2012
DOI: 10.1590/s0103-84782012001100027
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Abstract: IAlterações físicas e químicas em cebolas armazenadas sob refrigeração Chemical 'Beta Cristal' and 'Óptima' cultivars, respectively, when compared to the values observed in the beginning of the experiment.

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Cited by 9 publications
(8 citation statements)
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“…For 'Vatikiotiko' onion, the final decrease percentage was similar to that of 'Sivan F 1 ', however the bulbs of the former were stored for 57 days more than the latter. In contrast, Melo et al (2012) reported an increase in bulb firmness after 30 days of storage at 5°C, whereas Rodriguez et al (2010a, b) reported similar results with the present study. This discrepancy may be due to the storage duration, since Melo et al (2012) carried out a short-term storage (30 days of storage comparing to 210 days in the present study).…”
Section: Resultssupporting
confidence: 78%
See 1 more Smart Citation
“…For 'Vatikiotiko' onion, the final decrease percentage was similar to that of 'Sivan F 1 ', however the bulbs of the former were stored for 57 days more than the latter. In contrast, Melo et al (2012) reported an increase in bulb firmness after 30 days of storage at 5°C, whereas Rodriguez et al (2010a, b) reported similar results with the present study. This discrepancy may be due to the storage duration, since Melo et al (2012) carried out a short-term storage (30 days of storage comparing to 210 days in the present study).…”
Section: Resultssupporting
confidence: 78%
“…Pungency, flavor and sugar content of dry onion bulbs were not affected when stored under controlled atmospheres, whereas storage at 5°C or under field conditions decreased soluble solids content and bulb firmness, and increased pungency, pH and flavonols (Coolong et al, 2008;Rodrigues et al, 2010a, b). In contrast, Melo et al (2012) reported that storage of onion bulbs of 'Optima' at 5±1°C and 85±5% RH resulted in an increase of bulb firmness after a period of 60 days.…”
Section: Introductionmentioning
confidence: 92%
“…The following variables were evaluated: N concentration in the diagnostic leaf (g kg -1 ), by the Kjeldahl method; concentrations of chlorophylls a, b and total (mg g -1 ), by the method proposed by Scopel et al (2011); total yield of bulbs (t ha -1 ), as the sum of marketable and non-marketable yields; marketable yield of bulbs (t ha -1 ), determined by the total weight of bulbs with diameter > 35 mm, with no defects; classification of bulbs, according to the standards of the Ministry of Agriculture, Livestock and Food Supply (Brasil, 1995); percentage of nonmarketable bulbs (%), considering those in Class 1 (< 35 mm), double and defective bulbs; total soluble solids (ºBrix); titratable acidity (meq H 3 O + 100g -1 ); soluble solids/titratable acidity ratio; and piruvic acid (pungency) (μmol g -1 ), according to Melo et al (2012). The following economic indicators were determined: gross revenue (GR), calculated considering the estimated marketable production (MP) and the average price of the onion per kilogram paid in the region (R$ 1.25) at harvest time; net revenue (NR), calculated as the difference between GR and production costs (PC) with inputs, considering the unit of N with price of R$ 8.92 kg -1 , 4.0 kg of seeds ha -1 for 'IPA 11' and 1.1 million seeds for 'Rio das Antas' at costs of R$ 197.93 per 500-g pack and R$ 540.00 per 100,000-seed pack, respectively, and the remaining inputs were common to both treatments.…”
Section: Methodsmentioning
confidence: 99%
“…The SS mainly include sugars and organic acids (MELO et al 2012), which are produced during photosynthesis. Since there is no photosynthesis in bulb tissues, the sugars produced in the shoots are translocated through the phloem to the bulb tissues, with K playing an important role.…”
Section: Resultsmentioning
confidence: 99%
“…The SS/TA ratio was determined by dividing the values of SS (ºBrix) by TA (mEq H 3 O + 100 g -1 ). The PUNG (μmol g -1 ) was determined using a 0.5 mL aliquot of the juice extracted from the bulbs and quantifying pyruvic acid by adopting the method described by Melo et al (2012).…”
Section: Methodsmentioning
confidence: 99%