Características analíticas dos sucos de maçã Gala, Golden Delicious e Fuji

Rizzon, Luiz Antenor; Bernardi, João; Miele, Alberto

doi:10.1590/s0101-20612005000400020

Cited by 22 publications

(21 citation statements)

References 9 publications

(9 reference statements)

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“…In apples, with and without biofilm, the SST/ATT showed decreases of 6.7% and 28.6%, respectively, during the storage. These values were close to that found by RIZZON et al (2005), in cultivars Gala, Golden, Delicious and Fuji.…”

Section: Resultssupporting

confidence: 90%

Application of Bacterial Cellulose Conservation of Minimally Processed Fruits

Almeida

Prestes

Woiciechowski

et al. 2011

RBTA

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The consumer by fresh food such as fruits has increased in the last decades and the minimally processed has come to attend this demand. The focus of this paper is to evaluate the application of celluloses biofilm in the conservation of minimally processed fruits. It was followed a (2 x 5) factorial design, with two treatments (with and without cellulose) and five periods of storage (0, 48, 96, 144 and 192h

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Section: Resultssupporting

confidence: 90%

Application of Bacterial Cellulose Conservation of Minimally Processed Fruits

Almeida

Prestes

Woiciechowski

et al. 2011

RBTA

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“…is probably the oldest fruit known to man and is favored by millions of people around the globe 10 . In Brazil, some of these apple fruits are consumed by local populations, but the majority is wasted during harvest because of the high production per tree, the short shelf life of the fresh fruit, and the lack of use of these fruits as processed products 1, 22. Fruits wine and/or vinegar production, could be a good solution because they allow products to be maintained in alcohol or acetic acid 1, 9.…”

Section: Introductionmentioning

confidence: 99%

Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis

Viana

Magalhães-Guedes

Braga

et al. 2017

Brazilian Journal of Microbiology

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The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found throughout the alcoholic and acetic fermentation. Kefir grains were able to utilize apple must as substrate to produce ethanol, and acetic acid. Acetate, volatile alcohols and aldehydes in the vinegar-based kefir were also produced. The yield of acetic acid in the kefir vinegars was ∼79%. The acetic acid concentration was ∼41 g L−1, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. The technology proposed here is novel by the application of immobilized-cell biomass (kefir grains) providing a mixed inocula and eliminating the use of centrifuge at the end of the fermentative process. This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains.

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“…No entanto, os frutos colhidos da posição externa e voltados para a face Oeste da copa, da Médias seguidas de mesmas letras maiúsculas nas colunas e minúsculas nas linhas, para cada variável, não diferem entre si, pelo teste de Tukey, a 5% de probabilidade. Rizzon et al (2005), avaliando característi-cas analíticas dos sucos de maçã, concluíram que, além do aspecto genético, outros fatores interferem na produção de açúcar do suco, especialmente as variáveis que participam da fotossíntese, como a intensidade de calor, a radiação solar e a umidade do solo. Logo, regiões de clima quente, no período de maturação da maçã, favorecem a produção de açúcar e, consequentemente, de sólidos solúveis totais (°Brix).…”

Section: Resultsunclassified

Características físicas e químicas de laranjas 'Natal' e 'Valência' em função da posição na copa

et al. 2013

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Características físicas e químicas de laranjas 'Natal' e 'Valência' em função da posição na copa Rev. Ceres, Viçosa, v. 60, n.5, p. 653-661, set/out, 2013 RESUMO ABSTRACT Physical and chemical characteristics of 'Natal' and 'Valencia' oranges depending on the position in the canopyThe variation in the maturation stages within the same plant has been the subject of studies and discussions since the middle of the last century, because the fruit quality is influenced by environmental factors and cultivation. Thus, the objective of the present study was to evaluate the influence of different positions of the fruit in the canopy on the physical and chemical characteristics of 'Valencia' and 'Natal' oranges. The experiment was arranged in a split-split plot scheme, with plots in three heights (low, middle and apical). The subplots consisted of the two positions of the fruits in the canopy (periphery and 30 cm from the inner canopy) and in subsubplots the two sides (opposite sides of the canopy facing the space between rows -East and West ('Natal') and the Southeast and Northwest ('Valencia'). The experimental design was a completely randomized design (CRD) with five replicates and five fruits per experimental unit. For orange 'Natal', the highest values of fresh mass, longitudinal diameter, thickness of the albedo, soluble Características físicas e químicas de laranjas 'Natal' e 'Valência' em função da posição na copa A variação nos estádios de maturação dos frutos, dentro de uma mesma planta, tem sido motivo de estudos e discussões, desde a metade do século passado, pelo fato de a qualidade dos frutos ser influenciada por fatores ambientais e de cultivo. Dessa forma o objetivo deste experimento foi avaliar a influência das diferentes posições dos frutos na copa sobre as características físicas e químicas de frutos de laranjeiras 'Valência' e 'Natal'. O experimento foi disposto em esquema de parcelas subsubdivididas, tendo nas parcelas as três alturas (basal, intermediária e apical), nas subparcelas as duas posições dos frutos na copa (periferia e 30 cm para o interior) e nas subsubparcelas os dois lados (lados opostos da copa, voltados para as entrelinhas -Leste e Oeste ('Natal') e Sudeste e Noroeste ('Valência'). O delineamento experimental foi o inteiramente casualizado (DIC), com cinco repetições e cinco frutos por unidade experimental. No caso da laranjeira 'Natal', os maiores valores de massa de matéria fresca, diâmetro longitudinal, espessura do albedo, teor de sólidos solúveis e índice de maturação foram observados nos frutos colhidos da periferia e da parte apical da copa. Nessa mesma posição, também foram observados os frutos com as menores concentrações de vitamina C e acidez titulável e coloração da casca mais próxima do amarelo, do que nos frutos do interior da copa. Na laranjeira 'Valência', os frutos colhidos na periferia da copa apresentaram os maiores valores quanto a índice de maturação, teor de sólidos solúveis, menor concentração de vitamina C, cor da polpa mais amarela e coloração da casca mais al...

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Características analíticas dos sucos de maçã Gala, Golden Delicious e Fuji

Cited by 22 publications

References 9 publications

Application of Bacterial Cellulose Conservation of Minimally Processed Fruits

Application of Bacterial Cellulose Conservation of Minimally Processed Fruits

Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis

Características físicas e químicas de laranjas 'Natal' e 'Valência' em função da posição na copa

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