Astringency removal of 'Giombo' persimmon fruit in different exposure periods to ethyl alcohol vapor
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | , , |
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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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 |
_version_ |
1793416670898814976 |