Ripening of "Pedro Sato" guava: study on its climacteric or non-climacteric nature

Azzolini, Marisa; Jacomino, Ângelo Pedro; Bron, Ilana Urbano; Kluge, Ricardo Alfredo; Schiavinato, Marlene Aparecida

doi:10.1590/s1677-04202005000300004

Cited by 52 publications

(45 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Mass loss was lower during the forced-air cooling and storage at 5 and 10°C. When stored at 20°C, mass loss resulted from the transpiration process and caused tissue softening, which makes the fruits more susceptible to deterioration (Azzolini et al 2005).…”

Section: Physical and Chemical Analysismentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

View full text Add to dashboard Cite

This study aimed to identify using the infrared (IR) thermography data the injuries of guavas during cooling and storage at different temperatures. Three experiments were performed at three different temperatures with one storage time. The first experiment was done with static air in a refrigerator at 5°C, the second experiment was conducted in a tunnel with forced air at 10°C, and the third experiment was conducted in an air conditioned environment at 20°C. Mechanical injuries caused by the impact of a pendulum were induced on guava surfaces. The surface temperatures were obtained for bruised and sound tissues during cooling and storage using an Infrared (IR) camera. With thermography, it was possible to distinguish the injured tissues of the fruits that were unaffected at temperatures of 5, 10 and 20°C in first hours of cooling. The results suggest that the storage of guava fruits at 5°C in static air resulted in cold-induced injury, while storage at 20°C resulted in an altered activity pattern. The stored guava fruits were analyzed for mass loss, firmness, color, total sugars, total pectin and solubility. The parameters values were lower during the forced-air cooling and storage at 5 and 10°C. When stored at 20°C, there was fruit maturation that caused tissue softening, which makes the fruits more susceptible to deterioration and thermographic readings showed opposite trends.

show abstract

Section: Physical and Chemical Analysismentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Climacteric or non-climacteric behaviour of guava fruit is a varietal characteristic. A study by Azzolini et al (2005) showed that 'Pedro Sato' guava shows a gradual increase in the rates of respiration and ethylene production after harvest and it completes its ripening with changes in quality attributes. Ethylene was found to be necessary for skin colour changes and firmness loss during ripening.…”

Section: Recent Understanding On Ripening Behaviour Of Fruitsmentioning

confidence: 99%

“…This evidence contradicts classification of 'Pedro Sato' guava as a traditional climacteric fruit. Based on these findings, Azzolini et al (2005) concluded that classification of guava fruit as climacteric or nonclimacteric varies with cultivars. The data obtained with 'Pedro Sato' guava show that it does not display typical climacteric behaviour.…”

Section: Recent Understanding On Ripening Behaviour Of Fruitsmentioning

confidence: 99%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

View full text Add to dashboard Cite

The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

show abstract

“…

IntroduçãoO Brasil é um dos três maiores produtores mundiais de goiaba (Psidium guajava L.), sendo a cultivar Pedro Sato a preferida no mercado nacional (AZZOLINE et al, 2005). Constitui-se em um dos frutos de maior importância nas regiões subtropicais e tropicais, não só devido ao seu elevado valor nutritivo, mas pela excelente aceitação do consumo in natura, pela sua grande aplicação industrial, como também porque pode se desenvolver em condições adversas de clima (GONGATTI NETTO; GARCIA; ARDITO, 1996).

…”

unclassified

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Menezes¹,

Borges²,

Cirillo³

et al. 2009

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

IntroduçãoO Brasil é um dos três maiores produtores mundiais de goiaba (Psidium guajava L.), sendo a cultivar Pedro Sato a preferida no mercado nacional (AZZOLINE et al., 2005). Constitui-se em um dos frutos de maior importância nas regiões subtropicais e tropicais, não só devido ao seu elevado valor nutritivo, mas pela excelente aceitação do consumo in natura, pela sua grande aplicação industrial, como também porque pode se desenvolver em condições adversas de clima (GONGATTI NETTO; GARCIA; ARDITO, 1996). Em termos de mercado brasileiro a goiabada ou doce em massa de goiaba é um dos produtos industrializados de fruta mais consumidos pela classe média baixa e pela faixa de menor poder aquisitivo da sociedade (PEÇANHA et al., 2006). A goiabada ou doce em massa de goiaba deve ter cor característica do produto, variando de vermelho amarelado a vermelho amarronzado, odor e sabor característicos lembrando a goiaba, aparência gelatinosa e sólida, permitindo corte (MORI; YOTSUANAGI; FERREIRA, 1998).Os doces em massa são resultantes do processamento adequado das partes comestíveis dos vegetais, adicionados de açúcares, água, pectina (0,5 a 1,5% em relação à polpa), ajustador de pH (3 a 3,4), além de outros ingredientes e aditivos permitidos até alcançar a consistência adequada, assegurando estabilidade ao produto. Após o processamento, os doces devem ser devidamente embalados e armazenados em condições ambientais (JACKIX, 1988; ABIA, 2001). De acordo com Albuquerque (1997), fatores intrínsecos, como o grau de esterificação da pectina e o pH do doce, e fatores extrínsecos, como pré-processamento da fruta, temperatura de cocção, tamanho da embalagem, tempo e temperatura de geleificação, além da ordem na colocação dos ingredientes, afetam o processo AbstractThe shelf life of preserves can be extended by the use of preservatives and other combined preservation methods. The objective of the present study was to verify the effects of potassium sorbate and citric acid concentrations and the pulp:sugar ratio on the physical and physicochemical characteristics of guava preserve formulations. A complete 2 3 factorial design was used with 3 central points. Linear models were fitted to describe the responses as a function of the significant factors. The results showed that the potassium sorbate concentration had little effect on the responses analysed, except for the pH. The pulp/sugar ratio and the citric acid concentration are the most relevant variables to this process. The citric acid concentration and the pulp:sugar ratio must be increased to obtain firm preserves and greater yield. Keywords: fruits; processing; quality. ResumoA vida útil de doces pode ser estendida com a utilização de conservantes e outros métodos combinados de conservação. O objetivo desse trabalho foi verificar o efeito da concentração de sorbato de potássio, concentração de ácido cítrico e razão polpa/açúcar sobre as características físicas e físico-químicas de formulações de doce de goiaba. Foi utilizado um planejamento fatorial 2 3 completo com 3 pontos ...

show abstract

Ripening of "Pedro Sato" guava: study on its climacteric or non-climacteric nature

Cited by 52 publications

References 23 publications

Using infrared thermography to evaluate the injuries of cold-stored guava

Using infrared thermography to evaluate the injuries of cold-stored guava

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

Caracterização física e físico-química de diferentes formulações de doce de goiaba (Psidium guajava L.) da cultivar Pedro Sato

Contact Info

Product

Resources

About