scholarly journals Effect of Picking Dates on Physico-Chemical Characteristics of Karonda (Carissa Carandas L.) Cultivars

2019 ◽  
Author(s):  
Suneeta Singh ◽  
A. K. Saxena
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Block Design ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Treatment Combination ◽  
Physico Chemical

An experiment was carried out during 2017-18 at Department of Horticulture, School of Agricultural Sciences, District Dehradun, Uttarakhand to see the effect of picking dates on physico-chemical characteristics of Karonda cultivars. The treatments comprised three different dates of picking of berries (40, 60 and 80 Days after fruit set) and three cultivars viz Pant Manohar, Pant Sudarshan and Pant Suvarna. All the 9 treatment combinations were laid out in a 3 x 3 factorial randomized block design with 3 replications. Observations were recorded at three different picking dates. The treatment combination C3D3 (Pant Suvarna + 80 Days after fruit set) was found better in terms of moisture, total soluble solids, reducing sugar, non-reducing sugar, total sugar, titratable acidity, ascorbic acid, phosphorous, calcium and iron content i.e. maximum moisture content (89.41%), highest TSS (8.53ºBrix), highest reducing sugar (6.20%), highest non-reducing sugar (2.03%), highest total sugar (8.33%), highest iron (6.74 mg/100g), maximum ascorbic acid (12.06 mg/100g) and lowest titratable acidity (1.74%), followed by C1D3 (Pant Manohar + 80 Days after fruit set) and C2D3 (Pant Sudarshan + 80 Days after fruit set). The treatment combination C3D2 (Pant Suvarna + 60 Days after fruit set) recorded maximum pectin content.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

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>

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.

Studies of variability on Physio-Chemical properties of Aonla (Emblica officinalis Gaertn) fruit

2016 ◽  
Vol 1 (01) ◽  
pp. 88-91
Author(s):  
Ram Kumar ◽  
M. M. Syamal ◽  
R. Chandra ◽  
Vishwanath .
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Block Design ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Total Sugar ◽  
Emblica Officinalis ◽  
Randomized Block Design ◽  
Physico Chemical

The present investigation was conducted on different genotypes of aonla to assess the variability in physico- chemical properties of fruits. These plants were planted in the campus of Banaras Hindu University, Varanasi, U.P. The experiment was arranged in randomized block design with 12 treatments and 4 replications. The observations recorded during experiment showed that genotype 6 and 7 were found most superior, in terms of physico-chemical properties of fruits. The maximum pulp content (88.25%), pulp: stone ratio (8.24) and ascorbic acid content (679.25 mg/ 100g) was recorded in genotype 7. Whereas, highest TSS (12.18%), lowest acidity (1.80%) and maximum sugar (3.50%, 2.50% and 6.0% reducing, non-reducing and total sugar respectively) was found in genotype 6.

scholarly journals QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 1-13
Author(s):  
Lucas Farias Damasceno ◽  
Louise Rosa Monte Belo ◽  
Hans Raj Gheyi ◽  
Alide Mitsue Watanabe Cova ◽  
Geovani Soares de Lima ◽  
...  
Keyword(s):  
Brackish Water ◽  
Solanum Melongena ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Total Titratable Acidity ◽  
E Mail ◽  
Continuous Drip

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS    LUCAS FARIAS DAMASCENO1; LOUISE ROSA MONTE BELO2; HANS RAJ GHEYI3; ALIDE MITSUE WATANABE COVA4; GEOVANI SOARES DE LIMA5 E LARA DE JESUS MARQUES6   1 Mestrando em Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 2 Engenheira Agrônoma, Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 3 Professor Visitante da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]. 4 Pós-Doutoranda no Programa de Pós-graduação de Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 5 Programa de Pós-Graduação em Engenharia Agrícola, Universidade Federal de Campina Grande, Aprígio Veloso, 882, Universitário, 58428-830, Campina Grande, Paraíba, Brasil. E-mail:[email protected] 6 Estudante de Agronomia da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]     1 RESUMO   Devido suas propriedades medicinais e por ser um alimento rico em antioxidantes, o consumo da hortaliça berinjela vem crescendo. Durante o cultivo da berinjela, o manejo da água e do solo são fatores que podem influenciar a qualidade do fruto. Assim, objetivou-se com este trabalho analisar as características físico-químicas do fruto da berinjela ‘Florida Market’ irrigada com águas salobras por gotejamento contínuo e pulsos. O experimento foi conduzido em ambiente protegido com delineamento experimental em blocos casualizados, em esquema fatorial 2 x 4, com cinco repetições. Os tratamentos consistiram de duas formas de aplicação de água: gotejamento contínuo e pulsos, com quatro níveis de condutividade elétrica da água – CEa (0,3 (controle); 1,5; 3,0 e 4,5 dS m-1). Foram avaliadas as variáveis: massa fresca do fruto, teor de sólidos solúveis totais, pH da polpa, acidez total titulável e relação sólidos solúveis totais/acidez total titulável. Com o incremento da salinidade da água de irrigação o teor de sólidos solúveis totais (+3,60%) e acidez total titulável (+9,87%) aumentaram, enquanto a relação de sólidos solúveis totais/acidez total titulável (-4,53%) e a massa fresca do fruto diminuíram. A interação entre a salinidade e a forma de aplicação da água não influenciou as características físico-químicas do fruto.   Palavras-chave: Solanum melongena L., salinidade, sólidos solúveis, acidez titulável.     DAMASCENO, L. F.; BELO, L. R. M.; GHEYI, H. R.; COVA, A. M. W.; LIMA, G. S. de; MARQUES, L. de J. QUALITY OF EGGPLANT FRUIT IRRIGATED WITH BRACKISH WATER UNDER CONTINUOUS DRIP AND PULSE IRRIGATION     2 ABSTRACT   Due to its medicinal properties and to be a functional food rich in antioxidants, the eggplant vegetable consumption has been increasing. During eggplant cultivation, water and soil management are factors that can influence fruit quality. Therefore, this work aimed to analyze the physico-chemical characteristics of the fruit of the eggplant ‘Florida Market’ irrigated with brackish water under continuous drip and pulse irrigation. The experiment was conducted in protected environment in a randomized block design, adopting a 2 x 4 factorial scheme, with five replicates. The treatments consisted of a combination of two forms of application of brackish water: continuous drip and pulses, with four levels of water salinity - ECw (0.3 (control); 1.5; 3.0 and 4.5 dS m-1). The variables evaluated were fresh weight of the fruit, total soluble solids content, pH of the pulp, total titratable acidity and the ratio of total soluble solids/total titratable acidity. With the increase in salinity of irrigation water the content of total soluble solids (+3.60%) and total titratable acidity (+9.87%) increased, while the ratio of total soluble solids/total titratable acidity (-4.53%) and fresh fruit mass decreased. The interaction between salinity and the form of water application did not influence the physico-chemical characteristics of the fruit.   Keywords: Solanum melongena L., salinity, soluble solids, titratable acidity.

scholarly journals Post Harvest Assessment and Nutritional Evaluation of Different Cultivars of Taro (Colocasia esculenta L. Schott) Grown in the Alluvial Soils of West Bengal, India

2021 ◽  
pp. 1-9
Author(s):  
Manisha Ch. Momin ◽  
Alemmoa R. Jamir ◽  
Surajit Mitra
Keyword(s):  
Ascorbic Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Dry Matter ◽  
West Bengal ◽  
Titratable Acidity ◽  
Matter Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Dry Matter Content

Aims: The aim of the study was to evaluate the nutritional content of various cultivars of taro acquired from All India Co-ordinated Research Project (AICRP) on tuber crops. Study design:Completely randomized design (CRD) at 5% level of significance. Place and duration of study: Department of Post Harvest Technology, faculty of Horticulture, Bidhan Chandra KrishiViswavidyalaya, West Bengal, India, between December 2019 and February 2020. Methodology: 8 cultivars of taro were evaluated for their nutritional contents in this study and their physical attributes such as cormel girth, length, specific gravity, number of cormels per plant and weight of cormel as well as yield per hectare was calculated. Chemical attributes such as titratable acidity, starch, ascorbic acid, total phenol and total sugar as well as reducing sugar content in each cultivar was also studied. Results: Analysis of variance showed significant variation among all the tested cultivars. Moisture content, total sugar and starch was recorded to be highest in the cultivar TTR-17-6 (72.233 %, 5.007 % and 31.805 % respectively). Total phenol (188 mg GAE 100 gm-1) and reducing sugar (2.817%) was found to be highest in TTR-17-5. Total soluble solids was highest in TTR-17-7 (3.867 0Brix). Dry matter content was highest in TTR-17-4 (37.333 %) and ascorbic acid was highest in TTR-17-2 (70.093 mg 100 gm-1). Conclusion: The eight cultivars of taro studied were found to be rich in sugars, ascorbic acid, total phenols and starch. They were observed to vary in cormel girth, length, weight, specific gravity, yield, moisture, dry matter content, TSS and titratable acidity. The cultivar TTR-17-6 was found to be very high in starch, total sugar and moisture content. Therefore, this cultivar may be of considerable importance in ameliorating malnutrition in poorly resourced areas of the developing countries. Cultivar TTR-17-2 was found to be high in ascorbic acid and hence can be further used by the plant breeders to develop more cultivars of taro that are rich in such phytochemicals.

scholarly journals Preparation, quality evaluation and storage stability of peach-soy fruit leather

2014 ◽  
Vol 12 (1) ◽  
pp. 73-88 ◽  
Author(s):  
B Anju ◽  
KR Kumari ◽  
V Anand ◽  
MA Anjum
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Acid Content ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Physico Chemical ◽  
And Storage

The peach-soy leather was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of leather revealed significant differences among different blends. Highest moisture content i.e. 21.99 percent was recorded in B1 (100:0:: P:S). The highest TSS and acidity of 12.05 degree Brix and 2.77 percent were recorded in B1 (100:0:: P:S), respectively, whereas the highest reducing sugar and total sugar contents of 30.16 and 60.41 percent were found in B1 (100:0:: P:S), respectively. The highest protein and fat contents were recorded in B7 (70:30:: P:S), whereas ascorbic acid content was the highest (23.54 mg 100g-1) in B7 (70:30:: P:S). Sensory evaluation of leather revealed that the highest score of 8.14 was recorded in B4 (85:15:: P:S) and lowest score of 5.63 was recorded in B7 (70:30::P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of leather. DOI: http://dx.doi.org/10.3329/sja.v12i1.21114 SAARC J. Agri., 12(1): 73-88 (2014)

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 Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

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.

Sign in / Sign up

Export Citation Format

Share Document