Vida útil de polpa congelada de araticum embalada ou não a vácuo

The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum.

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Antioxidant Seasonal Changes in Soilless Greenhouse Sweet Peppers

Agronomy ◽

10.3390/agronomy9110730 ◽

2019 ◽

Vol 9 (11) ◽

pp. 730 ◽

Cited By ~ 3

Author(s):

Neocleous ◽

Nikolaou

Keyword(s):

Dry Matter ◽

Titratable Acidity ◽

Sweet Pepper ◽

Soluble Solids ◽

Frap Assay ◽

Antioxidant Power ◽

Growing Seasons ◽

Total Antioxidant ◽

Ferric Reducing Antioxidant Power ◽

Autumn And Winter

This study was commissioned to study the effect of the growing season on the antioxidant components of greenhouse sweet pepper crops, which is of scientific interest because of their possible beneficial health effects. The total antioxidant activity (estimated by ferric reducing antioxidant power-FRAP assay) major antioxidants (ascorbic acid, phenolics and carotenoids) and taste fruit quality characteristics (soluble solids, titratable acidity, dry matter and sugars) were recorded in soilless-grown sweet pepper cultivars of red, orange, yellow and green color at four harvesting season months, i.e., February (winter), May (spring), July (summer) and October (autumn). The results showed seasonal variations in antioxidant components and activity of pepper fruits. In most cases measured parameters showed higher values in spring (May) and summer (July) compared with winter (February) and autumn (October) growing seasons. This study indicates that during late autumn and winter, lower levels of solar irradiance, ultraviolet radiation and temperature in Mediterranean greenhouses can be insufficient to stimulate phytochemicals production in peppers; thus, plant–light interception must be more actively managed.

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Physicochemical and enzimatic transformations of "eva" apples stored under modified atmosphere

Ciência e Agrotecnologia ◽

10.1590/s1413-70542014000400008 ◽

2014 ◽

Vol 38 (4) ◽

pp. 375-381

Author(s):

Ariela Betsy Thomas ◽

Caroline Roberta Freitas Pires ◽

Luiz Carlos de Oliveira Lima

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Low Density Polyethylene ◽

Postharvest Quality ◽

Experimental Unit ◽

Modified Atmosphere ◽

Low Density ◽

Randomized Design ◽

The City

The need for a permanent market supply of fresh fruit has generated great interest in postharvest techniques that can promote useful life and quality of the fruit. The aim of this study was to evaluate the efficiency of atmospheric modification using different polymeric films in maintaining postharvest quality and prolonging the shelf life of Eva (Mallus sp) apples. For this, fruits from the city of Barbacena - MG, selected and sanitized were packed in plastic trays and wrapped in the corresponding films. The films used were: polypropylene - 20 µm, low-density polyethylene - 14 µm and high-density polyethylene - 7 µm. Another group of fruits (control) was not submitted to a modified atmosphere. Subsequently, all the the packages were stored under refrigeration (0 ° C ± 0.5) for 210 days and the evaluations of the following variables were performed every 30 days of storage: hydrogen potential (pH), titratable acidity, soluble solids, weight loss, firmness, total pectin, soluble pectin, pectin methyl esterase and polygalacturonase. The work was conducted in a completely randomized design (4x8), with 4 treatments and 8 experimental times. Each treatment consisted of three replicates and each experimental unit consisted of six fruits. The results were submitted to variance analysis and means were compared by the Tukey test at 5% probability and regression analysis. The low density polyethylene (14 µm) packaging provided the best conservation of the Eva cultivar apple textural characteristics.

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Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Food Science and Technology ◽

10.1590/s0101-20612012005000050 ◽

2012 ◽

Vol 32 (2) ◽

pp. 334-343 ◽

Cited By ~ 14

Author(s):

Clarissa Damiani ◽

Eduardo Ramirez Asquieri ◽

Moacir Evandro Lage ◽

Rodrigo Almeida de Oliveira ◽

Flavio Alves da Silva ◽

...

Keyword(s):

Soluble Sugar ◽

Soluble Solids ◽

Total Phenolic ◽

Total Soluble Sugar ◽

Brazilian Legislation ◽

Total Antioxidant ◽

Microbiological Parameters ◽

Annona Crassiflora ◽

Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

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Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v10i2.8047 ◽

2020 ◽

Vol 10 (2) ◽

pp. 44-54

Author(s):

Flávia Della Lucia ◽

Eric Batista Ferreira ◽

Sandra Maria Oliveira Morais Veiga ◽

Luciana Azevedo ◽

Marcela Aparecida Miranda Moreira ◽

...

Keyword(s):

Storage Time ◽

Titratable Acidity ◽

Soluble Solids ◽

Physical Chemical ◽

Significant Difference ◽

Thermotolerant Coliforms ◽

Fresh Cut ◽

Annona Crassiflora ◽

Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

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Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

Research Society and Development ◽

10.33448/rsd-v10i6.15446 ◽

2021 ◽

Vol 10 (6) ◽

pp. e4110615446

Author(s):

Edson Pablo da Silva ◽

Flavio Augusto de Freitas ◽

Elizângela Elena Nunes Carvalho ◽

Luis Carlos Cunha Junior ◽

Marcia Santos Lira de Freitas ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Time ◽

Fruits And Vegetables ◽

Storage Temperature ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

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Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽

10.21273/hortsci.32.3.433d ◽

1997 ◽

Vol 32 (3) ◽

pp. 433D-433

Author(s):

T. Vilasachandran ◽

Steven A. Sargent

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Hue Angle ◽

Pericarp Color ◽

Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

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Maintenance of postharvest quality of blackberry (Rubus fructicosus L.) fruits through salicylic acid and CaCl2 immersions

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.4.11 ◽

2019 ◽

Vol 18 (4) ◽

pp. 121-128

Author(s):

Ferhan Sabir ◽

Sevil Ozcelik ◽

Alper Kucukbasmaci

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Salicylic Acid ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Antioxidant ◽

High Antioxidant Activity

Blackberries (Rubus spp.) have significant nutraceutical properties, providing phenolic compounds for the consumers. These compounds are useful to human health due to their high antioxidant activity. However, most blackberries destined for fresh markets become unmarketable in 2 to 3 days due to decay and leakage, because they have thin and fragile skin. The present study was aimed to investigate the effect of salicylic acid (SA) and calcium chloride (CaCl2) on extending the postharvest quality and bioactive compounds of blackberry during refrigerated storage. Blackberry fruits cv. ‘Jumbo’ were dipped in 2% CaCl2, or in 2.0 mM salicylic acid (SA) for 10 min. Total soluble solids contents, titratable acidity, pH, ascorbic acid contents, total phenolics contents, and total antioxidant activity were investigated initially on 4th, 7th, or 10th day (d) of storage. Changes in fresh weight, titratable acidity, ascorbic acid and total phenol contents were markedly delayed by both treatments. Berries treated with 2 mM SA or 2% CaCl2 exhibited markedly better visual quality during the storage period. Considering the overall findings, this study revealed that postharvest SA or CaCl2 applications maintained the storage-life and conserved the valuable marketing features of blackberries over 10 d in cold storage, presumably due to their inhibitory effects on fruit senescence.

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Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

Food Science and Technology International ◽

10.1177/1082013220983100 ◽

2021 ◽

pp. 108201322098310

Author(s):

Noelia Castillejo ◽

Ginés Benito Martínez-Hernández ◽

Francisco Artés-Hernández

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Color Differences ◽

Total Antioxidant ◽

Sensory Analyses ◽

Solids Content ◽

By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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Photo-selective shade nets on the production and quality of sugarcane plantlets

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n5p366-371 ◽

2019 ◽

Vol 23 (5) ◽

pp. 366-371 ◽

Cited By ~ 1

Author(s):

José J. F. Cordeiro Júnior ◽

Héliton Pandorfi ◽

José A. D. Barbosa Filho ◽

Alex S. Moraes ◽

Luiz A. de Almeida Neto ◽

...

Keyword(s):

Solar Radiation ◽

Substrate Temperature ◽

Principal Component ◽

Global Solar Radiation ◽

Saccharum Officinarum ◽

Low Density Polyethylene ◽

Low Density ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACT Brazil is the world’s largest producer of sugarcane (Saccharum officinarum L.) and research aimed at propagation has promoted higher quality in production. The objective of this study was to investigate the effect of the variation of micrometeorological elements on the survival and quality of pre-sprouted sugarcane plantlets. The study was carried out in a protected environment (UFRPE). Plantlets of the cultivar RB92579 were obtained by the technique of production of pre-sprouted plantlets. The protected environments were divided into four modules covered with low-density polyethylene plastic + photo-selective shade nets and one module without shade net. Micrometeorological data of global and photosynthetically active solar radiation, air temperature, substrate temperature, relative humidity and the solar radiation spectrum were recorded in each module. The experiment was conducted in a completely randomized design and the principal component analysis was used to verify the association between the cultivation modules, micrometeorological variables and crop variables. Anti-UV low-density polyethylene plastic + freshnet led to lower transmittance of global solar radiation, higher percentage of photosynthetically active radiation and lower plantlet mortality. Substrate temperature above 30.2 °C resulted in higher plantlet mortality. Larger spectrum in the red range led to the production of better quality plantlet. The use of freshnet shade net promoted adequate conditions for the cultivation of sugarcane plantlets and allows obtaining better quality plantlets.

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Characterization of maturity and quality of Brazilian apirenic grapes in the São Francisco river Valley

Food Science and Technology ◽

10.1590/s0101-20612012005000010 ◽

2012 ◽

Vol 32 (1) ◽

pp. 26-33 ◽

Cited By ~ 4

Author(s):

Robson de Jesus Mascarenhas ◽

Silvanda de Melo Silva ◽

Maria Auxiliadora Coêlho de Lima ◽

Rejane Maria Nunes Mendonça ◽

Heinz Johann Holschuh

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Minimum Diameter ◽

Red Grapes ◽

Berry Size ◽

Large Clusters ◽

Small Clusters ◽

Light Green

The objective of this study was to characterize and correlate maturity and quality of the first varieties of Brazilian seedless grapes 'BRS Clara', 'BRS Linda', 'BRS Morena', and 'Advanced Selection 8' compared with the American variety 'Crimson Seedless' in compliance with the Brazilian Normative/2002 and export standards Advanced Selection 8' is dark reddish, has large clusters, and is a very large ellipsoid berry; 'BRS Morena' is black with medium sized clusters and large berry shaped as ellipsoid to globoid; 'BRS Linda' is light green and has large sized clusters; 'Crimson' is pink and has small clusters with berries varying from medium to large sizes and ellipsoid shaped; and 'BRS Clara' is green yellowish has medium sized clusters and small berry of elongated ellipsoid shape. All varieties evaluated meet the standard for domestic market established as berry size minimum diameter 12 mm. 'BRS Clara' does not meet the export requirements of diameter. Berries of the red grapes 'BRS Morena' and 'Crimson Seedless' are firmer. The pH, titratable acidity, and soluble solids meet the official standards. Larger clusters are less acidic and present higher soluble solids/titratable acidity ratios implying that they are the sweetest type when ripe.

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