Conservação e qualidade de mangas 'Palmer' submetidas a tratamento com fungicidas e hidrotérmico

Santos, Leandra Oliveira; Durigan, José Fernando; Martins, Ramilo Nogueira; Morgado, Cristiane Maria Ascari

doi:10.1590/s1413-70542010000600023

Cited by 6 publications

(10 citation statements)

References 2 publications

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“…The mean ascorbic acid content registered in this work for the 'Taquari' fruits was 63.12 mg of ascorbic acid 100 g -1 (Table 14), considering a high content in mangoes when compared to some varieties studied by other authors, such as in 'Palmer', 37.27 mg 100 g -1 (SANTOS et al, 2010), 'Tommy Atkins', 13.5 mg 100 g -1 (SOUZA et al, 2011) and 'Haden',16.52 mg.100 g -1 (ALBUQUERQUE et al, 2011). The ascorbic acid is an antioxidant compound synthesized by the vegetables in amounts that vary according to, among other factors, cultivar and maturation degree, and tend to decrease with fruit ripening, because of oxidative reactions (NEVES et al, 2008).…”

Section: Treatments (T)supporting

confidence: 54%

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

Nacata¹,

Andrade²,

Marques³

et al. 2018

Biosci. J.

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The fruit of 'Taquari' have attractive appearance, with intense yellow flesh, pleasant taste and absence of fibers, which makes it a potential material for, after a series of studies, being released as a variety. For biometrics, 50 mature fruit were used the results (average of three samples) were evaluated by descriptive statistics using central trend (average) and variability of data (standard error and coefficient of variation). For the germination test, the seeds were extracted from ripe fruit and dried; subsequently, they were germinated in sachets containing the mixture soil:sand:corral manure (3:1:1) as substrate, evaluating seedling emergence and polyembryony. The design was in randomized blocks and 5 treatments were studied, with 5 replicates each and 10 seeds per replicate. The percentage data were transformed into arc-sen, submitted to analysis of variance and the means, to Tukey test at 5% probability. For fruit quality characterization, 12 ripe fruits were used, separated into 3 lots with 4 fruit, using a completely randomized design. The fruit were characterized regarding firmness, peel and pulp color, soluble solids, titratable acidity, pH, ascorbic acid and respiratory rate. We conclude that the 'Taquari' has fruit with interesting characteristics for the Brazilian market and there is a better seedling emergence in the absence of seed coat, but with a greater occurrence of polyembryony. For quality characterization, the fruit present parameters such as soluble solids and titratable acidity similar to the main varieties of mangoes sold in the country, but with emphasis to the high ascorbic acid content detected.

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Section: Treatments (T)supporting

confidence: 54%

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

Nacata¹,

Andrade²,

Marques³

et al. 2018

Biosci. J.

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“…Mangas 'Palmer' colhidas no estádio de maturação fisiológica ou entre os graus 2 e 3 (ALVES et al, 2002) (SANTOS et al, 2010), e armazenados a 2±0,4ºC (75,7±15,6% UR), 5±1ºC (73,8±12,8% UR) e 12±0,9°C (82±9,7% UR) por 7; 14 e 21 dias. Ao final de cada período, foram transferidos para condição ambiente (22,9°C; 62,3% UR), na qual foram mantidos por 1; 3; 5 e 7 dias, simulando o período de comercialização.…”

Section: Methodsunclassified

“…Na polpa, foram determinados os teores de sólidos solúveis (SS) e acidez titulável (AT), de acordo com a AOAC (2005), além dos teores de ácido ascórbico (STROHECKER;HENNING, 1967). Também se quantificou a atividade das enzimas polifenoloxidase (PPO) e peroxidase (POD), utilizando--se do método indicado por Teixeira et al (2007) para a PPO, e o indicado por Lima et al (1999), para a POD.…”

Section: Methodsunclassified

Qualidade de mangas cv. Palmer após armazenamento sob baixas temperaturas

Miguel¹,

Durigan

Barbosa

et al. 2013

Rev. Bras. Frutic.

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RESUMO -Este trabalho objetivou avaliar a qualidade de mangas 'Palmer' previamente armazenadas em baixas temperaturas, após sua transferência para a condição de ambiente. Frutos colhidos no estádio de maturação fisiológica foram cuidadosamente transportados, selecionados, padronizados quanto à coloração, tamanho e ausência de injúrias, e tratados com fungicida, antes de serem armazenados a 2ºC (75,7% UR), 5ºC (73,8% UR) e 12°C (82% UR), por 7; 14 e 21 dias. Ao final de cada período, os frutos foram transferidos para temperatura ambiente (22,9°C; 62,3% UR), onde foram mantidos por 1; 3; 5 e 7 dias, simulando o período de comercialização, e avaliados quanto à ocorrência de injúrias e podridões, coloração da casca e polpa, firmeza da polpa, teores de sólidos solúveis, acidez titulável e de ácido ascórbico, além da atividade das enzimas peroxidase, polifenoloxidase e fenilalanina amônia-liase. Os resultados indicaram que as mangas 'Palmer' podem ser conservadas a 12ºC por 21 dias, sem prejuízos ao amadurecimento, porém com limitações devido à ocorrência de podridões. O armazenamento a 2ºC e a 5ºC foi limitado pela ocorrência de injúrias na casca, porém na temperatura de 2ºC estes sintomas foram mais severos e comprometeram o desenvolvimento da coloração característica da casca. Entretanto, o amadurecimento da polpa destes frutos não foi prejudicado, mas este processo ocorreu com menor intensidade que nas mangas mantidas a 12ºC. Termos para indexação: Mangifera indica, injúria pelo frio, conservação, enzimas, podridão. QUALITY OF MANGOES CV. PALMER AFTER THEIR STORAGE UNDER LOW TEMPERATURESABSTRACT -This study aimed to evaluate the quality of 'Palmer' mangoes previously stored at low temperatures, after their transference to the environmental condition. Fruits harvested at physiological maturity were carefully transported to the Laboratory where they were selected, standardized as the color, size and absence of injuries and treated with fungicide before they were stored at 2ºC (75.7% RH), 5ºC (73.8% RH) e 12°C (82% RH) for 7, 14 and 21 days. At the end of each period, the fruits were transferred to environmental condition (22.9°C; 62.3% RH), where they were kept for 1, 3, 5 and 7 days, simulating the trading period, and evaluated for the occurrence of injuries and rottenness; peel and pulp color; firmness; contents of soluble solids, titratable acidity and ascorbic acid, as well as, the activities of the enzymes peroxidase, polyphenoloxidase and phenylalanine ammonia-lyase. The results indicated that 'Palmer' mangoes can be stored at 12ºC for 21 days without damage to ripening, but with limitations due to the occurrence of decay. The storage at 2°C and 5°C was limited by the occurrence of injuries in the peel, but at the temperature of 2°C these symptoms were more severe and compromised the development of the characteristic color of the peel. However, the ripening of the pulp was not harmed, but this process occurred with less intensity than in mangoes maintained at 12°C.

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“…Essas transformações têm papel importante nas características de sabor e aroma, uma vez que alguns compostos são voláteis (CHITARRA; CHITARRA, 2005;SILVA et al, 2011). Os resultados encontrados nesse trabalho podem indicar que as mangas sem tratamento térmico apresentaram-se fisiologicamente mais ativas, comportamento este que pode indicar que a atividade respiratória foi retardada pelo tratamento hidrotérmico, estando de acordo com os resultados observados com mamões por Paull e Chen (1989 1,07±0,10 a 1,00±0,10 a 0,76±0,05 b 0,28±0,10 a 0,086±0,09 b Controle 1,07±0,10 a 0,95±0,10 a 0,71±0,06 b 0,37±0,07 a 0,15±0,06 a 1% de etanol 1,07±0,10 a 1,07±0,13 a 0,97±0,09 a 0,30±0,06 a 0,15±0,04 a Santos et al (2010) observaram que os frutos tratados hidrotermicamente apresentaram intensidade respiratória menor quando comparados com os frutos que não foram submetidos ao tratamento hidrotérmico, durante os primeiros sete dias de armazenamento a 23±2°C, 65±5% UR, concordando com os resultados do presente estudo. 49±10,99 a 86,26±20,65 a 46,75±6,76 a 12,13±2,43 a 4,74±0,53 Os valores médios do ângulo de cor da casca diminuíram com o tempo de armazenamento (Tabela 5), indicando a passagem da cor verde para a coloração laranja (valores entre 0 e 90°).…”

Section: Resultsunclassified

Efeito Do Tratamento Hidrotérmico Associado Ao Etanol Na Qualidade De Manga Tommy Atkins

Vilar

Castro

Sigrist

et al. 2015

Rev. Agric. Neotrop.

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VILAR, S. B. O.; CASTRO, M. F. P. P. M.; SIGRIST, J. M. M.; ARAÚJO, A. J. B; SCHMIDT, F. L. Efeito do tratamento hidrotérmico associado ao etanol na qualidade de manga Tommy Atkins. Revista de Agricultura Neotropical, Cassilândia-MS, v. 2, n. 2, p. 1-8, abr./jun. 2015. ABSTRACT: Mango is a fruit of great expression in Brazilian exports; however, as phytosanitary limitation some importing countries require that mango receives hydrothermal treatment for the control of the fruit fly. The alternative use of ethanol in the control of microorganisms and pathogens in plants have also been studied. This study evaluated the effect of hydrothermal treatment and its association with 1% ethanol on the quality of mango cv. Tommy Atkins stored at 10°C/90% RH. Experiments were performed with 200 fruit in maturation stage 2, comparing the control treatment (mango washed, dried, and stored), the hydrothermal treatment without ethanol and combining the hydrothermal treatment with 1% ethanol. It was concluded that the mango quality parameters were not affected by hydrothermal bath or addition of ethanol. Ethanol associated with the hydrothermal treatment can be a practice to control pathogens in mango, without affecting the quality during storage.

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Conservação e qualidade de mangas 'Palmer' submetidas a tratamento com fungicidas e hidrotérmico

Cited by 6 publications

References 2 publications

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

‘Taquari’, a new and a promising mango material: emergence, post-harvest and biometrics of fruit

Qualidade de mangas cv. Palmer após armazenamento sob baixas temperaturas

Efeito Do Tratamento Hidrotérmico Associado Ao Etanol Na Qualidade De Manga Tommy Atkins

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