Qualidade De Frutos De Acessos De Cajá-Mangueira Durante a Maturação

Neto, José Roberto Chaves; Schünemann, Ana Paula Pereira; Dantas, Ana Lima; Santos, Luana Ferreira dos; Dantas, Renato Lima; Silva, Silvanda de Melo

doi:10.5380/bceppa.v36i1.58590

Cited by 1 publication

(5 citation statements)

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“…The acidity content is a decisive characteristic for the identification of commercially more flavored fruits, and the industries prefer fruits with an acidity content greater than 1.0% to prevent pulp degradation by microorganisms and reduce the use of citric acid for pulp standardization (CHAVES NETO et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The ratio between soluble solids and titratable acidity is related to genetic and environmental factors, and higher values relate to a more advanced ripening stage, implying that the fruits have better flavor . Fruits with a good relationship between soluble solids and titratable acidity have better acceptance in the market (CHAVES NETO et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The pulp of the cajá-manga, when it is fully ripe, presents a sweet and slightly acidic flavor, with a higher soluble solids content than other species of the same genus (CHAVES NETO et al, 2018). The ripening characterizes as the change in the epidermis color and is widely used as a standard to determine the fruit maturation degree (BOTELHO et al, 2019) This change did not only contribute to fruit appearance but also influences on consumers' acceptability (MOTTA et al, 2015;SILVA et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

“…It has a high economic and social value throughout the country, mainly in the north and northeast regions, which Carbureto de cálcio na antecipação e na uniformização do amadurecimento de frutos de Cajá-manga are the largest producers of fruits due to their climatic conditions. However, this species is still obtained by extractivism and is vastly explored by small producers, having the characteristic of being highly perishable with a short period of commercialization, which makes it necessary to anticipate the harvest , besides presenting an irregular maturation (CHAVES NETO et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…et al, 2018), and these pigments are responsible for intensifying yellow coloration(CHAVES NETO et al, 2018).…”

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confidence: 99%

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Calcium carbide in anticipation and standardization of ripening in Cajá-manga fruits

et al. 2023

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Fruit ripening promoted by the exogenous application of ethylene analogs, such as calcium carbide, has commercial advantages. Thus, the knowledge of the responses of fruits treated with ethylene-inducing agents is essential to optimize the use of these substances. This work aimed to evaluate the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits. Physiologically mature fruits were exposed to calcium carbide for 24 hours at concentrations 0, 20, 40, 80, and 110 g m-3. The fruits were stored at a temperature of 28±2 °C and evaluated at 0, 2, 4, and 6 days for the loss of fresh mass, color of the epidermis and pulp given by the CIELAB color space, titratable acidity, soluble solids content, the ratio between soluble solids content and titratable acidity, and vitamin C content. Cajá-manga fruits treated with different concentrations of calcium carbide had their ripening anticipated without compromising their characteristics. The concentrations of 20, 40, and 80 g m-3 of calcium carbide allowed the anticipation and standardization of fruit ripening within four days during storage, while for the highest concentration (110 g m-3), complete maturation was accelerated, occurring between two and four days of storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%