Indices to evaluate postharvest quality of guavas under different maturation stages

Detalhes bibliográficos
Autor(a) principal: Azzolini, Marisa
Data de Publicação: 2004
Outros Autores: Jacomino, Angelo Pedro, Bron, Ilana Urbano
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/6748
Resumo: The aim of this work was to determine the maturation indices to evaluate the influence of maturation stages on physical and chemical transformations in guavas (Psidium guajava cv. Pedro Sato) after harvest. Guavas were harvested at maturation stages, according to the skin color, 1 (dark green), 2 (light green) and stage 3 (yellowish green), stored at 25+1oC and 85+5% RH, and assessed for physical and chemical transformations and decay. At harvest, the three maturation stages presented distinct results of skin color, pulp firmness and total soluble solids total titratable acidity ratio. During the ripening, physical and chemical transformations were similar among the maturation stages. The postharvest life of stages 3, 2 and 1, was two, four and six days, respectively. The total soluble solids content, total titratable acidity and ascorbic acid presented low correlated coefficient with all variables studied. The skin color, the pulp firmness and the total soluble solids/total titratable acidity ratio can be considered acceptable maturation indexes for guava ‘Pedro Sato’.
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spelling Indices to evaluate postharvest quality of guavas under different maturation stagesÍndices para avaliar qualidade pós-colheita de goiabas em diferentes estádios de maturaçãoPsidium guajava; ripeningPsidium guajava; amadurecimentoThe aim of this work was to determine the maturation indices to evaluate the influence of maturation stages on physical and chemical transformations in guavas (Psidium guajava cv. Pedro Sato) after harvest. Guavas were harvested at maturation stages, according to the skin color, 1 (dark green), 2 (light green) and stage 3 (yellowish green), stored at 25+1oC and 85+5% RH, and assessed for physical and chemical transformations and decay. At harvest, the three maturation stages presented distinct results of skin color, pulp firmness and total soluble solids total titratable acidity ratio. During the ripening, physical and chemical transformations were similar among the maturation stages. The postharvest life of stages 3, 2 and 1, was two, four and six days, respectively. The total soluble solids content, total titratable acidity and ascorbic acid presented low correlated coefficient with all variables studied. The skin color, the pulp firmness and the total soluble solids/total titratable acidity ratio can be considered acceptable maturation indexes for guava ‘Pedro Sato’.O objetivo deste trabalho foi determinar índices de maturação adequados para avaliar a influência dos estádios de maturação nas transformações físico-químicas após a colheita de goiabas (Psidium guajava cv. Pedro Sato). Frutos colhidos nos estádios de maturação, segundo a cor da casca (1: verde-escura, 2: verde-clara e 3: verde-amarela), foram armazenados a 25±1oC e 80±5% UR e avaliados quanto às transformações físicas equímicas e percentual de podridão. No momento da colheita, a cor da casca, a firmeza da polpa e a relação sólidos solúveis totais/acidez total titulável apresentaram diferenças significativas entre os três estádios de maturação. Durante o amadurecimento, as transformações físico-químicas foram semelhantes entre os estádios de maturação. O período máximo de viabilidade do fruto para comercialização foi de dois, quatro e seis dias após a colheita, nos estádios 3, 2 e 1, respectivamente. Os teores de sólidos solúveis totais, acidez total titulável e ácido ascórbico apresentaram baixo coeficiente de correlação com as variáveis estudadas. A cor da casca, a firmeza da polpa e a relação sólidos solúveis totais/acidez total titulável foram considerados índices de maturação adequados para a goiaba ‘Pedro Sato’.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraAzzolini, MarisaJacomino, Angelo PedroBron, Ilana Urbano2004-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/6748Pesquisa Agropecuaria Brasileira; v.39, n.2, fev. 2004; 139-145Pesquisa Agropecuária Brasileira; v.39, n.2, fev. 2004; 139-1451678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/6748/3804info:eu-repo/semantics/openAccess2014-07-03T16:54:38Zoai:ojs.seer.sct.embrapa.br:article/6748Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-07-03T16:54:38Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Indices to evaluate postharvest quality of guavas under different maturation stages
Índices para avaliar qualidade pós-colheita de goiabas em diferentes estádios de maturação
title Indices to evaluate postharvest quality of guavas under different maturation stages
spellingShingle Indices to evaluate postharvest quality of guavas under different maturation stages
Azzolini, Marisa
Psidium guajava; ripening
Psidium guajava; amadurecimento
title_short Indices to evaluate postharvest quality of guavas under different maturation stages
title_full Indices to evaluate postharvest quality of guavas under different maturation stages
title_fullStr Indices to evaluate postharvest quality of guavas under different maturation stages
title_full_unstemmed Indices to evaluate postharvest quality of guavas under different maturation stages
title_sort Indices to evaluate postharvest quality of guavas under different maturation stages
author Azzolini, Marisa
author_facet Azzolini, Marisa
Jacomino, Angelo Pedro
Bron, Ilana Urbano
author_role author
author2 Jacomino, Angelo Pedro
Bron, Ilana Urbano
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Azzolini, Marisa
Jacomino, Angelo Pedro
Bron, Ilana Urbano
dc.subject.por.fl_str_mv Psidium guajava; ripening
Psidium guajava; amadurecimento
topic Psidium guajava; ripening
Psidium guajava; amadurecimento
description The aim of this work was to determine the maturation indices to evaluate the influence of maturation stages on physical and chemical transformations in guavas (Psidium guajava cv. Pedro Sato) after harvest. Guavas were harvested at maturation stages, according to the skin color, 1 (dark green), 2 (light green) and stage 3 (yellowish green), stored at 25+1oC and 85+5% RH, and assessed for physical and chemical transformations and decay. At harvest, the three maturation stages presented distinct results of skin color, pulp firmness and total soluble solids total titratable acidity ratio. During the ripening, physical and chemical transformations were similar among the maturation stages. The postharvest life of stages 3, 2 and 1, was two, four and six days, respectively. The total soluble solids content, total titratable acidity and ascorbic acid presented low correlated coefficient with all variables studied. The skin color, the pulp firmness and the total soluble solids/total titratable acidity ratio can be considered acceptable maturation indexes for guava ‘Pedro Sato’.
publishDate 2004
dc.date.none.fl_str_mv 2004-02-01
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/6748
url https://seer.sct.embrapa.br/index.php/pab/article/view/6748
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/6748/3804
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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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.39, n.2, fev. 2004; 139-145
Pesquisa Agropecuária Brasileira; v.39, n.2, fev. 2004; 139-145
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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