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

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’.

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Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

A. C. Honorato ◽

C. B. R. Dias ◽

E. B. Souza ◽

I. R. B. Carvalho ◽

K. S. M. Sousa

Keyword(s):

Ascorbic Acid ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Fruit Pulp ◽

Total Titratable Acidity ◽

Physical And Chemical ◽

The City

Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.

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Productivity and chemical quality of grapevines cultivated in agroecological system under subtropical climate

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018924 ◽

2018 ◽

Vol 40 (5) ◽

Cited By ~ 1

Author(s):

Josiane Aparecida Mariani ◽

Gilmar Antônio Nava

Keyword(s):

Titratable Acidity ◽

Climatic Conditions ◽

Soluble Solids ◽

Subtropical Climate ◽

Fresh Biomass ◽

Productive Potential ◽

Chemical Attributes ◽

Grape Juices ◽

Niagara Rosada

Abstract The productive potential of grapevine cultivars recently released in the market, especially for preparation of 100% grape juices, must be proved on the different Brazilian soil and climatic conditions of production, focusing on the Southwest of Paraná. The objective of this study was to evaluate the main yield components and chemical attributes of the juice of the following grapevine cultivars: Bordô, BRS Carmem, BRS Lorena, BRS Magna, BRS Rubea, BRS Violeta, Concord, Concord Clone 30, Isabel, Isabel Precoce, Moscato Bailey, Moscato Embrapa, Niagara Branca, Niagara Rosada and Seibel 5455. Paulsen 1103 was the rootstock used. The study was conducted during two harvests, 2015/2016 and 2016/2017, in Dois Vizinhos, Paraná State, Brazil. Due to the crop, we determined the number of bunches per plant, fresh biomass of bunches (g) and the estimates of productivity (kg/plant and ton/ha). We extracted the juice of cultivars to evaluate soluble solids (SS) contents, pH and titratable acidity (TA), as well as the ratio. The cultivars BRS Violeta, Isabel Precoce and Seibel 5455 were the most productive. The cultivars BRS Rúbea, BRS Violeta, Isabel, Moscato Embrapa, Moscato Bailey, Niagara Branca and Niagara Rosada have desirable soluble solids contents, pH and titratable acidity for preparation of 100% grape juices of quality in Dois Vizinhos and microregion. The best year-harvest of cultivation was 2016/2017.

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

Australian Journal of Crop Science ◽

10.21475/ajcs.21.15.02.p2549 ◽

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.

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Quality of the Pulp of Passion Fruit Produced in the Brazilian Savanna

Journal of Agricultural Science ◽

10.5539/jas.v11n4p470 ◽

2019 ◽

Vol 11 (4) ◽

pp. 470 ◽

Cited By ~ 1

Author(s):

Francielly R. Gomes ◽

Pedro H. M. de Souza ◽

Marcelo M. Costa ◽

Darly G. de Sena-Júnior ◽

Ana L. P. Souza ◽

...

Keyword(s):

Passion Fruit ◽

Soluble Solids ◽

Chemical Characteristics ◽

Soluble Solids Content ◽

Productive Potential ◽

Statistical Program ◽

Solids Content ◽

Physical And Chemical ◽

Yellow Passion Fruit

Because it is a species of tropical climate, the passion fruit is distributed widely in South America, mainly in Brazil. Its cultivation represents approximately 95% of the commercial orchards of the country, nevertheless, it presents productivity below its productive potential, being necessary to obtain cultivars adapted to the climate of the regions of culture. The objective of this work was to evaluate the quality of the fruit pulp of yellow passion fruit produced in Jataí-GO as well as the correlations between some physical and chemical characteristics. The fruits were collected in an experimental orchard and sectioned transversely to obtain the pulp. The characteristics of acidity, vitamin C content, soluble solids content, soluble solids/acidity ratio (Ratio), and pulp color parameters were evaluated through the coordinates L*, a*, b*, C* and h* of yellow passion fruit and of the cultivar FB 200. Data were analyzed by means of analysis of variance and Pearson’s correlation at 5% of significance with the aid of the statistical program Rbio. It is concluded that the characteristics of the fruits of the cultivar FB200 differed from the fruits of yellow passion fruit and that these characteristics correlated significantly and positively.

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Quality of papaya hybrid grown under different irrigation depths

Engenharia Agrícola ◽

10.1590/s0100-69162013000400025 ◽

2013 ◽

Vol 33 (4) ◽

pp. 865-875 ◽

Cited By ~ 3

Author(s):

Mônica S. da Silva ◽

Alberto S. de Melo ◽

Juarez P. Pedroza ◽

Josivanda P. Gomes ◽

Sebastião de Oliveira M. Júnior

Keyword(s):

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Semiarid Region ◽

Replacement Rate ◽

Productive Potential ◽

Irrigation Depth ◽

Brazilian Northeast ◽

Longitudinal Diameter

Irrigation is a practice widely used in fruit production in the Brazilian Northeast region, including in the papaya crop in order to increase their productivity. For the purpose of knowing the productive potential of papaya hybrid irrigated, an experiment was carried out in order to evaluate the performance of a papaya hybrid under different irrigations depths. Four irrigation depths (50, 75, 100 and 125% of ETo) were tested and the reference evapotranspiration was calculated by the Penman-Monteith model. The hybrid papaya used was UENF/Caliman 01, which was planted in single rows, spaced 4 x 2m from each other, and irrigated by dripping. The experimental design in randomized blocks was used with six replications and three plants per plot. The following variables were evaluated: transversal diameter, longitudinal diameter, pulp thickness, external and internal appearances, soluble solids, titratable acidity, pulp pH and soluble solids/titratable acidity relation. The higher transversal and longitudinal diameters of the fruit were obtained applying an irrigation depth of about 108% of evapotranspiration. The UENF/Caliman 01 hybrid can be cultivated in the semiarid region of the State of Paraiba, Brazil, with replacement rate of 100% ETo, without compromising the quality of the fruits.

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

Comunicata Scientiae ◽

10.14295/cs.v8i1.1546 ◽

2017 ◽

Vol 8 (1) ◽

pp. 93

Author(s):

Francisco Sidene Oliveira Silva ◽

Eduardo Castro Pereira ◽

Vander Mendonça ◽

Francisco Mickael De Medeiros Câmara ◽

Gustavo Alves Pereira ◽

...

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Semiarid Region ◽

Chemical Characteristics ◽

Arid Conditions ◽

Soluble Solid ◽

Physiology Laboratory ◽

Semi Arid

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

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EFFECTS OF PREHARVEST APPLICATION OF ETHEPHON ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE LOWBUSH BLUEBERRY FRUIT

Canadian Journal of Plant Science ◽

10.4141/cjps73-108 ◽

1973 ◽

Vol 53 (3) ◽

pp. 553-557

Author(s):

AMR A. ISMAIL

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Vaccinium Angustifolium ◽

Selective Abortion ◽

Lowbush Blueberry ◽

Acid Ratio ◽

Keeping Quality ◽

Solids Content ◽

Physical And Chemical

The effects of early preharvest application of 18 ethephone ((2-chloroethyl) phosphonic acid) treatments on the size, weight, soluble solids content, pH, titratable acidity, soluble solids/acid ratio, and the keeping quality of lowbush blueberry fruit (Vaccinium angustifolium Ait.) were studied. For all these characteristics, no significant differences were observed between fruits receiving the ethephon treatments and the untreated fruits except in the case of fruits receiving 1,000 ppm ethephon when about half-grown. Weight of berries per unit volume from this treatment was significantly higher than for all other treatments including untreated fruits. These findings indicate that early preharvest application of ethephon for selective abortion of barrenberry fruits in lowbush blueberry fields does not adversely affect the observed characteristics of blueberry fruits.

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SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

Revista Caatinga ◽

10.1590/1983-21252016v29n129rc ◽

2016 ◽

Vol 29 (1) ◽

pp. 246-256

Author(s):

EMANUEL NETO ALVES DE OLIVEIRA ◽

DYEGO DA COSTA SANTOS ◽

YVANA MARIA GOMES DOS SANTOS ◽

PAULO RENATO BUCHWEITZ ◽

JOSIVANDA PALMEIRA GOMES

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Alcoholic Beverages ◽

Coefficient Of Determination ◽

Chemical Characteristics ◽

Tropical Fruit ◽

Total Sugars ◽

Total Soluble Solids ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

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Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019141 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Dianini Brum Frölech ◽

Adriane Marinho de Assis ◽

Michele Carla Nadal ◽

Letícia Leal de Mello ◽

Bruna Andressa dos Santos Oliveira ◽

...

Keyword(s):

Sensory Analysis ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Soluble Solids Content ◽

Chemical Analyses ◽

Sensory Acceptance ◽

Sensory Analyses ◽

Solids Content ◽

Niagara Rosada

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

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Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

Ciência Rural ◽

10.1590/0103-8478cr20130307 ◽

2015 ◽

Vol 45 (3) ◽

pp. 386-391 ◽

Cited By ~ 3

Author(s):

Josuel Alfredo Vilela Pinto ◽

Márcio Renan Weber Schorr ◽

Fabio Rodrigo Thewes ◽

Deiverson Luiz Ceconi ◽

Vanderlei Both ◽

...

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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