Qualidade do fruto de abacaxi comercializado pela Cooperfruto: Miranorte-TO

Pereira, Miréia Aparecida Bezerra; Siebeneichler, Susana Cristine; Lorençoni, Rogério; Adorian, Gentil Cavalheiro; Silva, Jucielle Cardoso da; Garcia, Rogério Braga Maciel; Pequeno, Diego Noleto Luz; Souza, Clóvis Maurílio de; Brito, Raimundo Filho Freire de

doi:10.1590/s0100-29452009000400018

Cited by 15 publications

(17 citation statements)

References 4 publications

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“…The values calculated from floral induction to harvest time for the greenhouse cultivation are similar to those found for the same cultivar in the province of Paraná, Brazil, with 1.389,3 degree days in the same phenological period (Carvalho et al, 2005). The fruit sizes obtained at harvest in both cropping systems were lower than the crop's potential, according to Pereira et al(2009), who obtained fruit lengths with and without crown of 35,4 to 43,2 cm and 15,8 to 20,3 cm, respectively. This difference is due to the contribution of the crown to the fruit length, obtaining a relation of fruit length with crown/fruit length without crown of 1,89 in the greenhouse, whereas in those fruits cultivated in the field, this relation was of 3,01, which indicates a strong development of the crown under field conditions.…”

Section: Discussionsupporting

confidence: 74%

Flowering and fruiting of Ananas comosus L. Merr. in two cultivation systems under subtropical conditions

Levin

Herrera

Luaces

2019

revagro

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Pineapple production in the subtropics is limited by low temperatures. Frost affects the growth and development of the plants, being the main factor that compromises production. One way to mitigate this problem is the use of plastic covers (greenhouses), which could, however, negatively affect the productivity. We studied the flowering and fruiting of pineapple (Ananas comosus L. Merr.) in two cropping systems (greenhouse and field) in a subtropical region in the northeast of Argentina. Two experimental batches, with plastic covers and uncovered, divided into eight plots, were set up and phenological crop monitoring was performed. The experimental design was completely random. At the time of harvest, physical and chemical variables, such as length of fruit length with crown, fruit length without crown, equatorial diameter, density, firmness, °Brix and acidity values, were analysed to represent fruit quality. The results showed significant differences between the cultivation systems studied. Cultivation type had a marked effect on fruit quality; fruits produced in the greenhouse had a higher weight and size than those produced in the field; however, the chemical variables related to flavour did not differ significantly between the two cultivation types.

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Section: Discussionsupporting

confidence: 74%

Flowering and fruiting of Ananas comosus L. Merr. in two cultivation systems under subtropical conditions

Levin

Herrera

Luaces

2019

revagro

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“…This value is within the norms for classification of pineapple fruits, in which the fruit can be considered mature when SS is above 12.00 º Brix. This value of SS, according to Pereira et al (2009), is within the national values for good quality fruits for fresh consumption. Fig 5. 'Pérola' pineapple fruit characteristics in function of nitrogen (N) doses applied through fertigation: pH (A); titratable acidity (B) and ratio (SS/acid) (C).…”

Section: Resultssupporting

confidence: 51%

Production and quality of 'Pérola' pineapple under fertigation

et al. 2020

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The aim of this paper is to evaluate the yield and quality of 'Pérola' pineapple under increasing rates of nitrogen and potassium applied through fertigation. The experiment was conducted in a randomized block design, with four replications, in a factorial scheme (4x4), which represents four nitrogen rates (128, 256, 384 and 512 kg ha-1 of N) and four potassium rates (192, 384, 576 and 768 kg ha-1of K2O) via fertigation. The evaluations consisted of physical and chemical fruit characteristics and yield. Increasing nitrogen rates provided linear growth on fruit production features and the rate of 516 kg ha-1 resulted in fruits with the largest diameters. The highest total yield on 'Pérola' pineapple crop was reached on plants under the supply of 498 kg ha-1 of K2O. Rates between 523 and 583 kg ha-1 of K2O, provided the largest fruit matter and the highest fruit pulp yield. The increasing amount of nitrogen applied by fertigation resulted in linear growth on fruit pulp pH, though it did not influence the soluble solids content. The lower acid content and higher SS/acid ratio on fruits were reached with the N rates of 333 and 375 kg ha-1 respectively. The aim of this paper is to evaluate the yield and quality of 'Pérola' pineapple under increasing rates of nitrogen and potassium applied through fertigation. The experiment was conducted in a randomized block design, with four replications, in a factorial scheme (4x4), which represents four nitrogen rates (128, 256, 384 and 512 kg ha-1 of N) and four potassium rates (192, 384, 576 and 768 kg ha-1of K2O) via fertigation. The evaluations consisted of physical and chemical fruit characteristics and yield. Increasing nitrogen rates provided linear growth on fruit production features and the rate of 516 kg ha-1 resulted in fruits with the largest diameters. The highest total yield on 'Pérola' pineapple crop was reached on plants under the supply of 498 kg ha-1 of K2O. Rates between 523 and 583 kg ha-1 of K2O, provided the largest fruit matter and the highest fruit pulp yield. The increasing amount of nitrogen applied by fertigation resulted in linear growth on fruit pulp pH, though it did not influence the soluble solids content. The lower acid content and higher SS/acid ratio on fruits were reached with the N rates of 333 and 375 kg ha-1 respectively.

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“…Comparing the different by-products, a significant difference (p < 0.05) was observed among the pH values (Table 2), with pineapple and melon by-products exhibiting the lowest and the highest values, respectively. Other studies that have used the edible parts of the fruits reported pH values for pineapple between 4.07 and 4.38 (Pereira et al, 2009); for apple, 3.70 to 3.88 (Fontes, Sarmento, Spoto, & Dias, 2008) and for melon, values between 5.01 and 6.95 (Aroucha et al, 2007). Such variations in pH are considered acceptable, since this parameter is associated with the process of fruit ripening and might present alterations according to the point of harvest (Pereira et al, 2009).…”

Section: Physicochemical Analysismentioning

confidence: 98%

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

Toledo

Mondoni

Harada-Padermo

et al. 2019

J Food Process Preserv

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This work aimed at determining the physicochemical properties of pineapple, apple, and melon by‐products, as well as evaluating their influence on the antioxidant capacity and phenolic compounds of cookies. Proximate composition, pH, color, water activity, particle size, total phenolic content, antioxidant capacity, identification, and quantification of phenolic acids and flavonoids were performed. The low pH (4.19 ± 0.01–5.48 ± 0.00) and water activity (0.17 ± 0.00–0.19 ± 0.00) indicated that these by‐products are not easily susceptible to deterioration. The by‐products presented light color and yellow tones, which are desirable for their application in cookies. The apple by‐product presented the highest total phenolic content (5.92 ± 1.78 mg GAE/g) and antioxidant capacity. Vanillic acid, gallic acid, sinapic acid, salicylic acid, p‐coumaric acid, catechin, epicatechin, and rutin were quantified in both the by‐products and cookies. Therefore, fruit by‐products are considered a good alternative for use in cookies to improve their antioxidant capacity and phenolic compounds. Practical applications The use of fruit by‐products in the formulation of cookies can contribute to increase antioxidant capacity of these foodstuffs, since the non‐conventional parts of fruits, such as apple endocarp, pineapple central axis, and melon peels present significant contents of phenolic acids and flavonoids. In addition to contributing to the functionality of cookies, this approach suggests an alternative for the use of fruit by‐products, thus avoiding food waste.

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Qualidade do fruto de abacaxi comercializado pela Cooperfruto: Miranorte-TO

Cited by 15 publications

References 4 publications

Flowering and fruiting of Ananas comosus L. Merr. in two cultivation systems under subtropical conditions

Flowering and fruiting of Ananas comosus L. Merr. in two cultivation systems under subtropical conditions

Production and quality of 'Pérola' pineapple under fertigation

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

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