Qualidade sensorial e físico-química de uvas finas de mesa cultivadas no submédio São Francisco

Mascarenhas, Robson de Jesus; Guerra, Nonete Barbosa; Aquino, Jailane de Souza; Leão, P. C. de S.

doi:10.1590/s0100-29452013000200025

Cited by 14 publications

(12 citation statements)

References 8 publications

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“…Segundo Souza (2010), os cachos da cultivar BRS Clara podem atingir em torno de 19,0 °Brix durante a colheita, valor este observado no presente estudo, no qual foi maior do que os determinados por Mascarenhas et al (2013), que obteve teor de sólidos solúveis entre 15,8 ºBrix e 16,5 ºBrix para as variedades de uvas finas de mesa 'Benikata', 'Itália', 'Brasil' e 'Red Globe' produzidas no Vale do São Francisco. Em relação à acidez titulável em uvas de mesa, segundo Lima & Choudhury (2007), deve ser de, no máximo, 1,50% de ácido tartárico.…”

Section: Discussionunclassified

Características agronômicas e sensibilidade ao rachamento de bagas de uvas sem sementes

Oliveira

Moura

Leão

et al. 2017

J. Env. Anal. Progr.

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As variedades de uvas sem sementes apresentam maior dificuldades de adaptação às condições tropicais do semiárido nordestino, exibindo produções reduzidas e irregulares, resultado de sua baixa fertilidade de gemas, desgrane elevado e suscetibilidade à rachadura de bagas. O objetivo deste trabalho foi avaliar aspectos relacionados à susceptibilidade ao rachamento e podridão de bagas e características agronômicas de uvas sem sementes sob as condições do Submédio do Vale São Francisco. Para isso, o experimento foi conduzido no Campo Experimental de Bebedouro na Embrapa Semiárido, em Petrolina-PE. Foram avaliadas cinco variedades ao longo de dois ciclos de produção, correspondendo aos anos de 2013 e 2014. Utilizaram-se as variedades Adona, BRS Clara, BRS Maria Bonita, Arizul e Thompson Seedless, nas quais foram determinadas as seguintes variáveis: produção (Kg planta-1), número de cachos, massa do cacho (g); teor de sólidos solúveis (oBrix) e acidez titulável (g de ácido tartárico 100mL-1); bagas rachadas (%) e bagas podres (%). Os resultados mostraram que tanto o percentual de rachamento quanto o de podridão apontaram para as variedades BRS Clara e Adona como as mais tolerantes e a variedade Thompson Seedless como a mais suscetível. A maior produção por planta foi obtida no Ciclo 2 para a variedade BRS Clara (20,63 Kg planta-1), seguida da Adona (17,52 Kg planta-1. Assim, as variedades BRS clara e Adona destacaram-se com melhores características de qualidade e maior tolerância à rachadura e podridões de bagas, apresentando potencial para produção de duas safras ao ano no Submédio do Vale São Francisco.

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Section: Discussionunclassified

Características agronômicas e sensibilidade ao rachamento de bagas de uvas sem sementes

Oliveira

Moura

Leão

et al. 2017

J. Env. Anal. Progr.

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“…Sensory analyses to determine the levels of acceptance of cultivars are not usually performed in papaya, perhaps due to the small number of cultivars and hybrids developed for the Brazilian market. In crops such as pineapple (Berilli et al 2011), banana (Matasuura et al 2002, melon (Miguel et al 2010), strawberry (Resende et al 2008) and grape (Mascarenhas et al 2013), sensory parameters are largely employed to determine the quality of the product. Santana et al (2004) assessed twelve promising papaya genotypes through sensory and physicochemical evaluations and found that the genotype CMF031 was the most accepted, with higher values for soluble solids (°Brix) and ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

Sensory acceptance and qualitative analysis of fruits in papaya hybrids

Luz

Vettorazzi

Santa-Catarina

et al. 2018

An. Acad. Bras. Ciênc.

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Over the last three years, Brazil has been ranked among the three largest producers of papaya. This study aimed to evaluate the acceptance and commercial standard of papaya fruits according to their sensory traits and provide information about the organoleptic and qualitative aspects of the fruit. Ten papaya genotypes grown in Linhares-ES were investigated, arranged in a randomized block design with four replications. Ten fruits from each genotype were randomly collected from each replication, which totaled 40 fruits per genotype. The fruit harvest was performed at stage 1 of maturation. The following genotypes were assessed: hybrids UC13, UC14, UC15 and UC16, from the 'Solo' group; hybrids UC03, UC10 and UC12, from the 'Formosa' group; and 'Golden', 'Calimosa' and 'Tainung 01', which were used as controls. The sensory evaluation of the genotypes was carried out in full balanced design by 50 evaluators. When submitted to sensory analysis, the hybrids showed high performance compared to the controls of each group. Traits such as aroma, flavor and overall impression were crucial in the selection carried out by the appraisers of the hybrids assessed. The hybrids UC10, UC12, UC14 and UC16 were the most accepted and preferred, respectively, in purchase intention. An Acad Bras Cienc (2018) 90 (4) 3694 LUCAS N. DA LUZ et al. SENSORY ACCEPTANCE IN PAPAYA FRUITS 3695

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“…The berry sphericity, expressed in percentage, was calculated by means of the ratio of polar and equatorial diameters, multiplied by 100, in which 100% corresponds to a full spheric format (MASCARENHAS et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

Berry-cluster thinning to reduce compactness of ‘Black Star’ table grapes

et al. 2017

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The berry-cluster thinning technique was evaluated at different phenological times to prevent bunch compactness of ‘Black Star’ table grape, a new somatic mutation of ‘Brasil’ grape. The trial was carried out during 2012 and 2013 seaons in a vineyard situated in Marialva, PR, Brazil. Vines were trained in an overhead trellis system and spaced at 3x4m. The randomized block design was used as a statistical model with five replications and five treatments. The following treatments were evaluated: control; brushing prior to anthesis; and berry-cluster thinning at different times, when berries were 3-6, 7-10, or 11-15mm in diameter. The prevalence of bunch compactness was evaluated considering the levels: loose, medium loose, and dense bunches. The main physico-chemical characteristics of grapes and yield were also appraised. The data obtained were submitted to ANOVA, and toTukey’s test at 5% was applied. So, thinning is a mandatory practice to avoid bunch compactness of ‘Black Star’ grapes. The technique has to be performed, preferably, by means of brushing prior to anthesis, and the failure to accomplish this practice at this time, berry-cluster thinning when berries are 11-15mm in diameter can be used.

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Qualidade sensorial e físico-química de uvas finas de mesa cultivadas no submédio São Francisco

Cited by 14 publications

References 8 publications

Características agronômicas e sensibilidade ao rachamento de bagas de uvas sem sementes

Características agronômicas e sensibilidade ao rachamento de bagas de uvas sem sementes

Sensory acceptance and qualitative analysis of fruits in papaya hybrids

Berry-cluster thinning to reduce compactness of ‘Black Star’ table grapes

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