Influência do tratamento com etileno sobre o teor de sólidos solúveis e a cor de pimentas

Pereira, Giselda Maria; Finger, Fernando Luíz; Casali, Vicente Wagner Dias; Brommonschenkel, Sérgio Hermínio

doi:10.1590/s0006-87052008000400027

Cited by 7 publications

(3 citation statements)

References 15 publications

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“…The maturation of the fruits treated with the essential oils and the untreated oils reached the same coloration on the last day of evaluation. Ethylene is a hormone that acts in innumerable processes of the plant development, in the fruits is responsible for the biochemical and physiological changes related to the ripening of the fruits, as, for example, the changes in coloration, taste, texture, composition of reducing sugars and in the production of volatile substances (Pereira, Finger, Casali, & Brommonschenkel, 2008;Taiz & Zeiger, 2009). In the bark, yellowing occurs due to the degradation of chlorophyll and the appearance of carotenoid pigments, responsible for the yellow coloration (Medina & Pereira, 2010;Vilas Boas, Rodrigues, & de Paula, 2003).…”

Section: Application Of Essential Oils To Fruitsmentioning

confidence: 99%

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues¹,

Mizobutsi²,

Fagundes³

et al. 2018

JAS

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Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.

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Section: Application Of Essential Oils To Fruitsmentioning

confidence: 99%

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues¹,

Mizobutsi²,

Fagundes³

et al. 2018

JAS

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“…In addition, during the maturation process there is a loss of fruit weight due to water loss, which results in an increase in the concentration of sugar within the tissues (Lannes et al, 2007;Rodrigues et al, 2012). Considering that the peppers are mainly consumed in fresh form, the sugar content is an important parameter to define the ideal stage of maturation for harvest (Pereira et al, 2008), in order to prolong the durability of the fruits.…”

Section: /8mentioning

confidence: 99%

Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

Batista

Soldateli²,

Fehndrich³

et al. 2022

Agraria

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The objective of this study was to evaluate the physicochemical characteristics of Capsicum chinense Jacq. ('biquinho' pepper) at different stages of maturation and to determine the ideal harvest point of the fruits according to the coloration of the epidermis. The treatments consisted of five maturation stages, characterized as: green, orange-green, orange, red-orange, and red. Fresh mass, vertical and horizontal diameters, pericarp thickness, cracked fruit, luminosity, chroma, hue angle, pH, soluble solids, acidity, and ratio were evaluated. The fresh mass, vertical and horizontal diameter, and pericarp thickness increased with the stages of maturation until reaching an red-orange color. The highest incidence of cracked fruit occurred at the red stage. There was a reduction in pH while soluble solids, acidity, and ratio increased with maturation. The highest chroma values occurred intermediate stages, while the hue angle and luminosity decreased with advancing of the stages of maturation. Thus, the ideal harvest point for consumption is the red-orange stage, because the fruits are larger, with a lower incidence of cracking compared to the more advanced stage of maturation, and their chemical characteristics indicate a soft fruit.

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“…A banana é considerada como fruto climatérico, altamente perecível, apresentando elevada taxa respiratória e produção de etileno que desencadeiam rapidamente o amadurecimento. O etileno, composto orgânico volátil, participa diretamente das mudanças bioquímicas e fisiológicas relacionadas ao amadurecimento dos frutos, como, por exemplo, as alterações na coloração, no sabor, na textura, na composição de açúcares redutores e na produção de substâncias voláteis (PEREIRA et al, 2008). A respiração, combinada com outros fatores, principalmente ambientais, como a temperatura e umidade relativa, acelera certos processos, como a transpiração e a produção de etileno, que reduzem a vida útil do fruto devido à perda de qualidade e à rápida deterioração (FINGER et al, 1995).…”

Section: Introductionunclassified

Atmosfera modificada e controle de etileno para bananas 'Prata-Anã' cultivadas na Amazônia Setentrional Brasileira

Prill¹,

Neves²,

Tosin³

et al. 2012

Rev. Bras. Frutic.

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O presente trabalho teve por objetivo avaliar o efeito da atmosfera modificada (AM) pelo uso de embalagem plástica de polietileno de baixa densidade (PEBD), do vácuo e da adsorção de etileno, visando à manutenção da qualidade das bananas 'Prata-Anã' produzidas em Roraima. As análises foram realizadas em intervalos de 5 dias após a colheita, até 35 dias de armazenamento refrigerado (AR). Verificou-se que os frutos submetidos a embalagem de PEBD apresentaram as menores perdas de massa fresca quando comparados aos demais. Da mesma forma, os frutos embalados na presença do adsorvedor de etileno obtiveram a melhor manutenção na coloração da casca, atraso temporal, do pico climatérico, assim como o retardamento na degradação do amido, os menores incrementos de sólidos solúveis e acidez titulável, as menores concentrações de etileno nos interiores das embalagens e atraso temporal e a diminuição da atividade enzimática. Isso, possivelmente, proporcionou os maiores teores de pectina total e solúvel ao final do período experimental. A combinação do uso da embalagem de PEBD com o sachê de permanganato de potássio (KMnO4) resultou no retardamento do processo de maturação dos frutos de banana 'Prata-Anã', quando armazenada a 12 ºC. Pode-se atribuir esse efeito benéfico à presença do sachê na adsorção de etileno e, consequentemente, na ação do etileno no amadurecimento dos frutos, retardando a senescência das bananas 'Prata-Anã'.

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Influência do tratamento com etileno sobre o teor de sólidos solúveis e a cor de pimentas

Cited by 7 publications

References 15 publications

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

Atmosfera modificada e controle de etileno para bananas 'Prata-Anã' cultivadas na Amazônia Setentrional Brasileira

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