Manejo da cultura do híbrido de mamoeiro (Carica papaya L.) do grupo 'Formosa' UENF/CALIMAN : 01 para melhoria na qualidade do fruto com menor aplicação de adubação NPK

Fontes, Renata Venturim; Viana, Alexandre Pío; Pereira, Messias Gonzaga; Oliveira, Jurandi Gonçalves de; Vieira, Henrique Duarte

doi:10.1590/s0100-29452012000100020

Cited by 8 publications

(5 citation statements)

References 5 publications

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“…Overall, SS and TA decrease during the conservation period, probably due to their use in the respiration process (GOL et al, 2013;JOSHI et al, 2017). For the SS / TA ratio, the average value found was 69.4 (Table 3), which is within values found in literature for papaya fruits, with very variable values, from 32 to 250 (FONTES et al, 2012;SOUZA et al, 2014). This relationship indicates the balance between sugar and acid content of fruits and directly contributes to the formation of flavor and aroma.…”

Section: Resultssupporting

confidence: 59%

Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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This study investigated the effect of ozone on papaya postharvest conservation, aiming at controlling anthracnose and increasing fruit shelf life. The experiment was conducted at the Laboratory of Product Technology, Federal University of Amazonas, Manaus-AM. Fruits were treated with 0; 0.6; 1.5 and 3.3 ppm ozone and commercial fungicide. They were then stored at room temperature (27 ± 2 °C and 65 ± 5% RH). Incidence, severity, number and size of anthracnose lesions were determined, as well as postharvest quality by assessing shelf life; accumulated and daily fresh mass loss (%), peel color, electrolyte leakage (%), soluble solids (%), titratable acidity (g 100 g-1), soluble solids / titratable acidity ratio, pH and vitamin C (mg 100 g-1). Ozone reduced anthracnose severity in the short (3.3 ppm) and long term (1.5 ppm), making it as effective as a commercial fungicide. Ozone increased shelf life by seven days and maintained the postharvest quality of papaya fruits. Thus, ozone becomes a potential technology for postharvest use as a safe alternative to the use of pesticides in reducing anthracnose and increasing shelf life of papaya fruits.

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Section: Resultssupporting

confidence: 59%

Ozone slows down anthracnose and increases shelf life of papaya fruits

Neto

Pinto

Ootani³

et al. 2019

Rev. Bras. Frutic.

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“…SS content may indicate the fruit harvesting point, since there is a relation between them and the maturation stage of the fruit. It is known that during the maturation phase, fruits increase the sugar content, which varies with the type of papaya, cultivar, climatic conditions, soil fertility, production time, and stage of development and maturation (Fontes et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Genetic diversity among papaya accessions

Silva¹,

Nascimento²,

Ferreira³

et al. 2017

Afr. J. Agric. Res.

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Genetic diversity studies provide fundamental information for characterization, conservation and utilization of available genetic resources in plant genetic improvement programs. To evaluate the genetic divergence among papaya accessions, 17 morphoagronomic variables from 59 accessions of the active germplasm bank were evaluated in an experiment at Santa Teresinha Farm, belonging to Caliman Agrícola S/A, in Linhares-ES, Brazil. The experiment was conducted in a randomized block design with two replicates. The divergence between the accessions was estimated using the Tocher optimization method and the agglomerative hierarchical approach based on the Unweighted Pair-Group Method Using an Arithmetic Average. (UPGMA). There was significant difference for all the variables evaluated, showing variability among the accessions. The variables plant height, first fruit insertion height, greatest thickness of fruit pulp, fruit diameter, and fruit length had heritability above 80%, indicating expressive gains in the simple process of selection. Genetic variability was found among the accessions, and Americano, short-peduncle-STZ-03 and Califlora 209 were the most divergent. The optimization methods Tocher and hierarchical based on UPGMA were partially concordant for the formation of heterotic groups of papaya accessions. The variables fruit mass, fruit diameter and plant height contributed the most to the genetic diversity.

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“…A razão SS/AT foi significativamente influenciada (p≤0,05) pelos tratamentos com CaCl 2 apenas no 9º DAT, quando os frutos-controle e 0% CaCl 2 apresentaram valores médios (135,50) superiores aos verificados (114,32) nos frutos tratados com 6% CaCl 2 (Figura 4C). Os resultados verificados foram maiores que os encontrados por Fontes et al (2012) em mamão UENF/Caliman01, 78,5, contudo menores que os relatados por Souza et al (2009b) , porém sem diferenças significativas entre os tratamentos (Figura 4D). No 6º DAT e no 9º DAT, houve redução significativa nos teores de ácido ascórbico dos frutos tratados com 6% e 8% de CaCl 2 , em relação aos frutos-controle e 0%CaCl 2 .…”

Section: Razão Ss/atunclassified

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Silva

et al. 2015

Rev. Bras. Frutic.

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RESUMO -Com o objetivo de prolongar o período de conservação e manter a qualidade do mamão UENF/ Caliman01, foram testadas diferentes concentrações de CaCl 2 aplicadas por infiltração a vácuo. Os frutos foram separados em seis lotes, o controle (sem tratamento) e os tratamentos que receberam a aplicação de CaCl 2 a 0%, 2%, 4%, 6% e 8% CaCl 2 (p/v) por imersão sob vácuo, por 3 minutos, a 50kPa de tensão, com posterior análises da perda de massa fresca, firmeza do fruto, firmeza do mesocarpo, ângulo de cor hue, teores de sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico, açúcares solúveis totais e razão SS/AT. Os tratamentos com cálcio não interferiram na perda de massa que, de modo geral, incrementou ao longo do tempo, porém os frutos permaneceram verdes e firmes por mais tempo quando tratados com CaCl 2 6% e 8% (p/v). O uso do CaCl 2 não interferiu nas características químicas do fruto, tais como sólidos solúveis, acidez titulável e razão SS/AT, porém diminuiu a síntese de ácido ascórbico e a degradação dos açúcares solúveis. Termo para indexação: Carica papaya, qualidade, açúcares solúveis, textura de polpa, coloração de casca, CaCl 2 . TREATMENT WITH CALCIUM CHLORIDE AT POSTHARVEST DELAYS THE DEGREENING AND LOSS OF FIRMNESS OF PAPAYA/UENF/CALIMAN01ABSTRACT -In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of CaCl 2 applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with CaCl 2 at 0%, 2%, 4%, 6%, and 8% CaCl 2 (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with CaCl 2 at 6% and 8% (w/v). The use of CaCl 2 did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.

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Manejo da cultura do híbrido de mamoeiro (Carica papaya L.) do grupo 'Formosa' UENF/CALIMAN : 01 para melhoria na qualidade do fruto com menor aplicação de adubação NPK

Cited by 8 publications

References 5 publications

Ozone slows down anthracnose and increases shelf life of papaya fruits

Ozone slows down anthracnose and increases shelf life of papaya fruits

Genetic diversity among papaya accessions

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

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