2017
DOI: 10.5935/2318-7670.v05n04a05
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Abstract: A pitanga (Eugenia uniflora L.) é uma frutífera de grande importância na região Norte e Nordeste do ponto de vista comercial, todavia apresenta vida útil relativamente curta após a colheita necessitando de técnicas que prolonguem sua vida de prateleira. Nesse contexto, o objetivo deste trabalho foi avaliar a eficiência do ácido ascórbico, ácido cítrico, L-císteina e cloreto de cálcio no aumento da vida útil dos frutos de pitangueira. Os frutos foram armazenados sob refrigeração por quinze dias e avaliados a ca… Show more

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Cited by 7 publications
(3 citation statements)
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References 12 publications
(8 reference statements)
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“…The chemical composition of pitanga fruits can be affected by factors such as their origin, climatic conditions, the genotypes analyzed, and the harvest season (10,17,23). The vitamin C contents were above those observed by Batista et al (2014) and Sanches et al (2017). The ascorbic acid content naturally present in fruits serves as a nutritional parameter due to the high antioxidant power of this component in preventing and combating several diseases, with a recommended daily allowance (RDA) of 75 mg day -1 for adult women and 90 mg day -1 for adult men (1).…”
Section: Discussionmentioning
confidence: 69%
“…The chemical composition of pitanga fruits can be affected by factors such as their origin, climatic conditions, the genotypes analyzed, and the harvest season (10,17,23). The vitamin C contents were above those observed by Batista et al (2014) and Sanches et al (2017). The ascorbic acid content naturally present in fruits serves as a nutritional parameter due to the high antioxidant power of this component in preventing and combating several diseases, with a recommended daily allowance (RDA) of 75 mg day -1 for adult women and 90 mg day -1 for adult men (1).…”
Section: Discussionmentioning
confidence: 69%
“…A pitanga utilizada para a sobremesa possuía 9º Brix, sendo que o teor de sólidos solúveis foi determinado com auxílio de um refratômetro manual portátil e os resultados expressos em ºBrix. De acordo com Sanches (2017), os sólidos solúveis designados como °Brix tem tendência a aumento com o avanço do amadurecimento do fruto. Assim, a manutenção no teor de sólidos solúveis é fundamental para o controle da maturação dos frutos no intuito de retardar o processo de senescência.…”
Section: Sobremesa 3: "Refrescância"unclassified
“…Calcium is considered the most important nutrient in determining the quality of the fruits, its use in pre and postharvest has several benefits, being able to reduce the softening and senescence, thus maintaining the quality of the same in the period of storage and shelf (Gayed et al, 2017) where the studies that indicate the use of calcium chloride (CaCl2) to increase the useful life of tropical fruits (Sanches et al, 2017b;Sanches et al, 2017c;Oliveira Júnior et al, 2018) However, the use of ethylene absorbers based on potassium permanganate (KMnO4) has been efficient in the elimination of this phytohormone inside the packages (Wills and Warton, 2004;Campos et al, 2007), thus retarding the ripening of various climacteric fruits (Brackmann et al, 2010;Bal and Celik, 2010;Pimenta et al, 2013;Nasser et al, 2015;Falcão et al, 2017). In general, sachets containing potassium permanganate (KMnO4) promote the oxidation of ethylene to water, carbon dioxide, manganese dioxide and potassium respectively (Wills and Warton, 2004;Wills et al, 2014) and, because it is not volatile, it can be physically separated from the product, eliminating the risk of chemical contamination (Sá et al, 2008).…”
Section: Introductionmentioning
confidence: 99%