EFEITO DA TEMPERATURA E DO USO DE EMBALAGEM NA CONSERVAÇÃO PÓS-COLHEITA DE FRUTOS DE CAGAITA (Eugenia dysentericaDC.)

Carneiro, Juliana De Oliveira; Souza, Maria De Alencar De Aparecida; Rodrigues, Ynayara Joane De Melo; Mapeli, Ana Maria

doi:10.1590/0100-2945-157/14

Cited by 10 publications

(7 citation statements)

References 19 publications

(10 reference statements)

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“…Jabuticaba, as well as other native fruit, along with fruit from the same botanical family (Myrtaceae), such as gabiroba (Campomanesia adamantium Camb) (Melchior et al, 2006), cagaita (Eugenia desynterica DC.) (Carneiro et al, 2015), and araça (Psidium spp.) (Drehmer & Amarante, 2008) are considered regional food delicacies, with great potential for production and commercialization throughout the country.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CD 2 , total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and D 2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel, once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

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Section: Introductionmentioning

confidence: 99%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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“…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).…”

Section: G a S Diniz Et Almentioning

confidence: 57%

QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

et al. 2017

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-the aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (ta), soluble solids (SS), ascorbic acid, ta / SS ratio and pulp yield. the experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. the maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. the quality index of E. cibrata is ph 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g -1 , ta / SS ratio of 1.09 and pulp yield of 72.01%. Index terms: Post-harvest; fruit quality; amazonian fruits; ripening. INDICADORES DE QUALIDADE E PONTO DE COLHEITA DE FRUTOS DE Eugenia cibrataRESUMO -O objetivo deste trabalho foi caracterizar e determinar o índice de qualidade e o ponto de colheita dos frutos de Eugenia cibrata. Os frutos foram colhidos aos 39; 41 e 43 dias após a antese e selecionados pelo maior tamanho. Os frutos amadurecidos na planta, por ocasião da completa abscisão, foram considerados padrão para determinar o índice de qualidade após a colheita. as análises foram efetuadas no dia da colheita e aos dois dias de armazenamento sob temperatura de 26 ± 2 o C e umidade relativa de 85 -90%. Foram determinados firmeza, número de sementes, diâmetro longitudinal e transversal, índice de formato, massa de sementes, da polpa e do fruto, acidez titulável (AT), sólidos solúveis (SS), ácido ascórbico, ratio (SS/at) e rendimento de polpa. O delineamento experimental foi o inteiramente casualizado, em esquema de parcela subdividida no tempo, com tratamento adicional. O fruto da E. cibrata é uma baga arredondada com índice de formato de 0,98; massa de 24,28 g, cor verde no epicarpo e branca no endocarpo. O estádio de maturação fisiológica deu-se a partir de 43 dias após a abertura da flor (antese). Frutos selecionados dentre os de maiores tamanhos também atingiram estádio de maturação fisiológica e qualidade semelhante aos frutos amadurecidos na planta. O índice de qualidade da E. cibrata, resultado da avaliação do fruto maduro, constitui de pH em 2,88; sólidos solúveis em 3,7 ºBrix; acidez titulável em 3,38% em ácido cítrico; 77,05 mg 100g -1 de ácido ascórbico, relação sólidos solúveis/acidez titulável (r...

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“…After 7 days, although they were stored under refrigeration, the riper fruits were not firm enough to be measured. The use of packaging and low storage temperatures is not sufficient to promote fruit preservation for longer times (CARNEIRO et al, 2015). The high percentage of water, greater than 90% (Silva et al, 2008), the rapid physiological maturation cycle (SILVA et al, 2017), and the fragility of the peel (FERREIRA and PEREIRA, 2016) contribute to the fruit's susceptibility to enzymatic and microbial degradation (CARDOSO et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Structure of the phenotypic variability of fruit and seed traits in natural populations of Eugenia dysenterica dc. (Myrtaceae)

et al. 2018

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Eugenia dysenterica DC. (cagaita tree) is a fruit tree native to the Brazilian Cerrado. It is a promising species for cultivation, but little basic information exists on the phenotypic diversity and quantitative variation of its fruits and seeds at a population scale. Thus, the present study proposes to estimate the phenotypic parameters of the species’ fruits and seeds based on the variability among mother plants and among subpopulations, thereby aiming to increase knowledge for breeding and conservation of the species. For this, 25 natural subpopulations (local populations) were sampled in five Brazilian states. Within each subpopulation, 20 fruits were collected from each of six sampled mother plants. Data for biomass, transverse and longitudinal lengths of the fruits and seeds were subjected to estimates of descriptive parameters, correlation and hierarchical analysis of variance (ANOVA). Significant variation, including high levels of phenotypic variation, was observed among mother plants within the subpopulations and between the subpopulations. The high variation and the formation of phenotypically divergent groups are important elements for the breeding of cagaita tree, whose mother plants can now be selected for the traits studied. Phenotypic divergence between populations (PST) can be used as an indicator of the structuring of the phenotypic variation of the species in its natural area of occurrence.

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EFEITO DA TEMPERATURA E DO USO DE EMBALAGEM NA CONSERVAÇÃO PÓS-COLHEITA DE FRUTOS DE CAGAITA (Eugenia dysentericaDC.)

Cited by 10 publications

References 19 publications

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

Structure of the phenotypic variability of fruit and seed traits in natural populations of Eugenia dysenterica dc. (Myrtaceae)

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