Controle da maturação de caqui 'Fuyu' com aplicação de aminoetoxivinilglicina e 1-metilciclopropeno

Brackmann, Auri; Schorr, Márcio Renan Weber; Gasperin, Adriano Roque de; Venturini, Thiago Liberalesso; Pinto, Josuel Alfredo Vilela

doi:10.1590/s0100-29452013000400005

Cited by 5 publications

(3 citation statements)

References 14 publications

(7 reference statements)

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“…There were no pH differences among all the sorts of crop, with an average value of 5.41. The value obtained for "Fuyu" persimmon fruit (5.33) in this study was lower than the one observed by Brackmann et al (2013) in Rio Grande do Sul, Brazil. The "Rama Forte" persimmon fruit in this study show similar results with the same crops growing in Jundiaí (São Paulo, Brazil) conditions (Mendonça et al, 2015).…”

Section: Yield and Physicochemical Fruit Characteristicscontrasting

confidence: 86%

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Silva¹,

Ferreira²,

Domiciano³

et al. 2016

Afr. J. Agric. Res.

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The aim of this study is to evaluate the phenology, yield and fruit physicochemical characteristics of four persimmon cultivars (Diospyros kaki L.) in São Paulo's Midwest countryside, Brazil. The persimmon cultivars studied were 'Pomelo', 'Rama Forte', 'Fuyu' and 'Rubi'. The main phenological phases of persimmons trees were evaluated. Despite significant differences between cultivars in the early and intermediate stages of the plants development such as branch development, full blossom and fruiting's onset, the time required between the fruit's pruning and harvesting was similar among the cultivars. It could be observed that only 'Pomelo' persimmon trees presented male flowers. However on 'Rubi', 'Fuyu' and 'Rama Forte' persimmons trees were found the largest number of female flowers, fruits fixation index and number of fruits per branch. Nevertheless, there were no differences among the cultivars regarding productivity, which could be due to the persimmon fruits physical characteristics. The fruits' diameter growth behavior was evaluated and it was observed that all cases were defined as double sigmoidal, defined by three single phases. Regarding the chemical characteristics, there were no differences among the cultivars' pH and soluble solids content; however, in general, the 'Pomelo' persimmon fruit presented less titratable acidity and a higher maturation index rating.

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Section: Yield and Physicochemical Fruit Characteristicscontrasting

confidence: 86%

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Silva¹,

Ferreira²,

Domiciano³

et al. 2016

Afr. J. Agric. Res.

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show abstract

“…The Brazilian production of persimmons has grown in recent years (Brackmann et al, 2013). However, because the harvest is concentrated in just three months of the year and this fruit is very perishable, this hinders their marketing and consumption throughout the year (Vieites et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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“…The Brazilian production of persimmons has grown in recent years, compared to the high yields that this fruit tree provides (Brackmann et al 2013). The state of São Paulo, with more than 8,100 ha in production, has the largest cultivated area in Brazil (Alves et al 2011) and the main persimmons grown are the cultivars 'Rama Forte', 'Mel', 'Guiombo' and'Taubaté' (Pio et al 2003, Tessmer et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

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Controle da maturação de caqui 'Fuyu' com aplicação de aminoetoxivinilglicina e 1-metilciclopropeno

Cited by 5 publications

References 14 publications

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

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