Qualidade pós-colheita de oito variedades de pêssego

Cremasco, João Paulo Gava; Matias, Rosana Gonçalves Pires; Silva, Danielle Fabíola Pereira da; Oliveira, João Alison Alves; Bruckner, Cláudio Horst

doi:10.14295/cs.v7i3.1404

Cited by 8 publications

(16 citation statements)

References 5 publications

(5 reference statements)

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“…Os valores de ângulo hue obtidos neste experimento estão próximos de 90°, o que indica cor amarelada das raízes (Tabela 4). Quanto à coloração, a coordenada h o (ângulo hue) varia de 0 a 360°, sendo 0° -vermelho, 90° -amarelo, 180° -verde, 270° -azul e 360° negro (CREMASCO et al, 2016). Os valores de ângulo hue mantiveram-se praticamente inalterados durante todo o período de armazenamento, em todos os tratamentos, apesar das diferenças estatisticamente significativas observadas.…”

Section: Diasunclassified

Utilização de ácido cítrico para a conservação pós-colheita de raízes de mandioca

Rinaldi

Fialho

Vieira

et al. 2017

Braz. J. Food Technol.

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Resumo As raízes de mandioca de mesa minimamente processadas surgiram como uma alternativa para aumentar a vida útil pós-colheita do produto e disponibilizar um alimento mais prático e seguro para os consumidores. O Distrito Federal e entorno está se tornando um grande produtor e consumidor de mandioca de mesa. Dessa forma, objetivou-se determinar os efeitos de diferentes concentrações de ácido cítrico (0,5%, 1,0%, 1,5%, 2,0%, 2,5%) para a conservação de raízes de mandioca IAC 576-70 minimamente processadas, imersas em água. O produto foi mantido na temperatura de 3 °C por 35 dias. Na matéria-prima e durante o armazenamento, realizaram-se análises de pH, acidez titulável, sólidos solúveis, ratio, tempo de cocção, cor e textura das raízes. A ação do ácido cítrico na vida útil do produto foi positiva em todas as concentrações estudadas, durante todo o armazenamento. Em todas as concentrações de ácido cítrico avaliadas, ocorreu redução significativa nos valores de pH e aumento da acidez titulável, sendo esta menos acentuada no produto submetido à menor concentração (0,5%). Visualmente, não foi observada a presença de microrganismos nas raízes de mandioca minimamente processadas e na água de imersão.

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Section: Diasunclassified

Utilização de ácido cítrico para a conservação pós-colheita de raízes de mandioca

Rinaldi

Fialho

Vieira

et al. 2017

Braz. J. Food Technol.

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“…Other characteristics of varieties for exploration in the tropics are their high ability to form flower buds in regions close to the equator, where there are no large photoperiod variations or very low temperatures that induce defoliation and changes in fruit biochemical processes (MATIAS et al, 2017;COSTA AND SILVA et al, 2014;FISCHER et al, 2010). Among the parameters most used to define fruit quality are size, shape, weight, color and chemical substances such as acidity, TSS (° Brix), TTA (% malic acid), sugar content and some volatile compounds associated with the secondary metabolism that determine aroma, parameters that also serve to determine the quality of the final product and control processes (MORAIS et al, 2017;MATIAS et al, 2017;CREMASCO et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Standardizing or classifying the product by size is one of the usual practices of preparation for fresh consumption market (MATIAS et al, 2017). However, color and size are the attributes most valued by the consumer (MORAIS et al, 2017, CREMASCO et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

“…Perhaps pulp firmness is the most notorious parameter and allows determining collection, quality and consumption patterns (MORAIS et al, 2017, CREMASCO et al, 2016, MATIAS et al, 2015a. The physicochemical characteristics of fruits are influenced by the climatic conditions of the production area and vary according to altitude (REGINA et al, 2010), temperature (GRUDA, 2005), rainfall (GALINDO et al, 2014 and relative humidity (GARIGLIO et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

2018

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The aim of this study was to characterize the quality of peach fruits Jarillo cv., produced under the conditions of altitude tropical climate in three locations: Pamplona, Chitagá and Pamplonita, in Northern Santander, Colombia. Ten trees were sampled by the conditioned latin hypercube method and eight growing fruits with physiological state of maturity were selected. By means of a profile analysis, the hypotheses of parallelism, coincidence and horizontality of quality variables in the complete measurement interval were tested, and in some segments of the interval, some patterns from the graphic point of view were found. A radial diagram was made to study the development of fruit color at each thermal level. When the quotient between longitudinal diameter and equatorial diameter tends to 1 to the left, the highest weight values are reached, highlighting the lowest elevation level, with weights around 150 g. The profile analysis showed, regarding quality variables, that there was a significant interaction between evaluation time and altitude level. The results show that the prevailing climatic conditions affect the physicochemical characteristics of fruits during the growth process until maturation.

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“…(1) CARACTERIZAÇÃO , 2015;TORALLES et al, 2014;SILVA et al 2013;CITADIN et al, 2014;GULLO et al, 2014;SOUZA et al, 2015;CREMASCO et al, 2016).…”

mentioning

confidence: 99%

Determinação das propriedades físicas e físico-químicas de pêssegos cultivar Rubimel

Sousa

Silva

Araújo

et al. 2018

R. bras. Tecnol. Agroindustr.

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The objective of this work was to determine the physical and physicochemical characteristics of the peach cultivar Rubimel marketed in the city of Campina Grande (PB). To determine the physical properties, the following parameters were identified: mass, longitudinal diameter, transverse diameter, small diameter, volume, density and percentage of fruits. The physico-chemical characteristics were made in triplicate in the pulp and the peach peel, obtaining the values of water content, total titratable acidity, pH, total soluble solids (pulp), ratio, total sugars, reducers sugar and no reducers sugar, vitamin C and anthocyanins. Regarding the physical properties, the Rubimel peach presented 123.2 g, 4.7 cm, 4.7 cm, 4.3 cm, 129.8 mL, 1.0 g.mL-1 and 75.2% for the mass, diameter longitudinal diameter, transverse diameter, small diameter, volume, density and pulp yield, respectively. The physico-chemical characteristics showed that the pulp and the peel have a high water content, which makes the fruit perishable, low acidity, neutral pH, high total soluble solids content and a ratio of 38.4 (° Brix / SST) and sucrose as the predominant sugar in the peach pulp. The vitamin C is present in both pulp and in pell in considerable amounts. The pulp has a light reddish-yellow color, while the peel is light yellowish-red due to the presence of anthocyanins. The importance of this compound is due, in part, to the antioxidant action that it confers the fruit.

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Qualidade pós-colheita de oito variedades de pêssego

Cited by 8 publications

References 5 publications

Utilização de ácido cítrico para a conservação pós-colheita de raízes de mandioca

Utilização de ácido cítrico para a conservação pós-colheita de raízes de mandioca

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia

Determinação das propriedades físicas e físico-químicas de pêssegos cultivar Rubimel

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