Efeito de diferentes tratamentos pré-congelamento sobre a qualidade do morango var. Chandler congelado

Berbari, Shirley Aparecida Garcia; Nogueira, Jordana de Almeida; Campos, S. D. da S. de

doi:10.1590/s0101-20611998000100018

Cited by 5 publications

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“…O morango é um fruto de clima temperado, com gosto e aroma agradáveis e textura suculenta, sendo por isso muito apreciado e valorizado (BERBARI et al,1998). Entretanto, apresenta alta perecibilidade, sensibilidade ao dano mecânico, desenvolvimento fúngico, desidratação e perda de firmeza.…”

Section: Introductionunclassified

“…Entretanto, apresenta alta perecibilidade, sensibilidade ao dano mecânico, desenvolvimento fúngico, desidratação e perda de firmeza. Essas alterações causam redução na qualidade do fruto, diminuindo sua aceitação e limitando seu período de estocagem (BERBARI et al,1998;COSTA, 2009). Assim, esse fruto deve ser armazenado sob refrigeração de 4 a 5 °C, o que pode estender a qualidade por apenas 6 a 7 dias (TANADA-PALMU; GROSSO, 2005).…”

Section: Introductionunclassified

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Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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Section: Introductionunclassified

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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“…The ratio of soluble solids and titratable acidity is responsible for a part of the fruit flavor. This means that in order that a fruit have good flavor, the quantities of acid and sugar should maintain a certain proportion (Berbari et al, 1998). Considering this, the application of 200 kg ha -1 of nitrogen with 349.39 kg ha -1 of K 2 O, showed better results among the applied doses (10.08).…”

Section: Resultsmentioning

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Chemical properties and rates of external color of strawberry fruits grown using nitrogen and potassium fertigation

Rodas

Silva

Coelho

et al. 2013

Idesia

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Strawberry crop is part of the world market as an important alternative to agricultural diversification. The mineral nutrition is closely related to production quality, but there are some questions on plant nutrition and strawberry fruit quality relationship. Thus, studies related to strawberry plants mineral nutrition contribute to a better understanding about this crop. In this sense, the current study aimed to evaluate the effects of nitrogen and potassium fertigation in strawberry crop under field conditions on chemical properties and fruit external color rates. The experiment was carried out at UFLA, Lavras, MG, Brazil, using a randomized blocks experimental design, replicated three times, in a 4x4 factorial scheme. Four nitrogen doses (100, 200, 300 and 400 kg ha -1 ) and four potassium doses (150, 300, 450 and 600 kg ha -1 of K 2 O) were applied using urea and potassium chloride as respectively sources of nutrients. Strawberry plants from cultivar Aromas were used. Our results shown that strawberry fruit chemical properties and fruit external color rates are influenced by both, nitrogen and potassium fertigation, varying according to the studied property.Key words: Fragaria x ananassa Duch., mineral nutrition, fertilization, fruit quality. RESUMEN

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“…Este parámetro es muy significativo, dado que la proporción de sólidos solubles totales y la acidez titulable son responsables de una parte del sabor del fruto. Esto significa que para que el fruto obtenga un buen sabor, la cantidad de ácido y azúcar debe mantener una cierta proporción (Berbari et al, 1998).…”

Section: Variedadunclassified

CONCENTRACIÓN DE K+, Ca2+ Y NH4+ EN LA PRODUCCIÓN Y CALIDAD DEL FRUTO Y BROTACIÓN VEGETATIVA DE CUATRO CULTIVARES DE FRESA

Escorcia-Luna

Bugarín-Montoya

Luna-Esquivel

et al. 2020

Trop Subtrop Agroecosyst

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Background. The yield and the quality of the fruits in strawberry, it’s depending of the genotype, the environmental conditions and the nutritional state of the crop. The composition of the nutrient solution is decisive in the vegetative development, yield and quality of fruits in strawberry. Objective. To evaluate the effect of nutrient solutions with different concentrations of K+, Ca+2 and presence or not of NH4+ in the vegetative growth, production and quality of fruit from four strawberry cultivars: Festival, Monterey, Zamorana and CP-LE-07. Methodology. A hydroponic system was used in plastic containers with red basaltic volcanic rock. Steneir’s nutrient solution (1961) was supplied by changing the concentrations (in meq L-1) of potassium 1.75 and 5.25, calcium 2.25, 4.5 and 6.75, and ammonium 1.5. In the vegetative-flowering stage, the number of leaves, stolons and small plants was quantified in the flowering fruiting stage, the production of fruit per plant was determined. Fruit quality was evaluated by fresh weight, diameter and length of fruits, firmeness, color, total soluble solids, titrable acidity, pH ant the º Brix /Titrable acidity ratio. Results. In the variables of vegetative sprouting, there were highly significant differences in the two study factors: nutrient solution and cultivars. There was an interactive effect between both study factors. Production per plant showed no differences in the nutrient solution factor. In the post-harvest quality of the fruit there were highly significant differences for º Brix, firmness and the relationship º Brix/Titrable acidity in the nutrient solution factor. Implications. The composition of the nutrient solution should be adjusted according to cultivar to promote vegetative and generative growth and fruit quality. Conclusions. The addition of NH4+ only increased the vegetative growth in the Monterey cultivar and the different concentrations of K+ and Ca+2 in the nutrient solution had not effect on the vegetative-flowering stage. The concentration of 5.25 meq L-1 of K+ in the nutrient solution increased the weight, length and firmness of the fruit. The increase from 2.25 to 6.75 meq L-1 of Ca+2 negatively affected the post-harvest quality of the fruit. In most of the variables studied, strawberry cultivars had an interactive response with nutrient solutions.

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Efeito de diferentes tratamentos pré-congelamento sobre a qualidade do morango var. Chandler congelado

Cited by 5 publications

References 0 publications

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Chemical properties and rates of external color of strawberry fruits grown using nitrogen and potassium fertigation

CONCENTRACIÓN DE K+, Ca2+ Y NH4+ EN LA PRODUCCIÓN Y CALIDAD DEL FRUTO Y BROTACIÓN VEGETATIVA DE CUATRO CULTIVARES DE FRESA

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