Quality of different tropical fruit cultivars produced in the Lower Basin of the S&amp;#227;o Francisco Valley1

Batista, Patrício Ferreira; Lima, Maria Auxiliadora Coêlho de; Trindade, D. R.; Alves, Ricardo Elesbão

doi:10.1590/s1806-66902015000100021

Cited by 17 publications

(19 citation statements)

References 12 publications

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“…All treatments surpassed the maximum value required by Brazilian legislation (4.2) (MAPA, 2000). Evangelista and Vieites (2006) also found higher values than the maximum set by MAPA (2000), while Batista et al (2015) found a pH range of 3.92 ± 0.07, thus within the standard defined by MAPA (2000).…”

supporting

confidence: 61%

“…Plants of all treatments produced fruits compatible with the current legislation requirements (MAPA, 2000) i.e., minimum 7.0 SS, and higher than 7.41 ± 0.14 range recorded by Batista et al (2015) for guava cv. Paluma grown in São Francisco Valley (Table 3).…”

Section: Chemical Fruit Characteristicsmentioning

confidence: 54%

“…On the other hand, there was simple effect of N fertigation with superiority for plants fertigated with 100% of N (Table 3), which can be explained by the N action that favored the SS increase through the sugar translocation from leaves to **Significant at P<0.01 probability error; *significant at P<0.05 probability error; ns: Non-significant, data followed by different letters in columns are significantly different according to tukey test (P<0.01); SMD: Significant minimum difference fruits (Souza et al, 2010). In this sense Batista et al (2015) evaluated guava fruit quality and found SS/AT of 18.87, therefore compatible with 18.59 contained in Table 3. According to Chitarra and Chitarra (2005), SS/TA ratio is one of the chemical variables commonly used to determine the fruit palatability and maturation, since it is a flavor indication.…”

Section: Chemical Fruit Characteristicsmentioning

confidence: 94%

“…For guava Chavez and Torres (2012) compared organic and conventional production systems partially replaced by biofertilizer applied through fertigation and reported that biofertilizer was better than other treatments. Additionally, Batista et al (2015) concluded that organic inputs use for growing guavas beyond synthetic inputs provides high fruit yield and fruit quality compatible to market demands for soluble solids, pH, titratable acidity, pulp firmness and soluble solids/titratable acidity ratio.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fruit production and quality of guava as a function of biofertilizer and nitrogen fertigation in semiarid

Santana

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Brito

et al. 2017

Emir. J. Food Agric

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supporting

confidence: 61%

Section: Chemical Fruit Characteristicsmentioning

confidence: 54%

Section: Chemical Fruit Characteristicsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fruit production and quality of guava as a function of biofertilizer and nitrogen fertigation in semiarid

Santana

Cavalcante

Brito

et al. 2017

Emir. J. Food Agric

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“…O tempo de maturação e as variedades também são importantes fatores a serem considerados para o aproveitamento industrial do fruto (BATISTA et al, 2015). Além disso, temperaturas médias elevadas e alta luminosidade influenciam a atividade fotossintética das plantas, podendo aumentar os valores de sólidos solúveis totais nos frutos (KLUGE et al, 2015).…”

Section: Introductionunclassified

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Santos

Neto

Donzeli

2016

Braz. J. Food Technol.

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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. Aspectos físico-químicos ResumoObjetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo. Palavras-chave: Segurança alimentar; Bolores; Leveduras; Coliformes. SummaryThis study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemic...

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Multivariate selection index of acerola genotypes for fresh consumption based on fruit physicochemical attributes

et al. 2022

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Acerola (Malpighia emarginata DC.) is one of the most important fruit produced in the São Francisco Valley, a Semi-arid region in the Northeast of Brazil. This study aimed to evaluate the physicochemical quality of thirty-ve acerola genotypes produced during two growing seasons in a Semi-arid region and to identify the best ones with potential for fresh consumption based on a multivariate selection index. Fruit of each genotype were harvested during two growing seasons at the maturity stage red-ripe, characterized by full red skin color. After harvest, the fruit were evaluated for diameter, mass, esh rmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid content and skin color. A multivariate selection index (SI) was applied for scoring and ranking the genotypes for fresh consumption based on red-ripe fruit physicochemical quality. According to the results, all physicochemical attributes had high variability among genotypes. The SI was a powerful tool for identifying genotypes with high potential for fresh consumption, since it allowed selecting genotypes with multiple desirable traits. In the rst and second growing seasons, the SI identi ed the genotypes PROG 052 (SI = 76.1 and 78.9), BRS Rubra (SI = 74.1 and 99.5), Cabocla (SI = 72.3 and 70.7), Costa Rica (SI = 61.2 and 73.8) and PROG 069 (SI = 68.1 and 72.4) as the most promising ones for fresh consumption due to the presence of multiple desirable traits such as high diameter, mass, esh rmness, SS, and SS/AT ratio, as well as lower acidity. IntroductionAcerola (Malpighia emarginata DC.) is a tropical super-fruit due to its high vitamin C content that exceeds 100 times the contents observed in oranges and lemons (Prakash and Baskaran, 2018). The worldwide cultivation of acerola takes place from South Texas, Mexico, Central America and Northern regions in the South America, as well as some regions of Southeast Asia, specially India (Assis et al., 2008;Hanamura et al., 2008). Currently, Brazil is the largest producer of acerola, with several cultivation areas in the Northeastern region, where the environmental conditions enable three to four harvests per year (Alves et al., 1999).The production of acerolas in Brazil is intended for the fresh fruit market and/or processing industry. Genotypes intended for fresh consumption are characterized by larger and rmer fruit, with higher soluble solids content and lower levels of organic acids, which guarantees the sweetness desired by consumers (Hoehn et al., 2005). On the other hand, genotypes intended for the processing industry must have higher levels of ascorbic acid, which is one of the main forms of processed products. Acerola can also be marketed as frozen pulp, concentrate, juice, ice cream, gelatin, soft drinks, nectar, jelly, gum, preserve, yogurts and sodas (Delva and Schneider, 2013;Mezadri et al., 2006).The quality of each acerola genotype is highly dependent on environmental conditions such as temperature, precipitation and sunlight, as well as on crop management practices such as ir...

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Quality of different tropical fruit cultivars produced in the Lower Basin of the São Francisco Valley1

Cited by 17 publications

References 12 publications

Fruit production and quality of guava as a function of biofertilizer and nitrogen fertigation in semiarid

Fruit production and quality of guava as a function of biofertilizer and nitrogen fertigation in semiarid

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Multivariate selection index of acerola genotypes for fresh consumption based on fruit physicochemical attributes

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