scholarly journals Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

2015 ◽  
Vol 10 (3) ◽  
pp. 18 ◽  
Author(s):  
C. A. Paiva ◽  
E. M. M. Aroucha ◽  
R. M. A. Ferreira ◽  
N. O. Araújo ◽  
P. S. L. Silva
Keyword(s):  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Randomized Design ◽  
Physico Chemical ◽  
Completely Randomized Design ◽  
Pulp Processing ◽  
Physical And Chemical

<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

scholarly journals COMPOSIÇÃO DA ACEROLA DE DIFERENTES GENÓTIPOS EM DUAS ÉPOCAS DE COLHEITA

Nativa ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 15 ◽  
Author(s):  
Maurício Dominguez Nasser ◽  
Flávia Aparecida de Carvalho Mariano-Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Priscilla Kárim Caetano
Keyword(s):  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Randomized Design ◽  
Physico Chemical ◽  
Malpighia Emarginata ◽  
Chemical Attributes ◽  
Physical And Chemical ◽  
First Time

Os atributos físicos e químicos da acerola podem sem influenciados por vários fatores: genótipo, localização do pomar, tratos culturais empregados nas plantas, índice pluviométrico, irrigação, exposição à luz solar, estádio de maturação dos frutos e época de colheita. O presente trabalho avaliou características químicas e físico-químicas de frutos de diferentes genótipos de aceroleira em duas épocas de colheita. A primeira época no período de fevereiro a março de 2014, e a segunda época de dezembro de 2014 a janeiro de 2015. Os materiais genéticos avaliados foram Olivier, BRS 237 - Roxinha, BRS 236 - Cereja, BRS 238 - Frutacor, BRS 235 - Apodi, Waldy – CATI 30 e Okinawa. O delineamento utilizado foi o inteiramente casualizado (DIC) em esquema fatorial, com 7 cultivares em 2 épocas de colheita, totalizando 14 tratamentos, e a repetição sendo 500 g por amostra de frutos maduros para cada genótipo de aceroleira representado por oito plantas em fase de produção e com oito anos de idade. Avaliaram-se os seguintes atributos físico-químicos: pH e sólidos solúveis (°Brix), e químicos: ácido ascórbico, e acidez titulável (expressa em g de ácido cítrico 100 g-1 de polpa). Também foi determinada a relação °Brix / Acidez titulável. Nas duas épocas de colheita avaliadas, a composição da acerola é mais influenciada pelo genótipo que pelas condições climáticas de precipitação e temperatura do ambiente. Todos os clones de aceroleira atendem a legislação brasileira vigente quanto à qualidade de polpa de fruta de acerola.Palavra-chave: Malpighia emarginata Sessé e Mociño ex DC, qualidade, fruticultura tropical. COMPOSITION OF THE ACEROLA OF DIFFERENT GENOTYPES IN TWO SEASONS OF HARVEST ABSTRACT:The physical and chemical attributes of acerola can be influenced by several factors: genotype, orchard location, crop management, pluviometric index, irrigation, exposure to sunlight, fruit maturation stage and harvest season. The present work evaluated the chemical and physical-chemical characteristics of the acerola of different genotypes at two harvest seasons. The first time in the period from February to March 2014, and the second time from December 2014 to January 2015. The genetic materials evaluated were Olivier, BRS 237 - Roxinha, BRS 236 - Cherry, BRS 238 - Frutacor, BRS 235 - Apodi, Waldy - CATI 30 and Okinawa. The design was a completely randomized design in a factorial scheme, with 7 cultivars in 2 seasons of harvest, totaling 14 treatments, and the repetition being 500 g per sample of mature fruits for each genotype of acerola represented by eight plants in production and eight years of age. The following physico-chemical attributes were evaluated: pH and soluble solids (° Brix), and chemicals: ascorbic acid, and titratable acidity (expressed in g of citric acid 100 g-1 of pulp). The ratio ° Brix / Titratable acidity was also determined. In the two evaluated harvest periods, the composition of the acerola is more influenced by the genotype than by the climatic conditions of precipitation and temperature of the environment. All clones of acerola are in compliance with the Brazilian legislation in force regarding the quality of fruit pulp of acerola.Keywords: Malpighia emarginata Sessé e Mociño ex DC, quality, tropical fruticulture. DOI:

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

2016 ◽  
Vol 7 (1) ◽  
pp. 149 ◽  
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.

scholarly journals Use of indole-3-acetic acid (IAA) in postharvest of cajá-manga (Spondias dulcis)

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
Franciele Cristian Da Silva ◽  
Hygor Amaral Santana ◽  
Juliana Oliveira Silva De Menezes ◽  
Mírian Carvalho Tavares ◽  
Rodolfo David Martins ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Climacteric Fruit ◽  
Randomized Design ◽  
Postharvest Life ◽  
Completely Randomized Design ◽  
Indole 3 Acetic Acid ◽  
Unripe Fruits

The cajá-manga (Spondias dulcis Parkinson) is an exotic fruit originally from the Polynesian Islands. It is a climacteric fruit, and the postharvest life of its fruits is very short, due to its fast ripening. Thus, this study aimed to evaluate the effect of auxin concentrations on delaying the ripening process of cajá-manga fruits. One hundred twenty cajá-manga fruits obtained from, Hidrolândia-GO, Brazil, at 16°55'32.35" S and 49°21'39.76" W). A completely randomized design in a 5×2+2 factorial scheme was used. Five indole-3-acetic acid (IAA) concentrations (0, 50, 100, 150 and 200 mg L-1), two moments of evaluations (at 5 and 10 days after IAA applications), and two additional treatments (ripe and unripe fruits) were evaluated. Evaluations were carried out every 5 days, in triplicates. The physicochemical variables, pulp firmness, titratable acidity (TA), soluble solids (SS), ascorbic acid content, and color of pulp and peel were evaluated. The concentrations of 50 and 100 mg L-1 of IAA presented the best results, causing a delay in ripening and the lowest sensory losses in the fruits of cajá-manga.

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

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

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
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

<p>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.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>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.</p>

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

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

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.

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

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