Efeito da aplicação de ácido giberélico e cloreto de cálcio no retardamento da colheita e na conservabilidade de caqui, Fuyu

Danieli, Roque; Girardi, C. L.; Parussolo, Aguinaldo; Ferri, Valdecir Carlos; Rombaldi, César Valmor

doi:10.1590/s0100-29452002000100010

Cited by 11 publications

(5 citation statements)

References 9 publications

(8 reference statements)

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“…Com o passar do tempo e amadurecimento dos frutos, ocorreu aumento do pH (Figura 1E) e diminuição da acidez (Figura 1F). A diminuição da acidez com o amadurecimento dos frutos também foi observada por Danieli et al(2002), devido ao consumo de moléculas ácidas, principalmente ácidos orgânicos durante o processo de respiração.…”

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Uso de cera na conservação pós-colheita do caqui cv. Giombo

et al. 2008

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RESUMO-Este trabalho teve como objetivo avaliar a eficiência da cera de carnaúba na conservação pós-colheita do caqui cv. Giombo. Os tratamentos consistiram do tratamento-controle e rápida imersão nas soluções contendo 12,5; 25 e 50 % do produto comercial Meghwax ECF 100 ® , que é uma emulsão de cera de carnaúba não-iônica a 30 %. Após a secagem, os frutos foram armazenados a 4ºC ± 1ºC e 80 % de umidade relativa. As avaliações foram realizadas em intervalos de 15 dias de conservação em câmara fria, seguidos de 4 dias à temperatura de 20 ± 1ºC, simulando o período de comercialização. As variáveis analisadas foram: firmeza de polpa; sólidos solúveis; acidez titulável; pH; teor de ácido ascórbico, fenóis e perda de massa fresca. O uso de cera de carnaúba, independentemente da concentração utilizada, diminuiu a perda de massa dos frutos em até 7,8 % em armazenagem por 60 dias em câmara fria, seguido de quatro dias em temperatura ambiente. A imersão dos frutos em solução com 12,5% de cera foi eficiente na manutenção do teor de ácido ascórbico e da firmeza, prolongando o tempo de armazenamento por 6 dias. Com o decorrer do armazenamento, houve decréscimo da acidez e aumento do pH. Termos para indexação: Diospyrus kaki, pós-colheita, perda de massa. USE OF WAX IN 'GIOMBO' PERSIMMON COLD STOREDABSTRACT-This research had the objective of evaluating the efficiency of the "carnaúba" wax in post-harvest of persimmon fruits (Diospyros kaki), cv. Giombo. The treatments were the rapid immersion of fruits into solutions containing 12.5, 25 and 50 % of the commercial product Meghwax ECF 100®, being a 30 % non ionic emulsion of carnaúba wax. After drying, fruits were stored at 4 ºC and 80 % RH. Chemical and physical characteristics of the fruits were measured throughout sixty days, at fifteen day intervals, followed by a 4-day period at 20 ºC simulating commercialization periods. The pulp firmness, pH, soluble solids, titratable acidity, water loss, tannins and ascorbic acid contents were evaluated. The use of carnaúba wax, regardless of the concentration, diminished the loss of fresh mass of the fruits at up to 7.8 % during storage periods of 60 days under cold chamber conditions, followed by a 4-day period at 20 ºC. The immersion of the fruits into 12.5 % of wax solutions was efficient to reduce losses of ascorbic acid and pulp firmness, extending therefore the storage period in 6 days. Throughout the time and ripening of the fruits, reductions of the acidity and increases of pH were also observed in the current study.

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Uso de cera na conservação pós-colheita do caqui cv. Giombo

et al. 2008

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“…In the first season, the Titratable Acidity was about 0.09 g malic acid 100 g -1 and in the second 0.14 g of malic acid 100 g -1 for the three cultivars (Table 4). The reduction in acidity of the ripening fruit occurs due to consumption of acidic molecules, especially organic acids during the breathing process (Danieli et al, 2002;Blum et al, 2008) and malic acid is the predominant organic acid in the fruits (Porfirio-da- Silva et al, 2011). Nearly all the fruit harvested in the second harvest had higher acidity than in the first one, increasing from 0.09 to 0.14.…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical characteristics and productivity of persimmons (Diospyros kaki L.) cultivated in the Brazilian savannah

Nascimento¹,

Garcia²,

Ogata³

et al. 2017

Aust J Crop Sci

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The Brazilian production of persimmon expanded in recent years, mainly due to the high productivity of the culture. The persimmon fruit is originally from subtropical climate. However, new cultivation areas in tropical regions seem promising, especially altitude regions in the Brazilian savannah. In this context, the objective of this study was to assess production, productivity and fruit quality components of three cultivars of persimmon cultivated in tropical regions. The persimmon cultivars Pomelo, Guiombo and Rama Forte were evaluated in regards to the physical and chemical characteristics of fruits and productivity in two harvest seasons (190 days after pruning and 220 days after pruning). Fruits were obtained from twelve-year-old trees cultivated at the Rural Experimental Station of Anápolis -GO, planted at a spacing of 7 m x 5 m and grafted on common persimmon (Diospyros kaki L.) trees. The cultivars showed reliable levels of productivity, especially Pomelo and Giombo. The cultivar Giombo was the most productive in the region with an average yield of 545 fruits per plant. However, the Giombo fruit had reduced mass (127 g), and were smaller compared to the other evaluated cultivars. Pomelo fruits have higher average fresh mass (224 g), even without standing out with maximum yield. The highest yields were obtained for Giombo and Pomelo cultivars (13.25 and 19.27 ton/ha, respectively). Harvest time influences fruit parameters. The fruit harvested 190 days after pruning exhibited higher SS contents and lower acidity when compared with the other fruit harvested 220 days after pruning, regardless of the cultivar. The fruits on the plant darken over time. The Pomelo cultivar tended to yellowing with the reduction of soluble solids. Rama Forte and Giombo tended to reddening with increasing SS. The fruits of the Giombo cultivar had a higher SS/TA ratio, thus demonstrating that they are tastier compared to the other cultivars. The cultivars Giombo and Pomelo should be prioritized when choosing based on plant production, without worrying about shape and fruit color characteristics.

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“…PEBD CONTROLE 0 dia 5.79Ab 5.79Ab 5.79Abc 3 dias 5.42Bc 5.83Ab 5.69Ac 6 dias 6.04Aab 6.03Aab 6.00Aab 9 dias 6.11Aa 6.10Aa 6.19Aa 12 dias 6.01ABab 6.14Aa 5.90Bbc 15 dias 6.16Aa 6.17Aa 6.03Aab 18 dias 6.14Aa 6.10Aa 5.99Aab Danieli et al (2002) trabalhando com caqui 'Fuyu', e Blum et al (2008) em seu trabalho com caqui 'Giombo', verificaram diminuição da acidez devido ao consumo de moléculas ácidas, principalmente ácidos orgânicos durante o processo de respiração. Comportamento similar ao observado no presente trabalho foi relatado por Gonzalez et al (2005) em relação ao pH da polpa de caquis 'Fuyu' armazenados durante 20 dias após tratamento com aminoethoxivinilglicina.…”

Section: Ppunclassified

Different vacuum packages for 'giombo' persimmon postharvest conservation

Rimoli

Campos

2020

Sci. Elec. Arch.

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The consumption of fruits and vegetables has increased worldwide as a function of modern society, look for an overall, healthier and more natural lifestyle. Therefore, the work evaluated as post-harvest characteristics of the 'Giombo' persimmon submitted to different types of vacuum packaging, verifying as quality variables: Mass Loss; Potential of Hydrogen (pH); Soluble Solids (SS). The persimmons were collected at the Company of Technical Assistance and Rural Extension - Emater Anápolis / GO, and analyzes were carried out at the Post Harvesting Drying and Storage Laboratory of the Agricultural Engineering course, belonging to the State University of Goiás – Henrique Santillo Exact and Technological Sciences Campus, where they were selected, sanitized with sodium hypochlorite solution 2% NaClO, processed, submitted to different types of packaging and maintained in BOD with RU of 40% and 8.0 ± 1.4 °C for 18 days . It was used in experiment the CRD - Completely randomized design, in a factorial scheme 3 x 7 (packages x days of analysis), with 3 replicates. The persimmons were submitted to different vacuum packages, being control (without packaging), Polypropylene - PP and Low Density Polyethylene - LDPE. As the evaluation was performed every 3 days, for a period of 18 days (0, 3, 6, 9, 12, 15 and 18 days). The data originated were submitted to analysis of variance (P <0.05) and, when significant, were performed in Tukey tests, at 5% probability, and regression, using SISVAR 5.3 Software. Based on the evaluations, it was concluded that 'Giombo' persimmons stored under different vacuum packages provided a positive effect throughout the storage, highlighting the LDPE treatment, which had preserved postharvest characteristics such as mass loss, soluble solids and pH more effectively.

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Efeito da aplicação de ácido giberélico e cloreto de cálcio no retardamento da colheita e na conservabilidade de caqui, Fuyu

Cited by 11 publications

References 9 publications

Uso de cera na conservação pós-colheita do caqui cv. Giombo

Uso de cera na conservação pós-colheita do caqui cv. Giombo

Physical and chemical characteristics and productivity of persimmons (Diospyros kaki L.) cultivated in the Brazilian savannah

Different vacuum packages for 'giombo' persimmon postharvest conservation

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