scholarly journals Crop yield and physical and chemical characteristics of acerola clones grown in the Alta Paulista region, Brazil

2021 ◽  
Vol 17 (2) ◽  
pp. 01-08
Author(s):  
Maurício Dominguez Nasser ◽  
Fernanda de Paiva Badiz Furlaneto ◽  
Maria Carolina Diniz Montagnoli ◽  
Loyara Joyce de Oliveira ◽  
José Carlos Cavichioli ◽  
...  
Keyword(s):  
Crop Yield ◽  
Block Design ◽  
Fruit Size ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Significance Level ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical ◽  
Fruit Mass

This paper aimed to evaluate crop yield and physical and chemical characteristics of acerola (Malpighia emarginataSessé & Mociño ex DC) clones grown in the Alta Paulista region, Brazil. The evaluationcomprised 7 clones, namely: Olivier, BRS 238-Frutacor, BRS 236-Cereja, BRS 235-Apodi, BRS 237-Roxinha, Okinawa,and Waldy-CATI 30, studiedfrom October 2018 to April 2019. Crop yield was analyzed based on the accumulated production of 12 harvests, withfresh massexpressedin kg fruit·plant-1. Considering the capacity of30 harvests per plant within thecomplete croppingperiod, total fruit mass (in kg fruit·plant-1) and crop yield (in tha-1) were estimated. Samples were collected from 4 of the 12 harvests in order to determineaverage fruit mass (g); average fruit size, fruitheight/diameter ratio, and pulp yield (%). Regarding fruit pulp, the analysis consisted of quantifying the soluble solids, expressed in degrees Brix, and the technological index (i.e. pulp yield x °Brix/100). The experiment was conducted in a randomized block design, with 7 treatments and 4 repetitions. The obtained data were statistically processed by analysis of variance using the F test, and the means were compared using the Tukey’stest at the 0.05 significance level. The study concluded that, given the soil and weather conditions of the Alta Paulistaregion, Olivier, Apodi and Frutacor are the clones mainly recommended for the agro-industrial market, being the Olivier cultivar the first option among the three and appearing in a greater proportion in the area of the commercial orchard studied. Regarding the acerola production for fresh consumption, Olivier and Roxinha are the most suitable clones. Olivier stands out for its good fruit yield, adequate physical and chemical characteristics, and easy manual harvesting.

scholarly journals Quality and correlation of physical and chemical parameters of goiaba cultivar fruits

2018 ◽  
Vol 11 (4) ◽  
pp. 36-40
Author(s):  
L. R. Fachi ◽  
E. L. S. Garbugio ◽  
A. F. N. Ferreira ◽  
R. F. C. Machado ◽  
W. Krause
Keyword(s):  
Selection Process ◽  
Block Design ◽  
Psidium Guajava ◽  
The State ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Mato Grosso ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The guava (Psidium guajava L.) is a fruit plant that is widely distributed in Brazil. In the state of Mato Grosso, the culture adapted well in an irrigated system, however, there are still few studies related to the quality of the fruits produced in the state. In this way the objective of this work was to evaluate the physical and chemical characteristics of guava fruits cultivated in the region of Tangará da Serra - MT and establish the correlation between these characteristics. A randomized complete block design with three cultivars (Rica, Ogawa and Paluma) was used, four replications with six plants, where the following characteristics were evaluated: fresh mass, length, diameter, length / diameter ratio, pulp percentage, Total soluble solids, titratable total acidity, pH and ratio. The fruits of the cultivars Paluma, Rica and Ogawa cultivated in Tangará da Serra-MT have quality both for the in natura market and for the industry, in addition, a correlation of the physical and chemical characteristics of the guava fruits was observed, allowing the use Of simpler feature evaluations to aid the selection process.

scholarly journals Phenotypic correlation between leaf characters and physical and chemical aspects of cv. Vitória pineapple fruit

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Ivanildo Schmith Küster ◽  
Rodrigo Sobreira Alexandre ◽  
Sara Dousseau Arantes ◽  
Edilson Romais Schmildt Schmildt ◽  
Lucio de Oliveira Arantes ◽  
...  
Keyword(s):  
Block Design ◽  
Titratable Acidity ◽  
Leaf Length ◽  
Soluble Solids ◽  
Phenotypic Correlation ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
The North ◽  
Randomized Block Design ◽  
Physical And Chemical

Abstract By considering the few studies related to pineapple cv. Vitória, to know the relationships between the physical and chemical characteristics of the fruits, and they with the “D” leaf, is fundamental. The objective of this work was to evaluate the relationships between “D” leaf, with the physical and chemical characteristics of fruits of pineapple cv. Vitória, under the edaphoclimatic conditions in the North of the State of Espírito Santo. The experiment was carried out in a complete randomized block design in split-plot arrangement with four replications. The data obtained from 433 individually evaluated fruits were analyzed, as it follows: 84 at planting in July and induction at 8 months; 98 at planting in July and induction at 10 months; 84 at planting in July and induction at 12 months; 59 at planting in September and induction at 8 months; 50 at planting in September and induction at 10 months; 58 at planting in September and induction at 12 months. Pearson’s correlation was performed between the characteristics of “D” leaf (length and width) and the physical and chemical aspects of fruits (mass of the fruits with and without crown, fruit length and diameter, pulp volume, translucent area, soluble solids and titratable acidity) for the six treatments. Most of the relationships among the 11 characteristics evaluated were of low magnitude in the six treatments, but correlations of high magnitude and practical application of interest to plant scientists, breeders, farmers and consumers were found. The length and width of the “D” leaf should not be used as indicators of physical and chemical qualities of cv. Vitória. Fruits with higher mass, with or without crown or larger width or diameter present higher pulp content. Fruits with higher mass, with or without crown have lower content of soluble solids.

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

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.

scholarly journals Effects of Gamma Radiation (Co 60) in Cachaça containing grapes (Crimson)

2015 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Juliana Angelo Pires ◽  
Aline Da Silva Delabio ◽  
Rafaela Prezotto Vicente ◽  
Marcia Nalesso Costa Harder ◽  
Lucia Cristina Aparecida Santos Silva ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Statistical Difference ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Irradiation Treatment ◽  
And Control ◽  
Physical And Chemical

<p>The current study deals with <em>cacha&ccedil;a</em> irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in <em>cacha&ccedil;as</em>, in the extraction of compounds present in the pickled grapes in the <em>cacha&ccedil;a</em>. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (&ordm;Brix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure <em>cacha&ccedil;as</em> as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.199</p>

scholarly journals Qualidade pós-colheita de oito variedades de pêssego

2016 ◽  
Vol 7 (3) ◽  
pp. 334 ◽  
Author(s):  
João Paulo Gava Cremasco ◽  
Rosana Gonçalves Pires Matias ◽  
Danielle Fabiola Pereira da Silva ◽  
João Alison Alves Oliveira ◽  
Cláudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Titratable Acidity ◽  
Weather Conditions ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Carotenoids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

scholarly journals PERFORMANCE OF BLACKBERRY CULTIVARS IN CERRO AZUL - PR

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
CAMILA PEREIRA CROGE ◽  
FRANCINE LORENA CUQUEL ◽  
LUIZ ANTONIO BIASI ◽  
CLAUDINE MARIA DE BONA
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Production Cycle ◽  
Chemical Characteristics ◽  
Subtropical Climate ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

ABSTRACT Blackberry has the potential to be grown in subtropical climates, requiring phenological studies for the indication of cultivars adapted to this type of climate. Thus, the aim of this work was to evaluate the phenological behavior of four blackberry cultivars, as well as to determine the physical and chemical characteristics of fruits produced in mesothermal subtropical climate (Cfa), with more focus on the recommendation of cultivars adapted to this region. The largest production cycle and the best productions and yields were obtained for Guarani cultivar and larger fruits were presented by Tupy cultivar. The best relationship between titratable acidity and soluble solids was presented by Cherokee cultivar.

scholarly journals Characterization of white-fleshed peach cultivars grown in the ‘Zona da Mata’ area of Minas Gerais State, Brazil

2016 ◽  
Vol 7 (1) ◽  
pp. 149 ◽  
Author(s):  
Danielle Fabíola Pereira da Silva ◽  
Rosana Gonçalves Pires Matias ◽  
José Osmar Da Costa e Silva ◽  
Alejandro Hurtado Salazar ◽  
Claudio Horst Bruckner
Keyword(s):  
Soluble Solids ◽  
Chemical Characteristics ◽  
Subtropical Climate ◽  
Peach Fruit ◽  
Physical And Chemical Characteristics ◽  
Randomized Design ◽  
Minas Gerais State ◽  
Completely Randomized Design ◽  
Physical And Chemical

There are few information on the physical and chemical characteristics of peach fruit in subtropical climate regions and the majority of the studies were developed in the southern region of Brazil. In this study, physical and chemical characteristics of 12 white-fleshed peach cultivars (Cristal, Cristal Tacoari, Colibri, Delicioso Precoce, Jóia 1, Jóia 2, Jóia 4, Marli, Okinawa, Pérola de Itaquera, Premier and Tropical) were evaluated. The cultivars were planted in the experimental orchard of the Federal University of Viçosa (UFV), Viçosa – MG, Brazil. The experiment was conducted during the 2011 harvest season, in a completely randomized design with 12 treatments (cultivars), three replications and 10 fruits per plot. The cultivars Delicioso Precoce and Marli showed, in general, higher mass and fruit diameter. Fruits of cultivars Jóia 2 and Tropical presented higher firmness. Cultivar Tropical stood out with better balance between acidity and soluble solids and higher vitamin C and carotenoids contents.

scholarly journals QUALITY OF PITAIA FRUITS SUBMITTED TO FIELD BAGGING

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
ANA CLAUDIA COSTA ◽  
JOSÉ DARLAN RAMOS ◽  
THATIANE PADILHA DE MENEZES ◽  
RANIERI REIS LAREDO ◽  
MARIENE HELENA DUARTE
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Transverse Diameter ◽  
Low Levels ◽  
Hylocereus Undatus ◽  
Solids Content ◽  
Physical And Chemical ◽  
Fruit Mass

ABSTRACT In recent years, with the change in consumer profile, the demand for foods with low levels or even without pesticides has increased. Bagging fruits in the field is considered one of the oldest and effective phytosanitary practices, being an alternative to chemical control. The aim of the present work was to test some types of packaging in the bagging of pitaia fruits during their development in the plant in order to maintain quality. Red pitaia plant fruits [Hylocereus undatus (Haw.) Britton & Rose] five years post-planting were used. The experimental design used was random blocks, with 5 treatments, 4 repetitions and 10 fruits per plot. Treatments consisted of control (without bagging), newspaper bag, Kraft paper bag, waxed paper bag and Non-woven bag (NW). The following characteristics were evaluated: percentage of remaining fruits up to harvest; percentage of damaged fruits; fruit mass; longitudinal and transverse diameter; pulp yield; peel thickness; soluble solids content (SS); pH; titratable acidity (TA) and SS/TA ratio. There was no difference among treatments for most of the characteristics analyzed, except for percentage of remaining fruits on the plant and percentage of damaged fruits. Bagging does not alter the physical and chemical characteristics of red pitaia fruits. NW and newspaper bags are more effective in bagging pitaia fruits due to greater permanence in the fruit during its development in the plant.

EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

2014 ◽  
Vol 4 (1) ◽  
pp. 48-54
Author(s):  
Budi Santoso ◽  
Susi Imelda Siagian ◽  
Agus Wijaya
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Block Design ◽  
Ash Content ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Average Value ◽  
Physical And Chemical Characteristics ◽  
Randomized Block Design ◽  
Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

scholarly journals Physical and Chemical Characteristics of Apples in European Markets

1994 ◽  
Vol 4 (3) ◽  
pp. 290-294 ◽  
Author(s):  
Anton J. Bongers ◽  
Lawrence A. Risse ◽  
Vincent G. Bus
Keyword(s):  
Western Europe ◽  
The United States ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Marketing Season ◽  
Different Origins ◽  
Physical And Chemical ◽  
European Markets

Comparisons were made of the major physical and chemical characteristics of seven cultivars of apples (Malus domestica Borkh.) produced and imported into Western Europe from 13 origins. During the 1990-91 marketing season, `Delicious', `Golden Delicious', `Granny Smith', `Elstar', `Jonagold', `Gala', and `Fuji' apples were included in the study. Physical characteristics evaluated were length-to-diameter ratio, shape, external defects, internal defects, water core, bruises, firmness, blush surface, and color. Chemical characteristics evaluated were starch, juice content, soluble solids, acids, and ascorbic acid. Significant differences in some of these quality characteristics were found between the different origins. Apples produced in the United States, particularly `Delicious', had some superior quality characteristics compared to fruit from other origins.

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