Análises Físico-Químicas Do Pescado

Carvalho, Eduarda Victória Gondin de; Oliveira, Valeria Moura De; Amaral, Gabriela Vieira do

doi:10.22533/at.ed.8992220011

Cited by 2 publications

(3 citation statements)

References 21 publications

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“…• Titratable acidity: determined by neutralization titration. Results are expressed as % citric acid (CARVALHO et al, 1990).…”

Section: Quality Analysesmentioning

confidence: 99%

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Cambuci ripening: Postharvest quality and volatile compounds production implications

Tokairin,

Spricigo,

Freitas

et al. 2023

Rev. Bras. Frutic.

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Cambuci (Campomanesia phaea) is a native fruit from the Atlantic Forest, one of the richest biomes in the world. The cambuci has soft and astringent pulp, green coloration and is characterized as an aromatic fruit. This is the first study that describes the quality evolution of cambucis during their ripening. Quality parameters were evaluated at three harvesting points: weight loss, pulp firmness, skin color, total soluble solids, titratable acidity, ascorbic acid, total soluble sugars, total phenolic compounds, soluble and total tannins, respiratory activity, ethylene production, and volatile compound profiling. Fruit harvested in stages 1 somewhat rounded equatorial region) and 2 (increasingly rounded equatorial region) of ripening had two additional days of postharvest life. A decrease in firmness was observed over the days, demonstrating desirable pulp softening. No increase in ethylene production associated to respiratory peaks were observed. Volatile profile changed according to ripeness, and early harvested fruit was able to produce partially volatile compounds found in ripe fruit.

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“…• Titratable acidity: determined by neutralization titration. Results are expressed as % citric acid (CARVALHO et al, 1990).…”

Section: Quality Analysesmentioning

confidence: 99%

“…• Ascorbic acid: determined by neutralization titration, based on the reduction of the 2,6-diclophenol indolphenol-sodium indicator (DCFI) by ascorbic acid and expressed as mg 100 g -1 (CARVALHO et al, 1990).…”

Section: Quality Analysesmentioning

confidence: 99%

Cambuci ripening: Postharvest quality and volatile compounds production implications

Tokairin,

Spricigo,

Freitas

et al. 2023

Rev. Bras. Frutic.

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“…Titratable acidity (TA): TA was determined by neutralization titration, according to Carvalho et al [18]. Fresh fruit mass extracts (5 g) were homogenized in 45 mL of distilled water.…”

Section: Physicochemical Characterization and Accession Selection Pla...mentioning

confidence: 99%

Quality Attributes and Metabolic Profiles of Uvaia (Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit

Spricigo

Almeida

Ribeiro

et al. 2023

Foods

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The uvaia is a native Brazilian Atlantic Forest Myrtaceae fruit with a soft pulp, ranging from yellow to orange, with a sweet acidic flavor and sweet fruity aroma. Uvaias present consumption potential, but their physicochemical characteristics are still understudied. In this context, we describe herein the metabolites of uvaia that have been determined by nuclear magnetic resonance spectroscopy. We screened 41 accessions and selected 10 accessions based on their diversity of physicochemical attributes, i.e., their fresh mass, height, diameter, yield, seed mass, total soluble solids, and titratable acidity. Twenty-six metabolites were identified, including sugars, acids, and amino acids. The results of this study comprise the most complete report on sugars and acids in uvaias. The relevant metabolites in terms of abundance were the reducing sugars glucose and fructose, as well as malic and citric acids. Furthermore, this study represents the first description of the uvaia amino acid profile and an outline of its metabolic pathways. Uvaia quality attributes differ among accessions, demonstrating high variability, diversity, and several possibilities in different economic areas. Our findings may help in future breeding programs in the selection of plant material for industries such as food and pharmaceuticals.

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Análises Físico-Químicas Do Pescado

Cited by 2 publications

References 21 publications

Cambuci ripening: Postharvest quality and volatile compounds production implications

Cambuci ripening: Postharvest quality and volatile compounds production implications

Quality Attributes and Metabolic Profiles of Uvaia (Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit

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