (Sorghum bicolor L. Moench) is a promising energy crop due to the storage of fermentable sugars in the stems, which are easily converted into ethanol. The objective of this study was to evaluate the influence of the application of phosphorus and Ethephon on the development, productivity of sorghum and technological quality of saccharin sorghum. The experiment was conducted at Teaching and Research Farm, located in Selviria-MS. The experimental design was a randomized complete block design with a 5x4 double factorial design, with five doses of phosphorus (0, 40, 80, 120, 160 kg ha-1 P2O5) and four doses of Ethephon (0, 330, 660, 1,320 mL ha-1) with four replicates. The variables analyzed were: plant height, stem diameter, leaf number, stand at 15 and 60 days after Ethephon application (D.A.A), fresh and dry biomass volume and yield. In addition, the following technological variables were evaluated: soluble solids content (BRIX%); sucrose content (POL%); reducing sugars (RS%); total reducing sugars (TRS%); fiber (%); purity (%) and humidity. The doses of P2O5 did not influence the productivity, but increased the stem diameter. Ethephon doses did not influence the yield of sorghum, but improved the technological quality of the extracted juice.

scholarly journals AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS

2020 ◽  
Vol 35 (3) ◽  
pp. 457-467
Author(s):  
Francine Fricher Boesso ◽  
Elisangela Marques Jeronimo ◽  
Karina Aparecida Furlaneto ◽  
Rogério Lopes Vieites
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Instrumental Color ◽  
Biochemical Variables ◽  
Physicochemical Variables ◽  
Total Reducing Sugars

AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS   FRANCINE FRICHER BOESSO1; ELISANGELA MARQUES JERONIMO2; KARINA APARECIDA FURLANETO3; ROGÉRIO LOPES VIEITES4   1 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 2APTA, Polo Regional Centro Oeste, Avenida Rodrigues Alves, 40-40, Bauru-SP, 17030-000, [email protected]. 3 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 4 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected].   RESUMO: A jabuticaba é um fruto tropical muito apreciado sensorialmente e com significativo valor nutricional. Os elevados teores de compostos fenólicos, presentes principalmente na casca, apresentam benefícios à saúde, despertando o interesse do consumidor pelo consumo da fruta, bem como de seus derivados. Diante disso, objetivou-se estudar métodos de extração do suco de jabuticaba integral, para utilizá-lo posteriormente como matéria-prima no desenvolvimento de formulações de geleia, priorizando a valorização em relação aos teores de compostos fenólicos. O delineamento experimental aplicado foi o inteiramente casualizado (DIC), esquema fatorial 2 x 5, com cinco repetições. Foram avaliadas duas formas de utilização das frutas (jabuticaba inteira x jabuticaba esmagada) e cinco tempos de fervura das mesmas (5, 10, 15, 20 e 25 minutos de fervura). As amostras de suco de jabuticaba integral obtidos foram analisadas em relação às variáveis físico-químicas (rendimento, sólidos solúveis, acidez titulável, pH, açúcares redutores e açúcares redutores totais e cor instrumental) e bioquímicas (compostos fenólicos totais). Os resultados foram avaliados por análise de variância, cujas médias foram comparadas pelo teste de Tukey à 5% e regressão polinomial. Verificou-se que o melhor método de extração do suco de jabuticaba foi o tratamento que utilizou jabuticabas inteiras e quinze minutos de fervura.   Palavras-chaves: Myrciaria jaboticaba (Vell) Berg; compostos bioativos; rendimento.   EVALUATION OF JABUTICABA INTEGRAL JUICE EXTRACTION METHODS ACCORDING TO PHENOLIC COMPOUND CONTENTS   ABSTRACT: Jabuticaba is a tropical fruit very appreciated sensorially and with high nutritional value. The great amount of phenolic compounds, present mainly in the bark, have a beneficial effect on health, thus arousing the consumer's interest in fruit consumption, as well as its derivatives. Therefore, the objective was to study methods of extraction of whole jabuticaba juice, to use it later as raw material in the development of jelly formulations, prioritizing the valuation in relation to phenolic compounds contents. The experimental design applied was completely randomized (IHD), in a 2 x 5 factorial scheme, with five replications. Two forms of use of fruits (whole jabuticaba x crushed jabuticaba) and five boiling times (5, 10, 15, 20 and 25 minutes of boiling) were evaluated. The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The results were evaluated by analysis of variance, whose means were compared by tukey test at 5% and polynomial regression. It was found that the best method of extraction of jabuticaba juice was the treatment that used whole jabuticabas and fifteen minutes of boiling.   Keywords: Myrciaria jaboticaba (Vell) Berg; bioactive compounds; yield.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

2019 ◽  
pp. 1-10
Author(s):  
Sabrina Vieira de Sousa ◽  
Franciscleudo Bezerra da Costa ◽  
Luderlândio De Andrade Silva ◽  
Marcos Eric Barbosa Brito ◽  
Ana Marinho do Nascimento ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Saline Stress ◽  
Total Soluble Sugars ◽  
Post Harvest ◽  
Acid Lime

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress. Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days). Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017. Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1). Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'. Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

scholarly journals EFEITO DA RADIAÇÃO ULTRAVIOLETA C NA QUALIDADE E ARMAZENAMENTO PÓS-COLHEITA DE PEQUI

Nativa ◽  
2019 ◽  
Vol 7 (1) ◽  
pp. 29
Author(s):  
Renato Rosa Almeida ◽  
Lucas Rodrigues Caetano ◽  
Verediana Fiorentin Rosa Almeida ◽  
Lucas Marquezan Nascimento ◽  
André José Campos
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Randomized Design ◽  
Caryocar Brasiliense ◽  
Significant Regression ◽  
Maturation Index ◽  
Loss Of Mass ◽  
Non Destructive ◽  
Uv C

O pequi é considerado espécie de grande interesse econômico, com grande potencial de expansão na culinária brasileira. Portanto, objetivou-se avaliar o efeito da radiação UV-C na qualidade e longevidade pós-colheita dos caroços de pequi in natura. O experimento foi conduzido em delineamento inteiramente casualizado, em esquema fatorial 4x4, análises destrutivas, e 4x6, análises não destrutivas, (tempo de radiação x dias), 4 repetições e 5 caroços por embalagem de cloreto de polivinila + poliestireno expandido. Os tratamentos foram expostos à radiação UV-C, com amplitude de onda medindo 254ƞm, sendo: 0 (controle), 2, 4 e 8 minutos, mantidos a 10±1°C e umidade relativa de 85±5%, sendo realizadas análises não destrutivas, como: perda de massa e conservação pós-colheita, por um período de 15 e 18 dias. As análises destrutivas como: Cor: L*, croma e °hue, acidez titulável (AT), sólidos solúveis (SS), índice de maturação (SS/AT) e pH, avaliadas por 9 dias. Os dados obtidos foram submetidos à análise de variância (p≤0,05) e regressão, quando significativos. A exposição à radiação UV-C por 4 e 8 minutos manteve a qualidade do pequi por até 18 dias, tornando-se menos susceptível a deterioração e escurecimento, além de apresentar uma tonalidade de cor mais atrativa, e menos ácida.Palavras-chave: Caryocar brasiliense Camb., vida de prateleira, conservação, cerrado. EFFECT OF ULTRAVIOLET RADIATION ON QUALITY AND POSTHARVEST STORAGE OF PEQUI ABSTRACT: The pequi is considered species of great economic interest, with great potential for expansion in brazilian cuisine. Therefore, the objective of evaluating the effect of UV-C radiation on quality and postharvest longevity of seeds of pequi in natura. The experiment was conducted in a completely randomized design in factorial scheme 4x4, destructive analyses, and 4x6, non-destructive analyses (time of radiation x days), 4 reps and 5 seeds per pack of polyvinyl chloride + polystyrene expanded. The treatments were exposed to UV-C radiation with wave amplitude measuring 254ƞm: 0 (control), 2, 4 and 8 minutes, kept at 10 ± 1°C and relative humidity of 85 ± 5%, being carried out, as non-destructive analyses: loss of mass and postharvest conservation, by a period of 15 and 18 days. The destructive analysis as: color: L*, chroma and °hue, titratable acidity (TA), soluble solids (SS), maturation index (SS/TA) and pH, evaluated for 9 days. Data were subjected to analysis of variance (p≤0.05) and when significant regression. The UV-C radiation exposure for 4 and 8 minutes kept the quality of pequi for up to 18 days, becoming less susceptible to deterioration and dimming, in addition to presenting a more attractive color tone, and less acidic.Keywords: Caryocar brasiliense Camb., shelf life, conservation, cerrado.

scholarly journals QUALITY OF TABLE CASSAVA ROOTS FERTILIZED WITH PHOSPHORUS1

2021 ◽  
Vol 34 (4) ◽  
pp. 965-975
Author(s):  
FLÁVIO PEREIRA DA MOTA SILVEIRA ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
PEDRO RAMON HOLANDA DE OLIVEIRA ◽  
FERNANDA LARISSE DOS SANTOS LIMA ◽  
LINDOMAR MARIA DA SILVEIRA ◽  
...  
Keyword(s):  
Starch Content ◽  
Abiotic Factors ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soluble Solids ◽  
Total Soluble Sugars ◽  
Brazilian Semiarid

ABSTRACT The quality parameters of cassava roots vary between cultivars and depend on abiotic factors, such as plant nutrition. However, the magnitude of how these factors interfere is not yet well defined, especially for phosphorus (P), which is a nutrient directly linked to the synthesis of sugars and starches in plants. Thus, the objective of the research was to evaluate the quality of roots of table cassava cultivars fertilized with doses of P in the Brazilian semiarid. The research was carried out at the Rafael Fernandes experimental farm, Mossoró, RN, Brazil, from June 2018 to April 2019. The experimental design used was in randomized blocks, arranged in subdivided plots and with four replications. Doses of P (0, 60, 120, 180 and 240 kg ha-1 of P2O5) were applied in the plots, and in the subplots, the table cassava cultivars (Água Morna, BRS Gema de Ovo, Recife and Venâncio). Firmness, elasticity, titratable acidity, soluble solids, total soluble sugars, starch and cooking were all evaluated. The quality of table cassava roots varied depending on the cultivar and the dose of P. Doses of P between 120 and 240 kg ha-1 of P2O5 increase the starch content and reduce the cooking time of table cassava roots.

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