Avaliação sensorial dos frutos de cultivares de abacaxi para consumo in natura¹

Berilli, Sávio da Silva; Almeida, Selma Bergara; Carvalho, Almy Júnior Cordeiro de; Freitas, Silvério de Paiva; Berilli, Ana Paula Cândido Gabriel; Santos, Paulo Cesar dos

doi:10.1590/s0100-29452011000500081

Cited by 17 publications

(21 citation statements)

References 7 publications

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“…apresentou 15,9 ± 0,4 °Brix, e 1,53 ± 0,06 % de acidez total (Tabela 1). O teor de sólidos solúveis totais assemelha-se ao do abacaxi (11,5 a 16 °Brix); entretanto, a acidez desse fruto foi mais elevada, visto que os valores encontrados para o abacaxi variam de 0,52 a 1,01 % de ácido cítrico (thÉ et al, 2010;BeRilli et al, 2011). a relação entre sólidos solúveis totais e acidez titulável encontrada foi de 10,4 para Bromelia antiacantha Bertol.…”

Section: Resultsunclassified

COMPOSIÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS BIOATIVOS EM FRUTOS DE Bromelia antiacantha BERTOL.

et al. 2015

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Resumo -Frutas e hortaliças, de forma geral, são fontes de vitaminas, sais minerais e fibras. Recentemente, tem sido verificada a presença de compostos bioativos, incluindo carotenoides, antocianinas e compostos fenólicos, para os quais pesquisas relatam ação antioxidante e potencial terapêutico. a Bromelia antiacantha Bertol., popularmente conhecida por banana-do-mato, caraguatá, gravatá, carauatá e croatá, ocorre naturalmente no Rio Grande do Sul-Brasil. Informações científicas quanto à composição nutricional e a atividade biológica para essa espécie ainda são restritas. nesse sentido, o objetivo do trabalho foi determinar a composição físico-química, incluindo o teor de compostos bioativos da Bromelia antiacantha Bertol. elevado teor de lipídios (5,07 ± 0,4 %), ácido ascórbico (60,01 ± 5,04 mg.

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Section: Resultsunclassified

COMPOSIÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS BIOATIVOS EM FRUTOS DE Bromelia antiacantha BERTOL.

et al. 2015

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“…Higher acidity is one of the quality features that contribute to "Pérola" pineapple preference by Brazilian consumers, in addition to being one of the main components of the pineapple taste which is balanced by the high sugar content (Berilli et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

George¹,

Renato²,

Sousa³

et al. 2017

Afr. J. Agric. Res.

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Pineapple is a tropical fruit of great consume demand. However, due to its high perishability at room conditions, there is noticeable loss of quality postharvest in a short period. In this context, the use of biodegradable coatings is a promising alternative for maintaining postharvest quality. Thus, the aim of this study was to evaluate the use of cassava starch-alginate based biodegradable coatings added with ascorbic acid and an elicitor on postharvest quality and conservation of 'Pérola' pineapple. Fruits were coated with: Cassava starch 1.5% + alginate 0.5%; cassava starch 1.5% + alginate 0.5% + ascorbic acid 0.18 %; cassava starch 1.5% + alginate 0.5% + elicitor, each added of 0.5% of glycerol as a plasticizer, and the control (uncoated fruits), following storage at room conditions (23 ± 1°C, 88 ± 2% RH). Pineapples coated with cassava starch-alginate associated with the elicitor (SE) or ascorbic acid (SA) kept lower levels of reducing and total sugars as well as better appearance and general acceptance (GA) during room storage for 18 days. According to the panelists, the determining factors for higher GA of 'Pérola' pineapple under these coatings were the sweetness, fresh like characteristics of taste and odor, and better appearance. Overall, the use of SE and SA coatings had a marked impact in maintained the quality during 18 days and did not adversely affect the sensory characteristics of 'Pérola' pineapple stored at room conditions.

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“…With respect to positive purchase intention (categories "certainly would buy" and "possibly would buy"), the highest intention was assigned to the fruits cultivated with 20, 30 and 40 t ha -1 of organic fertilizer (greater than 77%), while the lowest intention was observed for fruits grown with the dose of 10 t ha -1 (62.07%), that is explained by the lower percentage of approval of these fruits by the panel of consumers (Figure 2b). A lower result was obtained by BERILLI et al (2011) for the Pérola cultivar grown conventionally (70%), demonstrating the high sensorial quality of fruits evaluated in this study when applying fertilizer doses between 20 and 40 t ha -1 . The majority of the judges considered the acidity, sweetness and firmness of the fruits grown with doses of 20 and 30 t ha -1 to be "just about right" (Figures 3a, 3b and 3c).…”

Section: Resultsmentioning

confidence: 50%

“…For the other physico-chemical attributes assessed, the bokashi doses did not have a significant effect ( Table 2). The levels of soluble solids did not change with increasing doses of the organic fertilizer, and the fruits presented an average of 15.16 °Brix (Table 2), higher values than obtained by BERILLI et al (2011), THÉ et al (2010 and VIANA et al (2013), who obtained values of 13.07, 11.50 and 12.33 °Brix, respectively, for fruits of the same variety produced by conventional cultivation. All doses employed led to the production of fruits with soluble solids levels higher than the minimum established in Brazilian regulations (BRASIL, 2002) for ripe fruits, 12 °Brix (Table 1).…”

Section: Resultsmentioning

confidence: 66%

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Quality and sensory acceptance of ‘Pérola’ pineapple grown in soil with application of organic fertilizer

et al. 2019

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Type of fertilizer and doses used are factors that influence the quality of pineapple fruit. This study aimed to evaluate the physico-chemical and sensorial quality of organically grown 'Pérola' pineapple and recommend the effective dose for best fruit quality, especially regarding sensorial acceptance. Effect of doses of 10, 20, 30, 40 and 50 t ha -1 of "bokashi" organic fertilizer on color, weight, pH, titratable acidity, soluble solids, soluble solids/titratable acidity ratio (SS/TA), vitamin C content, sensory acceptance and purchase intention was evaluated. Increasing doses of bokashi positively influenced weight and titratable acidity of the fruits and negatively affected the SS/TA ratio. Fruits produced with doses between 20t ha -1 and 40t ha -1 . had good sensorial acceptance and were considered to have ideal acidity, sweetness and texture by most consumers. The authors recommend using 20 t ha-1 of bokashi, as this dose promotes the production of high quality fruits, with satisfactory SS/TA ratio and high sensorial acceptance.RESUMO: O tipo de adubo empregado e as doses ministradas são fatores que influenciam a qualidade do fruto de abacaxi. O estudo objetivou avaliar a qualidade físico-química e a aceitação sensorial de abacaxi 'Pérola' orgânico e recomendar a dose de adubo que produza frutos de melhor qualidade. Avaliou-se o efeito de doses de 10, 20, 30, 40 e 50 t de fertilizante orgânico do tipo "bokashi" ha -1 nas características cor, peso, acidez titulável, sólidos solúveis, ratio, vitamina C, aceitação sensorial e intenção de compra dos frutos. Doses crescentes de "bokashi" influenciaram positivamente a massa e a acidez titulável dos frutos e negativamente a relação sólidos solúveis/acidez titulável. Os frutos produzidos com doses entre 20t ha -1 e 40 t ha -1 tiveram boa aceitação sensorial e foram considerados com acidez, doçura e textura ideais pela maior parte dos consumidores. Recomenda-se o uso de 20 t de fertilizante orgânico do tipo "Bokashi" ha -1 , pois essa dose contribui para a produção de "frutos de primeira", com relação sólidos solúveis/AT satisfatória e elevada aceitação sensorial. Palavras-chave: abacaxicultura, cultivo orgânico, "bokashi", análise sensorial.

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Avaliação sensorial dos frutos de cultivares de abacaxi para consumo in natura¹

Cited by 17 publications

References 7 publications

COMPOSIÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS BIOATIVOS EM FRUTOS DE Bromelia antiacantha BERTOL.

COMPOSIÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS BIOATIVOS EM FRUTOS DE Bromelia antiacantha BERTOL.

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

Quality and sensory acceptance of ‘Pérola’ pineapple grown in soil with application of organic fertilizer

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