Características físicas e químicas da polpa de híbridos de tomateiro, durante o armazenamento congelado

Barankevicz, Gizele Bruna; Novello, Daiana; Resende, Juliano Tv; Schwarz, Kélin

doi:10.1590/s0102-053620150000100002

Cited by 17 publications

(17 citation statements)

References 15 publications

(3 reference statements)

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“…The ratio SS/AT (Ratio) is an organoleptic evaluation, which represents the balance between these two variables and has a direct correlation to flavor and aroma. Generally, fruits with higher Ratio values present mild taste and better sensorial acceptance, being preferred by consumers (Barankevicz et al, 2015). The Ratio values for the present trial remained between 9.69 and 14.35, when stored at room temperature at 25 °C, and between 9.78 and 11.98, under refrigeration at 10 °C ( Table 2).…”

Section: Resultsmentioning

confidence: 50%

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

et al. 2019

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Brazil is the world's largest producer of passion fruit, a perishable fruit with reduced post-harvest shelf life, which limits its commercialization. For sweet passion fruit, Passiflora alata, there is little information about its postharvest conservation and shelf life under different storage conditions. Thus, the objective of the present study was to determine the post-harvest conservation of P. alata fruits packed on styrofoam trays rapped with 10 μm PVC film and HDPE 30 μm thick, coated with 18% carnauba wax and without any packaging; stored under ambient conditions (25 °C and 70% relative humidity) and refrigerated (10 °C and 90% relative humidity) for 14 days. The best results were obtained with P. alata fruits packaged on styrofoam trays rapped with 10 μm PVC flexible film and kept under refrigeration in a cold room at a temperature of 10 °C and relative humidity between 85% and 90% for a period of 10 to 14 days. Fruits of P. alata, for commercialization "in natura", kept under ambient conditions, should not be packaged and have a shelf life of up to seven days.

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Section: Resultsmentioning

confidence: 50%

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

et al. 2019

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“…Geralmente, frutos com maiores valores apresentam sabor suave e melhor aceitação sensorial, sendo preferidos pelos consumidores (Barankevicz et al, 2015).…”

Section: Pectina Solúvel Em Frutosunclassified

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Souza¹,

Vieira²,

Resende³

et al. 2017

Agrotropica

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Programas de melhoramento do morangueiro tem buscado aprimorar atributos de qualidade, aumentar a produtividade bem como reduzir custos de produção. O desenvolvimento e a caracterização de novos materiais são fundamentais para alavancar a cultura no país, assim como atender a demanda dos consumidores quanto aos aspectos de aparência e propriedades químicas do fruto. Objetivou-se com o presente trabalho analisar as propriedades físico-químicas de híbridos experimentais de morangueiro, visando à caracterização e seleção de genótipos mais promissores para o mercado in natura e para o processamento, a partir de genótipos do programa de melhoramento genético da Universidade Federal de Lavras. As características avaliadas foram: teor de sólidos solúveis (SS), acidez titulável (AT), firmeza de polpa, açúcares totais, pectina solúvel, pectina total, pH, SS/AT, tamanho, formato e coloração externa e interna do fruto. As análises foram realizadas em 103 híbridos experimentais e sete cultivares comerciais. Conforme a caracterização, os híbridos MOGSC12-501, MCA12-86, MDA12-37 e MFA12-448 destacaram-se principalmente para as variáveis: firmeza de polpa (2,18 a 2,79N) e para SS/AT com valores entre 10,93 a 11,85%, apresentando elevado potencial para comercialização quando comparados as cultivares comerciais normalmente plantadas no Brasil.Palavras-chave: Fragaria x ananassa Duch. Melhoramento do morangueiro. Pós-colheita.Physico-chemical properties of experimental hybrid fruit strawberry. The strawberry breeding programs are seeking for quality attribute improvement, increase yield as well as reduce the production costs. The characterization of the newly released materials is very important in order to understand and explore the external aspects and chemical parameters of the fruit. The objective of this work was to measure the physicochemical properties of experimental strawberry hybrids, aiming at the characterization and selection of the most promising genotypes for the in natura market and for the processing, from genotypes the breeding program of the Universidade Federal de Lavras, according to the evaluate characteristic: soluble solids (SS), titratable acidity (TA), firmness, total sugars, soluble pectin, total pectin, pH, ratio SS/TA, size, shape and external and internal colour of the fruit. The experiment design was a completely randomized with 103 hybrid and seven commercial cultivar. According to the characterization, hybrids MOGSC12-501, MCA12-86, MDA12-37 and MFA12-448 stood out mainly for the variables: pulp firmness (2.18 to 2.79 N) and for SS/AT ranging from 10.93 to 11.85%, presented high potential for commercialization when compared to commercial cultivars usually planted in Brazil.

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“…Tomato crop is expressive in an economic and social way, as well nationally or internationally. This is the second most produced vegetable in the world, with relevant participation in human diet (Barankevicz et al, 2015). The fruit is considered as a source of carotenoids, especially β carotene and lycopene, With that in mind, the objective of this study was to characterize and select lines through physicochemical characteristics of the fruit, with aptitude for crop improvement in tomato plants for industrial and in natura consumption.…”

Section: Introductionmentioning

confidence: 99%

Post-harvest evaluation of tomato genotypes with dual purpose

et al. 2018

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(Dnline) vitamins A, B1, B2, B5 and C, fibers and minerals, besides its low caloric power (Alvarenga & Coelho, 2013). High quality fruit production depends on environmental factors such as light and weather, besides farming practices, and genetic variability among the materials is a strategy for crop improvement (Causse et al., 2003). Horticultural products quality is associated with its integrity, flavor and texture, interrelated to other physical, chemical and nutritional properties (Chitarra & Chitarra, 2005). Quality and quantity attributes such as sugar quantity, soluble solid rates, acidity, pH and firmness are common in tomatoes consumed in houses and also for the fruits directed to industrial processing, and they may be compared between progenies (Quilot-Turion & Causse, 2014). Fruit shape and size, as well as its firmness, pericarp thickness, humidity rate, juice viscosity, soluble solid and total titratable acidity relation promote variations on physicochemical and nutritional quality of tomato product fruit (Siddiqui et al., 2015). According to Riahi et al. (2009), Olahy et al. (2011), Domínguez et al. (2012) quality attributes like fruit color and firmness, pH, titratable acidity, soluble solids, vitamin C, lycopene, phenolic compounds, are dependent of the cultivar. Dther factors which influence those variables are environmental conditions, fertilization, agronomic practices of farming and after-harvest storage (

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Características físicas e químicas da polpa de híbridos de tomateiro, durante o armazenamento congelado

Cited by 17 publications

References 15 publications

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Post-harvest evaluation of tomato genotypes with dual purpose

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