Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere

Brackmann, Auri; Thewes, Fábio Rodrigo; Anese, Rogério de Oliveira; Gasperin, Adriano Roque de; Fronza, Diniz

doi:10.1590/0103-8478cr20150987

Cited by 2 publications

(3 citation statements)

References 22 publications

(21 reference statements)

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“…Therefore, RS1 is not suitable for harvesting, as the acidity is still very high and the soluble solids content low. What characterizes fruits of low organoleptic quality, because even after long periods of storage, there are no significant improvements (Brackmann et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…By reducing respiration, the aroma, color, flavor, textures and other quality attributes of the stored fruits are preserved (Chitarra & Chitarra, 2005). On the other hand, if fruits are harvested before optimal maturity, their postharvest life is extended, but the physicochemical quality and acceptability are reduced (Brackmann et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Seeking to supply more distant markets, some blackberry producers harvest at less advanced ripeness stages, as they are less susceptible to mechanical damage, prolonging their conservation. However, if fruits are harvested before optimal maturity, their postharvest life is extended, but the physicochemical quality and acceptability by the consumer marked are reduced (Brackmann et al, 2017). According to Threlfall et al (2016) blackberries whose objective is the in natura market should have a soluble solids content around 9-10 °Brix, titratable acidity of 0.9% to 1% citric acid and a soluble solids/titratable acidity (ratio) from 10 to 13.…”

Section: Introductionmentioning

confidence: 99%

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Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Schiavon,

Leivas,

Silva

et al. 2023

Rev. Ceres

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Blackberries have a short post-harvest conservation period, making it necessary to optimize harvest and storage conditions. The objective of this study was to evaluate the impact of refrigerated storage and maturation stage on the physicochemical quality of 'BRS Cainguá' blackberries, produced in an organic system. Blackberries from an experimental orchard, were harvested at three ripeness stages (RS), with RS1 being fruits with 100% red skin; RS2 skin 50% red and 50% black; and EM3 100% black skin. The samples were stored in a cold chamber at 4±0.5ºC and 90-95% RH for 12 days. The evaluations were carried out after 0, 3, 6, 9 and 12 days of storage, for: weight loss (WL), soluble solids (SS), pH, titratable acidity (TA), ratio (SS/TA) and color parameters. Blackberries harvested in RS3 had the highest SS content, lowest TA and the highest SS/TA ratio and pH. During storage, TA and WL showed decreasing and increasing linear responses, respectively, regardless of the RS of the fruits. Harvesting based on the skin color of 'BRS Cainguá' blackberries influences the physicochemical quality and postharvest conservation. Fruits harvested with 100% black skin, have the best quality and are the most suitable for subsequent refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Schiavon,

Leivas,

Silva

et al. 2023

Rev. Ceres

View full text Add to dashboard Cite

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Características físico-químicas de amora-preta ‘Tupy’ colhidas em diferentes estádios de maturação e mantidas sob refrigeração

et al. 2021

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A qualidade e a conservação pós-colheita da amora-preta está diretamente relacionadas ao estádio de maturação em que são colhidas. Muitos produtores tem colhido fora do ponto ideal de colheita para comercialização e consumo. O objetivo deste trabalho foi avaliar a qualidade físico-química de amoras-pretas ‘Tupy’ sob armazenamento refrigerado, colhidas em diferentes estádios de maturação. Amoras provenientes de um pomar do campo experimental pertencente à Embrapa Clima Temperado, Pelotas-RS, foram colhidas em três estádios de maturação (EM), sendo o estádio de maturação um (EM1) frutas com a epiderme 100% vermelha; estádio de maturação dois (EM2) epiderme 50% vermelha e 50% preta; e estádio de maturação três (EM3) epiderme 100% preta. As amostras foram acondicionadas em embalagens plásticas e armazenadas em câmara fria a temperatura de 4±0,5ºC e umidade relativa de 90-95%, durante 9 dias. As avaliações das frutas foram realizadas aos 0, 3, 6 e 9 dias de armazenamento, quanto ao: teor de sólidos solúveis (SS), pH, acidez titulável (AT), ratio (SS/AT), parâmetros de cor L*, a*, b*, croma, coloração da epiderme (Hue) e perda de massa (PM). As amoras colhidas no EM3 apresentaram o maior conteúdo de SS, menor AT e maior pH. A PM e a AT apresentaram resposta linear crescente e decrescente, respectivamente, ao decorrer do armazenamento. Os parâmetros de cor apresentaram diferenças significativas entre os EM, com tendência a diminuir os valores de L*, a*, b* e croma ao decorrer do amadurecimento. Durante o armazenamento, todos os EM apresentaram mudanças em relação aos parâmetros de cor. O EM3 apresentou a melhor relação SS/AT, assim como reposta linear crescente durante o armazenamento para a mesma. Os EM1 e EM2 apesar de apresentarem alterações em seus parâmetros físico-químicos durante o armazenamento, as mesmas não são suficientes para melhorar o sabor gustativo das frutas. Amoras-pretas colhidas com a epiderme 100% preta (EM3) são as mais adequadas para posterior armazenamento refrigerado.

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Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere

Cited by 2 publications

References 22 publications

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Características físico-químicas de amora-preta ‘Tupy’ colhidas em diferentes estádios de maturação e mantidas sob refrigeração

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