Study on the physico-chemical characteristics of longan (Euphoria longana) germplasm

A study on the physico-chemical characteristics of 15 promising longan germplasm was carried out at the fruit Research Farm of Horticulture Research Centre (HRC) as well as laboratory of Post harvest Technology Section of HRC and the Central Laboratory of Bangladesh Agricultural Research Institute, Joydebpur, Gazipur. The experiment was conducted during the fruiting season of 2010. Fifteen promising lines of longan germplasm including BARI Anshphal-1, BARI Anshphal-2, EL-Joy 003 to EL-Joy 015 of 12 years old were included in this experiment. A wide range of variations were observed among the germplasm in respect of different characteristics under the present study. Per cent edible portion was the highest in EL-Joy 010 (76.57 %), EL-Joy 006 (74.55%), EL-Joy 003 (74.20 %) and the lowest in EL-Joy 012 (65.10 %). Total reducing and non-reducing sugar was the maximum in EL-Joy 009 (6.94 %) and BARI Anshphal-2 (16.50 %), respectively. BARI Anshphal-1 contained the highest amount of ascorbic acid (13.00 mg/100 g) and EL-Joy 009 possessed the maximum total soluble solids (22.30 %). The study revealed that BARI Anshphal-1, BARI Anshphal-2, EL-Joy 003, EL-Joy 006, EL-Joy 009, EL-Joy 010 were the best in respect of physical and chemical characteristics of fruits. Bangladesh J. Agril. Res. 37(3): 441-447, September 2012 DOI: http://dx.doi.org/10.3329/bjar.v37i3.12087

Download Full-text

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

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i3.3495 ◽

2015 ◽

Vol 10 (3) ◽

pp. 18 ◽

Cited By ~ 2

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

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.Physical and chemical characteristics of acerola and melon jellies during storageAbstract: 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.

Download Full-text

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

Download Full-text

Seed yield, nutrient balance and economics of mungbean cultivation as influenced by different nutrients management under AEZ-28

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v40i1.23762 ◽

2015 ◽

Vol 40 (1) ◽

pp. 77-93 ◽

Cited By ~ 1

Author(s):

MAH S Jahan ◽

MAR Sarkar ◽

NCD Barma ◽

MNA Mondal ◽

MNS Ferdousi

Keyword(s):

Field Experiment ◽

Seed Yield ◽

Nutrient Management ◽

Agricultural Research ◽

Management Practice ◽

Nutrient Balance ◽

Research Centre ◽

Agricultural Research Institute ◽

Research Institute

A field experiment was conducted at Regional Wheat Research Centre of the Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, Bangladesh for 2 consecutive years during 2007 and 2008 to find out the optimum nutrient management practice for seed yield, nutrient balance and economics of mungbean. Twelve nutrient management treatments were tested in RCBD with 3 replications. Treatments were without CRI T1=HYG (0-24-40-48-24-3-1.2), T2=MYG (0-20-36-40-20-2-1), T3=IPNS (5000-9-37-36-21-3-1.2), T4=STB (0- 20-36-40-22-2-1), T5=FP (0-6-5-4-0-0-0), T6=CON (0-0-0-0-0-0-0) and with CRI T7=HYG+CRI, T8=MYG+CRI, T9=IPNS+CRI, T10=STB+CRI, T11=FP+CRI, T12=CON+CRI kg ha-1 CDNPKSZnB for mungbean. The maximum seed yield of mungbean was obtained from STB+CRI (1.57 t ha-1) followed by IPNS+CRI (1.54 t ha-1), STB (1.54 t ha-1), IPNS (1.52 t ha-1), HYG+CRI (1.44 t ha-1) and HYG (1.41 t ha-1) in 2007. Similar trend was found in 2008. Numerically higher yield and yield contributing parameters were noticed in CRI plots than without CRI. N and K balance were found negative in all the treatments. P, S, Zn and B balance were found positive in case of HYG, MYG, IPNS and STB along with or without CRI nutrient managements. While in case of FP and CON, the balance was shown almost negative. The maximum gross return and margin was obtained from STB+CRI followed by STB. Slightly higher BCR (3.00) was recorded from STB followed by STB+CRI (2.91).Bangladesh J. Agril. Res. 40(1): 77-93, March 2015

Download Full-text

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.

Download Full-text

Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

Journal of Applied and Natural Science ◽

10.31018/jans.v8i3.1010 ◽

2016 ◽

Vol 8 (3) ◽

pp. 1615-1617

Author(s):

Jyoti Prabha Bishnoi ◽

Rakesh Gehlot ◽

S. Siddiqui

Keyword(s):

Chemical Constituents ◽

Value Added ◽

Storage Period ◽

Sensory Attributes ◽

Soluble Solids ◽

Chemical Characteristics ◽

Storage Duration ◽

Overall Acceptability ◽

Physico Chemical ◽

Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Download Full-text

Evaluation of jackfruit germplasm for yield and yield contributing characters

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v44i1.40939 ◽

2019 ◽

Vol 44 (1) ◽

pp. 167-177

Author(s):

MZ Rahman ◽

MR Karim ◽

MA Haque ◽

MJ Rahman

Keyword(s):

Family Size ◽

Agricultural Research ◽

Growth Yield ◽

Fruit Weight ◽

Research Centre ◽

Agricultural Research Institute ◽

Edible Portion ◽

Fruit Number ◽

Qualitative Characters ◽

East West

Twenty germplasm of jackfruit grown in the Fruit Research Farm of Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI) were evaluated for growth, yield and yield parameter along with qualitative characters from July 2012 to June 2015. All the germplasm varied for most of the parameters evaluated. The tallest plant was recorded in AH Joy-079(6.75m) and shortest plant in AH Joy-075 (3.50 m) among the germplasm. Base girth ranged from 42.50 cm to 80.20 cm in AH Joy-075 and AH Joy-085, respectively. Maximum plant spreading with North-South and East-West canopy (5.50 m and 6.00 m, respectively) was recorded in AH Joy-079 and minimum (3.00 m and 3.50m) in both AH Joy-075 and AH Joy-090 germplasm. The fruit number varied from 02 to 11 among the germplasm. Individual fruit weight ranged from 2.27 kg to 11.33 kg where AH Joy-034 had the lowest and AH Joy-092 noted the highest fruit weight. Maximum bulb (184) was recorded in AH Joy-092 and minimum (45) in AH Joy-085. Maximum TSS (25.0) was recorded in AH Joy-029 and minimum (14.0) in AH Joy-067 and the edible portion was noted the highest in AH Joy-036 (48.60%) where it was lowest in AH Joy-078 (32.10%). Bulb texture was soft to hard. Maximum germplasm were juicy to medium juicy having yellow to light yellowPulp. Therefore, The germplasm AH Joy-089, AH Joy-017 and AH Joy-092 may be selected for higher yielder. The germplasm AH Joy-034,AH Joy-067, AH Joy-078,AH Joy-085 and AH Joy-098 should be selected for family size jackfruit as their individual fruit weight ranges between 2 to 4 kg including yellow bulb colourcontaining good juiciness and soft bulb texture. Bangladesh J. Agril. Res. 44(1): 167-177, March 2019

Download Full-text

Effects of nitrogen and potassium on growth and yield of gladiolus corms

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v37i4.14385 ◽

2013 ◽

Vol 37 (4) ◽

pp. 607-616 ◽

Cited By ~ 2

Author(s):

FN Khan ◽

MM Rahman ◽

AJMS Karim ◽

KM Hossain

Keyword(s):

Agricultural Research ◽

Research Field ◽

Growth And Yield ◽

Research Centre ◽

Treatment Combination ◽

Agricultural Research Institute ◽

Maximum Percentage ◽

Optimum Rate ◽

Plant Emergence ◽

Research Institute

A study was conducted at the Floriculture Research Field of Horticulture Research Centre of Bangladesh Agricultural Research Institute (BARI) during the period from November 2006 to May 2008 to determine the optimum rate of N and K for better growth and yield of corm and cormel of gladiolus. The treatment combination N150 K200 kg/ha produced the longest plant (42.1 cm), the broadest leaf (1.93 cm), the maximum percentage of spikes (88.1%), and corm (97.6%), the heaviest and the largest corm (19.5 g and 4.11 cm, respectively), cent percent flowering sized corm, and the highest corm number and cormel yield (1,20,000 and 1.66 t/ha, respectively). The corm produced from this treatment combination also showed better performances in the next year in respect of plant emergence (100%), florets/spike (13.1), spike and rachis length (82.2 cm and 45.4 cm, respectively), flower stick weight (57.1 g) and percentage of flower sticks (113%). DOI: http://dx.doi.org/10.3329/bjar.v37i4.14385 Bangladesh J. Agril. Res. 37(4): 607-616, December 2012

Download Full-text

Efficacy of fungicides in controlling fusarium wilt of gladiolus

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v42i4.35787 ◽

2018 ◽

Vol 42 (4) ◽

pp. 599-607

Author(s):

L Yasmin ◽

MA Ali ◽

FN Khan

Keyword(s):

Fusarium Oxysporum ◽

Fusarium Wilt ◽

Field Condition ◽

Agricultural Research ◽

Disease Incidence ◽

Wilt Disease ◽

Spike Length ◽

Research Centre ◽

Agricultural Research Institute ◽

Infested Field

The efficacy of fungicides in controlling Fusarium wilt of gladiolus was studied at Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur during 2010-2012 following RCB design with four replications. Six fungicides such as Bavistin (0.1%), Provax (0.2%), Mancozeb (0.2%), Rovral (0.2%), Chlorax (10%) and Cupravit (0.7%) were evaluated against the Fusarium wilt disease of gladiolus (Fusarium oxysporum f. sp. gladioli) under naturally infested field condition. Bavistin was very effective in reducing the disease incidence and thereby resulting maximum corm germination (99.98%), spike length (73.90 cm), rachis length (43.70 cm), florets spike-1 (12.63), flower sticks plot-1 (38.75) and corm plot-1 (60.23) and cormel yield ha-1 (2.51 t) of gladiolus. Provax and Cupravit were also effective in inhibiting the disease incidence as well as better spike length, rachis length, florets spike-1, no of flower sticks, corm and cormel yield.Bangladesh J. Agril. Res. 42(4): 599-607, December 2017

Download Full-text

Processamento e caracterização físico-química do suco misto melancia com pepino

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i3.4087 ◽

2016 ◽

Vol 11 (3) ◽

pp. 65

Author(s):

Raphaela Maceió Silva ◽

Rossana Maria Feitosa de Figueirêdo ◽

Alexandre José de Melo Queiroz ◽

Regilane Marques Feitosa

Keyword(s):

Vitamin C ◽

Water Activity ◽

The Body ◽

Soluble Solids ◽

Total Sugars ◽

Beneficial Effects ◽

Physico Chemical ◽

Micro Organisms ◽

Physical And Chemical

A junção da melancia com pepino trás grandes benefícios na melhoria da composição físico-química do produto. O suco misto de frutas vem sendo estudado para revelar as características nutricionais e funcionais da mistura. Sendo a melancia rica em água, potássio, ferro, magnésio, zinco e vitamina C e o pepino apresentando baixo consumo de energia, baixo teor de calorias e pequenas quantidades de vitamina C, a elaboração desses combinados aumenta a possibilidade de efeitos benéficos ao organismo. Objetivou-se, com este estudo, elaborar suco misto de melancia com pepino em diferentes concentrações e caracterizar físico-químicamente as formulações. Com a obtenção das polpas, foram elaboradas as seguintes formulações: F1-100% pepino; F2-50% melancia e 50% pepino; F3- 70% melancia e 30% pepino; F4- 90% melancia e 10% pepino e F5- 100% melancia. Foram realizadas analises físico-químicas em triplicata em todas as formulações para a caracterização de cada tratamento quanto: pH, sólidos solúveis totais (ºBrix), teor de água, cor, atividade de água (aw), açúcares totais, redutores e não redutores e cinzas. A melancia e o pepino apresentaram altos teores de água e atividade de água indicando alta suscetibilidade ao desenvolvimento de micro-organismos. Os sucos mistos de melancia com pepino podem ser considerados novos produtos e serem classificados como bebidas pouco ácidas (pH > 4,5) com razoável teor de sólidos solúveis. As formulações F2 e F4 apresentaram maior quantidade de açúcares totais e o maior teor de minerais (cinzas) foi da formulação F4. Todos os sucos mistos apresentaram cor atrativa, com predominância da intensidade de amarelo. Processing and characterization physico-chemical of watermelon juice mixed with cucumberAbstract: The junction of the watermelon with cucumber back great benefits in improving the physical and chemical composition of the product. Mix fruit juice has been studied to reveal nutritional and functional characteristics of the mixture. Being the watermelon rich in water, potassium, iron, magnesium, zinc and vitamin C and the cucumber featuring low energy consumption, low-calories and small amounts of vitamin C, the elaboration of these combined boosts the possibility of beneficial effects to the body. This study aimed to draw up juice mix with watermelon and cucumber in different concentrations and physico-chemically characterize the formulations. With the obtaining of the pulp, were elaborated the following formulations: F1-100% cucumber; F2-50% 50% watermelon and cucumber; F3-70% 30% watermelon and cucumber; F4-90% 10% watermelon and cucumber and watermelon F5-100%.Were carried physical-chemical analyses out in triplicate in all the formulations for the characterization of each treatment how much the: pH, total soluble solids (° Brix), moisture content, color, water activity (aw), total sugars, reducers and not reducers and ashes. The watermelon and cucumber presented high content of water and water activity indicating high susceptibility to the development of micro-organisms. The juice mix of watermelon with cucumber can being considered new product and classified as drinks little acidic (pH 4.5) with reasonable soluble solids. The formulations F2 and F4 presented a higher amount on total sugars and the highest content of minerals (ashes) was the formulating F4. ll the mixed juices presented attractive color, with predominance of yellow.

Download Full-text

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

Irriga ◽

10.15809/irriga.2021v1n1p1-13 ◽

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.

Download Full-text