Color y estado de madurez del fruto de tomate de cáscara.

Abstract

<p class="p1">Este estudio tuvo como objetivo identificar las características físico-químicas que determinan el estado de madurez del fruto de cuatro variedades de tomate de cáscara. Se recolectaron 100 frutos de las variedades: San Martín, Tecozautla 04, Rendidora y Diamante, sembrados a una densidad de 40 000 plantas/ha, en ambiente protegido en el campo experimental del Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR)- Instituto Politécnico Nacional (IPN) - Unidad Oaxaca, México, en los ciclos verano-otoño 2013 y primavera-verano 2014, considerando: el llenado del cáliz y el tiempo transcurrido desde el amarre del mismo. Los frutos fueron almacenados a temperatura ambiente (25 ± 3 °C), retirando cada semana, diez frutos de cada variedad para determinar: pérdida de peso, resistencia a la penetración, sólidos solubles, color, pH y acidez titulable. Los parámetros de color: a*, h* e índice de color (IC), fueron estadísticamente significativos, y presentaron alta correlación con las propiedades físicas y químicas en función de la maduración. La coordenada a* presentó el mayor coeficiente de correlación con la resistencia a la penetración del fruto, seguida por el IC y después el valor h*. A su vez, a* e IC mostraron alta relación con las variables: pérdida de peso, acidez titulable, sólidos solubles y pH. De acuerdo a los resultados, el parámetro de color con mayor correlación con las características de calidad fue a*, y las variedades con mejores características de calidad fueron: Tecozautla 04 y San Martín.</p>

Physalis development according to the growing season in the semi-arid region of the Bahia state, Brazil

“…The highest values for the total soluble solids content of the 'purple' and 'green' P. ixocarpa varieties (respectively 5.8 ºBrix and 6.2 ºBrix) were verified in mature fruits collected in the first growing season. These values are similar to those found in recent studies carried out with that species in the same region as in the present study, as well as in crops grown in Mexico (Benito-Bautista et al 2016, Barroso et al 2017, Ramos-Lopez et al 2017, Souza et al 2017. Thus, the value found in the study is within the expected range for mature fruits of this species used as vegetables.…”

Production and Quality of Physalis ixocarpa Brot. Fruit under Colored Shade Netting

“…4). In general, the fruits produced under the colored nets were less acidic than those produced without netting, being only in this environment that fruits with pH values close to 4.13 were obtained, which are similar to those obtained by Benito-Bautista et al (2016) the range of 5.95-6.63 found by Ramírez-Godina et al (2013). The results obtained for fruit quality indicate that all colored shade nets except the white ones increased the acidity and decreased the total soluble solids of the fruit, properties that are important in the sauce packaging industry and elaboration of sauces.…”

Effect of transpiration in post-post-state condition on the agroindustrial quality of Chrysobalanus icaco L fruit variety

“…A sample of 500 fruits was taken randomly directly from the wild scrub, in the laboratory for our analyzes 93 random fruits were selected as the study sample and a test group of 50 fruits was taken, for the identification of organoleptic and for destructive analysis. The fruits selected had a pink coloration in their epidermis, the presence of anthocyanins, non-destructive indicator that determines the state of maturation [11]. The fruits selected did not present bruises, bumps, insect bites, mechanical damages and / or alterations caused by an apparent fungus, since these can affect weight loss as do the storage conditions, among which we can mention the temperature, relative humidity and time of exposure [12], in studies with Mexican plum (Spondias purpurea L.).…”