Efeito da Forma de Armazenamento na Estabilidade Físico-química de Suco de Maracujá amarelo e Suco de Goiaba "Pedro Sato"

Introdução: Uma das formas de consumo de frutas é na de suco in natura de preparação caseira, sem conservantes e muito consumidos e apreciados em todo o país. Objetivos: Avaliar as mudanças físico-químicas provocadas pelo tipo de armazenamento do suco de maracujá amarelo e do suco de goiaba ‘Pedro Sato’, durante de 48 horas após sua elaboração. Materiais e Métodos: Foram avaliadas quatro condições de armazenamento, em ambiente refrigerado (4 ±1° C) e em temperatura ambiente (22 ±1° C), ambas com e sem luminosidade. O experimento foi conduzido em delineamento inteiramente casualizado, com os tratamentos dispostos em esquema fatorial 2 x 2 x 6, sendo dois ambientes de luminosidade (presença e ausência), duas condições de temperatura (refrigeração e ambiente) e seis tempos de amostragem (0, 6, 12, 24, 36 e 48 horas) com três repetições. Foram analisados, pH, acidez titulável, sólidos solúveis, vitamina C total e cor utilizando-se as variáveis claridade (L*), ângulo de cor (ho) e cromaticidade (C*). Resultados: O tempo de armazenamento influencia negativamente na qualidade do suco de maracujá-amarelo de preparação caseira provocando o aumento do pH, conteúdo de sólidos solúveis e a diminuição dos teores de ácido cítrico e vitamina C, além de promover alterações na cor, principalmente na claridade e cromaticidade. Entretanto se armazenado em ambiente refrigerado e sem luz o suco conserva suas características iniciais por mais tempo. A exposição à temperatura ambiente tem influência sob as características químicas do suco de goiaba ‘Pedro Sato’ durante o armazenamento, principalmente na presença de luz, entretanto mesmo sofrendo influência desses fatores o suco de goiaba de preparação caseira apresentou considerável estabilidade físico-química ao longo do tempo. Conclusão: A exposição à temperatura ambiente e luminosidade tem influência sobre as características químicas dos sucos estudados. Introduction: In natura homemade juices are largely consumed and appreciated in Brazil. Objectives: In this work, physichal-chemical changes caused by the storage of homemade yellow passion-fruit juice and ‘Pedro Sato’ guava juice, over 48 hours after its preparation were evaluated. Materials and Methods: Four storage conditions were evaluated in a refrigerated environment (4 ±1° C) and in room temperature (22 ±1° C) both in the presence and absence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with two light conditions (presence and absence), two temperature conditions (cooling and room temperature) and six sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (ho) and chromaticity (C*) were analyzed. Results: The storage time had a negative influence on the quality of yellow passion fruit or Pedro Sato guava juice causing the increase in pH, soluble solids content and the decrease in the levels of citric acid and vitamin C, and promotes changes in color, especially in clarity and chromaticity. However, if stored under refrigeration and without light juice retains its characteristics longer. Exposure to ambient temperature has an influence on the chemical characteristics of 'Pedro Sato' guava juice during storage, especially in the presence of light. However, even when influenced by these factors, guava juice from home preparation presented considerable physical- chemistry over time. Conclusion: Exposure to room temperature has an influence on the chemical characteristics of juices.

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Evaluation of postharvest properties in different passion fruit species during ripening

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2021v15i1.11948 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

Francielly Rodrigues Gomes ◽

Moab Acacio Barbosa ◽

Claudia Dayane Marques Rodrigues ◽

Alejandro Hurtado Salazar ◽

Americo Nunes da Silveira-Neto ◽

...

Keyword(s):

Titratable Acidity ◽

Passion Fruit ◽

Soluble Solids ◽

Chemical Characteristics ◽

Soluble Solids Content ◽

Post Harvest ◽

Fruit Species ◽

Solids Content ◽

Days After Anthesis ◽

Yellow Passion Fruit

During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.

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Organic cultivation of yellow passion fruit using tall seedlings with long root systems

Comunicata Scientiae ◽

10.14295/cs.v10i4.3147 ◽

2019 ◽

Vol 10 (4) ◽

pp. 477-483 ◽

Cited By ~ 1

Author(s):

Nilciléia Mendes Silva ◽

Sebastião Elviro Araújo Neto ◽

Luís Gustavo De Souza Souza ◽

Thays Lemos Uchôa ◽

Regina Lúcia Félix Ferreira

Keyword(s):

Root System ◽

Titratable Acidity ◽

Fruit Yield ◽

Passion Fruit ◽

Soluble Solids ◽

Organic System ◽

Organic Cultivation ◽

Yield And Quality ◽

Yellow Passion Fruit

Studies related to adaptation to the environment and different conditions of water availability contribute to decision-making regarding the management of any crop to be implanted. Accordingly, this work aimed to evaluate the yield and quality of organic yellow passion fruit cultivated in a long root system in dryland conditions. The experimental design was in randomized blocks, with five treatments and four replications with four plants each. The treatments consisted of the alteration of the length of the root system, namely: T1 = 25 cm; T2 = 50 cm; T3 = 75 cm; T4 = 100 cm; and T5 = 125 cm. At 120 days after emergence (DAE), the seedlings were transplanted to the field and the following variables were evaluated: plant height (cm) and base diameter (mm) at 120 DAE; total titratable acidity (TTA), total soluble solids (TSS), Ratio (TSS/TTA); and fruit yield. The cultivation of tall seedlings with a long root system provides the maintenance of production during the dry season. The TTA, TSS, and the ratio do not change when modifying the length of the root system, although they do change with the harvest season. The cultivation of passion fruit in an organic system using plants with a long root system with an estimated length of 114 cm provides a higher fruit yield (7,472 kg ha-1) in 22 months of cultivation.

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MORPHOLOGICAL AND CHEMICAL CHARACTERISTICS OF VARIOUS PUMMELO (Citrus maxima (Burm.) Merr.) ACCESSIONS FROM MAGETAN REGENCY

JURNAL AGRONIDA ◽

10.30997/jag.v3i2.1043 ◽

2018 ◽

Vol 3 (2) ◽

Author(s):

Arifah Rahayu ◽

Wini Nahraeni ◽

Nur Rochman ◽

Rizki Yora Ardiansyah

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Core Width ◽

Total Titratable Acidity ◽

Citrus Maxima ◽

Varied Chemical ◽

Biology Laboratory ◽

Edible Parts

Magetan Regency was the production centre of pummelo that have many accessions with various morphological and chemical characteristics, but only a few of them were identificated. This study was aimed at identifying morphological and chemical characteristics of pummelo fruits in Magetan Regency. The study was conducted in the Biology Laboratory of Djuanda University, Bogor from May to July 2015. Results showed with regard to their morphological characteristic, pomelo plants in this region were found to have spheroid and spheroid-pyriform fruits and the weight of their fruit parts, fruit core width, mesocarp thickness, fruit circle before peeling, fruit circle after peeling, number of fruit segments, number of developed seeds, and edible parts of the fruit were varied. Chemical characteristics were also found to be varied with vitamin C content of 29.80−44.66 mg/100g, total soluble solids (TSS) content of 8.10−9.72°Brix, total titratable acidity (TAA) of 0.31−0.53 g/100 ml, and TSS/ TAA ratio of 17.69−28.58. Key words: production centre of pummelo, spheroid, vitamin C, TSS

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Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?

Journal of Food Research ◽

10.5539/jfr.v5n2p50 ◽

2016 ◽

Vol 5 (2) ◽

pp. 50

Author(s):

Sandra M. Barbalho ◽

Alda M. Otoboni ◽

Paulo Marinelli ◽

Claudia Bezerra ◽

Adriana Meneghini ◽

...

Keyword(s):

Citric Acid ◽

Vitamin C ◽

Prunus Persica ◽

Daily Intake ◽

Titratable Acidity ◽

Passion Fruit ◽

Soluble Solids ◽

Total Soluble Solids ◽

Brazilian Legislation ◽

Total Carbohydrates

Peach and passion fruit nectars are well accepted by consumers and promise important sources of bioactive compounds. In this study it was analyzed vitamin C; anthocyanins; pH; total soluble solids; titratable acidity; total carbohydrates and Ratio (Ratio of total solids to citric acid) in different brands of peach and passion fruit nectar and results were compared to the Brazilian Legislation. Values of Vitamin C, anthocyanins, pH, soluble solids, titratable acidity, and total carbohydrates were analyzed. Results showed many variations in acidity, total soluble solids, carbohydrates and Ratio of nectars of the different brands. Peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake, however, most brands possesses values much higher than stated on the labeling. For anthocyanins values, although there are patterns in Brazilian law, it can be seen from the results that there is great variation between the brands and some have very low values, indicating that the incorporation of this parameter on the labeling would be important once more aware and concerned consumers could choose the brand they thought most appropriate for their need. In conclusion it is possible to say the peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake indicating they are considered “rich in vitamin C”. Although, in the other hand, brands of both flavors are found in amounts higher than stated on the labeling. Values of soluble solids, acidity in citric acid and total carbohydrates are according Brazilian Legislation. Values of Ratio indicate that the nectars analyzed are adequate according to acceptability parameters.

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Fruit quality of wild, sweet and yellow passion fruit genotypes in Distrito Federal, Brazil

Bioscience Journal ◽

10.14393/bj-v37n0a2021-48203 ◽

2021 ◽

Vol 37 ◽

pp. e37064

Author(s):

Daiane da Silva Nóbrega ◽

Ana Clara Nunes Mendes ◽

José Ricardo Peixoto ◽

Michelle Souza Vilela ◽

Fábio Gelape Faleiro ◽

...

Keyword(s):

Fruit Quality ◽

Titratable Acidity ◽

Passion Fruit ◽

Soluble Solids ◽

Width Ratio ◽

Total Soluble Solids ◽

Length Width ◽

Fruit Mass ◽

Yellow Passion Fruit

Despite the importance of passion fruit for the Brazilian fruit market, there are still many agronomic and fruit quality problems to be solved, in order to increase this crop performance. The objective of this study was to evaluate the quality of twelve genotypes of wild, sweet and yellow passion fruit, aiming to identify promising materials considering fruit quality, in Federal District, Brazil. An experiment was carried out at the Água Limpa Farm of the Universidade de Brasília (UnB) from 2016 to 2018, in a randomized block design, with 12 treatments, 4 replicates and 6 plants/plot. At the harvesting time, six fruits per plot were randomly collected for the following physicochemical analysis: fruit mass, pulp mass with and without seeds, length/longitudinal diameter, width/transverse diameter, length/width ratio, husk thickness, predominant color of the pulp (L*, C*, h*), number of seeds, seed size, total soluble solids content, total titratable acidity, total soluble solids/total titratable acidity ratio and pH. High heritability values and relation of genetic/environment variation coefficients ratio were observed for most of the characteristics evaluated. The genotypes of yellow passion fruit MAR20#21 P2 x FB 200 P1 R2 and MAR20#19 ROXO R4 x ECRAM P3 R3 showed the best characteristics of fruit mass and pulp mass with seed. All the genotypes studied showed values of total soluble solids above 11ºBrix. Positive and significant correlation was observed between fruit mass and length/width ratio, indicating that oblong fruits have higher fruit mass.

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Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

Anais da Academia Brasileira de Ciências ◽

10.1590/s0001-37652013005000035 ◽

2013 ◽

Vol 85 (2) ◽

pp. 761-768 ◽

Cited By ~ 4

Author(s):

ROSILDA M. MUSSURY ◽

SILVANA P.Q. SCALON ◽

MAGAIVER A. SILVA ◽

TATIANE F. SILVA ◽

HELLEN GOMES ◽

...

Keyword(s):

Room Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Total Carbohydrate ◽

Tuberous Roots ◽

Plastic Bags ◽

Total Titratable Acidity ◽

Different Temperatures ◽

Cold Chamber

This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.

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Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i02.7963 ◽

2017 ◽

Vol 36 (02) ◽

Author(s):

S. M. Charan ◽

Saji Gomez ◽

K. B. Sheela ◽

P. B. Pushpalatha ◽

K. T. Suman

Keyword(s):

Titratable Acidity ◽

Storage Conditions ◽

Passion Fruit ◽

Soluble Solids ◽

Ambient Conditions ◽

Total Carotenoids ◽

Organoleptic Evaluation ◽

Rate Of Decline ◽

Purple Passion Fruit

Passion fruit nectar was developed from yellow and purple passion fruit separately and also by blending both yellow and purple fruits, in different combinations of TSS and juice. It was initially subjected to organoleptic evaluation to determine the best combination of TSS and juice content in nectar. Organoleptic evaluation revealed that passion fruit nectar containing 20% juice and 20°Brix was more acceptable in all the three categories (yellow and purple separately, and yellow blended with purple). Total soluble solids, non-enzymatic browning, reducing, non- reducing and total sugars increased while, titratable acidity, vitamin C, total carotenoids, total phenols and total flavanoids decreased during storage. Organoleptic quality of passion fruit nectar declined during storage in all the treatments. The rate of decline was faster in nectar stored under ambient conditions compared to those stored under refrigerated condition. Microbial load in all the samples was within the acceptable limits even after three months of storage.

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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 Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Journal of Food Research ◽

10.5539/jfr.v3n5p8 ◽

2014 ◽

Vol 3 (5) ◽

pp. 8 ◽

Cited By ~ 5

Author(s):

Maria Lorena Luna-Guevara ◽

Oscar Jimenez-Gonzalez ◽

Juan Jose Luna-Guevara ◽

Paola Hernandez-Carranza ◽

Carlos Enrique Ochoa-Velasco

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Storage Temperature ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Fresh Weight

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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