Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor

Detalhes bibliográficos
Autor(a) principal: Antoniolli, Lucimara Rogéria
Data de Publicação: 2000
Outros Autores: Castro, Paulo Roberto de Camargo e, Kluge, Ricardo Alfredo, Filho, João Alexio Scarpare
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5993
Resumo: The purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of persimmon fruits (Diospyros kaki L.) cv. Giombo. Fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20°C and 95% RH. Chemical and physical characteristics of fruits were measured for ten days, at two day intervals. Soluble tannin content, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured. This research showed that 24 and 36 hours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that fruits exposed for 24 hours exhibited better quality. The flesh firmness underwent a linear decrease in terms of time. The best period for consumption of the fruits was placed between the 4th and 8th day after the treatment. Fruits became edible at the 4th day after the treatment, when the content of soluble tannins was under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.
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spelling Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vaporRemoção da adstringência de frutos de caquizeiro 'Giombo' sob diferentes períodos de exposição ao vapor de álcool etílicoDiospyros kaki; postharvest physiology; ethylene production; tannins; ripeningDiospyros kaki; fisiologia pós-colheita; produção de etileno; tanino; amadurecimentoThe purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of persimmon fruits (Diospyros kaki L.) cv. Giombo. Fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20°C and 95% RH. Chemical and physical characteristics of fruits were measured for ten days, at two day intervals. Soluble tannin content, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured. This research showed that 24 and 36 hours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that fruits exposed for 24 hours exhibited better quality. The flesh firmness underwent a linear decrease in terms of time. The best period for consumption of the fruits was placed between the 4th and 8th day after the treatment. Fruits became edible at the 4th day after the treatment, when the content of soluble tannins was under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.O objetivo deste trabalho foi avaliar o efeito do período de exposição ao vapor de álcool etílico na remoção da adstringência de frutos de caquizeiro (Diospyros kaki L.) cultivar Giombo. Os frutos foram expostos ao vapor de álcool durante 24, 36 e 48 horas, sob temperatura de 20°C e 95% de umidade relativa. As características químicas e físicas dos frutos foram avaliadas durante dez dias, em intervalos de dois dias. As variáveis analisadas foram: teor de taninos solúveis, firmeza da polpa, perda de matéria fresca, pH, sólidos solúveis totais, acidez total titulável e teor de ácido ascórbico. De acordo com os resultados obtidos, os períodos de 24 e 36 horas demonstraram ser igualmente eficientes no processo de remoção da adstringência dos frutos; no entanto, a avaliação das demais características indicou melhor qualidade dos frutos expostos durante o período de 24 horas. Constatou-se uma diminuição linear na firmeza da polpa em função do tempo. O melhor período para consumo dos frutos situou-se entre o 4o e o 8o dia após o tratamento, considerando-se que a partir do 4o dia a concentração de taninos solúveis ficou abaixo de 0,1%, imperceptível ao paladar, e a firmeza da polpa dos frutos se manteve aceitável durante o período de oito dias posteriores ao tratamento.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraAntoniolli, Lucimara RogériaCastro, Paulo Roberto de Camargo eKluge, Ricardo AlfredoFilho, João Alexio Scarpare2000-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/5993Pesquisa Agropecuaria Brasileira; v.35, n.10, out. 2000; 2083-2091Pesquisa Agropecuária Brasileira; v.35, n.10, out. 2000; 2083-20911678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/5993/3097info:eu-repo/semantics/openAccess2014-08-19T19:54:57Zoai:ojs.seer.sct.embrapa.br:article/5993Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-08-19T19:54:57Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
Remoção da adstringência de frutos de caquizeiro 'Giombo' sob diferentes períodos de exposição ao vapor de álcool etílico
title Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
spellingShingle Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
Antoniolli, Lucimara Rogéria
Diospyros kaki; postharvest physiology; ethylene production; tannins; ripening
Diospyros kaki; fisiologia pós-colheita; produção de etileno; tanino; amadurecimento
title_short Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
title_full Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
title_fullStr Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
title_full_unstemmed Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
title_sort Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
author Antoniolli, Lucimara Rogéria
author_facet Antoniolli, Lucimara Rogéria
Castro, Paulo Roberto de Camargo e
Kluge, Ricardo Alfredo
Filho, João Alexio Scarpare
author_role author
author2 Castro, Paulo Roberto de Camargo e
Kluge, Ricardo Alfredo
Filho, João Alexio Scarpare
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Antoniolli, Lucimara Rogéria
Castro, Paulo Roberto de Camargo e
Kluge, Ricardo Alfredo
Filho, João Alexio Scarpare
dc.subject.por.fl_str_mv Diospyros kaki; postharvest physiology; ethylene production; tannins; ripening
Diospyros kaki; fisiologia pós-colheita; produção de etileno; tanino; amadurecimento
topic Diospyros kaki; postharvest physiology; ethylene production; tannins; ripening
Diospyros kaki; fisiologia pós-colheita; produção de etileno; tanino; amadurecimento
description The purpose of this research was to study the effect of exposure period to ethyl alcohol vapor on astringency removal of persimmon fruits (Diospyros kaki L.) cv. Giombo. Fruits were exposed to alcohol vapor for 24, 36 and 48 hours at 20°C and 95% RH. Chemical and physical characteristics of fruits were measured for ten days, at two day intervals. Soluble tannin content, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured. This research showed that 24 and 36 hours were equally efficient in the astringency removal of fruits, although the analysis of other quality indices showed that fruits exposed for 24 hours exhibited better quality. The flesh firmness underwent a linear decrease in terms of time. The best period for consumption of the fruits was placed between the 4th and 8th day after the treatment. Fruits became edible at the 4th day after the treatment, when the content of soluble tannins was under 0.1%, imperceptible to taste, and the flesh firmness was kept for 8 days after the treatment.
publishDate 2000
dc.date.none.fl_str_mv 2000-10-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5993
url https://seer.sct.embrapa.br/index.php/pab/article/view/5993
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5993/3097
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.35, n.10, out. 2000; 2083-2091
Pesquisa Agropecuária Brasileira; v.35, n.10, out. 2000; 2083-2091
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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