Influência de tratamento térmico e sistemas de embalagens na qualidade de lichia 'Bengal

Anjos, Valéria D; Valentini, Silvia; Benato, Eliane Aparecida

doi:10.1590/0100-2945-307/13

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…On the other hand, Queiroz, Abreu and Oliveira (2012), for "Bengal", attained a pH between 4.0 and 4.7, being this variation due to external factors (soil, fertilization, rainfall) during the ripening. In accord with the observations of Anjos, Valentini and Benato (2014), the variation of pH values during early storage was of 4.29 for "Bengal".…”

Section: Phsupporting

confidence: 89%

Effect of Fruit Thinning Intensity on Five Varieties of Lychee

et al. 2017

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-Fruit thinning is the removal of fruitlets in heavy fruit set situations and aims to increase salable fruit sizes, avoid branch breakdown, reduce harvesting costs, and promote a balance between the vegetative and reproductive growth of plants. Furthermore, this procedure may improve coloring, increase soluble solids, and maintain plant vigor. This study aimed to evaluate the effects of fruit thinning in five varieties of lychee (Bengal, American, Mauritius, Sweet Cliff, and WB4), in the conditions of Jaboticabal -São Paulo state (Brazil). The experimental design was a completely randomized design (CRD) with five treatments and seven replications of three plants each. Treatments consisted of fruit thinning intensities characterized by the number of fruit left on terminal branch panicles, being T1: 3 fruits/branch; T2: 6 fruits /branch; T3: 9 fruit/ branch; T4: 12 fruits/branch; T5: no thinning (control plot). Evaluations were made through a colorimetric assay on ripe fruits, besides a physical and chemical analysis for each variety. The treatments affected the response of varieties on each studied variable. The variety "Mauritius" showed interesting physical and chemical characteristics for the consumer market.Keywords: Chemical analysis. Colorimetry. Fruit. Litchi chinensis. EFEITOS DE DIFERENTES INTENSIDADE DO RALEIO DE FRUTOS EM CINCO VARIEDADES LICHIEIRARESUMO -O raleio consiste na retirada do excesso de frutos e tem como objetivo aumentar o tamanho de frutos comercializáveis, evitar a quebra de ramos, reduzir os custos da colheita e promover um equilíbrio entre a fase vegetativa e a reprodutiva da planta. Além disso, este procedimento pode promover a melhora de coloração, aumento do teor de sólidos solúveis e manter o vigor da planta. Este trabalho teve como objetivo avaliar os efeitos do raleio de frutos em cinco variedades de lichieira (Bengal, Americana, Mauritius, Sweft Cliff e WB4), para as condições do município de Jaboticabal -São Paulo. O delineamento experimental foi inteiramente casualizado (DIC), com 5 tratamentos e 7 repetições, sendo três plantas por repetição. Os tratamentos utilizados foram as intensidades de raleio caracterizadas pelo número de frutos deixados nas panículas do ramo terminal, sendo T1: 3 frutos/ramo; T2: 6 frutos/ramo; T3: 9 frutos/ramo; T4: 12 frutos/ramo; T5: sem raleio (controle). As avaliações foram por meio da colorimetria dos frutos maduros, análises físicas e químicas para cada uma das variedades estudadas. Os tratamentos influenciaram a resposta das variedades em relação às variáveis analisadas. A "Mauritius" apresenta características físicas e químicas interessantes, atendendo as exigências do mercado consumidor.Palavras-chave: Análise química. Colorimetria. Fruto. Litchi chinensis.

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Section: Phsupporting

confidence: 89%

Effect of Fruit Thinning Intensity on Five Varieties of Lychee

et al. 2017

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“…Thus, the immersion of the samples under treatment with bleaching for 3 minutes and in citric acid and acetic acid in the concentration of 3%, are shown to be efficient in controlling the respiratory metabolism due to the greater accumulation of soluble solids during 8 days of storage. The preservation of the soluble solids content was also observed in lychees (ANJOS et al, 2014) and in minimally processed pears (VILAS BOAS et al, 2015), when exposed to higher bleaching time and higher citric acid concentration. Andrade et al (2016), observed lower variation and degradation of soluble solids consumption in the pulp of processed table manioc, corroborating with the observed in this work.…”

Section: Resultsmentioning

confidence: 82%

Minimally processed cabbage stability under different treatments

et al. 2018

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The present work aims to evaluate the efficiency of postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to the following treatments: bleaching for 1 and 3 minutes, 1% citric acid solution and 3% acetic acid solution at 1 and 3% plus a lot which represented the control treatment. The samples (100 g) were packed in tray polystyrene beads, coated with PVC plastic film and stored for eight days under refrigeration conditions (10 °C). At two days intervals the samples of each treatment were analyzed physicochemical and sensorially on the loss of fresh mass, soluble solids content, titratable acidity, pH and darkening index. The statistical analysis showed a significant effect on the interaction of the days storage factors and treatments for all the evaluated characteristics. The exposure of the samples to bleaching for 3 minutes and to citric and acetic acids in the concentration of 3% is efficient in prolonging the useful life without compromising the quality characteristics. Practicality and low cost favors the use of bleaching as a postharvest technology for the conservation of minimally processed cabbage.

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“…Firmness is an important attribute that represents fruit quality and acceptance by the consumer (Onias et al, 2018), besides being associated with the maintenance of the postharvest shelf life. In this respect, the positive result regarding the increase in peel firmness is interesting for a wide variety of fruits, such as lychee, passion fruit, and banana (Freire et al, 2010;Martineli et al, 2010;Anjos et al, 2014), but not for pitomba because as the firmness increased, the peel became harder for being fibrous. Water loss in the fruits caused the peel to become harder, making it difficult to break to reach the pulp, which remained intact during storage.…”

Section: Resultsmentioning

confidence: 99%

Refrigerated storage of pitombas subjected to different packaging

et al. 2020

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This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.

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Influência de tratamento térmico e sistemas de embalagens na qualidade de lichia 'Bengal

Cited by 3 publications

References 12 publications

Effect of Fruit Thinning Intensity on Five Varieties of Lychee

Effect of Fruit Thinning Intensity on Five Varieties of Lychee

Minimally processed cabbage stability under different treatments

Refrigerated storage of pitombas subjected to different packaging

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