Determinación de algunos atributos de calidad de la variedad Fuji y sus mutantes al momento de cosecha

Abstract

ResumenMuchos trabajos demuestran que los productos vegetales no solamente son fuentes de energía y nutrientes sino también fuentes de compuestos conocidos como fitoquímicos, que juegan un importante papel en la prevención de enfermedades como el cáncer, afecciones cardiovasculares y neurodegenerativas. Por otro lado, el aumento en la producción de manzana, determina también un aumento de la producción destinada al procesamiento industrial. En este sentido el conocer el contenido de de ciertas sustancias como polifenoles, antocianinas permiten conocer su potencial de uso industrial, como por ejemplo para la elaboración de jugos. En base a esto los objetivos del presente trabajo fueron realizar una caracterización físico-química de tres variedades de manzana; una de ellas de cultivo tradicional y muy extendido en Brasil y las otras dos mutaciones de esta última, de reciente explotación comercial. Fueron medidos al momento de cosecha la firmeza de la pulpa, acidez titulable (AT), los sólidos solubles totales (SST), el índice de yodo-almidón, los parámetros CIE "L*", "a*" y "b*" del color, polifenoles, antocianinas y azúcares reductores totales y vitamina C. Según los resultados, la variedad Fuji Kiku presentó una mayor firmeza de pulpa, AT, SST y vitamina C. En relación al color, la variedad Fuji Suprema mostró una coloración roja más intensa y mayor contenido de antocianinas. No fueron encontradas diferencias en los polifenoles y azúcares reductores totales. Palabras-clave: polifenoles totales; vitamina C; azúcares reductores; antocianinas; uso industrial. AbstractMany studies have shown that fruits and vegetables are not only source of energy and nutrients, but also source of important components as phytochemicals which help preventing cancer, cardiovascular and neurodegenerative diseases. The increasing apple production has a direct effect on the production of apple processed products. Therefore, the knowledge about healthy substances as polyphenols and anthocyanins is important in order to determine the potential use of apple fruits for processing industry. The objective of this work was to physicochemically characterize three apple cultivars, Fuji, Fuji Kiku, and Fuji Suprema. The characterization was based on pulp firmness, titrable acidity (TA), total soluble solids (TSS), iodine index, skin color, polyphenols, anthocyanins, reduced sugars, and vitamin C. According to the results, the Fuji Kiku cultivar had higher values of pulp firmness, AT, TSS and vitamin C. The Fuji Suprema cultivar showed more intense red color and higher levels of anthocyanins. There were no differences on polyphenols and reduced sugars.

Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

“…The TPC (mg GAE per 100 g d.m. extract) of the apple samples was determined using the Folin-Ciocalteu reagent method (Silveira et al, 2007). After 2 h, the absorbance of blue coloration was measured at 765 nm against a blank sample.…”

Natural Sources of Spraying to Preserve Apple Fruit Quality during Post-Harvest

“…The highest firmness was recorded with the foliar calcium treatment, trees bearing fruits with 16.5 lb in 2 , being higher than the control (4.24%). Therefore these fruits can be classified as good quality apples according to Flores et al (2018) and Silveira et al (2007), as these latter authors recommended values from 75 to 80 N for pulp firmness at harvest time in red apples. Likewise, the current data matches those reported by Flores et al (2018) in 'Top Red' apples mentioning an increase in firmness of 23% (73.84 N) with respect to the witness in fruits treated with Ca.…”

“…From an industrial point of view, it is also important that fruits are harvested in the optimal state of maturity, defined as the moment when they present the appropriate chemical composition, responsible for their nutritional and organoleptic characteristics, as well as the characteristics of their derivatives, for which Silveira et al (2007) recommended optimal values for harvest of red apple variety SST greater than 11 °Brix and AT between 3.7 and 5.2 cmol-L -1 , as apples with values higher than 4.5 cmol.L -1 are considered acidic and apples with lower values are considered sweet. For these considerations, the current BARR experiment presented the highest amount of sugar with 13.4 °Brix, CECO and CAFO with 12.3 °Brix and 12.6 °Brix, respectively, being optimal because high values of Brix degrees are undesirable.…”

PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES

“…The chromaticity parameters a* (-a* green, +a* red) and b* (-b* blue, +b* yellow) presented highly significant differences (p = 0.0000), with an increasing tendency to green and yellow hues respectively, while diminishing during ripening (stage 5) and senescence. These results can be attributed to carotenoid pigment concentration that together with anthocyanin presence generates the fruit epidermis natural color (24,26). The a* negative values shown in figure 7, revels a change in the epidermis toward less intense green hues, with an increase until maturation stage 4 and a further decrease in stage 5, indicating the loss of green color and tendency to yellow hues at the end of the organoleptic maturation.…”