Qualidade pós-colheita do tomate de mesa convencional e orgânico

Ferreira, Sila Mary Rodrigues; Quadros, Diomar Augusto de; Karkle, Elisa Noemberg Lazzari; Lima, Jair José de; Tullio, Lindamir Tomczak; Freitas, Renato João Sossela de

doi:10.1590/s0101-20612010000400004

Cited by 32 publications

(39 citation statements)

References 13 publications

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“…(Recebido para publicação em 18 de janeiro de 2013; aceito em 7 de fevereiro de 2014) (Received on January 18, 2013; accepted on February 7, 2014) appearance, sugar content, acidity, pH, texture, flavor and juiciness (Ferreira et al, 2010). Several studies have compared qualitative parameters, especially in fruits and vegetables grown in organic and conventional production systems.…”

Section: Palavras-chavementioning

confidence: 99%

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Araujo¹,

Silva²,

Telhado

et al. 2014

Hortic. Bras.

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The objectives of this research were to perform the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian groups, aiming fresh consumption. A total of 14 fresh market tomato cultivars was used, six of them being experimental varieties and eight were commercial ones. The experimental design was of randomized blocks with six replicates and five plants per plot. For the chemicophysical analysis, samples of ripe fruits were randomly extracted from five plants in each plot, labeled and maintained under refrigeration at 5ºC until the next day after harvest. Afterwards, fruits of all cultivars were mixed, ground and divided in triplicates to be submitted to the physicochemical analysis. From the physicochemical analysis it was observed that the value of the ratio between soluble solids (SS)/titratable acidity (TA) was higher in the cultivars IAC 6 and IAC 3. In relation to the SS content, the highest values were obtained by cultivars IAC 1 and IAC 6. In order to evaluate the commercial value of the cultivars, a sensorial analysis was carried out with fruits tasted by 75 individuals, using a hedonic scale of seven points. The data were analyzed by variance analysis and grouping of means. The cultivars of the Italian group IAC 4, IAC 6, Netuno and Bari; as well as the cultivars of the Santa Cruz group IAC 1, IAC 5, HTV 0601 and Débora Victory reached the best scores in all the sensorial traits evaluated. All the cultivars presented reasonable quality of the fruits, with SS/TA ratio values higher than 16 and SS values higher than 4ºBrix.

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Section: Palavras-chavementioning

confidence: 99%

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Araujo¹,

Silva²,

Telhado

et al. 2014

Hortic. Bras.

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“…In the composition of tomato fruits, there are changes that have been studied through some quality characteristics, such as: fruit size, acidity, soluble solids, content of sugars and texture, among others (Ferreira et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Neto

Azevedo

Viana

et al. 2016

Rev. bras. eng. agríc. ambient.

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The tomato crop plays an important environmental, economic and even social role, especially for creating employment and income. The present work aims to evaluate the effects of potassium (K) drip fertigation and of conventional K fertilization on the tomato crop quality. The experiment was conducted under field conditions, in the period between August 2011 and December 2011, in Fortaleza, CE, Brazil. The experimental design was in randomized blocks in a factorial arrangement and the treatments corresponded to doses (D1 = 200, D2 = 400 and D3 = 800 kg K2O ha-1) and K fertilizing methods (F1 - Fertigation and F2 - Conventional fertilization), plus an additional control (without K fertilization) for each fertilizing method, with four replicates. The following variables were analyzed: fruit firmness (FF), soluble solids content (SS), titratable acidity (TA), pH and SS/TA ratio. K fertilization through fertigation (400 kg K2O ha-1) increases SS and the SS/TA ratio of the tomato fruits. Thus, K fertigation is the most promising method, since it allows the use of a lower K dose.

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“…Lower temperatures during storage slow down ripening and senescence, as well as minimizing color variation, weight loss, firmness loss and biochemical transformations. At higher temperatures, physical and chemical transformations are accentuated (FERREIRA et al, 2010), impairing quality level as by loss of turgescence. Refrigerated storage is one of the easiest solution to extend post-harvest lifespan; for tomatoes, temperatures from 8 to 13 ºC are recommended, which vary with maturity stage (LUENGO, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Harvesting has direct influence on shelf life and consumer choices; thereby, understanding maturation process, and how it affects fruit characteristics and quality whilst in storage, represent key factors for commercialization (FERREIRA et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Oliveira

Ferreira

Carmo

et al. 2016

SCA

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Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality. Key words: Solanum lycopersicum. Maturity stage. Post-harvest. ResumoO estádio de maturação do fruto influencia diretamente na sua vida pós-colheita e na escolha por parte do consumidor, por isso o entendimento do processo de maturação e de suas características de qualidade para o armazenamento são fatores fundamentais para a comercialização. Diante disso, este trabalho teve por objetivo determinar o tempo de prateleira e alterações dos índices físicos e químicos em frutos de tomate do grupo cereja (Perinha Água Branca (PAB) e Mascot), colhidos em quatro estádios de maturação e armazenados sob temperatura ambiente e controlada. Para issa, foram utilizados frutos nos estádios de maturação: de vez, rosado, vermelho e maduro, submetidos às temperaturas: ambiente (25 ± 2 °C) e controlada (12 °C e UR de 90%) e avaliados os índices de perda de massa fresca, acidez titulável, pH, sólidos solúveis e ácido ascórbico ao longo do tempo. O delineamento experimental foi

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Qualidade pós-colheita do tomate de mesa convencional e orgânico

Cited by 32 publications

References 13 publications

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

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