Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Souza, Darliane Veras dos Santos; Souza, Pahlevi Augusto de; Sousa, Patrícia Ranyelle Ribeiro de; Batista, Elisabeth Mariano; Costa, Franciscleudo Bezerra da; Morais, Patrícia Lígia Dantas de

doi:10.18378/rvads.v14i2.6088

Cited by 5 publications

(4 citation statements)

References 11 publications

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“…RS1 on the other hand had the lowest pH and the highest titratable acidity. This same trend, of increase in pH values and decrease in acidity as ripeness progresses, was observed by Rutz et al (2012) and Souza et al (2017), when evaluating 'Tupy' blackberries harvested at different ripeness stages.…”

Section: Resultssupporting

confidence: 77%

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Schiavon,

Leivas,

Silva

et al. 2023

Rev. Ceres

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Blackberries have a short post-harvest conservation period, making it necessary to optimize harvest and storage conditions. The objective of this study was to evaluate the impact of refrigerated storage and maturation stage on the physicochemical quality of 'BRS Cainguá' blackberries, produced in an organic system. Blackberries from an experimental orchard, were harvested at three ripeness stages (RS), with RS1 being fruits with 100% red skin; RS2 skin 50% red and 50% black; and EM3 100% black skin. The samples were stored in a cold chamber at 4±0.5ºC and 90-95% RH for 12 days. The evaluations were carried out after 0, 3, 6, 9 and 12 days of storage, for: weight loss (WL), soluble solids (SS), pH, titratable acidity (TA), ratio (SS/TA) and color parameters. Blackberries harvested in RS3 had the highest SS content, lowest TA and the highest SS/TA ratio and pH. During storage, TA and WL showed decreasing and increasing linear responses, respectively, regardless of the RS of the fruits. Harvesting based on the skin color of 'BRS Cainguá' blackberries influences the physicochemical quality and postharvest conservation. Fruits harvested with 100% black skin, have the best quality and are the most suitable for subsequent refrigerated storage.

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Section: Resultssupporting

confidence: 77%

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Schiavon,

Leivas,

Silva

et al. 2023

Rev. Ceres

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“…Organic acids are present inside the cells in a free form or associated with salts, esters, and glycosides. During the storage, the organic acids can be used as substrates on the respiratory process or be converted into sugars (Souza et al, 2019), which is why on this work there was a decrease in titratable acidity, especially on the treatments with LDPE and PVC since the increase on temperature provided by the packages leads to the increase of metabolic activity (Arruda, Fischer, Jeronimo, Zanette, & Silva, 2011).…”

Section: Discussionmentioning

confidence: 91%

Post-Harvest Conservation of Green Maize in Different Packages

Monteiro¹,

Gomes²,

Souza³

et al. 2020

JAS

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Maize is the second most produced grain in Brazil, which has the potential to produce green maize, which is maize harvested before physiological maturation. Aimed with this work evaluate three packages for postharvest conservation of green maize at room temperature in the conditions of the Brazilian cerrado. The double hybrid AG-1051 were planted. After the cobs were harvested, they were submitted to three treatments, each treatment with three repetitions and each repetition contained 4 cobs. The analyzes carried out were: fresh weight loss, instrumental coloring, titratable acidity content, ascorbic acid content and soluble solids. The results were submitted to the 5% Tukey test and regression. The treatment with polyethylene stood out for the loss of fresh mass, color of the maize cobs as for the levels of titratable acidity, presenting the best results and, for the same parameters, the maize cobs of the treatment with straw showed the lowest results, showing that the conservation straw cobs is the least suitable treatment. As for the content of ascorbic acid and soluble solids, the results showed no statistical difference for any of the treatments showing that they kept the contents unchanged during storage.

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“…A perda de massa em frutos é oriunda principalmente da perda de água ocasionada pela respiração e transpiração (Palharini et al, 2016;Souza et al, 2019).…”

Section: Características Físicasunclassified

“…A banana é uma cultura bastante sensível às diferentes condições edafoclimáticas e possui um ciclo produtivo precoce se comparada a outros cultivos frutíferos, e um dos grandes problemas enfrentados pelos produtores é a obtenção de cultivares produtivas, resistentes às principais doenças e que sejam adaptadas aos diferentes ecossistemas brasileiros, por isso é lançadas no mercado, bem como sua produção e o comportamento fisiológico destas cultivares para desta forma, disponibilizar maior número de informações aos produtores, procurando, assim, incentivar a adoção destas novas cultivares, com o objetivo de elevar a produtividade (Fernandes, 2012;Maia;Sousa 2019).…”

Section: Introductionunclassified

Vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração

Batista

Souza

Costa

et al. 2021

RSD

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A banana é um fruto climatérico, necessitando portanto, de armazenamento refrigerado adequado. Objetivou-se avaliar a vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração. Os frutos foram armazenados em câmara fria, durante 15 dias a 13 ± 4 ºC (85 ± 4% U.R.) seguido de 8 dias a 22 ± 4 ºC (85 ± 4% U.R.). Utilizou-se o delineamento inteiramente casualizado em esquema fatorial 3 x 8, sendo o primeiro fator (Prata Anã, Prata Catarina e Prata Rio) e o segundo os tempos (0, 5, 10, 15, 17, 19, 21 e 23) dias. A cada tempo analisadas: perda de massa, cor da casca, aparência externa, firmeza da polpa, espessura da casca, diâmetro da polpa, pH, acidez titulável, sólidos solúveis, relação SS/AT e açúcares solúveis totais. Utilizou-se estatística descritiva, aplicando média e desvio padrão proveniente de 3 repetições de 3 frutos por parcela. Os frutos do genótipo Prata Catarina apresentaram menor perda de massa e melhor aparência externa no 21° dia de armazenamento. Os genótipos Prata Anã e Prata Rio apresentaram metabolismo mais lento e acelerado, respectivamente, a 13 ºC, demonstraram comportamento fisiológico diferenciado quanto a cor da casca, firmeza da polpa, acidez titulável, sólidos solúveis e açúcares solúveis totais. Baseado na aparência externa, a vida útil pós-colheita dos frutos dos genótipos Prata Anã e Prata Rio foi de 19 dias (15 dias a 13 ºC e 4 dias a 22 ºC), do genótipo Prata Catarina foi de 21 dias (15 dias a 13 ºC e 6 dias a 22 ºC).

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Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Cited by 5 publications

References 11 publications

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Refrigerated storage of blackberry cultivar ‘BRS Cainguá’ harvested at different ripeness stages

Post-Harvest Conservation of Green Maize in Different Packages

Vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração

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