Anthracnose intensity and physical and chemical characteristics of ‘Prata anã’ banana under different nitrogen doses

Abstract The balanced supply of nitrogen to fruit trees leads to higher fruit quality and reduced incidence of diseases. The aim of this study was to evaluate anthracnose intensity and the physical and chemical characteristics of ‘Prata Anã’ banana under different nitrogen doses. Regarding anthracnose intensity, N doses of 150, 200, 250, 400 and 600 kg ha-1 were used. The Area Under the Incidence Progress (AUIPC) and Severity Curves (AUSPC) were evaluated. The physical and chemical characteristics were: fruit and pulp mass; soluble solids; starch; total, reducing and non-reducing sugars; coloration and nutrient concentration in peel, evaluated every three days for 15 days. Plants fertilized with N doses of 200, 250 and 400 kg.ha-1 had lower AUIPC values and the application of 250 kg.ha-1 reduced AUSPC in fruits inoculated with C. musae. N, P and K increased in banana peel, fruit and pulp mass, soluble solids, starch, total sugars, reducing sugars, with increasing N doses. There was no difference in the contents of micronutrients in fruit peel. N dose of 600 kg.ha-1 reduced the shelf life of fruits and provided higher sugar content and higher disease severity.

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Physical and chemical characteristics of sapota fruit at different stages of maturation

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2002000400020 ◽

2002 ◽

Vol 37 (4) ◽

pp. 567-572 ◽

Cited By ~ 10

Author(s):

Edy Sousa de Brito ◽

Narendra Narain

Keyword(s):

Storage Time ◽

Reducing Sugars ◽

Chemical Characteristics ◽

Weight Retention ◽

Ambient Conditions ◽

Manilkara Zapota ◽

Post Harvest ◽

Physical And Chemical Characteristics ◽

Three Stages ◽

Physical And Chemical

In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions.

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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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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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Qualidade pós-colheita de oito variedades de pêssego

Comunicata Scientiae ◽

10.14295/cs.v7i3.1404 ◽

2016 ◽

Vol 7 (3) ◽

pp. 334 ◽

Cited By ~ 3

Author(s):

João Paulo Gava Cremasco ◽

Rosana Gonçalves Pires Matias ◽

Danielle Fabiola Pereira da Silva ◽

João Alison Alves Oliveira ◽

Cláudio Horst Bruckner

Keyword(s):

Ascorbic Acid ◽

Skin Color ◽

Titratable Acidity ◽

Weather Conditions ◽

Fruit Weight ◽

Soluble Solids ◽

Chemical Characteristics ◽

Total Carotenoids ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

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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Quality and correlation of physical and chemical parameters of goiaba cultivar fruits

Scientific Electronic Archives ◽

10.36560/1142018540 ◽

2018 ◽

Vol 11 (4) ◽

pp. 36-40

Author(s):

L. R. Fachi ◽

E. L. S. Garbugio ◽

A. F. N. Ferreira ◽

R. F. C. Machado ◽

W. Krause

Keyword(s):

Selection Process ◽

Block Design ◽

Psidium Guajava ◽

The State ◽

Soluble Solids ◽

Chemical Characteristics ◽

Mato Grosso ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

The guava (Psidium guajava L.) is a fruit plant that is widely distributed in Brazil. In the state of Mato Grosso, the culture adapted well in an irrigated system, however, there are still few studies related to the quality of the fruits produced in the state. In this way the objective of this work was to evaluate the physical and chemical characteristics of guava fruits cultivated in the region of Tangará da Serra - MT and establish the correlation between these characteristics. A randomized complete block design with three cultivars (Rica, Ogawa and Paluma) was used, four replications with six plants, where the following characteristics were evaluated: fresh mass, length, diameter, length / diameter ratio, pulp percentage, Total soluble solids, titratable total acidity, pH and ratio. The fruits of the cultivars Paluma, Rica and Ogawa cultivated in Tangará da Serra-MT have quality both for the in natura market and for the industry, in addition, a correlation of the physical and chemical characteristics of the guava fruits was observed, allowing the use Of simpler feature evaluations to aid the selection process.

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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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Characterization of white-fleshed peach cultivars grown in the ‘Zona da Mata’ area of Minas Gerais State, Brazil

Comunicata Scientiae ◽

10.14295/cs.v7i1.781 ◽

2016 ◽

Vol 7 (1) ◽

pp. 149 ◽

Cited By ~ 4

Author(s):

Danielle Fabíola Pereira da Silva ◽

Rosana Gonçalves Pires Matias ◽

José Osmar Da Costa e Silva ◽

Alejandro Hurtado Salazar ◽

Claudio Horst Bruckner

Keyword(s):

Soluble Solids ◽

Chemical Characteristics ◽

Subtropical Climate ◽

Peach Fruit ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Minas Gerais State ◽

Completely Randomized Design ◽

Physical And Chemical

There are few information on the physical and chemical characteristics of peach fruit in subtropical climate regions and the majority of the studies were developed in the southern region of Brazil. In this study, physical and chemical characteristics of 12 white-fleshed peach cultivars (Cristal, Cristal Tacoari, Colibri, Delicioso Precoce, Jóia 1, Jóia 2, Jóia 4, Marli, Okinawa, Pérola de Itaquera, Premier and Tropical) were evaluated. The cultivars were planted in the experimental orchard of the Federal University of Viçosa (UFV), Viçosa – MG, Brazil. The experiment was conducted during the 2011 harvest season, in a completely randomized design with 12 treatments (cultivars), three replications and 10 fruits per plot. The cultivars Delicioso Precoce and Marli showed, in general, higher mass and fruit diameter. Fruits of cultivars Jóia 2 and Tropical presented higher firmness. Cultivar Tropical stood out with better balance between acidity and soluble solids and higher vitamin C and carotenoids contents.

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Comparative Transcriptomic Analysis of Two Cucumis Melo Var. Saccharinus Germplasms Differing in Fruit Physical and Chemical Characteristics

10.21203/rs.3.rs-1109979/v1 ◽

2021 ◽

Author(s):

Renfan Liang ◽

Yicheng Su ◽

Xiaojuan Qin ◽

Zhongkui Gao ◽

Zhixin Fu ◽

...

Keyword(s):

Cell Wall ◽

Fruit Development ◽

Cucumis Melo ◽

Molecular Mechanisms ◽

Sugar Content ◽

Soluble Sugar ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Cell Wall Biogenesis ◽

Physical And Chemical

Abstract Background: Hami melon (Cucumis melo var. saccharinus) is a popular fruit in China noted for its excellent taste, which is largely determined by its physical and chemical characteristics, including flesh texture, sugar content, aroma, and nutrient composition. However, the mechanisms through which the associated with these characteristics are regulated have not yet been sufficiently determined. In this study, we monitored changes in the fruits of two germplasms differing in physical and chemical characteristics throughout the period of fruit development. Results: Ripe fruit of the bred variety ‘Guimi’ had significantly higher soluble sugar contents than the fruit of the common variety ‘Yaolong’, whereas differences in fruit shape and color between these two germplasms were observed during the course of development. Comparative transcriptome analysis, conducted to identify regulators and pathways underlying the observed differences at corresponding stages of development, revealed a higher number of differentially expressed genes (DEGs) in Guimi than in Yaolong. Moreover, most of the DEGs detected during early fruit development of Guimi were associated with cell wall biogenesis. Temporal analysis of the identified DEGs revealed similar trends in the enrichment of downregulated genes in both germplasms, although there were certain differences in the enrichment trends of upregulated genes. Further analyses revealed trends in the differential changes of multiple genes involved in cell wall biogenesis and sugar metabolism during fruit ripening.Conclusions: We were thus able to identify a number of genes associated with the ripening of Hami melon, which will accordingly provide novel insights into the molecular mechanisms underlying the development of fruit characteristics in these melons.

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Physical and Chemical Characteristics of Apples in European Markets

HortTechnology ◽

10.21273/horttech.4.3.290 ◽

1994 ◽

Vol 4 (3) ◽

pp. 290-294 ◽

Cited By ~ 1

Author(s):

Anton J. Bongers ◽

Lawrence A. Risse ◽

Vincent G. Bus

Keyword(s):

Western Europe ◽

The United States ◽

Quality Characteristics ◽

Soluble Solids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Marketing Season ◽

Different Origins ◽

Physical And Chemical ◽

European Markets

Comparisons were made of the major physical and chemical characteristics of seven cultivars of apples (Malus domestica Borkh.) produced and imported into Western Europe from 13 origins. During the 1990-91 marketing season, `Delicious', `Golden Delicious', `Granny Smith', `Elstar', `Jonagold', `Gala', and `Fuji' apples were included in the study. Physical characteristics evaluated were length-to-diameter ratio, shape, external defects, internal defects, water core, bruises, firmness, blush surface, and color. Chemical characteristics evaluated were starch, juice content, soluble solids, acids, and ascorbic acid. Significant differences in some of these quality characteristics were found between the different origins. Apples produced in the United States, particularly `Delicious', had some superior quality characteristics compared to fruit from other origins.

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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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