Qualidade, fenóis e enzimas oxidativas de uva 'Itália' sob influência do cálcio, durante a maturação

Lima, M. A. C. de; Alves, Ricardo Elesbão; Assis, J. S. de; Filgueiras, H. A. C.; Costa, Jessé C.

doi:10.1590/s0100-204x2000001200020

Cited by 4 publications

(3 citation statements)

References 8 publications

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“…Higher pH values were observed in fruits treated with 200 and 400 mg L -1 ethephon + CaCl 2 (ET200+CC1.5% and ET400+CC1.5%, respectively) compared to control fruits treated only with water (W) ( Table 1). Conversely, Lima et al (2000) observed no effect of calcium on the pH of 'Itália' grapes. Higher reducing sugar levels were detected in fruits treated with the highest ethephon concentrations (600 and 800 mg L -1 ) + CaCl 2 (ET600+CC1.5%, and ET800+CC1.5%, respectively), compared to control (Table 1).…”

Section: Resultsmentioning

confidence: 81%

“…Thus, significant interaction between ethephon concentrations associated with CaCl 2 and DAEA was detected, similarly to treatments with no CaCl 2 application, in addition to the absence of significant interaction between 0 mg L -1 ethephon + CaCl 2 and DAEA for reducing sugars ( Figure 2C) and between 600 mg L -1 ethephon + CaCl 2 and DAEA for PAL activity (Figure 2E). Lima et al (2000) reported lower SS values in 'Itália' grapes submitted to different calcium levels. According to these authors, Ca 2+ limits the diffusion of substrates from the vacuole to the cytosol, decreasing the glycolytic flux, which can decrease the respiration rate.…”

Section: Resultsmentioning

confidence: 89%

“…Scavroni et al Lower TA values were detected over time considering the average of all ethephon concentrations + CaCl 2 in each sampling ( Figure 2B). Lima et al (2000) measured TA in 'Itália' grapes submitted to different calcium levels and observed initial increase (from 3.60 to 4.35 g of 100 mL -1 tartaric acid) up to 43 days after fruit formation, followed by a continuous decrease, mainly after 57 days, reaching 0.92 g of 100 mL -1 tartaric acid on the sampling date. According to these authors, such decrease can be due to the diluted concentration of acids considering the increased berry volume, degradation activation, synthesis inhibition, and their transformation into sugars.…”

Section: Resultsmentioning

confidence: 99%

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Ethephon and Calcium Chloride, a Combination That Improves Skin Color of ‘Rubi’ Table Grape

et al. 2018

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‘Rubi’ table grape has wide acceptance of the consumer market due to its affordable price and attractive color as a function of the accumulation of anthocyanins. However, environmental conditions do not always favor the suitable accumulation of these pigments, resulting in commercial devaluation and nutritional depreciation of fruits. Thus, the present study aimed to investigate the effect of application of different ethephon concentrations, associated or not with CaCl2 application, on the skin color and quality of ‘Rubi’ grape berries. First, specific traits of berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon associated with 1.5% CaCl2 solution were evaluated and pH, titratable acidity (TA), soluble solids (SS), berry firmness, total and reducing soluble sugars, and anthocyanin and flavonol levels were analyzed. This first stage of evaluation revealed no changes in total sugar levels, firmness, SS, TA, SS/TA ratio, and flavonol levels, while changes were detected regarding reducing sugar and anthocyanin levels. Thus, in the second stage, the following variables were evaluated: SS, TA, reducing sugar levels, anthocyanin levels, phenylalanine ammonia lyase (PAL) and glutathione S-transferase (GST) activity of ‘Rubi’ grape berries treated with 0, 200, 400, 600, 800 mg L-1 ethephon, associated or not with 1.5% CaCl2 solution. The results of the present study indicate that ethephon associated with CaCl2 can contribute to improve the post-harvest quality of ‘Rubi’ grape, since this association increased the accumulation of anthocyanins due to the higher activity of PAL and GST, related to biosynthesis and storage of antocyanins, respectively, and increased the levels of reducing sugars (at low ethephon concentrations), not changing other quality aspects. Therefore, a single ethephon application from 200 mg L-1 associated with the application of 1.5% CaCl2 at the final ripening stage, when bunches present from 30 to 50% skin color coverage, was sufficient to produce satisfactory results regarding skin color improvement of ‘Rubi’ grape berries.

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

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Ethephon and Calcium Chloride, a Combination That Improves Skin Color of ‘Rubi’ Table Grape

et al. 2018

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Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage

Lamikanra¹,

Watson²

2007

Food Chemistry

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Fontes de cálcio aplicadas no solo e sua relação com a qualidade da uva 'Vênus'

et al. 2009

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O objetivo deste trabalho foi avaliar o efeito da aplicação de diferentes fontes de Ca2+ no solo sobre o teor deste nutriente no solo, nas folhas e nos frutos, e sobre atributos físico-químicos e conservação pós-colheita da uva 'Vênus' (Vitis labrusca x V. vinifera). O delineamento foi em blocos ao acaso, com quatro repetições. Utilizaram-se os seguintes tratamentos: T1 - testemunha (sem aplicação de Ca2+ no solo); T2 - cloreto de cálcio; T3 - gesso agrícola; T4 - Nitrabor®; T5 - cal hidratada, e T6 - borra de celulose. Para todas as fontes, aplicou-se o equivalente a 80 kg de Ca2+ ha-1, parcelados em três aplicações, a cada 21 dias, a partir do início da brotação da videira. Avaliou-se o teor de macronutrientes no solo, nas folhas e frutos. Na maturação, foram coletados quatro cachos por parcela, sendo dois cachos avaliados por ocasião da colheita e dois cachos mantidos sob temperatura ambiente e atmosfera modificada, sendo avaliados após cinco dias. Em geral, as fontes de Ca2+ proporcionaram maior teor de Ca2+ no solo, nas folhas e nos frutos. O Nitrabor® e o gesso agrícola aumentaram o peso médio de bagas. As fontes de Ca2+ reduziram a perda de peso, o degrane e a incidência de podridões dos frutos em pós-colheita.

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Qualidade, fenóis e enzimas oxidativas de uva 'Itália' sob influência do cálcio, durante a maturação

Cited by 4 publications

References 8 publications

Ethephon and Calcium Chloride, a Combination That Improves Skin Color of ‘Rubi’ Table Grape

Ethephon and Calcium Chloride, a Combination That Improves Skin Color of ‘Rubi’ Table Grape

Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage

Fontes de cálcio aplicadas no solo e sua relação com a qualidade da uva 'Vênus'

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