Qualidade pós-colheita de beterraba submetida à adubação com biofertilizante fermentado

O cultivo de beterraba com biofertilizante consiste em uma alternativa potencial para produção em escala familiar, sendo necessário, contudo avaliar a qualidade de produção. Assim objetivou-se avaliar a qualidade pós-colheita de beterraba submetida á adubação com biofertilizante fermentado. O experimento foi realizado na área experimental do Centro de Ciências e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Câmpus de Pombal-PB, durante o período de setembro a dezembro de 2013, em solo classificado como Argissolo Vermelho-Amarelo Câmbico. O delineamento experimental utilizado foi o inteiramente casualizado. Os tratamentos corresponderam à aplicação de dois tempos (20 e 40 dias de fermentação do biofertilizante) com três repetições. Foram utilizados seis tubérculos por parcela, selecionados conforme uniformidade de tamanho. Os tempos de fermentação do biofertilizante não influenciaram nas características físicas e químicas avaliadas, a exceção do teor de vitamina C e dos compostos fenólicos, que foram maiores para o biofertlizante fermentado até 40 dias e Íons H+ até 20 dias de fermentação. O uso de novas formulações de biofertilizante em estudos futuros será importante para melhor elucidar a influência deste modelo de adubação sobre a qualidade pós-colheita de beterraba.Beet postharvest quality subjected to fertilization with fermented biofertilizerAbstract: The beet cultivation with biofertilizer consists of a potential alternative to production in family scale, if necessary, but assess the quality of production. Thus aimed to evaluate the beet postharvest quality will undergo fertilization with fermented biofertilizer. The experiment was conducted in the experimental area at the Centre for Science and Agrifood Technology, Federal University of Campina Grande, Campus de Pombal-PB, during the period September to December 2013 in soil classified as Red-Yellow Cambic Argisol. The experimental design was completely randomized. The treatments were the application of two times (20 and 40 days of fermentation biofertilizer) with three replications. Six tubers per plot were used, selected according to uniform size. The biofertilizer fermentation time did not affect the physical and chemical characteristics evaluated, the exception of vitamin C and phenolic content which were higher biofertlizante fermented for up to 40 days and H+ ions up to 20 days of fermentation. The use of new biofertilizer formulations will be important in future studies to further elucidate the influence of this fertilization model on post-harvest beet quality.

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Production and quality of mini watermelon cv. Smile irrigated with saline water

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n10p897-902 ◽

2016 ◽

Vol 20 (10) ◽

pp. 897-902 ◽

Cited By ~ 2

Author(s):

Alan B. O. de Sousa ◽

Sérgio N. Duarte ◽

Osvaldo N. de Sousa Neto ◽

Ana C. M. Souza ◽

Pedro R. F. Sampaio ◽

...

Keyword(s):

Experimental Design ◽

Salt Tolerance ◽

Dry Matter ◽

Saline Water ◽

Chemical Characteristics ◽

Physical And Chemical Variables ◽

Number Of Leaves ◽

Physical And Chemical ◽

Number Of Branches

ABSTRACT The purpose of this study was to evaluate the salt tolerance of mini watermelon (cv. Smile). The experiment was carried out in the greenhouse of the Department of Biosystems Engineering of ESALQ/USP. The experimental design was randomized blocks. The plants were irrigated with five levels of salinity (S1 = 1.0; S2 = 2.0; S3 = 3.0; S4 = 4.0 and S5 = 5.0 dS m-1). At 85 days after the beginning of the experiment, the plants and the physical and chemical variables of the fruit were evaluated. Salinity negatively affected the variables: length of the main stem, stem diameter, number of leaves, number of branches, leaf area, fresh and dry matter. Regarding the physical and chemical characteristics of fruits, salinity reduced the mass, diameter and the pH of the fruit, but increased its vitamin C content. In general, the results suggest that the mini watermelon (cv. Smile) is moderately sensitive to salinity.

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

International Journal of Applied Sciences and Biotechnology ◽

10.3126/ijasbt.v3i1.11703 ◽

2015 ◽

Vol 3 (1) ◽

pp. 20-25 ◽

Cited By ~ 6

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

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Variation in Postharvest Quality Attributes of Fresh Cowpea (Vigna unguiculata L.) Beans Harvested from Different Crop Mulching Regime

Legume Research - An International Journal ◽

10.18805/lr-4602 ◽

2021 ◽

Author(s):

Pankaj Kumar Kannaujia ◽

Sakharam Kale ◽

Ajinath Dukare ◽

Vijay Singh Meena ◽

Prerna Nath ◽

...

Keyword(s):

Phenolic Content ◽

Quality Parameters ◽

Postharvest Quality ◽

Total Phenolic ◽

Organic Mulch ◽

Agronomic Practices ◽

Total Antioxidant ◽

Wheat Straw Mulch ◽

Physiological And Biochemical

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

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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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Postharvest quality of ‘Roxo de Valinhos’ fig fruits grown in semi-arid conditions

Comunicata Scientiae ◽

10.14295/cs.v8i1.1546 ◽

2017 ◽

Vol 8 (1) ◽

pp. 93

Author(s):

Francisco Sidene Oliveira Silva ◽

Eduardo Castro Pereira ◽

Vander Mendonça ◽

Francisco Mickael De Medeiros Câmara ◽

Gustavo Alves Pereira ◽

...

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Semiarid Region ◽

Chemical Characteristics ◽

Arid Conditions ◽

Soluble Solid ◽

Physiology Laboratory ◽

Semi Arid

Aiming to evaluate the postharvest quality of ‘Roxo de Valinhos’ fig fruits grown in semi-arid conditions, this experiment was carried out in November, 2014, where fig fruit variety ‘Roxo de Valinhos’ were harvested from plants located at the didactic orchard of the Federal Rural University of Semi-Arid (UFERSA), Mossoró-RN, Brazil. Fruits were randomly harvested from 30 fig plants, spaced 2 m x 1.5 m, with 2 years old, according to three the fruit development stages (50%, 75% and 100% mature). The fruits were analyzed in Postharvest Physiology Laboratory, where the physical and chemical characteristics were evaluated, using 10 fruits for each stage. The evaluated characteristics were: weight, length, diameter, firmness, soluble solids, pH, titratable acidity and vitamin C. For the physical characteristics, fruits 100% mature presented the best results for weight, length and diameter, except for firmness which in fruits 50% mature presented the best results. For the chemical characteristics, only the soluble solid variable was signiicant and fruits 100% mature showed the best result, in this way, the fig tree ‘Roxo de Valinhos’ achieved the postharvest fruit quality and is viable for the semiarid region of the Rio Grande Norte State.

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INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.28 ◽

2019 ◽

Author(s):

Т.А. ДРОЗДОВА ◽

А.П. БИРЮКОВ ◽

Н.Ю. КАЧАЕВА ◽

Р.А. ДРОЗДОВ

Keyword(s):

Red Wine ◽

Chemical Characteristics ◽

Chemical Parameters ◽

Glass Bottle ◽

Organoleptic Evaluation ◽

Organoleptic Characteristics ◽

Physico Chemical ◽

Sweet Wines ◽

Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

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Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽

10.4314/agrosh.v20i1.11s ◽

2020 ◽

Vol 20 (1) ◽

pp. 118-132

Author(s):

S.A. Oyeyinka ◽

A.A. Adesoye ◽

J.O. Oladipo ◽

O.A. Akintayo ◽

O.J. Adediran ◽

...

Keyword(s):

Physicochemical Properties ◽

Chemical Properties ◽

Storage Condition ◽

Eating Quality ◽

Future Studies ◽

Cassava Root ◽

Food Applications ◽

Physical And Chemical ◽

And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

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Correlations among Quality Characteristics of Green Asparagus Affected by the Application Methods of Elevated CO₂ Combined with MA Packaging

Horticulturae ◽

10.3390/horticulturae6040103 ◽

2020 ◽

Vol 6 (4) ◽

pp. 103

Author(s):

Li-Xia Wang ◽

In-Lee Choi ◽

Ho-Min Kang

Keyword(s):

Sensory Quality ◽

Phenolic Content ◽

Visual Quality ◽

Quality Characteristics ◽

Postharvest Quality ◽

Total Phenolic ◽

Modified Atmosphere ◽

Ma Packaging ◽

Phenolic And Flavonoid

This research investigated the effects of continuous elevated CO₂ (20%, (v/v)) application or a 3 day CO₂ pretreatment followed by modified atmosphere (MA) or micro-perforated (MP) packaging on the postharvest quality of asparagus. The combination of CO₂ pretreatment with MA packaging (Pre-MA) inhibited the yellowing of asparagus and fresh weight loss (FWL), whereas stem firmness slightly increased with all elevated CO₂ treatments. CO₂ pretreatments increased antioxidant activity in the stem, but not in the tip, in contrast to the continuous flow CO₂ (Flow-CO₂) treatment. The phenolic and flavonoid contents increased in the elevated CO₂ pretreatments and Flow-CO₂ treatment. The elevated CO₂ treatments, especially Flow-CO₂, inhibited the development of microorganisms, and the treated asparagus did not decay. Pre-MA and Flow-CO₂ treatments were more effective in maintaining the visual quality and retarding the off-odor of asparagus. Furthermore, significant correlations between sensory quality characteristics and physiological-biochemical attributes were recognized; three principal components were extracted and they explained 86.4% of asparagus characteristics. The results confirmed the importance of visual quality, off-odor, firmness, color parameters, SSC and total phenolic content. In conclusion, elevated CO₂ pretreatment followed by MA packaging (Pre-MA) was beneficial for extending asparagus cold storage shelf life, and Flow-CO₂ was the best treatment for inhibiting postharvest decay.

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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean

Food Science and Technology ◽

10.1590/s0101-20612012005000044 ◽

2012 ◽

Vol 32 (2) ◽

pp. 351-356 ◽

Cited By ~ 5

Author(s):

Andréia Cristina Santana ◽

Mercedes Concórdia Carrão-Panizzi ◽

José Marcos Gontijo Mandarino ◽

Rodrigo Santos Leite ◽

Josemeyre Bonifácio da Silva ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Phytic Acid ◽

Chemical Constituents ◽

Chemical Characteristics ◽

Phytic Acid Content ◽

Lower Protein ◽

Physical And Chemical ◽

Lower Protein Content

The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage. Isoflavones content did not change with different harvest times, and the aglycone forms (daidzein, glycitein, and genistein) were found in smaller quantities at the R6 stage compared to the R8 stage. The color of the pods of soybean BRS 267 cultivar, harvested at the R6 stage did not change with different harvest times. The grains harvested at the R6 stage had lower protein content, phytic acid, and sucrose and higher levels of lipids, carbohydrates, starch, glucose, fructose, stachyose, and linolenic acids than those collected at the R8 stage. The different times of harvest did not affect the quality of the vegetable-type soybean BRS 267 cultivar harvested at stage R6. Nevertheless, it is recommended to harvest in the morning, when the temperature is milder, like other vegetables, to facilitate and optimize its marketing and in natura consumption.

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Alternative substrates and containers for Ilex paraguariensis seedlings

Acta Iguazu ◽

10.48075/actaiguaz.v9i4.25492 ◽

2020 ◽

Vol 9 (4) ◽

pp. 78-87

Author(s):

Mônica Moreno Gabira ◽

Leticia Siqueira Walter ◽

Gabriela Scheinpflug Brito ◽

Chaiane Rodrigues Schneider ◽

Ivar Wendling ◽

...

Keyword(s):

Sewage Sludge ◽

Woven Fabric ◽

Ilex Paraguariensis ◽

Chemical Characteristics ◽

Yerba Mate ◽

Alternative Substrates ◽

Physical And Chemical Characteristics ◽

Coal Residue ◽

Physical And Chemical

Yerba mate is a Brazilian native species; its importance is due to cultural, environment, and economic factors. Species seedlings production needs to be improved, evaluating alternative substrates and containers. Therefore, we evaluated growth and quality of yerba mate seedlings produced on organic waste-based substrates in biodegradable and non-biodegradable containers. Commercial substrates based on pine bark (CS) and components based on sewage sludge (SS) and coal residue (granulometry from 1 to 3 mm - CR) were used. For each container, were prepared treatments with different substrate components: 75CS/25CR, 50CS/50CR, 25CS/75CR, 75CS/25SS, 50CS/50SS, 25CS/75SS, and CS. Substrates were submitted to physical and chemical analysis. The containers used were 110 cm³ polypropylene tubes, 500 cm³ polyethylene plastic bags, 460 cm³ paperpot®, and 460 cm³ TNT (non-woven fabric). Total height, stem diameter, shoot, and root dry biomass at the end of the seedlings production period were measured and total dry mass, Dickson quality index and height/diameter ratio were calculated. All containers used with commercial substrate provided satisfactory seedlings growth. The substrates showed distinct physical and chemical characteristics due to the addition of sewage sludge and coal residue, which resulted in higher pH and lower seedlings growth. Physical and chemical characteristics of substrates influenced growth and quality of yerba mate seedlings and the alternative substrates used in this study are not suitable to produce seedlings of the species on these conditions. The containers did not influence the variables used in this study.

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