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

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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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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Physicochemical and Antioxidant Changes in Six Alabama-grown Blackberry Cultivars

HortScience ◽

10.21273/hortsci.39.4.807c ◽

2004 ◽

Vol 39 (4) ◽

pp. 807C-807

Author(s):

Raymond H. Thomas ◽

Floyd M. Woods* ◽

William A. Dozier ◽

Robert C. Ebel ◽

Monte Nesbitt ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Soluble Sugars ◽

Titratable Acidity ◽

Natural Antioxidants ◽

Soluble Solids ◽

Total Sugars ◽

Total Antioxidant ◽

Initial Ph ◽

Excellent Source

Blackberries are an excellent source of natural antioxidants. Fully ripened fruit of `Apache', `Arapaho', `Chester', `Loch Ness', `Navaho', and `Triple Crown' thornless blackberries were evaluated for their physicochemical and antioxidative activity. Differences in initial pH, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio and soluble sugars (reducing sugar, sucrose, and total sugars) differed among cultivars. Differences among cultivars with respect to reduced ascorbic acid (AA) were established, but there were no differences in either oxidized ascorbic acid (DHA) or total ascorbic acid (TAA) content. Antioxidant activity was determined by ABTS radical cation procedure for fractionated crude fruit extracts and the cultivars varied in the parameters evaluated. Hydrophilic antioxidant activity (HAA) was not different among cultivars evaluated. In contrast, lipophilic antioxidant activity (LAA) and total antioxidant activity (TAA) differed. The results obtained in this study indicate that Alabama-grown blackberries vary in their quality indices and are an excellent source of natural antioxidants. Information compiled will assist in marketing, handling, postharvest storage of these fruit and serve as a guide to partial fulfillment of recommended daily dietary requirements.

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Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

Australian Journal of Experimental Agriculture ◽

10.1071/ea9830106 ◽

1983 ◽

Vol 23 (120) ◽

pp. 106 ◽

Cited By ~ 2

Author(s):

WB McGlasson ◽

JB Sumeghy ◽

LL Morris ◽

RL McBride ◽

DJ Best ◽

...

Keyword(s):

Ascorbic Acid ◽

Fruit Size ◽

Titratable Acidity ◽

Soluble Solids ◽

F1 Hybrids ◽

Parental Genotype ◽

Ripe Fruit ◽

Heterozygous Condition ◽

Ripe Stage ◽

Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

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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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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017859 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

GUIOMAR ALMEIDA SOUSA DINIZ ◽

SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽

DHEIMY DA SILVA NOVALLI ◽

NOHELENE THANDARA NOGUEIRA ◽

IRENE FERRO DA SILVA

Keyword(s):

Ascorbic Acid ◽

Quality Index ◽

Titratable Acidity ◽

Shape Index ◽

Additional Treatment ◽

Soluble Solids ◽

Pulp Yield ◽

Maturity Stage ◽

Flower Opening ◽

Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Revista Caatinga ◽

10.1590/1983-21252015v28n427rc ◽

2015 ◽

Vol 28 (4) ◽

pp. 244-252 ◽

Cited By ~ 5

Author(s):

LUÍS GOMES DE MOURA NETO ◽

ÉRICA MILO DE FREITAS FELIPE ROCHA ◽

MARCOS RODRIGUES AMORIM AFONSO ◽

SUELI RODRIGUES ◽

JOSÉ MARIA CORREIRA DA COSTA

Keyword(s):

Ascorbic Acid ◽

Spray Drying ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Titratable Acidity ◽

Color Appearance ◽

Soluble Solids ◽

Tropical Fruits ◽

Physicochemical Composition ◽

Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017288 ◽

2017 ◽

Vol 39 (2) ◽

Author(s):

ARIANE CASTRICINI ◽

JOSÉ TADEU ALVES DA SILVA ◽

INÊZ PEREIRA DA SILVA ◽

MARIA GERALDA VILELA RODRIGUES

Keyword(s):

Ascorbic Acid ◽

Titratable Acidity ◽

Soluble Solids ◽

Semiarid Region ◽

Skin Thickness ◽

Juice Quality ◽

Acid Lime ◽

Technological Index ◽

External Characteristics ◽

Juice Content

ABSTRACT This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not affected by N and K2O fertilization. Skin thickness, juice percentage and technological index increased with the N and K2O doses applied to the soil. Juice content and fruit firmness decreased with application of K2O doses. Titratable acidity and ascorbic acid content increased with K2O doses. The different nitrogen and potassium doses influenced more the juice quality than the external characteristics of ‘Tahiti’ acid lime in the postharvest period.

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HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

JOURNAL OF NEOTROPICAL AGRICULTURE ◽

10.32404/rean.v6i4.3457 ◽

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.

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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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