scholarly journals Pre-Harvest Application of Plant Biostimulant on the Quality and Shelf-Life of Yellow Melon (Cucumis melo L.)

2018 ◽  
Vol 10 (2) ◽  
pp. 252 ◽  
Author(s):  
Edna M. M. Aroucha ◽  
Cleiniane M. G. de Sousa ◽  
José Francismar Medeiros ◽  
Glêidson B. de Góes ◽  
Iarajane B. do Nascimento ◽  
...  
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Cavity ◽  
Total Soluble Sugars ◽  
Cold Chamber ◽  
Cucumis Melo L ◽  
Quality And Shelf Life ◽  
Plot Design

The purpose this work was to evaluate the influence of pre-harvest application of plant biostimulant on the quality and shelf-life of melon. For this an experiment was established in the “Coopyfrutas”, located in Rio Grande do Norte state/Brazil. The treatments consisted of a combination of factors: melon cultivars (‘Goldex’ and ‘Iracema’) and pre-harvest application of plant biostimulant, Crop Set®, (with and without). At commercial maturity, some fruit of each treatment were sampled and analyzed and the others were stored in a cold chamber at 10±2 ºC and 80±2% relative humidity. The experiment was arranged in a completely randomized split-plot design. The plots consisted of cultivars and Crop Set® application and subplots of different storage time (0, 14, 21, 28, and 35 days after harvest) with eight replications. The characteristics evaluated were length, diameter, internal cavity, external and internal appearance, weight loss, fresh firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and total soluble sugars. Applications of plant biostimulant led to an increase in fruit length and diameter. It reduced fresh firmness and increased the pH of ‘Goldex’ fruit. The total soluble sugars reduced at 35 days of storage in the ‘Iracema’ fruit treated with plant biostimulant.

scholarly journals QUALITATIVE ANALYSIS OF VERNALIZATED SEMI-NOBLE GARLIC CULTIVARS IN WESTERN RIO GRANDE DO NORTE STATE, BRAZIL

2016 ◽  
Vol 29 (3) ◽  
pp. 764-773 ◽  
Author(s):  
RAFAELLA RAYANE MACEDO DE LUCENA ◽  
MARIA ZULEIDE DE NEGREIROS ◽  
PATRÍCIA LÍGIA DANTAS DE MORAIS ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
ALINNE MENEZES SOARES
Keyword(s):  
Soluble Sugars ◽  
Rio Grande ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
High Yield ◽  
Social Relevance ◽  
Total Soluble Sugars ◽  
Yield And Quality ◽  
Favorable Conditions ◽  
Plot Design

ABSTRACT Garlic is a vegetable that has economic and social relevance in Brazil. Rio Grande do Norte is among the consumer states, however, despite having regions with favorable conditions for growing garlic, it depends on imports of this product to meet its demand. The introduction of cultivars that have high yield and quality, and the adjustments in vernalization technology, which is a key issue for adaptation of new cultivars, are mechanisms that can contribute to garlic revitalization in areas previously producing this vegetable. Therefore, the objective of this work was to assess the quality characteristics of semi-noble garlic cultivars subjected to different bulb-seed pre-planting vernalization periods in two counties of the Western Mesoregion of Rio Grande do Norte State (RN), Brazil. Two experiments were simultaneously conducted in Barauna RN and Governador Dix-sept Rosado RN, from April to November, 2012. A complete randomized block experimental design was used with four replications. The treatments were arranged in split-plot design, with the plots consisted of cultivars (Gigante-do-Nucleo and BRS-Hozan) and subplots consisted of bulb-seed pre- planting vernalization (4±1°C) periods (0, 10, 20 and 30 days). The evaluations consisted of bulb diameter, pH, titratable acidity, soluble solids, total soluble sugars, reducing sugars, pungency, total solids and industrial index. The use of 10-day bulb-seed pre-planting vernalization increased the semi-noble garlic quality produced in Barauna and Governador Dix-sept Rosado. The cultivars Gigante-do-Nucleo and BRS-Hozan presented good prospects for industrialization, with good characteristics of flavor and aroma.

scholarly journals Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety

2020 ◽  
pp. 1-11
Author(s):  
P. Kumah ◽  
P. K. Tandoh ◽  
K. S. Konadu
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Value Chain ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Fruit Weight ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Quality And Shelf Life

Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control.

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 Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±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 ΔE, 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, ΔE, 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 Hydrocooling on postharvest conservation of butter lettuce

2015 ◽  
Vol 33 (3) ◽  
pp. 383-387 ◽  
Author(s):  
Christiane FM França ◽  
Welington S Ribeiro ◽  
Fernanda C Silva ◽  
Lucas C Costa ◽  
Elizanilda R Rêgo ◽  
...  
Keyword(s):  
Water Balance ◽  
Shelf Life ◽  
Chlorophyll Content ◽  
Reducing Sugars ◽  
Block Design ◽  
Soluble Sugars ◽  
Total Soluble Sugars ◽  
Randomized Block Design ◽  
Relative Water ◽  
Cold Chamber

Lettuce is a vegetable highly susceptible to water loss, which reduces its shelf life and increases the final cost to the consumer. The aim of this study was to evaluate the effects of hydrocooling on the postharvest shelf life of butter lettuce 'Vitória de Santo Antão'. The lettuce heads, after selection, were subjected to the following treatments: T1= hydrocooling followed by storage at 5°C in the cold chamber; T2= storage in the cold chamber at 5°C without hydrocooling; T3= hydrocooling followed by storage at 22°C and T4= storage at 22°C without hydrocooling. We determined the shelf life, leaves mass loss, chlorophyll content, relative water content, total soluble sugars content, reducing sugars, non-reducing sugars and starch. The data were analyzed in split plot in a randomized block design with four replications. The hydrocooling was effective in slowing down the visual wilting of the leaves at 5 and 22°C, extending the shelf life. The hydrocooling combined with storage at 5°C maintained the leaves water balance, keeping them hydrated during storage, causing an increase of 20% in the marketing of the product, from 5 days in lettuces without hydrocooling, to 6 days when these were subjected to hydrocooling. No effect of hydrocooling in the chlorophyll content, total soluble sugars, reducing sugars, non-reducing sugars and starch of leaves was observed in any of the storage temperatures. The hydrocooling at 4°C during 5 minutes, followed by storage at 5°C is an effective technique to maintain the leaves water balance, promoting longer shelf life.

scholarly journals GARLIC QUALITY AS A FUNCTION OF SEED CLOVE HEALTH AND SIZE AND SPACING BETWEEN PLANTS

2019 ◽  
Vol 32 (4) ◽  
pp. 966-975 ◽  
Author(s):  
MAYKY FRANCLEY PEREIRA DE LIMA ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
MARIA ZULEIDE DE NEGREIROS ◽  
LEILSON COSTA GRANGEIRO ◽  
HIAGO COSTA DE SOUSA ◽  
...  
Keyword(s):  
Cultural Practices ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Economic Importance ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Food Industries ◽  
Seed Health

ABSTRACT Garlic has a worldwide economic importance; this vegetable can be consumed fresh or processed by food industries. However, few studies evaluate its postharvest quality. It is necessary to establish cultural practices and methods that focus not only on increase of yield, but on obtaining a product with better postharvest quality. The objective of this work was to evaluate the bulb quality of conventional garlic and virus-free garlic as a function of seed clove size and space between plants. Two experiments were conducted simultaneously in Portalegre, Rio Grande do Norte, Brazil. A randomized block experimental design with four replications was used in both experiments. The treatments were arranged in split-plots, with the seed clove size (large and small) in the plots, and the plant spacings (7.5, 10.0, 12.5, and 15.0 cm between plants) in the subplots. The use of large seed cloves resulted in higher bulb diameter and titratable acidity (TA). Soluble solids (SS), total soluble sugars, SS to TA ratio, and total solids decreased as the space between plants was increased, regardless of the seed health and seed clove size. Virus-free garlic seed cloves planted with spacing of 12.5 and 15.0 cm resulted in higher bulb diameter, TA, pungency, and industrial index, i.e., they produced better quality bulbs with good prospects for industrialization.

scholarly journals Qualitative performance of lettuce cultivars in four seasons in Mossoró, Rio Grande do Norte State, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (6) ◽  
pp. 843-852 ◽  
Author(s):  
Otaciana Maria dos Prazeres da Silva ◽  
Maria Zuleide de Negreiros ◽  
Elizangela Cabral dos Santos ◽  
Welder de Araújo Rangel Lopes ◽  
Rafaella Rayane Macedo de Lucena ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Rio Grande ◽  
Titratable Acidity ◽  
Leafy Vegetables ◽  
Soluble Solids ◽  
Green Leaf ◽  
Semiarid Region ◽  
Total Soluble Sugars ◽  
Four Seasons

ABSTRACT The major challenge in producing good quality lettuce in the semiarid region is the climatic factors such as high temperature, high luminosity and low air relative humidity, which affect the quality characteristics of leafy vegetables. Thus, the objective of this study was to evaluate the quality of lettuce cultivars of Crisphead (Angelina, Amelia and Taina), Mimosa (Mila, Mimosa and Lavinia), Green-leaf (Scarlet, Vera, Isabella and Vanda) and Loose-leaf (Elisa and Regiane) in four seasons: summer (12/21/2012), autumn (3/21/2013), winter (06/21/2013) and spring (09/23/2013) in the conditions of Mossoró, Rio Grande do Norte state. The experimental design was a complete randomized block with four replications. The following characteristics were quantified: pH, titratable acidity, soluble solids (SS) and total soluble sugars. The quality of the lettuce was influenced by the cultivar and environmental conditions. Lower titratable acidity was recorded for Green-leaf and Loose-leaf groups in the summer and for Crisphead groups in the autumn. The highest content of soluble solids were achieved in autumn for cultivars Vera, Vanda, Isabela, Elisa and Regiane; to Lavinia, Angelina, Amelia and Tainá, and summer and autumn stood out from the other growing seasons for this trait. Cultivars Scarlet, Angelina and Amelia had higher levels of total soluble sugars in the summer; Mila and Lavinia in spring; Elisa and Regiane in winter and Tainá in spring.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

2019 ◽  
pp. 1-10
Author(s):  
Sabrina Vieira de Sousa ◽  
Franciscleudo Bezerra da Costa ◽  
Luderlândio De Andrade Silva ◽  
Marcos Eric Barbosa Brito ◽  
Ana Marinho do Nascimento ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Saline Stress ◽  
Total Soluble Sugars ◽  
Post Harvest ◽  
Acid Lime

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress. Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days). Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017. Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1). Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'. Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

scholarly journals Cantaloupe melon ( Cucumis melo L.) conservation using hydrocooling

Revista CERES ◽  
2016 ◽  
Vol 63 (2) ◽  
pp. 191-197
Author(s):  
Edna Maria Mendes Aroucha ◽  
Jeane Medeiros Martins de Araujo ◽  
Glauber Henrique de Sousa Nunes ◽  
Maria Zuleide de Negreiros ◽  
Cristiane Alves de Paiva ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cell Metabolism ◽  
Storage Period ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Chilled Water ◽  
Fruit Shelf Life ◽  
Cucumis Melo L ◽  
Storage Times ◽  
Plot Design

ABSTRACT Maintaining cantaloupe melon at field temperature impairs conservation as it speeds up cell metabolism and transpiration, and, consequently, reduces shelf life. This study aimed to evaluate the conservation of Torreon hybrid cantaloupe using the hydrocooling treatment. Fruits were harvested at the commercial maturity stage (60 days after planting), in the morning, at the Nova California Farm, municipality of Mossoró-RN, in September 2007. One set of fruit was immersed in chilled water at 5 ºC for 5 min, at the packing house, while the remaining set was not hydro cooled. Then, both sets (treated and untreated with hydrocooling) were pre-cooled in air forced tunnels at 7 ºC, until the temperature in the pulp reached 10 ºC. Both fruit sets were stored for 0, 14, 21, 28 and 35 days under modified atmosphere at 3 ± 1 oC and 90 ± 5% RH. After each storage period, the fruits were incubated in an atmosphere-controlled chamber at 20 ± 2 oC and 80 ± 5% de RH, for seven days. The following characteristics were evaluated: external and internal appearance, mass loss, soluble solids, firmness and titrable acidity. The experiment was arranged in a completely randomized split-plot design with four replications of three fruits. The plots consisted of the hydrocooling conditions (with and without fruit soaking in chilled water), and the sub-plots consisted of the storage times (0, 14, 21, 28 and 35 days).The treatment with hydrocooling was efficient in keeping the firmness and soluble solids of the fruits and shortened the pre-cooling time in the cooling tunnel. However, hydrocooling did not increase fruit shelf-life.

scholarly journals QUALITY OF TABLE CASSAVA ROOTS FERTILIZED WITH PHOSPHORUS1

2021 ◽  
Vol 34 (4) ◽  
pp. 965-975
Author(s):  
FLÁVIO PEREIRA DA MOTA SILVEIRA ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
PEDRO RAMON HOLANDA DE OLIVEIRA ◽  
FERNANDA LARISSE DOS SANTOS LIMA ◽  
LINDOMAR MARIA DA SILVEIRA ◽  
...  
Keyword(s):  
Starch Content ◽  
Abiotic Factors ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soluble Solids ◽  
Total Soluble Sugars ◽  
Brazilian Semiarid

ABSTRACT The quality parameters of cassava roots vary between cultivars and depend on abiotic factors, such as plant nutrition. However, the magnitude of how these factors interfere is not yet well defined, especially for phosphorus (P), which is a nutrient directly linked to the synthesis of sugars and starches in plants. Thus, the objective of the research was to evaluate the quality of roots of table cassava cultivars fertilized with doses of P in the Brazilian semiarid. The research was carried out at the Rafael Fernandes experimental farm, Mossoró, RN, Brazil, from June 2018 to April 2019. The experimental design used was in randomized blocks, arranged in subdivided plots and with four replications. Doses of P (0, 60, 120, 180 and 240 kg ha-1 of P2O5) were applied in the plots, and in the subplots, the table cassava cultivars (Água Morna, BRS Gema de Ovo, Recife and Venâncio). Firmness, elasticity, titratable acidity, soluble solids, total soluble sugars, starch and cooking were all evaluated. The quality of table cassava roots varied depending on the cultivar and the dose of P. Doses of P between 120 and 240 kg ha-1 of P2O5 increase the starch content and reduce the cooking time of table cassava roots.

scholarly journals Impact of different cut types on the quality of fresh-cut potatoes during storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Muhammad Inam-Ur-Raheem ◽  
Rana Muhammad Aadil ◽  
Rameesha Nadeem ◽  
Umair Shabbir ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Content Analyses ◽  
Different Shapes ◽  
Fresh Cut ◽  
Quality And Shelf Life

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

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