Remoção de adstringência de caqui: um enfoque bioquímico, fisiológico e tecnológico

Edagi, Fernando Kazuhiro; Kluge, Ricardo Alfredo

doi:10.1590/s0103-84782009000200046

Cited by 21 publications

(9 citation statements)

References 34 publications

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“…Esse tipo de destanização ocorre pela polimerização dos taninos solúveis pelas pectinas solúveis libertadas das paredes celulares dutante o amolecimento dos frutos (NAKANO et al, 2002;EDAGI & KLUGE, 2009). Com a aplicação do 1-MCP, houve a redução do amolecimento dos frutos e consequente redução o processo de destanização natural.…”

Section: Resultsunclassified

“…Ele vem sendo extensivamente cultivado, devido à excelente qualidade sensorial de seus frutos. Considerando que a maioria dos frutos colhidos de caqui 'Giombo' encontra-se adstringente no momento da colheita, há a necessidade de se realizar o processo de remoção de adstringência, visando à obtenção de frutos não adstringentes por ocasião da comercialização (EDAGI & KLUGE, 2009).…”

Section: Introductionunclassified

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Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

et al. 2014

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Section: Resultsunclassified

Section: Introductionunclassified

Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

et al. 2014

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“…The tannic varieties are harvested in the pre-climacteric stage and are submitted to an astringency removal procedure. (Edagi and Kluge, 2009). …”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics and productivity of persimmons (Diospyros kaki L.) cultivated in the Brazilian savannah

Nascimento¹,

Garcia²,

Ogata³

et al. 2017

Aust J Crop Sci

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The Brazilian production of persimmon expanded in recent years, mainly due to the high productivity of the culture. The persimmon fruit is originally from subtropical climate. However, new cultivation areas in tropical regions seem promising, especially altitude regions in the Brazilian savannah. In this context, the objective of this study was to assess production, productivity and fruit quality components of three cultivars of persimmon cultivated in tropical regions. The persimmon cultivars Pomelo, Guiombo and Rama Forte were evaluated in regards to the physical and chemical characteristics of fruits and productivity in two harvest seasons (190 days after pruning and 220 days after pruning). Fruits were obtained from twelve-year-old trees cultivated at the Rural Experimental Station of Anápolis -GO, planted at a spacing of 7 m x 5 m and grafted on common persimmon (Diospyros kaki L.) trees. The cultivars showed reliable levels of productivity, especially Pomelo and Giombo. The cultivar Giombo was the most productive in the region with an average yield of 545 fruits per plant. However, the Giombo fruit had reduced mass (127 g), and were smaller compared to the other evaluated cultivars. Pomelo fruits have higher average fresh mass (224 g), even without standing out with maximum yield. The highest yields were obtained for Giombo and Pomelo cultivars (13.25 and 19.27 ton/ha, respectively). Harvest time influences fruit parameters. The fruit harvested 190 days after pruning exhibited higher SS contents and lower acidity when compared with the other fruit harvested 220 days after pruning, regardless of the cultivar. The fruits on the plant darken over time. The Pomelo cultivar tended to yellowing with the reduction of soluble solids. Rama Forte and Giombo tended to reddening with increasing SS. The fruits of the Giombo cultivar had a higher SS/TA ratio, thus demonstrating that they are tastier compared to the other cultivars. The cultivars Giombo and Pomelo should be prioritized when choosing based on plant production, without worrying about shape and fruit color characteristics.

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“…Persimmon is among fruits that are highlighted in the domestic market, as it has great importance for the fruit sector (Fachinello et al, 2011). The most produced cultivars in Brazil are 'Rama Forte', 'Giombo' and 'Fuyu' (Edagi & Kluge, 2009). Persimmon plants of Rama Forte cultivar are vigorous and very productive.…”

Section: Introductionmentioning

confidence: 99%

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

et al. 2016

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The aim of this work was to develop and evaluate physicochemical characteristics, their viability, and which is the most appropriate process to produce persimmon fermented beverage, obtained by three treatments, namely: spontaneous and inoculated fermentation with commercial Saccharomyces cerevisiae yeasts (Fleishmann baker yeast and CA-11). Persimmon pulp was diluted in water in a 1:1 ratio (v/v) and chaptalized to a soluble solids content of 24°Brix. Potassium metabisulfite was used as bacterial growth inhibitor and antioxidant. Bentonite was used as fining agent to clarify the wine. All fermentation processes were conducted under the same conditions at 28°C, consisting of spontaneous fermentation and inoculated fermentation with Fleishmann yeast and CA-11. Must aliquots were collected daily to monitor cell population, soluble solids and pH. At the end of fermentation, beverages were transferred to clean containers, removing excess sediment. Afterwards, beverages were subjected to filtration and pasteurization. The following analyzes were performed: sugars (glucose, fructose and sucrose), alcohols (ethanol, methanol and glycerol), ethanol yield and total acidity. Yeast population was held adequate during the fermentation process. Fermentation processes conducted with commercial yeasts were more viable due to higher ethanol yields when compared to spontaneous fermentation. CA-11 yeast proved to be the most suitable for persimmon fermented beverage production due to lower residual reducing sugar contents.Additional keywords: CA-11; CCMA 0200; Chemical composition; Diospyros kaki L.; yeast.Resumo O objetivo deste trabalho foi elaborar e avaliar as características físicas e químicas, sua viabilidade, e qual o processo mais indicado para produção de bebida fermentada de caqui obtido mediante 3 tratamentos, sendo estes: fermentação espontânea e inoculada com levedura Saccharomyces cerevisiae (fermento biológico Fleishmann e levedura CA-11). A polpa de caqui foi diluída em água na proporção 1:1 (v/v) e chaptalizada a um teor de sólidos solúveis de 24°Brix. Foi utilizado metabissulfito de potássio como agente inibidor do crescimento bacteriano e como antioxidante. Para clarificação do mosto foi realizada colagem. Todos os processos fermentativos foram conduzidos sob as mesmas condições a 28°C, sendo: fermentação espontânea e fermentação inoculada com fermento biológico e levedura CA-11. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de população de células, sólidos solúveis e pH. Ao término das fermentações, as bebidas foram transferidas para recipientes limpos, eliminando o excesso de borra. Em seguida, foram submetidas aos processos de filtração e pasteurização. As seguintes análises foram realizadas: açúcares (glicose, frutose e sacarose), álcoois (etanol, metanol e glicerol), produtividade em etanol e acidez total. A população de leveduras se manteve adequada durante o processo fermentativo. Os processos fermentativos conduzidos com fermento biológico e levedura CA-11 foram mais viáv...

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Remoção de adstringência de caqui: um enfoque bioquímico, fisiológico e tecnológico

Abstract: RESUMO Apenas na

Cited by 21 publications

References 34 publications

Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

Physical and chemical characteristics and productivity of persimmons (Diospyros kaki L.) cultivated in the Brazilian savannah

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

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