Ponto De Colheita E Qualidade De Goiabas ‘Kumagai’ E ‘Paluma’

Abstract

RESUMO-Este trabalho teve como objetivo estudar a influência do estádio de maturação na qualidade de goiabas 'Kumagai' e 'Paluma'. Frutos sadios das duas cultivares colhidos em cinco estádios de maturação, definidos com base na coloração da casca e armazenados sob condição de ambiente (25±1ºC e 85±5% UR), foram avaliados na ocasião da colheita e após atingirem completo amadurecimento quanto à vida útil, coloração da casca, firmeza da polpa, teores de ácido ascórbico, sólidos solúveis (SS) e acidez titulável (AT), assim como quanto à relação SS/AT e ao sabor. Os resultados indicaram que goiabas da cv. Kumagai apresentam maior vida útil (6,8 dias, em média) que as 'Paluma' (3,2 dias, em média) e que este período é influenciado pelo estádio de maturação. Independentemente da cultivar, goiabas colhidas nos estádios iniciais de maturação mantiveram-se mais ácidas (0,71%) que as colhidas mais tardiamente (0,57%), com o agravante de que, na cv. Kumagai, a colheita no estádio 1 resultou em retenção da cor verde da casca. A colheita das goiabas nos estádios iniciais de amadurecimento, apesar de prolongar o período de conservação, implica frutos de qualidade inferior. Por outro lado, a colheita em estádios de maturação mais avançados torna indispensável a implementação de técnicas de conservação adequadas às características intrínsecas de cada cultivar, de modo a garantir a qualidade da fruta oferecida ao consumidor. Termos para indexação: Psidium guajava, amadurecimento, conservação, cultivares. HARVEST TIME AND QUALITY OF KUMAGAI AND PALUMA GUAVASABSTRACT -This research aimed to study the influence of maturation on the quality of 'Kumagai' and 'Paluma' guavas. Healthy fruits of both cultivars harvested at five maturity stages defined on the basis of skin color, were selected for the absence of mechanical damage and rot and stored under environmental conditions (25±1ºC and 85±5% RH). They were evaluated at the time of harvest and after reaching full maturity as the shelf-life, skin color, pulp firmness, ascorbic acid, soluble solids (SS) and titratable acidity (TA), as well as the SS/TA ratio and the flavor. The results indicated that cv. Kumagai guavas have longer conservation (6.8 days on average) than 'Paluma' (3.2 days on average) and that this period is influenced by ripening stage. Regardless of cultivar, guavas harvested in early stages of maturation kept more acid (0.71%) than that those harvested later (0.57%), with the aggravating circumstance that in cv. Kumagai, the harvest in stage 1, resulted in retention of the green color of the skin. the harvest of guava in early stages despite prolonging the shelf-life implies inferior fruit quality. On the other hand, the harvest in more advanced stages of maturation makes necessary the implementation of appropriate conservation techniques to the intrinsic characteristics of each variety, in order to ensure the quality of the fruit offered to the consumer.

QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

“…the amount of this vitamin in ripe fruits under study is relevant (77 mg 100g -1 ), and was higher than at 43 Daa, because the longer the fruit remain on the plant, the less it needs to consume organic acids in breathing (ChItaRRa;ChItaRRa, 2005). the value of 77.05 mg 100g -1 in mature fruits is similar to values found in white guava, with 76.80 mg 100g -1 (Pereira et al, 2006) and red guava, with 80.60 mg 100g -1 (taCO, 2011), and lower for cv 'Paluma', which was approximately 110mg / 100g (CavalINI, 2015). the ascorbic acid content found in E. cibrata is higher than that found in ripe pitanga (E. uniflora), which for the purple variety is 55 mg 100g -1 and for red variety is 51 mg 100g -1 in physiological maturity.…”

“…The firmness values observed are close to those found for Guava (P. guajava), since in the maturation stage considered suitable for harvest, Campos et al (2011) found firmness of 15.5 N, while E. cibrata presented firmness of 12.18 N. the comparison of maturation stages with fruits ripened on the plant was not carried out, since they did not allow more readings and were extremely softened at two days of storage. Cavalini et al (2015) found that guava cv 'Paluma' harvested on the last maturation stage only remained preserved for one day, similar to what occurred to the fruit under study. This rapid loss of firmness was also observed in cagaita fruits (Eugenia dysenterica) stored at ambient conditions of 25°C, with shelf life limited to 5 days (CaRNeIRO et al, 2015).…”

“…Paluma and cv. Kumagai (0.71%) than in those harvested later (0.57%) (CavalINI et al, 2015), but there are exceptions, and it is possible to characterize E. cibrata in this group. Similarly to the maturation of E. cibrata, M. dubia acidity had changed only in the first maturation phase, ranging from 2.87 to 2.65% citric acid at the end of maturation (Pinto et al, 2013).…”

Analysis of Structures of Covariance and Repeatability in Guava Segreganting Population

“…Its fruits are destined to the industrialization and market of fresh fruits, which are highly perishable due to their intense metabolism during maturation (HONG et al, 2012). According to Cavalini et al (2015), quality attributes are influenced by varieties, edaphoclimatic conditions and cultural practices. In this sense, the use of cultivars adapted to the different edaphoclimatic conditions with potential for producing good quality fruits becomes of great importance for the increase of the cultivated area and the consolidation of the crop in Brazil (PEREIRA; NACHTIGAL, 2009;NIMISHA et al, 2013).…”

Characterization of Ripening Stages of Myrtle Fruit

“…According to the authors, such increases in ascorbic acid contents are associated to the synthesis metabolic intermediates that are precursors of ascorbic acid. Cavalini et al (2015) did as well determine increases in ascorbic acid contents throughout guava ripening.…”