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 Postharvest mechanical damage affects fruit quality of 'Montenegrina' and 'Rainha' tangerines

2009 ◽  
Vol 44 (12) ◽  
pp. 1636-1640 ◽  
Author(s):  
Cândida Raquel Scherrer Montero ◽  
Lígia Loss Schwarz ◽  
Liege Cunha dos Santos ◽  
Cristiane Salete Andreazza ◽  
Carolina Pereira Kechinski ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Mechanical Damage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Color Changes ◽  
Randomized Design ◽  
Total Titratable Acidity ◽  
Completely Randomized Design

The objective of this work was to evaluate the visual and chemical quality of tangerines after mechanical damage by impacts. The tangerine cultivars Montenegrina and Rainha were submitted to different degrees of impact and evaluated for decay and oleocellosis, loss of fresh weight, total soluble solids, total titratable acidity and ascorbic acid degradation, as well as for epicarp color changes. Experiments with three replicates and experimental units of six fruit for each cultivar were done in a completely randomized design. Impact produced qualitative internal and minor external changes on tangerines. The main modifications produced by impact on the fruit were losses of citric acid and soluble solids, which increased the solid:acid ratio, and losses of ascorbic acid. 'Montenegrina' tangerines are more susceptible to internal quality damage than 'Rainha'.

scholarly journals Qualidade pós-colheita de oito variedades de pêssego

2016 ◽  
Vol 7 (3) ◽  
pp. 334 ◽  
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.

scholarly journals Bagging of bunches and protected production in ‘Niagara Rosada’ vineyard

2021 ◽  
Vol 27 (1) ◽  
pp. 90-98
Author(s):  
Inês Thomaz Guérios ◽  
Francine Lorena Cuquel ◽  
Luiz Antônio Biasi
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Woven Fabric ◽  
Chemical Characteristics ◽  
Productive Potential ◽  
Protected Plants ◽  
Delayed Maturation ◽  
Physical And Chemical ◽  
Niagara Rosada

Vineyards of ‘Niagara Rosada’ have shown great productive potential. However, the grape production has been affected by factors related to climate adversities. Thus, this study aimed to evaluate the effect of plastic cover and bagging of bunches of ‘Niagara Rosada’, in Almirante Tamandaré, PR, Brazil. Plastic cover used was of polyethylene with 250 µm of thickness and bagging of the bunches with white non-woven fabric bags. The treatments were: without plastic cover over the vineyard and without bagging of bunches (control); with plastic cover over the vineyard and without bagging of bunches; with plastic cover over the vineyard and with bagging of bunches; and without plastic cover over the vineyard and with bagging of bunches. To determine the quality of the grapes, we evaluated weight of the bunches and berry, width and length of the bunch, number of berries per bunch, total soluble solids (SS), titratable acidity (TA), pH, and SS/TA ratio. In both crop seasons, treatments with the protected plants or bunches were superior in all evaluated traits. The plastic cover and bagging of bunches delayed maturation and improved the physical and chemical characteristics of bunches and berries of ‘Niagara Rosada’.

scholarly journals Fruit quality of a traditional pineapple cultivar (Turiaçu) compared to the most popular cultivar (Pérola) in Brazil

2019 ◽  
Vol 13 ((04) 2019) ◽  
pp. 546-551 ◽  
Author(s):  
Fabrício de Oliveira Reis ◽  
José Ribamar Gusmão Araujo ◽  
Heder Braun ◽  
Augusto César Vieira Neves Junior ◽  
Anna Paula A Pereira
Keyword(s):  
Titratable Acidity ◽  
Fruit Weight ◽  
The State ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Consumer Market ◽  
Total Titratable Acidity ◽  
Green Stage

Turiaçu is a traditional pineapple cultivar in the state of Maranhão, Brazil, and its fruits have high potential for the fresh fruit market due to consumer acceptance. This cultivar is in the process of domestication, but information on the quality of its fruits and their standards for marketing is scarce. The objective of this study was to evaluate the biometric and chemical characteristics of the Turiaçu pineapple cultivar and the Pérola cultivar, which are grown in the main pineapple producing areas—Turiaçu, and São Domingos do Maranhão—in the state of Maranhão. The fruits were harvested at the green stage to evaluate the following biometric characteristics: fruit weight, infructescence weight, pulp yield, crown, peel and total residues, and base to apex diameter ratio; and the following chemical characteristics—total soluble solids (TSS), total titratable acidity (TTA), and TSS to TTA chemical ratio. The Turiaçu cultivar presented higher fruit and infructescence weights, more cylindrical fruits, and pulp with higher TSS concentration and less acidity, compared to the Pérola cultivar. Fruits of the Turiaçu cultivar had more desirable biometric and chemical qualities for the consumer market— they were large, cylindrical, sweet, and with low acidity—, compared to those of the Pérola cultivar.

scholarly journals Effect of salicylic acid in post-harvest quality of ‘BRS Kampai’ peaches submitted to different cold storage periods

2021 ◽  
pp. 196-200
Author(s):  
Jorge Atílio Benati ◽  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Relative Humidity ◽  
Mass Loss ◽  
Cold Storage ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical

Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ‘BRS Kampai’ peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ‘BRS Kampai’ peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.

scholarly journals Productivity, quality of fruits and architecture of Jalapeño pepper at different planting densities

2019 ◽  
Vol 37 (3) ◽  
pp. 331-337
Author(s):  
Carlos Francisco Ragassi ◽  
Juliana Zucolotto ◽  
Lucas M Gomes ◽  
Cláudia SC Ribeiro ◽  
Nuno Rodrigo Madeira ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Plant Architecture ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Randomized Complete Block Design ◽  
Total Titratable Acidity ◽  
Second Year ◽  
Increase In Productivity

ABSTRACT Mechanizing the harvest of Jalapeño pepper involves changes in the production system. Spacings between plants in rows (10 to 40 cm; 60 cm fixed between rows) were evaluated in relation to plant architecture, productivity and fruit quality of cultivar BRS Sarakura during three years, in a randomized complete block design with five replicates. Productivity (41.9 to 78.8 t ha-1) and plant height (40.1 to 47.3 cm) responded linearly to density; on the other hand, productivity per plant responded negatively (0.48 to 1.04 kg plant-1). The stem first bifurcation height was little influenced. Fruit chemical analyses were carried out in the second year of the experiment; spacing significantly influenced pH (5.36 to 4.84), total titratable acidity (TTA) (0.48 to 0.36%) and total soluble solids (TSS)/TTA ratio (11.5 to 15.6); no influence on TSS (5.65%) was noticed, though. The increase of plant population provided an increase in productivity without affecting fruit quality; the highest height of the first bifurcation achieved may not be enough to enable mechanized harvesting of the cultivar BRS Sarakura.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

scholarly journals Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Xiamin Cao ◽  
Chunfang Cai ◽  
Yongling Wang ◽  
Xiaojian Zheng
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Treatment Time ◽  
Titratable Acidity ◽  
Input Power ◽  
Soluble Solids ◽  
Sod Activity ◽  
Ultrasonic Intensity ◽  
Short Time ◽  
Bayberry Juice

Effects of ultrasound on physicochemical parameters, ascorbic acid, anthocyanins, polymeric color (PC), 5-hydroxymethylfurfural (HMF), browning degree (BD), color, and superoxide dismutase (SOD) activity of bayberry juice were investigated. Treatments were carried out at amplitude levels from 20 to 100% of total input power (600 W) at 20 kHz for 2–10 min. The results showed that no notable differences in pH, total soluble solids, titratable acidity, and yellowness b∗ values were found in ultrasound-treated samples. The HMF, PC, BD, and L∗ values of bayberry juice obviously increased with enhancing ultrasonic intensity and treatment time. The ascorbic acid exhibited no notable changes after ultrasound treatment at lower intensity levels for short time, while anthocyanins showed an increasing tendency. With increasing ultrasonic intensity and time, antioxidants gradually decreased. Furthermore, the SOD activity apparently increased at short-time treatment and then decreased with ultrasound processing extension.

scholarly journals Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bragantia ◽  
2006 ◽  
Vol 65 (4) ◽  
pp. 553-558 ◽  
Author(s):  
Ilana Urbano Bron ◽  
Angelo Pedro Jacomino ◽  
Ana Luiza Pinheiro
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Lower Effect ◽  
Chemical Attributes ◽  
Stage 1 ◽  
Physical And Chemical

The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L-1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition.

scholarly journals Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

2017 ◽  
Vol 9 (1) ◽  
pp. 162-166
Author(s):  
Deepika Deepika ◽  
Payel Panja
Keyword(s):  
Initial Moisture Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organoleptic Evaluation ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Mango Pulp

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation.

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