Caracterização química e física de frutos de diferentes acessos de tomateiro em casa de vegetação

Souza, Ataiza de Andrade; Grigio, Maria Luiza; Nascimento, C. R.; Silva, Auriane da Conceição Dutra da; Rêgo, Elizanilda Ramalho do; Rêgo, Maílson Monteiro do

doi:10.18227/1982-8470ragro.v5i2.534

Cited by 10 publications

(11 citation statements)

References 7 publications

(8 reference statements)

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“…Morphoagronomic and physicochemical analyzes of the fruits of the 15 plants selected in this study (Table 1) are mainly characterized by their average fruit mass (58.7-99.1 g). These values were superior to the ones found by Sousa et al (2011) who, among other accessions, also evaluated cultivar Yoshimatsu in the state of Roraima, where the averages did not exceed 34.69 g. This could be explained because these authors conducted the experiment in pots, which would limit plant development.…”

Section: Individual Plant Selectioncontrasting

confidence: 68%

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Tomato progenies selection in Rondônia, Brazil

et al. 2019

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This study aimed to select endogamic progenies of tomato cv. Yoshimatsu and to conduct a progeny test in the state of Rondônia. The experiment was carried out in a randomized block design with four replicates and eight plants per plot, spacing 1x0.5 m, with one stem. A significant variation was observed among the fifteen progenies for productivity (2.0-5.5 kg plant-1), seed mass with placenta (18-31.5 g fruit-1), number of fruits per plant (18.8-38.7) and soluble solids (3.4-4.2°Brix). No significant variation was noticed for fruit size, pericarp thickness, number of locules, pH, number of flowers and fruit set, though. P6 progeny showed to be the most productive one (110 t ha-1): average fruit mass was 142.5 g, salad type tomato, 7.5 locules, 3.5°Brix, pH 4.2, 60.9 flowers per plant and 64.2% fruit set. Thus, these data show genetic variability of cultivar Yoshimatsu, being possible to obtain lines and/or cultivars with medium to large fruits adapted to the state of Rondônia.

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Section: Individual Plant Selectioncontrasting

confidence: 68%

“…Cv. Yoshimatsu has average fruit mass between 16 and 45 g (Pena et al, 2010;Sousa et al, 2011;Andrade et al, 2013). The results show that from cv.…”

Section: Progeny Testmentioning

confidence: 99%

Tomato progenies selection in Rondônia, Brazil

et al. 2019

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“…The ascorbic acid contents were higher in PAB fruit than in Mascot, except when harvested turning (Table 2). Souza et al (2011) found average values of 33.83 and 42.66 mg of ascorbic acid respectively to the access 18 and 209 of cherry tomatoes harvested at the commercial maturity point. These values are close to those found in this study for PAB and Mascot.…”

Section: Longevity Of Fruit Stored At Controlled Temperature (12 °C Amentioning

confidence: 88%

“…The highest values observed at red and ripe stages may have occurred because these fruit were harvested at a stage of full maturation when compared to fruit that have completed their maturation process out of the parent plant (FERREIRA et al, 2010;SOUZA et al, 2011).…”

Section: Longevity Of Fruit Stored At Ambient Temperature (25 °C ± 2 °C)mentioning

confidence: 99%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality. Key words: Solanum lycopersicum. Maturity stage. Post-harvest. ResumoO estádio de maturação do fruto influencia diretamente na sua vida pós-colheita e na escolha por parte do consumidor, por isso o entendimento do processo de maturação e de suas características de qualidade para o armazenamento são fatores fundamentais para a comercialização. Diante disso, este trabalho teve por objetivo determinar o tempo de prateleira e alterações dos índices físicos e químicos em frutos de tomate do grupo cereja (Perinha Água Branca (PAB) e Mascot), colhidos em quatro estádios de maturação e armazenados sob temperatura ambiente e controlada. Para issa, foram utilizados frutos nos estádios de maturação: de vez, rosado, vermelho e maduro, submetidos às temperaturas: ambiente (25 ± 2 °C) e controlada (12 °C e UR de 90%) e avaliados os índices de perda de massa fresca, acidez titulável, pH, sólidos solúveis e ácido ascórbico ao longo do tempo. O delineamento experimental foi

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“…Contudo, Sousa et al (2011) relataram valores entre 7,20 e 45,60 mg 100 g -1 , que podem ser encontrados, dependendo de determinados aspectos, como época do ano, luz, adubação e substrato. Os maiores valores obtidos -em torno de 18 mg 100 g -1 , no manejo CE, e no nível de 1,6 dS m -1 -podem ser explicados pela menor alocação de nitrogênio nos frutos.…”

Section: Resultsunclassified

Manejo da solução nutritiva sobre a qualidade pós-colheita de tomate salada fertirrigado em areia

Takahashi

Barzan

Bertoncelli

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Manejo da solução nutritiva sobre a qualidade pós-colheita de tomate salada fertirrigado em areia Management of the nutrient solution for postharvest quality of tomatoes with fertigation in sandResumo O presente trabalho teve como objetivo avaliar o efeito de manejos e concentrações da solução nutritiva em fertirrigação, em cultivo protegido, sobre a qualidade pós-colheita de tomate de mesa. Os tratamentos consistiram do manejo da solução nutritiva, tendo como base a condutividade elétrica (CE) e a concentração individual de íons (CI) do lixiviado, nas concentrações iniciais de 1,6 e 3,2 dS m -1 . Os frutos foram avaliados quanto aos teores de macrominerais, sólidos solúveis totais (SST), vitamina C, compostos fenólicos totais, flavonoides totais e compostos antioxidantes. Os teores de N, P e S foram maiores no manejo da solução nutritiva com base na CI, independentemente da concentração inicial de íons. Os teores de K e Ca apresentaram efeitos da interação entre a forma de manejo e a concentração de íons, enquanto o teor de Mg não foi influenciado pelos fatores estudados. O teor de vitamina C e a atividade antioxidante foram maiores no manejo da solução com base em CE, enquanto o teor de fenóis e flavonoides foi maior no manejo da solução com base em CI. O tipo de manejo e a concentração da solução nutritiva em fertirrigação afetam a qualidade pós-colheita de frutos de tomate. Lycopersicon esculentum Mill.; Fertirrigação; Minerais; Fenóis; Flavonoides; Antioxidantes. Palavras-chave: AbstractThe aim of this study was to evaluate the effect of the management of the nutrient solution concentrations used in the fertigation of table tomatoes cultivated in a protected environment, on postharvest quality. The treatments consisted of managing the nutrient solution based on the electrical conductivity (EC) and individual ionic concentrations (IC) in the leached solution at the levels of 1.6 and 3.2 dS m -1 . The fruits were evaluated for their macromineral contents, total soluble solids (TSS), vitamin C, total phenols, flavonoids and antioxidants. The N, P and S contents were higher for management of the nutrient solution based on the IC, regardless of the initial ion concentrations. The K and Ca contents showed interaction effects between the forms of management and ion concentrations, while the Mg content was not influenced by the factors studied. The vitamin C content and antioxidant activity were higher for management of the solution based on EC, while total phenols and flavonoids were greater for management based on IC. The type of management and the nutrient solution concentration used in fertigation affect the postharvest quality of tomato fruits. Keywords

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Caracterização química e física de frutos de diferentes acessos de tomateiro em casa de vegetação

Cited by 10 publications

References 7 publications

Tomato progenies selection in Rondônia, Brazil

Tomato progenies selection in Rondônia, Brazil

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Manejo da solução nutritiva sobre a qualidade pós-colheita de tomate salada fertirrigado em areia

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