Vida útil pós-colheita de frutos de bilimbi (Averrhoa bilimb L.) armazenados sob refrigeração

Souza, Pahlevi Augusto de; Silva, Geomar Galdino da; Morais, Patrícia Lígia Dantas de; Santos, Elizangêla Cabral dos; Aroucha, Édna Maria Mendes; Menezes, Josivan Barbosa

doi:10.1590/s0100-29452009000400037

Cited by 3 publications

(1 citation statement)

References 10 publications

(11 reference statements)

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“…Principal component analysis for the storage time (0 to 12 days), calcium chloride concentrations (0%, 2%, 4%, and 6%), storage temperatures (6 °C, 12 °C, and 25 °C) and morphophysiological parameters of jabuticaba variety 'Pingo de Mel' . 2011), bilimbi (Averrhoa bilimbi L.) (Souza et al, 2009), peach (Prunus persica L.) cultivar 'Maciel' (Barreto et al, 2016), among others. However, acidity may increase in some fruit, as observed in the present study, and the study by Vilas Boas (2002) in banana and pineapple, with the highest acidity levels in the full ripening stage.…”

Section: Resultsmentioning

confidence: 99%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CD 2 , total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and D 2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel, once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

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Section: Resultsmentioning

confidence: 99%

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

et al. 2019

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2014

Fruit and Vegetables

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Morfologia de frutos, sementes e plântulas de Averrhoa bilimbi L. oriundas de dois estágios de maturação

et al. 2014

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Este trabalho teve por objetivo descrever as características morfológicas de frutos, sementes e plântulas de Averrhoa bilimbi L. oriundas de frutos imaturos e maduros. Os frutos de A. bilimbi foram separados de acordo com a sua coloração em frutos imaturos e maduros. O registro das características morfológicas dos frutos, sementes e plântulas foram realizados por meio de ilustrações manuais, fotografias e descrições de todos os aspectos morfológicos. Para o estudo da morfologia da germinação e plântula, foram semeadas quatro repetições de 25 sementes sobre substrato papel mata-borrão e levadas ao germinador tipo B.O.D., regulado à temperatura constante de 30°C e regime de luz contínua. Os frutos tanto imaturos como maduros variaram apenas quanto ao tamanho, consistência e coloração, sendo as demais características comuns à espécie. As sementes dos frutos imaturos e maduros diferenciaram-se quanto à turgescência dos tecidos, assim como sua coloração, brilho e textura. A germinação é do tipo epígea e fanerocotiledonar, com início no sétimo dia e término no décimo quinto dia após semeadura, com a obtenção da plântula normal.

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Vida útil pós-colheita de frutos de bilimbi (Averrhoa bilimb L.) armazenados sob refrigeração

Cited by 3 publications

References 10 publications

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

References

Morfologia de frutos, sementes e plântulas de Averrhoa bilimbi L. oriundas de dois estágios de maturação

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