PALAVRAS-CHAVECaracterísticas físico-químicas BRS Gigante Amarelo Passiflora edulis f. flavicarpa Ponto de colheita KEYWORDS Physico-chemical characteristics BRS Gigante Amarelo Passiflora edulis f. flavicarpa Harvest point RESUMO: Cultivares de maracujazeiro-amarelo desenvolvidas ou adaptadas regionalmente podem contribuir para o aumento da produtividade e da produção de frutos de qualidade, atendendo às necessidades do mercado e à remuneração dos produtores. Diante disto, objetivou-se avaliar as características físico-químicas de frutos de maracujazeiro-amarelo colhidos em diferentes estádios de maturação. Foram utilizados frutos de maracujazeiroamarelo, cultivar BRS Gigante Amarelo, produzidos em Terra Nova do Norte (MT). O delineamento experimental utilizado foi o de blocos casualizados, num esquema fatorial 4 × 4 (estádios de maturação e períodos de avaliação), com quatro blocos. Foram avaliadas características físicas (massa, comprimento e diâmetro do fruto e coloração da casca) e químicas (sólidos solúveis totais, acidez total titulável e ratio) dos frutos. Os dados foram submetidos a análise de variâncias, e as médias comparadas pelo teste de Tukey a 5% de probabilidade. Os frutos de maracujazeiro-amarelo cultivar BRS Gigante Amarelo colhidos em diferentes estádios de maturação apresentam aumento nos índices de cor (croma e Hue), no teor de sólidos solúveis totais e ratio, e redução da acidez total titulável conforme ocorre o amadurecimento dos frutos. Além disto, os frutos colhidos em todos os estádios de maturação apresentam condição de industrialização imediata ou após três dias de armazenamento, enquanto os frutos colhidos no estádio de maturação 4 apresentam características de cor mais interessantes para o comércio in natura, independente do período de armazenamento.ABSTRACT: Yellow passion fruit cultivars developed or adapted regionally can contribute to the productivity and production increase of quality fruit, meeting the needs of the market and the producers' remuneration. The aim of this study was to evaluate the physical and chemical characteristics of yellow passion fruits harvested at different maturation stages. Yellow passion fruits, cultivar BRS Gigante Amarelo, were produced in Terra Nova do Norte city, State of Mato Grosso, Brazil. The experimental design was a randomized complete block, in 4 × 4 factorial scheme (maturation stages and evaluation periods), with four blocks. Physical (mass, length, and diameter of the fruit, and peel color) and chemical (total soluble solids, total titratable acidity and ratio) characteristics of the fruit were evaluated. The data were submitted to analysis of variance and the means were compared by the Tukey test at 5% probability. The fruits of yellow passion fruit, cultivar BRS Gigante Amarelo, harvested at different stages of maturation present an increase in the color indexes (chroma and Hue), total soluble solids content and ratio, and reduction of the titratable total acidity, as fruit maturation occurs. In addition, fruits harvested at all maturat...
The knowledge of physical properties of grains is important for the optimization of postharvest operations. Thus, this study aimed to evaluate the effect of moisture content over physical properties of different cultivars of soybean. Soybean of cultivars NS7901RR, TMG1180RR, P98Y70 and TMG132RR were used, with initial moisture content of 0.32, 0.27, 0.25 and 0.21 dry basis (d.b.), respectively. In order to dry the samples, an oven of forced air circulation was used. Samples were dried at temperature of 50 ºC, being the drying procedure stopped when the moisture content of soybean was equal or inferior than 0.15 (d.b.). During drying, for interested moisture contents, physical properties were determined: bulk density, equivalent diameter, sphericity, circularity and surface/volume ratio. It was noticed that all physical properties analyzed presented a direct relationship with moisture content. With exception of the equivalent diameter, all the remaining physical properties increased linearly with moisture content reduction. Physical differences were observed among soybean cultivars during drying. However, variation of analyzed properties occurred in different proportions during drying for each cultivar.
Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).
Objetivou-se, com o presente trabalho, ajustar diferentes modelos matemáticos aos dados experimentais da secagem de grãos de quatro variedades de soja, selecionando aquele que melhor descreve as curvas de secagem. Além disso, buscou-se determinar o coeficiente de difusão efetivo e a energia de ativação para a secagem de grãos de soja das variedades analisadas. Foram utilizados grãos de soja de variedades precoces (NS7901RR e TMG1180RR) e de ciclo médio (TMG132RR e P98Y70). Os grãos foram submetidos à secagem em estufa de convecção mecânica (ar forçado) nas temperaturas de 40, 50, 60 e 70 °C. Verificou-se que, de todos os modelos ajustados, o de Midilli foi o único que apresentou ajuste adequado para todas as variedades e em todas as condições de secagem testadas. Os valores dos coeficientes de difusão efetivos de todas as variedades aumentaram com a elevação da temperatura do ar de secagem, sendo que a maior diferença foi observada quando as variedades foram comparadas segundo o seu ciclo reprodutivo (precoce e médio). Essa observação também foi pertinente para a energia de ativação.
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