Use of potassium permanganate in the sugar apple post-harvest preservation

Detalhes bibliográficos
Autor(a) principal: Chaves, M. A
Data de Publicação: 2007
Outros Autores: Bonomo, R. C. F., Silva, A. A. L., Santos, L. S., Carvalho, B. M. A., Souza, T. S., Gomes, G. M. S., Soares, R. D.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1080/11358120709487711
http://www.locus.ufv.br/handle/123456789/23503
Resumo: The objective of this work was to evaluate the effect of the concentration of KMnO 4 on post-harvest parameters of the sugar apple fruit (Annona squamosa, L.) packed in 0.1mm thick PVC films. Groups of 4 fruits and a TNT bag with KMnO 4 , were wrapped in a PVC film and kept in a cold chamber at 16 o C with relative humidity between 90 and 100 %. A random experimental design was used in a 5 x 4 factorial scheme. The relationship of total soluble solids/titratable acidity presented different behavior comparing to the other variables, though it was possible to establish reasonable correlation taking the permanganate level and the storage time as independent variables and one of the following as a dependent variable: soluble solids level, pH, titratable acidity and weight loss. It was concluded that KMnO 4 delayed the maturity of the fruits, increased the period for fruits to hit maximum solid solutes content and increased the pH when it reached consumption period. It also decreased the titratable acidity.
id UFV_372f7d9e47090c7a849881d3b839920e
oai_identifier_str oai:locus.ufv.br:123456789/23503
network_acronym_str UFV
network_name_str LOCUS Repositório Institucional da UFV
repository_id_str 2145
spelling Chaves, M. ABonomo, R. C. F.Silva, A. A. L.Santos, L. S.Carvalho, B. M. A.Souza, T. S.Gomes, G. M. S.Soares, R. D.2019-02-13T12:49:42Z2019-02-13T12:49:42Z20071135-8122http://dx.doi.org/10.1080/11358120709487711http://www.locus.ufv.br/handle/123456789/23503The objective of this work was to evaluate the effect of the concentration of KMnO 4 on post-harvest parameters of the sugar apple fruit (Annona squamosa, L.) packed in 0.1mm thick PVC films. Groups of 4 fruits and a TNT bag with KMnO 4 , were wrapped in a PVC film and kept in a cold chamber at 16 o C with relative humidity between 90 and 100 %. A random experimental design was used in a 5 x 4 factorial scheme. The relationship of total soluble solids/titratable acidity presented different behavior comparing to the other variables, though it was possible to establish reasonable correlation taking the permanganate level and the storage time as independent variables and one of the following as a dependent variable: soluble solids level, pH, titratable acidity and weight loss. It was concluded that KMnO 4 delayed the maturity of the fruits, increased the period for fruits to hit maximum solid solutes content and increased the pH when it reached consumption period. It also decreased the titratable acidity.El objetivo de este trabajo, fue evaluar el efecto de la concentración de KMnO 4 sobre algunos parámetros de poscosecha de la fruta de chirimoya (Annona squamosa, L.), empacadas con películas de PVC de 0,1mm de espesor. Grupos de 4 frutas y una bolsa de TNT con KMnO 4 , fueron envueltas en una película de PVC y colocados en una cámara a 16 o C con humedad relativa entre 90 y 100 %. El diseño experimental fue totalmente al azar en un esquema factorial 5 x 4. La relación sólidos solubles/acidez titulable presentó un comportamiento diferente a las otras variables pero fue posible establecer buenas correlaciones entre el nivel del permanganato o el tiempo de almacenamiento con cada una de las siguientes variables dependientes: contenido de sólidos solubles, pH, acidez titulable y pérdida de peso. Se concluye que el efecto del KMnO 4 fue retardar la maduración de las frutas aumentando el tiempo necesario para alcanzar el contenido máximo de sólidos solubles y el pH que tendrían al momento del consumo. El KMnO 4 también diminuyó la acidez titulable.engCiencia y Tecnologia Alimentariav. 5, n. 5, p. 346- 351, 2007Sugar applePotassium permanganateTitratable acidityChirimoyaPermanganato de patasioAcidez tituableUse of potassium permanganate in the sugar apple post-harvest preservationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf508527https://locus.ufv.br//bitstream/123456789/23503/1/artigo.pdf2fefc1170c3cbc59334ad196cae9a069MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23503/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/235032019-02-13 10:09:52.726oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-13T13:09:52LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Use of potassium permanganate in the sugar apple post-harvest preservation
title Use of potassium permanganate in the sugar apple post-harvest preservation
spellingShingle Use of potassium permanganate in the sugar apple post-harvest preservation
Chaves, M. A
Sugar apple
Potassium permanganate
Titratable acidity
Chirimoya
Permanganato de patasio
Acidez tituable
title_short Use of potassium permanganate in the sugar apple post-harvest preservation
title_full Use of potassium permanganate in the sugar apple post-harvest preservation
title_fullStr Use of potassium permanganate in the sugar apple post-harvest preservation
title_full_unstemmed Use of potassium permanganate in the sugar apple post-harvest preservation
title_sort Use of potassium permanganate in the sugar apple post-harvest preservation
author Chaves, M. A
author_facet Chaves, M. A
Bonomo, R. C. F.
Silva, A. A. L.
Santos, L. S.
Carvalho, B. M. A.
Souza, T. S.
Gomes, G. M. S.
Soares, R. D.
author_role author
author2 Bonomo, R. C. F.
Silva, A. A. L.
Santos, L. S.
Carvalho, B. M. A.
Souza, T. S.
Gomes, G. M. S.
Soares, R. D.
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Chaves, M. A
Bonomo, R. C. F.
Silva, A. A. L.
Santos, L. S.
Carvalho, B. M. A.
Souza, T. S.
Gomes, G. M. S.
Soares, R. D.
dc.subject.pt-BR.fl_str_mv Sugar apple
Potassium permanganate
Titratable acidity
Chirimoya
Permanganato de patasio
Acidez tituable
topic Sugar apple
Potassium permanganate
Titratable acidity
Chirimoya
Permanganato de patasio
Acidez tituable
description The objective of this work was to evaluate the effect of the concentration of KMnO 4 on post-harvest parameters of the sugar apple fruit (Annona squamosa, L.) packed in 0.1mm thick PVC films. Groups of 4 fruits and a TNT bag with KMnO 4 , were wrapped in a PVC film and kept in a cold chamber at 16 o C with relative humidity between 90 and 100 %. A random experimental design was used in a 5 x 4 factorial scheme. The relationship of total soluble solids/titratable acidity presented different behavior comparing to the other variables, though it was possible to establish reasonable correlation taking the permanganate level and the storage time as independent variables and one of the following as a dependent variable: soluble solids level, pH, titratable acidity and weight loss. It was concluded that KMnO 4 delayed the maturity of the fruits, increased the period for fruits to hit maximum solid solutes content and increased the pH when it reached consumption period. It also decreased the titratable acidity.
publishDate 2007
dc.date.issued.fl_str_mv 2007
dc.date.accessioned.fl_str_mv 2019-02-13T12:49:42Z
dc.date.available.fl_str_mv 2019-02-13T12:49:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1080/11358120709487711
http://www.locus.ufv.br/handle/123456789/23503
dc.identifier.issn.none.fl_str_mv 1135-8122
identifier_str_mv 1135-8122
url http://dx.doi.org/10.1080/11358120709487711
http://www.locus.ufv.br/handle/123456789/23503
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 5, n. 5, p. 346- 351, 2007
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 Ciencia y Tecnologia Alimentaria
publisher.none.fl_str_mv Ciencia y Tecnologia Alimentaria
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
bitstream.url.fl_str_mv https://locus.ufv.br//bitstream/123456789/23503/1/artigo.pdf
https://locus.ufv.br//bitstream/123456789/23503/2/license.txt
bitstream.checksum.fl_str_mv 2fefc1170c3cbc59334ad196cae9a069
8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
_version_ 1801213041869586432