2017
DOI: 10.1590/1981-6723.11515
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Abstract: 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. Qualidade de pitaia (Hylocereus undatus) submetida à adubação orgânica e armazenada sob refrigeração Quality of pitaya (Hylocereus undatus) submitted to organic fertilization and stored under refrigeration ResumoNeste trabalho, foi investigado o efeito da adubação orgânica, associ… Show more

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Cited by 6 publications
(10 citation statements)
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“…According to Spotto and Gutierrez (2006), after the harvest, respiration promotes loss of water from plant tissues, compromising the quality of the plant product due to loss of fresh weight. Therefore, fresh-weight loss is a limiting factor for the preservation of the fruits, as it causes wrinkling of the skin and compromises the sale of the product even though the flesh is in good conditions for consumption (Duarte, Queiroz, Rocha, Costa, & Abreu, 2017). However, despite being a physical phenomenon, this characteristic is linked to storage temperature, which in turn interferes with the fruit metabolism.…”
Section: Fresh-weight Loss Skin Color and Respiratory Activity Of Fruits Picked Commercially Immaturementioning
confidence: 99%
“…According to Spotto and Gutierrez (2006), after the harvest, respiration promotes loss of water from plant tissues, compromising the quality of the plant product due to loss of fresh weight. Therefore, fresh-weight loss is a limiting factor for the preservation of the fruits, as it causes wrinkling of the skin and compromises the sale of the product even though the flesh is in good conditions for consumption (Duarte, Queiroz, Rocha, Costa, & Abreu, 2017). However, despite being a physical phenomenon, this characteristic is linked to storage temperature, which in turn interferes with the fruit metabolism.…”
Section: Fresh-weight Loss Skin Color and Respiratory Activity Of Fruits Picked Commercially Immaturementioning
confidence: 99%
“…O aumento progressivo na firmeza dos frutos neste estudo, é similar ao verificado por Wall e Khan (2008), que observaram maior firmeza em frutos de pitaya, durante armazenamento refrigerado a 8°C, quando tratados com irradiação. Duarte et al (2017), também verificaram pitayas mais firmes, passando de 1,5 para 4,0 N, após 21 dias de armazenamento refrigerado a 13°C.…”
Section: Figuraunclassified
“…Não houve diferenças significativas entre os tratamentos controle e amido de arroz com médias inferiores a 1% ao final de doze dias de armazenamento (Figura 7). Para Duarte et al (2017), teores de acidez inferiores a 1% é um bom indicativo de sabor e doçura na polpa de pitayas, condicionando um estádio mais avançado de maturação dos frutos.…”
Section: Figuraunclassified
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