Estabilidade química, físico-química e antioxidante de polpa de Physalis pasteurizada e não pasteurizada sob congelamento

Machado, Taiana Ferreira; Monteiro, Eduarda; Tiecher, Aline

doi:10.1590/1981-6723.14917

Cited by 5 publications

(4 citation statements)

References 19 publications

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“…Regarding the hue (h°) of the berries, the lowest means were observed in the treatments in which S-ABA was applied, differing from the control, but without differences among them in both harvest seasons (Tables 5 and 6). Thus, the application of the plant regulator stimulates the development of the red color of berries, provided that the lower the h°, the more reddish the berry color (Lima, Melo, & Guerra, 2007;Olivares et al, 2017;Machado, Monteiro, & Tiecher, 2019). Similar observations were reported by Olivares et al (2017) and Shahab et al (2019) in 'Crimson Seedless' and 'Benitaka' table grapes, respectively, in which the h° decreased during the berry development after S-ABA application.…”

Section: Resultssupporting

confidence: 53%

Application of abscisic acid (S-ABA) at different stages of ripening on color development of ‘Rubi’ table grape

Ribeiro¹,

Higuchi²,

Aguiar³

et al. 2022

Semina: Ciênc. Agrár.

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The color of the berries is an important aspect of the quality of table grapes and crucial for marketing. The ‘Rubi’ table grapes grown in the subtropical climate generally lack color intensity due to the inhibition of anthocyanins by high temperatures during ripening. The exogenous application of abscisic acid (S-ABA) can be used to overcome this problem as the accumulation of anthocyanins in the berry skin is regulated by this plant growth regulator. The objective of this study was to assess the effect of the exogenous application of S-ABA at different stages of ripening on color development in ‘Rubi’ table grapes using the soluble solids (SS) content as a marker of ripening. The study was conducted during two seasons in commercial vineyards. The first trial was conducted in Marialva, Parana, Brazil, during the 2019 summer season crop (harvest in December). S-ABA (400 mg L-1) was exogenously applied at different stages of ripening of ‘Rubi’ table grapes (determined by the SS content of the berries): control (without application); SS = 8-9 ºBrix; SS = 10-11 ºBrix; SS = 8-9 ºBrix (two applications; the second one applied 10 days after the first); and SS = 10-11 ºBrix (two applications; the second one applied 10 days after the first). The second trial was conducted in Cambira, Parana, Brazil, during the 2020 off-season crop (harvest in May). S-ABA (400 mg L-1) was exogenously applied at different stages of ripening of ‘Rubi’ grapes: control (without application); SS = 6-7 ºBrix; SS = 7-8 ºBrix; SS = 9-10 ºBrix; SS = 6-7 ºBrix (two applications; the second one applied 14 days after the first); SS = 7-8 ºBrix (two applications; the second one applied 14 days after the first); and SS = 9-10 ºBrix (two applications; the second one applied 14 days after the first). A randomized block design was used as the statistical model with four replications, and each plot consisted of one vine. The variables analyzed were total anthocyanin contents, color index (CIRG), and color attributes (L*, C*, h°, and ΔE) of berry skin. The total anthocyanin accumulation and color attributes of the berries were evaluated every 10 and 7 days after the first application of S-ABA until harvest in the first and second trials, respectively, and the other variables were evaluated at harvest. In the summer-season crop, when the SS content was 8-11 ºBrix, the application of S-ABA increased the concentration of the total anthocyanins 4 times compared to that in the control, improving berry color development. Furthermore, in the off-season crop, when the SS content was 6-10 ºBrix, the application of S-ABA increased the concentration of total anthocyanins 2-3 times compared to that in the control, improving the color attributes of berries. In both crops, a single application of the plant growth regulator was sufficient to intensify the color of the berries.

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Section: Resultssupporting

confidence: 53%

Application of abscisic acid (S-ABA) at different stages of ripening on color development of ‘Rubi’ table grape

Ribeiro¹,

Higuchi²,

Aguiar³

et al. 2022

Semina: Ciênc. Agrár.

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“…Lower values regarding water content (13.99 to 14.54%) were presented by Gonç alves et al (2017) when performing the convective drying of banana peels, using temperatures of 55, 65 and 75 °C. Machado et al (2019) when assessing the stability of the physalis pulp did not observe any significant difference in relation to the moisture content during the 120-day storage period. The value of water activity at the beginning of the storage period was 0.703 and increased to 0.758 at the end of dehydration, this difference being statistically significant.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 76%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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“…Com relação aos valores de a* e b*, de acordo com Machado et al (2019), maiores valores de a* em relação ao valor de b*, caracteriza um teor expressivo de compostos fenólicos como o licopeno, carotenoides e antocianinas, que consequentemente induz a uma maior cromaticidade dos frutos.…”

Section: Parâmetro Sistema De Cultivo P Valorunclassified

Caracterização física e físico-química de morangos San Andreas produzidos sob sistemas orgânico e convencional

Santos¹,

Coelho

Galvão

et al. 2020

RCA

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O Brasil é o segundo maior produtor de morangos da América Latina, e a Bahia é o estado com maior destaque nacional em termos de produtividade. A produção brasileira de morangos é oriunda principalmente do sistema agrícola convencional, caracterizado pelo uso intensivo agrotóxicos, que além do potencial poluidor do ambiente e danoso ao meio ambiente traduz o mesmo assunto. Neste contexto, a agricultura orgânica destaca-se como um sistema alternativo que visam atender aos requisitos de sustentabilidade ambiental, econômica e social. Desta forma, o trabalho teve por objetivo avaliar o efeito dos sistemas de produção convencional e orgânico, quanto as características de qualidade de morangos ‘San Andreas’ produzidos em Morro do Chapéu-BA. Os frutos foram colhidos ao atingirem o ponto de maturação fisiológica em áreas de sistemas de produção convencional e orgânico, localizadas no município de Morro do Chapéu-BA. Os frutos foram avaliados quanto aos parâmetros de: massa fresca, comprimento, largura, firmeza, pH, acidez, sólidos solúveis, ratio, vitamina C e cor. Os dados experimentais foram submetidos ao teste de normalidade, e as médias foram comparadas através do teste de t (p>0,05). Os morangos produzidos no sistema de produção orgânica em Morro do Chapéu-BA apresentaram maior massa fresca, e comprimento e largura, resultando em frutos maiores. Foi observado menores valores de acidez, sólidos solúveis, e maiores valores de pH e teor de vitamina C nos frutos produzidos em sistema de produção orgânica. Não houve diferença estatística na firmeza da polpa, e coloração da epiderme dos frutos em função do sistema de cultivo.

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Estabilidade química, físico-química e antioxidante de polpa de Physalis pasteurizada e não pasteurizada sob congelamento

Cited by 5 publications

References 19 publications

Application of abscisic acid (S-ABA) at different stages of ripening on color development of ‘Rubi’ table grape

Application of abscisic acid (S-ABA) at different stages of ripening on color development of ‘Rubi’ table grape

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Caracterização física e físico-química de morangos San Andreas produzidos sob sistemas orgânico e convencional

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