Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Nascimento, Talita Pimenta do; Neto, José Emílio Bettiol; Pereira, Renato Alves; Castro, Inar Alves de; Chagas, Edvan Alves; Lajolo, Franco Maria; Cordenunsi, Beatriz Rosana

doi:10.1590/s0101-20612013005000071

Cited by 4 publications

(6 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The fruit of the jabuticaba tree (Myrciaria cauliflora) (Mitra, 2010) has the special characteristic that it is borne directly on the main trunk and branches of the tree. Jabuticaba is very well known in South America, especially in Brazil (Nascimento et al, 2013). This fruit is produced twice a year and the average yield of a mature tree can be over 1000 pounds of fruit (Costa et al, 2016;Teixeira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The high content of carbohydrates, proteins, vitamins, minerals, and fibers have made jabuticaba a daily food in the diet of native people for many years (Borges et al, 2014). There are several references concerning the chemical composition of Myrciaria cauliflora and the relevant content of bioactive compounds has been highlighted, including phenolics in general and anthocyanins in particular, which are characterized by their antioxidant, anticancer, and beneficial properties against chronic diseases (Batista et al, 2014;Dessimoni-Pinto et al, 2011;Lenquiste et al, 2015;Nascimento et al, 2013). This fruit is appreciated for both fresh consumption and jam manufacturing (Alves et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

et al. 2019

View full text Add to dashboard Cite

Jabuticaba is a very popular fruit in Brazil being a great source of compounds with considerable biological activities. Novel optimized ultrasound-assisted extraction (UAE) methods have been proposed for anthocyanins and total phenolic compounds from jabuticaba. A Box-Behnken experimental design (BBD) with a response surface methodology (RSM) was used to investigate the effect of six independent variables (solvent composition, solvent-to-sample ratio, ultrasound amplitude and cycle, pH, and temperature) on the UAE. Solvent composition was found to be the most significant variable for the extraction of both anthocyanins (51%) and total phenolic compounds (72%). The other optimum conditions for anthocyanins were as follows: pH 7.00, 39.8 ºC, 20:1.5 mL:g solvent-to-sample ratio, 34% ultrasound amplitude and cycle of 0.47 seconds. The optimum conditions for the extraction of phenolic compounds were: pH 7.00, 26.0 ºC, 20:1.5 (mL:g) solvent-to-sample ratio, 68.5% ultrasound amplitude and cycle of 0.5 seconds. The extraction kinetic was also evaluated. The developed methods showed a high precision, with coefficients of variation of less than 5% for both repeatability and intermediate precision (within-lab reproducibility). The applicability of the new methods was successfully evaluated on several fruits and jams from jabuticaba.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The efficiency of KMnO 4 in the control of ripening has already been evaluated in fruits such as blueberry (Brackmann et al, 2010); kiwi (Bal e Celik, 2010); jaboticaba (Nascimento et al, 2013), mangaba (Nasser et al, 2015) banana (Wills et al, 2014;Falcão et al, 2017), abricó (Moradinezhad and Jahani, 2019) and considering the problems posed by the postharvest of pinha and the scarcity of work related to fruit storage, the objective of this study was to evaluate whether sachets with potassium permanganate are capable of delaying maturation preserving the physicochemical characteristics during 20 days storage at 13 ºC.…”

Section: Introductionmentioning

confidence: 99%

Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

Sanches¹,

Silva

Moreira³

et al. 2019

Emir J Food Agric

View full text Add to dashboard Cite

The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

show abstract

“…This category includes antioxidants present in foods, such as vitamins C and e and phenolic compounds (DURIGAN, 2004). NASCIMENTO et al (2013) conducted a study on the shelf life of jaboticaba´s fruits cv. 'Sabará' applying pre and post-harvest treatments, and observed average 8% of soluble solids (8°Brix) and acid levels between 1,26 and 1,77%, i.e., such results suggest that the raw materials were in another stage of ripeness that those of this experiment, soluble solids content after the harvest was 12,93°Brix and acidity of 0,687%.…”

Section: Introdutionmentioning

confidence: 99%

Determination of Shelf-Life of Jaboticaba´s Fruits Cv. ‘Sabará’

Henrique¹,

Prati²,

Parisi³

et al. 2015

Revista Brasileira De Engenharia De Biossistemas

View full text Add to dashboard Cite

The jaboticaba is a fruit tree with great potential, both for fresh consumption, as for industrialization. The objective of this study was to evaluate the shelf-life of jaboticabas's fruits cv. 'Sabará' stored under refrigeration and at room temperature. After harvest, the fruits were washed, screened, packed in plastic trays, in single layer, and stored under refrigeration (5 °C, and 49% UR), and at room temperature (27 ºC, and 33% UR). The determinations performed in triplicate immediately after harvest and every other day, until the disposal of the fruit, were: pH, soluble solids (°Brix), total titratable acidity (% citric acid), total and reducer sugars (%), vitamin C (mg/100g) and phytopathological. The design adopted was entirely randomized, realized the analysis of variance (F test) and comparison of averages by Tukey test to 5% of significance. Under refrigeration, the storage was more than 9 days to 12 days, the fruits showed intense shriveling (loss of moisture), being unsuitable for marketing. The soluble solids remained stable during this period, but there was decrease of pH and the levels of total and reducer sugars, in addition to increased acidity, facts that indicate occurrence of fermentation process. The losses of vitamin C were of the order of 72,5, from 4,952mg/100g in zero time, and 3,593mg/100g at the end of this period. The stored fruits at room temperature were discarded at the beginning of storage, by shriveling, incidence of microorganisms and strange odor. Keywords:Myrciaria jaboticaba (Vell.) Berg, storage, refrigeration, shelf-life, sanity. DETERMINAÇÃO DA VIDA-DE-PRATELEIRA DE JABUTICABAS 'SABARÁ' RESUMOA jabuticabeira é uma fruteira com grande potencial, tanto para consumo in natura, quanto para a industrialização. O objetivo do estudo foi avaliar o tempo de conservação de jabuticabas 'Sabará' estocadas sob refrigeração e à temperatura ambiente. Após a colheita, os frutos foram lavados, selecionados, acondicionados em bandejas plásticas, em camada única, e armazenados sob refrigeração. As determinações realizadas em triplicata logo após a colheita e a cada dois dias, até o descarte dos frutos, foram pH, sólidos solúveis (ºBrix), acidez total titulável (% ácido cítrico), açúcares totais e redutores (%), vitamina C (mg/100g) e fitopatológica. O delineamento adotado foi o inteiramente cazualizado, realizando-se análise de variância (teste F) e comparação de médias pelo teste de Tukey a 5% de significância. Sob refrigeração, o armazenamento atingiu 12 dias, período no qual os frutos apresentavam * pprati@apta.sp.gov.br

show abstract

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Cited by 4 publications

References 16 publications

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

Determination of Shelf-Life of Jaboticaba´s Fruits Cv. ‘Sabará’

Contact Info

Product

Resources

About