Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Vieites, Rogério Lopes; Picanço, Nágela Farias Magave; Daiuto, Érica Regina

doi:10.1590/s0100-29452012000300010

Cited by 10 publications

(5 citation statements)

References 10 publications

(8 reference statements)

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“…This value is higher than those obtained in "Rama Forte" and "Mikado" persimmon fruits grown in Nova Friburgo (Rio de Janeiro, Brazil) which presented, for the same characteristic, average values of 14.0 and 14.8 °Brix, respectively (Shimizu et al, 2002). Results obtained by Vieites et al (2012) with "Giombo" persimmon fruits grown in Avaré (São Paulo, Brazil) showed lower soluble solids content (19.33 °Brix) as compared to the current study.…”

Section: Yield and Physicochemical Fruit Characteristicscontrasting

confidence: 66%

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Silva¹,

Ferreira²,

Domiciano³

et al. 2016

Afr. J. Agric. Res.

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The aim of this study is to evaluate the phenology, yield and fruit physicochemical characteristics of four persimmon cultivars (Diospyros kaki L.) in São Paulo's Midwest countryside, Brazil. The persimmon cultivars studied were 'Pomelo', 'Rama Forte', 'Fuyu' and 'Rubi'. The main phenological phases of persimmons trees were evaluated. Despite significant differences between cultivars in the early and intermediate stages of the plants development such as branch development, full blossom and fruiting's onset, the time required between the fruit's pruning and harvesting was similar among the cultivars. It could be observed that only 'Pomelo' persimmon trees presented male flowers. However on 'Rubi', 'Fuyu' and 'Rama Forte' persimmons trees were found the largest number of female flowers, fruits fixation index and number of fruits per branch. Nevertheless, there were no differences among the cultivars regarding productivity, which could be due to the persimmon fruits physical characteristics. The fruits' diameter growth behavior was evaluated and it was observed that all cases were defined as double sigmoidal, defined by three single phases. Regarding the chemical characteristics, there were no differences among the cultivars' pH and soluble solids content; however, in general, the 'Pomelo' persimmon fruit presented less titratable acidity and a higher maturation index rating.

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Section: Yield and Physicochemical Fruit Characteristicscontrasting

confidence: 66%

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Silva¹,

Ferreira²,

Domiciano³

et al. 2016

Afr. J. Agric. Res.

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show abstract

“…The Brazilian production of persimmons has grown in recent years (Brackmann et al, 2013). However, because the harvest is concentrated in just three months of the year and this fruit is very perishable, this hinders their marketing and consumption throughout the year (Vieites et al, 2012). Thus, one way to increase the availability to the consumer and even add more value to the end product is persimmon processing or industrialization, and the development of mixed juices with traditionally accepted, inexpensive fruits, with low perishability that are offered practically all year round, such as oranges and pineapple, are excellent choice.…”

Section: Introductionmentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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“…(PP) polipropileno, (PEBD) polietileno de baixa densidade e (S/E) sem embalagemcontrole. Resultados inferiores aos encontrados por Vieites et al (2012), que obtiveram valores médios, para sólidos solúveis, variando entre 15 e 21 ºBrix em seu trabalho sobre a influência de radiação gama em caquis 'Giombo'. Vieira et al (2016) observaram acréscimo no teor de sólidos solúveis ao longo do armazenamento de caqui 'Fuyu' tratado com 1-metilciclopropeno, variando de 13,6 a 17,4 ºBrix durante o experimento, sendo este comportamento e seus valores mais próximos aos apresentados neste trabalho.…”

Section: Resultsunclassified

Different vacuum packages for 'giombo' persimmon postharvest conservation

Rimoli

Campos

2020

Sci. Elec. Arch.

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The consumption of fruits and vegetables has increased worldwide as a function of modern society, look for an overall, healthier and more natural lifestyle. Therefore, the work evaluated as post-harvest characteristics of the 'Giombo' persimmon submitted to different types of vacuum packaging, verifying as quality variables: Mass Loss; Potential of Hydrogen (pH); Soluble Solids (SS). The persimmons were collected at the Company of Technical Assistance and Rural Extension - Emater Anápolis / GO, and analyzes were carried out at the Post Harvesting Drying and Storage Laboratory of the Agricultural Engineering course, belonging to the State University of Goiás – Henrique Santillo Exact and Technological Sciences Campus, where they were selected, sanitized with sodium hypochlorite solution 2% NaClO, processed, submitted to different types of packaging and maintained in BOD with RU of 40% and 8.0 ± 1.4 °C for 18 days . It was used in experiment the CRD - Completely randomized design, in a factorial scheme 3 x 7 (packages x days of analysis), with 3 replicates. The persimmons were submitted to different vacuum packages, being control (without packaging), Polypropylene - PP and Low Density Polyethylene - LDPE. As the evaluation was performed every 3 days, for a period of 18 days (0, 3, 6, 9, 12, 15 and 18 days). The data originated were submitted to analysis of variance (P <0.05) and, when significant, were performed in Tukey tests, at 5% probability, and regression, using SISVAR 5.3 Software. Based on the evaluations, it was concluded that 'Giombo' persimmons stored under different vacuum packages provided a positive effect throughout the storage, highlighting the LDPE treatment, which had preserved postharvest characteristics such as mass loss, soluble solids and pH more effectively.

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Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Cited by 10 publications

References 10 publications

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Phenology, yield and fruit quality of four persimmon (Diospyros kaki L.) cultivars in So Paulos Midwest countryside, Brazil

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Different vacuum packages for 'giombo' persimmon postharvest conservation

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