scholarly journals Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

2020 ◽  
Vol 43 ◽  
pp. e48979
Author(s):  
Marília Assis do Santos ◽  
Alan Carlos Costa ◽  
Clarice Aparecida Megguer ◽  
Júlien da Silva Lima ◽  
Yasmin Giovanna Santos Carvalho ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Post Harvest ◽  
Fruit Species ◽  
Randomized Design ◽  
Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

scholarly journals Silicon Potential as Attenuator of Salinity Effects on Growth and Post-harvest Quality of Lettuce

2018 ◽  
Vol 10 (7) ◽  
pp. 455
Author(s):  
Hozano De Souza Lemos Neto ◽  
Marcelo De Almeida Guimarães ◽  
Rosilene Oliveira Mesquita ◽  
Italo Marlone Gomes Sampaio ◽  
Ana Régia Alves de Araújo Hendges ◽  
...  
Keyword(s):  
Plant Growth ◽  
Titratable Acidity ◽  
Dry Mass ◽  
Soluble Solids ◽  
Saline Stress ◽  
Post Harvest ◽  
Randomized Design ◽  
Salinity Levels ◽  
Completely Randomized Design

Silicon (Si) is a mineral element that provides many benefits to plants and may also assist in tolerance to abiotic stresses such as salinity. The aim of the study was to evaluate the use of Si as a possible attenuator of the deleterious effects of salinity on growth and post-harvest of lettuce. A completely randomized design with four replicates was performed in a 3 × 2 factorial, consisting of three salinity levels (1.65, 3.65, 7.65 dS m-1) and two levels of silicon (0.0 and 2.0 mM). Salinity reduced all variables related to plant growth. For shoot fresh and dry mass, it was observed that NaCl caused a reduction of 79.80 and 80%, respectively, in comparison to the control. However, parameters related to post-harvest such as titratable acidity, soluble solids and vitamin C increased with salinity. Although not effective in reducing saline stress on plant growth, Si provided improvements in the variables related to lettuce post-harvest. Salinity significantly reduced plant growth in the presence and absence of Si, but provided better post-harvest quality with Si.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Quality of Italian tomatoes grown with different forms of calcium application

2020 ◽  
Vol 9 (12) ◽  
pp. e10191210837
Author(s):  
Isa Gabriela Vieira de Andrade ◽  
Gilmário Noberto de Souza ◽  
Eduardo Santana Aires ◽  
Ítala Laiane Silva Gomes ◽  
Ruy de Carvalho Rocha ◽  
...  
Keyword(s):  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Post Harvest ◽  
Randomized Block Design ◽  
Randomized Design ◽  
Tree Fruits ◽  
Fruit Mass

Tomato is one of the most consumed vegetables in the world. This work aimed to evaluate post-harvest quality of Italian Saladete tomatoes grown in a protected environment, with different ways of calcium application, in the Middle São Francisco Valley. Consisting of five Italian tomato hybrids (Anjico, Gabrielle, Liberty, Ty 2006 and Shanty), and three different ways of calcium application (T0 without application of calcium; T1 application of calcium in the opening flower, and T2 weekly application of calcium in the fruit).  Poductivity, average fruit mass, incidence of apical rot, fruit firmness, soluble solids (SS), titratable acidity (AT), and pH, were analized. The experimental design used was a completely randomized block design in a factorial scheme (five cultivars x three ways of calcium application), with three repetition and using two central plants as useful plot for analysis, except for fruit firmness that was carried out in a completely randomized design, using tree fruits per analysis. According to the results obtained, hybrids of Italian saladete tomatoes behaved in a satisfactory manner, therefore it is recommended to cultivate hybrids of Italian saladete tomatoes in the Middle São Francisco Valley, mainly hybrid Anjico. Calcium application way did not interfere with post-harvest attributes.

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

2019 ◽  
pp. 1-14
Author(s):  
Lorena Gabriela Coelho de Queiroz ◽  
Mariana Oliveira de Jesus ◽  
Flávia Soares Aguiar ◽  
Eliene Almeida Paraizo ◽  
Marcela De Castro Soares ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Sugars ◽  
Post Harvest ◽  
Randomized Design ◽  
Peel Color ◽  
Fruit Cultivation ◽  
Different Color ◽  
Physical And Chemical

Objective: To determine the ideal harvest season of ‘Prata-Anã’ banana bunches by means of physical and chemical analyses of fruit cultivation conditions in the northern state of Minas Gerais. Study Design: The employed experimental design was the completely randomized design was used in a 5x5 factorial scheme, with five bunch ages and five assessment days. Study Location and Duration: The experiment was run in an area with banana trees planted 20 months beforehand, located at Unimontes’s Experimental Farm, at 530 m of altitude, with coordinates being -15°43’46.99” south latitude and -43°19’17.61”west longitude, between April and November 2017. Methodology: The bananas bunches the were marked weekly from April 14 to May 12, and week days were standardized for each marking. Five bunch ages were defined – 16, 17, 18, 19 and 20 weeks after inflorescence emission – for harvest. For differentiation of emerged bunches, tapes of different color were used. When the bunches marked in the first week completed 20 weeks, all bunches were harvested, which happened on September 1. After harvested the fruits were subjected to storage in refrigerated chamber at 10°C ± 1°C and relative humidity of 90% +5% for 25 days. After being stored for 25 days, the bananas were taken out of the chamber and exposed to a room temperature of 25°C, which analyzes were performed for 9 days, with a two-day interval in between, simulating the marketing period. The following analyses were carried out: Firmness, peel color, soluble solids, pH, titratable acidity, amide, total sugars, reducing sugars and electrolyte extravasation. Results: Lower hue, chroma, soluble solids, titratable acidity, total sugar, reducing sugar and electrolyte extravasation values were found for bananas harvested at 16 weeks. Conclusion: Bunch harvest age had a direct influence on post-harvest quality of bananas ‘Prata-Anã’. Fruits from 16-week bunches were superior in physical and chemical characteristics compared to other ages, meaning a longer post-harvest life.

scholarly journals DIFFERENT PACKAGES IN THE POST-HARVEST QUALITY OF STRAWBERRY (cv. Camarosa)

2019 ◽  
Vol 6 (4) ◽  
pp. 8-13
Author(s):  
Carolina Carvalho Rocha Sena ◽  
Yanuzi Mara Vargas Camilo ◽  
Zeuxis Rosa Evangelista ◽  
Kari Katiele Souza Araujo ◽  
Leandra Regina Semensato
Keyword(s):  
Mass Loss ◽  
Polyethylene Terephthalate ◽  
Titratable Acidity ◽  
Expanded Polystyrene ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Control Treatment ◽  
Post Harvest ◽  
Randomized Design

The method and temperature of storage of a product are the basic agents that make it possible to prolong the post-harvest life of strawberries. In this context, this study aimed to evaluate the use of different packages with the passive modified atmosphere in the post-harvest quality of strawberry (cv. Camarosa). The strawberries were harvested and subsequently transported to the Laboratory of Drying and Post-harvest Storage of Agricultural Products, where they were stored in BOD, at 0ºC, and 90±5% relative air humidity. A completely randomized design was used, in a 3 x 5 factorial scheme (three packages: expanded polystyrene (EPS) packaging + polyvinyl chloride (PVC) film at 0 °C; polyethylene terephthalate (PET) packaging at 0 °C; and without packaging at 0 °C (control) x five analysis: at 0, 2, 4, 6, and 8 days of storage), with four replications per day for each treatment. Averages were compared by Tukey test at 5% probability. The variables, fresh mass loss, pulp firmness, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were analyzed. The tested packages had better results when compared to the control treatment. The use of polyethylene terephthalate (PET) packages at 0ºC had a less fresh mass loss during storage days, lower acidity reduction, and no significant decrease in pulp firmness.

scholarly journals Active packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas

2021 ◽  
pp. 703-707
Author(s):  
Ágda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha de Araújo ◽  
Kalinny Araújo Alves ◽  
Francisco de Assis de Sousa ◽  
Albert Einstein Mathias Medeiros Teodosio ◽  
...  
Keyword(s):  
New Technologies ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Long Distance ◽  
Total Sugars ◽  
Post Harvest ◽  
Color Retention ◽  
Randomized Design ◽  
Peel Color

The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% + 0.5%); G: (4% + 0%) and H: (4% + 0.5%) applied by immersion. At the end of 11 days of storage at 10 °C ± 2ºC and 65% ± 5% RH, the fruit was analyzed. There was a significant effect (P < 0.05) of the coating based on Scenedesmus sp. on the brightness (L*) of the peel and pulp of guava, hue (°h) and chromaticity (C*) of the peel, loss of fresh mass, firmness of the pulp, ascorbic acid, titratable acidity, pH, SS/AT ratio, and total sugars. We observed a lower maturation and maintenance of the post-harvest quality of 'Paluma' guava with the active packages corresponding to treatments F and H. This included the maintenance of the indexes L*, C* and h of peel color, retention in the loss of fresh mass, in the firmness and maintenance of organic acids

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

scholarly journals Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

2017 ◽  
Vol 9 (1) ◽  
pp. 162-166
Author(s):  
Deepika Deepika ◽  
Payel Panja
Keyword(s):  
Initial Moisture Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organoleptic Evaluation ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Mango Pulp

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation.

scholarly journals Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

2018 ◽  
Vol 10 (11) ◽  
pp. 401
Author(s):  
T. A. Oliveira ◽  
C. A. Paiva ◽  
A. C. Silva ◽  
L. V. Nascimento ◽  
R. H. L. Leite ◽  
...  
Keyword(s):  
Weight Loss ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laborat&oacute;rio de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13&plusmn;1 &ordm;C and 90&plusmn;5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and &Delta;E, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, &Delta;E, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

scholarly journals STORAGE LIFE AND QUALITY OF BLACKBERRY FRUIT WHEN HELD AT TEMPERATURES GREATER THAN 1C

HortScience ◽  
1994 ◽  
Vol 29 (7) ◽  
pp. 737f-737
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
J.R. Clark
Keyword(s):  
Weight Loss ◽  
Temperature Effects ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Solids Concentration ◽  
Soluble Solids Concentration

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.

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