The objective of this study was to determine how ripening physiology and quality of Golden papaya are affected by maturity stages at harvest. Papayas were harvested at four maturity stages (Stage 0: totally green; Stage 1: up to 15% of yellow skin; Stage 2: 16-25% of yellow skin; Stage 3: 26-50% of yellow skin) and evaluated during ripening at 23ºC. Physical and physicochemical (skin color, pulp firmness, soluble solids, titratable acidity, and ascorbic acid), physiological (respiratory activity and ethylene production), and sensorial (flavor, odor, firmness, and appearance) characteristics were evaluated. Regardless of maturity stages, fruit showed similar variation in respiration rate, exhibiting constant values after the 2 nd day of storage at 23ºC (~31 mL CO 2 kg -1 h -1 for stages 0, 1, and 2, and ~37 mL CO 2 kg -1 h -1 for stage 3). Typical climacteric behavior was not observed for any maturity stage. Only fruit harvested at stage 0 and 1 showed a well defined ethylene production peak of 2.1 µL C 2 H 4 kg -1 h -1 after 7 d of storage and 1.3 µL C 2 H 4 kg -1 h -1 after 6 d, respectively. Fruit harvested at stages 0, 1, 2 and 3 reached the edible condition (pulp firmness ≤ 20 N) after 7, 6, 4, and 3 d at 23ºC, respectively. The ascorbic acid concentration increased 20-30% during ripening, while skin hue angle and titratable acidity was reduced. Independent of the maturity stages at which papayas were harvested, soluble solids did not alter during ripening. Fruit harvested at stages 2 and 3 had superior scores for sensorial evaluation, mainly for flavor and appearance. Harvest at different maturity stages altered fruit postharvest physiology and when effectuated at early stages, it reduced fruit quality but did not make its consumption unacceptable. Key words: Carica papaya, ethylene, harvest time, postharvest, respiration Amadurecimento e qualidade do mamão Golden colhido em diferentes estádios de maturação: O trabalho objetivou estudar como a fisiologia do amadurecimento e a qualidade do mamão Golden são afetadas pelo estádio de maturação no momento da colheita. Foram colhidos mamões em quatro estádios de maturação (Estádio 0: totalmente verde; Estádio 1: até 15% da casca amarela; Estádio 2: 16-25% da casca amarela; Estádio 3: 26-50% da casca amarela) e, durante o amadurecimento, a 23ºC, foram avaliadas características físicas e físico-químicas (cor da casca, firmeza da polpa, sólidos solúveis, acidez titulável e ácido ascórbico), fisiológicas (atividade respiratória e produção de etileno) e sensoriais (sabor, odor, firmeza e aparência). Desconsiderando-se o estádio de colheita, os frutos apresentaram variação similar na respiração, exibindo valores constantes após o 2º dia de armazenamento a 23ºC: ao redor de 31 mL CO 2 kg -1 h -1 para os estádios 0, 1 e 2, e de 37 mL CO 2 kg -1 h -1 para o estádio 3. Não foi observado comportamento climatérico típico em nenhum dos estádios de maturação. Somente frutos colhidos nos estádios 0 e 1 apresentaram pico bastante definido na produção de etileno, de 2,1 µL C 2 H ...
Resumo -O objetivo deste trabalho foi determinar índices de maturação adequados para avaliar a influência dos estádios de maturação nas transformações físico-químicas após a colheita de goiabas (Psidium guajava cv. Pedro Sato). Frutos colhidos nos estádios de maturação, segundo a cor da casca (1: verde-escura, 2: verde-clara e 3: verde-amarela), foram armazenados a 25±1o C e 80±5% UR e avaliados quanto às transformações físicas e químicas e percentual de podridão. No momento da colheita, a cor da casca, a firmeza da polpa e a relação sólidos solúveis totais/acidez total titulável apresentaram diferenças significativas entre os três estádios de maturação. Durante o amadurecimento, as transformações físico-químicas foram semelhantes entre os estádios de maturação. O período máximo de viabilidade do fruto para comercialização foi de dois, quatro e seis dias após a colheita, nos estádios 3, 2 e 1, respectivamente. Os teores de sólidos solúveis totais, acidez total titulável e ácido ascórbico apresentaram baixo coeficiente de correlação com as variáveis estudadas. A cor da casca, a firmeza da polpa e a relação sólidos solúveis totais/acidez total titulável foram considerados índices de maturação adequados para a goiaba 'Pedro Sato'.Termos para indexação: Psidium guajava, amadurecimento. Indices to evaluate postharvest quality of guavas under different maturation stagesAbstract -The aim of this work was to determine the maturation indices to evaluate the influence of maturation stages on physical and chemical transformations in guavas (Psidium guajava cv. Pedro Sato) after harvest. Guavas were harvested at maturation stages, according to the skin color, 1 (dark green), 2 (light green) and stage 3 (yellowish green), stored at 25+1 o C and 85+5% RH, and assessed for physical and chemical transformations and decay. At harvest, the three maturation stages presented distinct results of skin color, pulp firmness and total soluble solids total titratable acidity ratio. During the ripening, physical and chemical transformations were similar among the maturation stages. The postharvest life of stages 3, 2 and 1, was two, four and six days, respectively. The total soluble solids content, total titratable acidity and ascorbic acid presented low correlated coefficient with all variables studied. The skin color, the pulp firmness and the total soluble solids/total titratable acidity ratio can be considered acceptable maturation indexes for guava 'Pedro Sato'.Index terms: Psidium guajava, ripening. IntroduçãoO Brasil é um dos três maiores produtores mundiais de goiaba (Psidium guajava). A maior parte da produção é absorvida pela indústria, porém, no Estado de São Paulo, principal produtor nacional, houve um incremento de 17% na produção de goiabas para mesa no perío-do de (Instituto de Economia Agrícola, 2002.A expansão do mercado consumidor de goiaba in natura está condicionada à qualidade dos frutos e ao aumento da vida útil pós-colheita. A goiaba é um fruto altamente perecível por causa do seu intenso metabolismo durante o amadu...
Guava (Psidium guajava L.) is a tropical fruit exhibiting rapid post-harvest ripening. However, the physiological basis involved in the ripening process of guava is not totally clear, which makes it difficult to develop technologies to enhance fruit storability. Two experiments were carried out with the objective of determining the ripening behavior of 'Pedro Sato' guavas. In the first experiment, guava fruits at three maturity stages (I - dark green, II - light green and III - yellow-green) were stored at room temperature (23 ± 1°C and 85 ± 5 % RH). The respiratory rate, ethylene production, pulp and skin colours, and firmness were evaluated. In the second experiment, ethylene and 1-methylcyclopropene (1-MCP) were applied to guavas at the light green maturity stage and the ripening behaviour during storage at room temperature was studied. Fruits from all maturity stages showed a gradual increase in the respiratory rate and ethylene production. The intense changes in pulp and skin colours and in firmness preceded the maximum respiratory rate and ethylene production. 1-MCP reduced the rate of ripening, while the application of ethylene did not promote this process. These results do not permit the classification of 'Pedro Sato' guava as a traditional climacteric fruit.
Guava (Psidium guajava L.) is a tropical fruit that presents fast post-harvest ripening; therefore it is a very perishable product. Inappropriate storage temperature and retail practices can accelerate fruit quality loss. The objective of this study was to evaluate the respiratory activity (RA), the ethylene production (EP) and Q 10 of guava fruit at different storage temperatures. 'Paluma' guava fruits were harvested at maturity stage 1 (dark-green skin) and stored at either 1, 11, 21, 31 or 41ºC; RA and EP were determined after 12, 36, 84 and 156 h of storage. RA and EP rates at 1 and 11ºC were the lowest -0.16 and 0.43 mmol CO 2 kg -1 h -1 and 0.003 and 0.019 µmol C 2 H 4 kg -1 h -1 , respectively. When guavas were stored at 21ºC, a gradual increase occurred in RA and EP, reaching 2.24 mmol CO 2 kg -1 h -1 and 0.20 µmol C 2 H 4 kg -1 h -1 , after 156 h of storage. The highest RA and EP were recorded for guavas stored at 31ºC. In spite of high RA, guavas stored at 41ºC presented EP similar to guavas stored at 11ºC, an indicator of heat-stress injury. Considering the 1-11ºC range, the mean Q 10 value was around 3.0; the Q 10 value almost duplicated at 11-21ºC range (5.9). At 21-31ºC and 31-41ºC, Q 10 was 1.5 and 0.8, respectively. Knowing Q 10 , respiratory variation and ripening behavior in response to different temperatures, fruit storage and retail conditions can be optimized to reduce quality losses. , respectivamente. Quando as goiabas foram armazenadas a 21ºC, observou-se aumento gradual em AR e PE, as quais alcançaram valores de 2,24 mmol CO 2 kg -1 h -1 e 0,20 µmol C 2 H 4 kg -1 h -1 após 156 h de armazenamento. As maiores AR e PE foram observadas em goiabas armazenadas a 31ºC. Apesar de alta AR, goiabas armazenadas a 41ºC tiveram baixa PE, similarmente àquelas armazenadas a 11ºC, indicando dano por alta temperatura. Na faixa de 1-11ºC, o valor médio de Q 10 foi de 3,0, enquanto esse valor quase duplicou na faixa de 11-21ºC, atingindo 5,9. O Q 10 decresceu nas faixas de 21-31ºC e 31-41ºC, apresentando valores de 1,5 e 0,8, respectivamente. Conhecendo-se a variação do Q 10 , da taxa respiratória e do comportamento do amadurecimento em resposta a diferentes temperaturas, as condições de armazenamento e comercialização dos frutos podem ser otimizadas para reduzir as perdas na qualidade.
(2)Resumo -O presente trabalho objetivou avaliar as características anatômicas e físico-químicas de pêssegos (Prunus persica (L.) Batsch) 'Aurora-1' e 'Dourado-2', armazenados em diferentes temperaturas e períodos. No primeiro experimento, os frutos foram armazenados a 0, 3 e 6ºC por 14, 21, 28 e 35 dias (mais dois dias de simulação à comercialização, sob 25ºC). No segundo experimento, os frutos foram armazenados a 0 e 3ºC por 7, 14, 21, 28 e 35 dias (mais dois dias de simulação à comercialização, sob 25ºC). O delineamento experimental empregado foi inteiramente ao acaso, em esquema fatorial, com quatro repetições em parcelas de seis frutos. Pêssegos 'Dourado-2', após sete dias de armazenamento a 3ºC ou 14 dias de armazenamento a 0ºC, apresentaram lanosidade caracterizada pela queda brusca na firmeza e pouca sucosidade. Os sintomas no mesocarpo foram caracterizados pelo afastamento das paredes de células adjacentes e acúmulo de substâncias pécticas no interior das células e dos espaços intercelulares. Pêssegos 'Aurora-1' sofreram redução na firmeza sem comprometer a qualidade dos frutos, podendo ser conservados por até 35 dias a 0 e 3ºC; mesmo aos 35 dias de armazenamento, o mesocarpo não apresentou alterações típicas da lanosidade. Aos 35 dias de armazenamento a 6ºC, os frutos de ambas cultivares estavam sobremaduros.Termos para indexação: Prunus persica, propriedade físico-química, anatomia vegetal, conservação de alimento, distúrbio fisiológico, lanosidade. Anatomical and physico-chemical alterations associated with cold storage of 'Aurora-1' and 'Dourado-2' peachesAbstract -The objective of the present study was to evaluate the anatomical and physico-chemical characteristics of 'Aurora-1' and 'Dourado-2' peaches (Prunus persica (L.) Batsch) stored at different temperatures and periods. In the first experiment, fruits were stored at 0, 3 and 6ºC for 14, 21, 28 and 35 days (more two days of simulated commercialization period at 25ºC). In the second experiment, fruits were stored at 0 and 3ºC for 7, 14, 21, 28 and 35 days (more two days at 25ºC of simulated commercialization period). The experiment was a factorial with a completely randomized design with four replicates with six fruit parcels. 'Dourado-2' peaches after seven days of storage at 3ºC or 14 days of storage at 0ºC showed woolliness characterized by a sharp decrease in firmness and low juice content. The mesocarp symptoms were characterized by a separation of cell walls, pectin accumulation into the cells and intercellular spaces. 'Aurora-1' peaches lost firmness without compromising fruit quality; they could be conserved for up to 35 days at 0 or 3ºC; even at 35 days of storage, mesocarp did not present typical alterations of woolliness. At 35 days of storage at 6ºC, the fruits of both cultivars were overripe.
The objective of this study was to evaluate the influence of package materials on the preservation of cold-stored 'Kumagai' guavas. The treatments were: PO2, coextruded polyolephinic film with gas injection (5% O 2 /5% CO 2 /N 2 ); PO3, coextruded polyolephinic film with gas injection (5% O 2 /5% CO 2 /N 2 ); LDPE, linear low density polyethylene film; LDPE-gas, linear low density polyethylene film with gas injection (3% O 2 /8% CO 2 /N 2 ); PVC, polyvinylchloride stretch film; PO1, co-extruded polyolephinic film and control: non-packaged guavas. Guavas were stored at 10 ± 1°C/80-90% RH for 21 days, and then transferred to room temperature. Gas composition within the package headspace was analysed during storage and the physical and chemical characteristics of the guavas were evaluated daily during ripening. The modified atmosphere provided by PO1 film was insufficient to promote the benefit of senescence control. Although PVC provided an atmosphere close to that recommended, it did not preserve the colour and pulp firmness. PO2, PO3, LDPE and LDPE-gas retarded the senescence process of the guavas during 21 days at 10°C plus 2 days at room temperature, but harmed the normal ripening of guavas in some aspects. This can be explained by reduced O 2 and elevated CO 2 levels within these four packages. None of the packages influenced the titratable acidity and the soluble solids, but they did harm ascorbic acid synthesis. INTRODUCTIONGuava is a perishable fruit with a short shelf-life when stored at room temperature. The use of preservation methods that can increase guava shelf-life whilst-maintaining quality is desirable. In climacteric fruits, reduction of temperature retards the climacteric and consequently the ripening process. 1 The recommended storage temperature for guavas is 9-10°C in order to avoid chilling injury. 2,3Many studies have evidenced the efficiency of plastic packages on guava preservation by reducing the ripening and weight loss.4-6 Guavas could be stored for 2 weeks when packed in polyethylene films impregnated with humidity-absorbent mineral.7 'Kumagai' guavas could be conserved in sealed polyethylene packages for 3 weeks at 8°C. 8The major reason for using modified atmosphere packaging is that the low O 2 and high CO 2 concentrations reduce the respiration rate and consequently slow down quality loss. Concentrations below 8% O 2 and/or above 3% CO 2 reduce ethylene production and sensitivity. 9 Atmosphere modification within a package can occur passively, as the product consumes O 2 and discharges CO 2 , or can be promoted actively by vacuum followed by gas mixture injection. In both cases, the package permeability must be compatible with the vegetal respiration rate, maintaining an appropriate atmosphere for a better conservation. 10The objective of this work was to evaluate the influence of package materials, associated or not with active atmosphere modification, on the preservation of cold-stored 'Kumagai' guavas. MATERIALS AND METHODS'Kumagai' guavas (Psidium guajava) were harvested from ...
RESUMO-Algumas espécies de citros apresentam produção irregular ao longo dos anos. Além da safra irregular, a alternância de produção pode interferir na qualidade dos frutos, característica cada vez mais valorizada pelo mercado citrícola. O objetivo do trabalho foi avaliar o efeito da carga pendente na qualidade dos frutos da laranjeira 'Valência'. O experimento foi conduzido com laranjeiras 'Valência' enxertadas em tangerineiras 'Cleópatra' em condição de campo. Em janeiro de 2007, metade das plantas teve todos os seus frutos retirados, enquanto a outra metade permaneceu intacta. As plantas que tiveram seus frutos retirados apresentaram, em setembro de 2007, floração mais intensa e, portanto, uma Alta Carga de frutos (AC, 752 frutos/árvore) em 2008, quando comparadas às plantas que não tiveram seus frutos retirados, que apresentaram Baixa Carga de frutos (BC, 317 frutos/árvore). Os frutos maduros, colhidos em dezembro de 2008, foram analisados quanto à massa, teor de sólidos solúveis, acidez titulável, espessura e cor da casca, teor de suco e número de sementes. Na safra seguinte, de 2009, as avaliações das características físico-químicas dos frutos foram repetidas nas mesmas árvores, mas durante quatro momentos entre o período de frutificação e a colheita, em novembro de 2009. Na safra de 2008, houve diferença na massa individual dos frutos com valores de 172 e 158g nas plantas BC e AC, respectivamente. O teor de sólidos solúveis, acidez titulável, teor de suco nos frutos, espessura da casca e o índice tecnológico foram semelhantes entre os tratamentos, nas safras de 2008 e 2009. Entretanto, vale considerar que, como a produção de frutos nas plantas AC, na safra de 2008, foi 2,2 vezes maior se comparada às das plantas BC (AC: 2,9 caixas/planta e BC: 1,3 caixa/planta), a quantidade total de sólidos solúveis produzida por planta também foi maior. Não houve influência da carga pendente de frutos no teor de açúcares (glicose, frutose e sacarose) no suco e na cor da casca durante o desenvolvimento dos frutos. Apesar de reduzir a massa do fruto, a diferença de carga pendente observada em laranjeira 'Valência' não influenciou na qualidade dos frutos quando considerado, como destino da fruta, a indústria citrícola. Termos para indexação: Citrus sinensis,carboidratos, laranja, alternância de produção. EFFECT OF CROP LOADING ON QUALITY OF 'VALENCIA' ORANGE FRUITABSTRACT -Some citrus species show irregular production over the years. Besides the irregular crop yield, alternate bearing may affect the fruit quality, a characteristic that is increasingly valued by the citrus market. The aim of the work was to evaluate the effect of crop load on fruit quality of 'Valência' orange trees. The experiment was carried out under field conditions with 'Valência' orange scions grafted on 'Cleópatra' mandarin rootstocks. In January 2007, half of the plants were defruited, while the other half remained intact. boxes/plant and BC: 1,3 boxes/plant), total soluble solids produced per plant was also higher. Crop load did not affect the sug...
ABSTRACT'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased activity of catalase, glutathione reductase and ascorbate peroxidase was observed concurrently or soon after this increase in ethylene production and respiration. The increased activity of these enzymes near the peaks of ethylene production and respiration is related to the production of oxidants accompanying the onset of ripening. On the fourth day of storage, there was an increased lipid peroxidation and decreased activities of catalase, glutathione reductase and superoxide dismutase. Lipid peroxidation induces the increase of antioxidant enzymes, which can be verified by further increases in the activities of catalase, glutathione reductase, superoxide dismutase and ascorbate peroxidase. Unlike the other antioxidant enzymes, the ascorbate peroxidase activity in the pulp increased continuously during ripening, suggesting its important role in combating reactive oxygen species during papaya ripening. With regard to physical-chemical characteristics, the soluble solids did not vary significantly, the acidity and ascorbic acid contents increased, and hue angle and firmness decreased during storage. The results revealed that there was variation in the activity of antioxidant enzymes, with peaks of lipid peroxidation during the ripening of 'Golden' papaya. These results provide a basis for future research, especially with regard to the relationships among the climacteric stage, the activation of antioxidant enzymes and the role of ascorbate peroxidase in papaya ripening.
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