scholarly journals Post-harvest behavior of green peppers after pectin methyl esterase and calcium chloride application

2020 ◽  
pp. 213
Author(s):  
Airles Regina da Costa Paixão
Keyword(s):  
Calcium Chloride ◽  
Physicochemical Characteristics ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Pectin Methyl Esterase ◽  
Green Pepper ◽  
Vacuum Infusion ◽  
Post Harvest ◽  
Life Problems ◽  
Solids Content

The green pepper (Capsicum annuum L.) is an important Brazilian vegetable and it is very much appreciated, besides being a source of vitamins, minerals and fibers. However, it has serious post-harvest shelf-life problems, such as tissue softening. The exogenous application of pectin methyl esterase and calcium has been shown to be efficient in maintaining the firmness of several fruits. Thus, the present study had as objective to evaluate the effects of the application of exogenous pectin methyl esterase (PME) and calcium in post-harvest conservation of the cv. Yolo Wander. For this, the green peppers were submitted to vacuum infusion with water, vacuum infusion with 7% of calcium chloride and vacuum infusion of PME associated to 7% calcium chloride, fruits without infusion were used as control. Loss of fresh mass, fruit firmness, peel color, soluble solids content, pH, total acidity and PME activity were evaluated. In relation to the loss of fresh mass there was a significant increase over time in all treatments. Also, according to the results, the fruits not immersed or those immersed in calcium chloride showed greater maintenance of the firmness, as well as smaller variations in the activity of the SME and low levels of organic acids. The vacuum infusion with 7% calcium chloride maintained the firmness and the physicochemical characteristics of the green pepper. However, the application of PME + CaCl2 did not promote the maintaining desirable firmness characteristics for the green pepper.

scholarly journals PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits

2021 ◽  
Vol 10 (12) ◽  
pp. e288101220574
Author(s):  
Marcelle Leite Sobral ◽  
Alexandre Passos Oliveira ◽  
Pryanka Thuyra Nascimento Fontes ◽  
Letícia Ribeiro Pimenta ◽  
Daniela Almeida de Assunção ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Vacuum Infusion ◽  
Randomized Design ◽  
Peel Color ◽  
Infusion Method ◽  
Solids Content

Tomato is a fruit of great commercial importance and highly cultivated. However, postharvest losses represent one of the main problems of this crop and can be minimized as alternative techniques. Therefore, the objective of the present work was to maintain tomato firmness by applying calcium chloride-associated pectin-methylesterase (PME) by the vacuum infusion method. Tomatoes of cultivar IAP-6 were submitted to vacuum infusion with water, vacuum infusion with 5% calcium chloride and vacuum infusion with PME associated with 5% calcium chloride, fruits without infusion were used as control. Fresh mass loss, fruit firmness, peel color, soluble solids content, pH, total acidity, PME activity and calcium activity were evaluated. The experiment was carried out in a completely randomized design in a 4x5 factorial scheme with three replications for 12 days, evaluated every 3 days. The means were compared using the Tukey test (p <0.05). Data were analyzed graphically with confidence interval (CI p <0.05). Regarding the loss of fresh mass there was an increase over time in all treatments. The PME + CaCl2 5% treatment was the most suitable for reducing firmness loss, as well as presenting the smallest variation of PME activity, as well as low levels of organic acids. Therefore, vacuum infusion with PME + CaCl2 in tomatoes maintains acceptable firmness and physicochemical characteristics as well as CaCl2 infusion.

scholarly journals Postharvest quality of strawberry fruits produced in organic and conventional systems

2011 ◽  
Vol 29 (4) ◽  
pp. 577-583 ◽  
Author(s):  
Letícia KP Camargo ◽  
Juliano Tadeu V de Resende ◽  
Tânia T Tominaga ◽  
Sonia Maria Kurchaidt ◽  
Cristhiano K Camargo ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Conventional System ◽  
Organic System ◽  
Camino Real ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Conventional Systems

The aim of this study was to determine some physicochemical characteristics of fruits of eight strawberry cultivars (Aromas, Camino Real, Campinas, Dover, Oso Grande, Toyonoka, Tudla-Milsei and Ventana) cultivated in organic and conventional systems. The evaluated characteristics were soluble solids (SS), titratable acidity (TA), SS/AT ratio and anthocyanins. Evaluated sensory characteristics were flavor and appearance. The cultivars had a differential performance between themselves and among the systems for the evaluated characteristics. Generally, the conventional system produced fruit with higher levels of soluble solids and, organic system produced higher concentrations of anthocyanins. The fruits of the cultivar Toyonoka had the best soluble solids content in both systems and the anthocyanins content of 'Tudla-Milsei' and 'Camino Real' were proeminent in comparison to the other cultivars. The fruits from the organic system of production were preferred by judges on the sensorial attributes. The highest notes were given to the appearance of the cultivar Ventana in the conventional system and 'Tudla-Milsei' in the organic system.

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

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 Postharvest Calcium Chloride Application and Moisture Barrier Influence on Peach Fruit Quality

2008 ◽  
Vol 18 (1) ◽  
pp. 100-105 ◽  
Author(s):  
G. Lysiak ◽  
W.J. Florkowski ◽  
S.E. Prussia
Keyword(s):  
Weight Loss ◽  
Calcium Chloride ◽  
Prunus Persica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Peach Fruit ◽  
Titratable Acid ◽  
Acid Ratio ◽  
Polyethylene Bags ◽  
Solids Content

Peaches (Prunus persica) were evaluated for storability after dipping in a 2% calcium chloride (CaCl2) solution at 20 °C for 30 min and storing them at 4 °C for 2 weeks in boxes uncovered or covered with polyethylene bags. Generally, there were significant improvements in storability resulting from the CaCl2 and the polyethylene barrier. The CaCl2 treatment improved firmness, largely maintained the soluble solids content, and increased the ratio of soluble solids-to-titratable acid ratio. Polyethylene bags minimized weight loss, and two out of three times, bagged fruit had lower acids after storage than did the control.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

scholarly journals Biostimulatory Action of Vegetal Protein Hydrolysate and the Configuration of Fruit Physicochemical Characteristics in Grafted Watermelon

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 313
Author(s):  
Georgios A. Soteriou ◽  
Youssef Rouphael ◽  
Maria G. Emmanouilidou ◽  
Chrystalla Antoniou ◽  
Angelos C. Kyratzis ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Foliar Application ◽  
Protein Hydrolysate ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Soluble Carbohydrates ◽  
Total Sugars ◽  
Lycopene Content ◽  
Effect On Yield ◽  
Solids Content

Foliar application of a vegetal-derived protein hydrolysate as a biostimulant was assessed for possible interaction with the ripening of diploid watermelon grafted onto interspecific hybrid rootstock. Assessment encompassed crop performance; fruit morphometric and sensory quality traits; soluble carbohydrates; macrominerals; and bioactive composition at 10, 20, 30, 40, and 50 days post anthesis (dpa). The biostimulant effect on yield components was confounded by the vigorous rootstock effect. Pulp firmness declined precipitously with cell enlargement from 10 to 30 dpa, and the biostimulant phyto-hormonal potential on firmness and rind thickness was masked by grafting. Pulp colorimetry was determined solely by ripening and peaked at 40 dpa. The biostimulant effect reduced lycopene content by 8% compared to the control. Total sugars coevolved with soluble solids content, peaked at 30 dpa, and then stabilized. Fructose and glucose prevailed during rapid fruit growth from 10 to 30 dpa and sucrose prevailed at advanced ripeness between 40–50 dpa, whereas acidity peaked at 20 dpa and then decreased. Potassium, which was the most abundant micromineral, peaked before full ripeness at 30 dpa. The biostimulant effect on the watermelon fruit ripening process is not granted, at least regarding the conditions this study was carried out under. The absence of biostimulant effect might relate to rootstock vigorousness, the grafted watermelon physiology, or the type of biostimulant used.

scholarly journals Development and productivity of two beet genotypes for fertilization

2020 ◽  
Vol 19 (3) ◽  
pp. 221-228
Author(s):  
Daniel Mocelin Silveira ◽  
Flávio Corrêa de Carvalho ◽  
Gustavo Pailo Mariano ◽  
André Luiz Oliveira de Francisco
Keyword(s):  
Plant Height ◽  
Aerial Part ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Organic Fertilization ◽  
Horizontal Diameter ◽  
Number Of Leaves ◽  
Solids Content ◽  
The City

Beet needs a high demand of nutrients to improve its development and productivity. The objective of this work was to evaluate the effect of fertilizer forms in the development and productivity of the beet crop. The experiment was carried out in the experimental area of the Fazenda Escola of the Higher Education Center of Campos Gerais, located in the city of Ponta Grossa-PR, between September and November 2018. The experimental design was randomized blocks in a 2x4 factorial scheme [2 genotypes of beet (Boron hybrid and Tall Top Early Wonder cultivar) x 4 forms of fertilization, T1 - control (without fertilization), T2 - poultry litter, T3 - bovine manure and T4 - NPK], containing four repetitions. The harvest was carried out at 75 days after transplanting the seedlings, harvesting five plants from each plot to carry out the analyzes, thus evaluating the number of leaves per plant, height of the aerial part, fresh mass of the aerial part and the root, productivity, horizontal diameter and commercial classification of root, presence of white rings through notes and soluble solids content (ºBrix). Among the different genotypes studied, the cultivar Tall Top Early Wonder was superior in the variables of plant height, fresh mass of roots and leaves and soluble solids, 75 days after transplantation. The cultivar Tall Top Early Wonder responded better, implying the idea that organic fertilization would be an alternative as a source of nutrients in beet production.

scholarly journals Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization

2020 ◽  
Vol 9 (7) ◽  
pp. e176973680
Author(s):  
Anderson Maciel de Vasconcelos ◽  
Paula Bruna da Silva ◽  
Priscila Luana da Silva ◽  
Sandra Maria Lopes dos Santos ◽  
Pahlevi Augusto de Souza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Food Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Average Mass ◽  
Maturation Stages ◽  
Guazuma Ulmifolia ◽  
Solids Content

Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.

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