Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.

Detalhes bibliográficos
Autor(a) principal: BENATI, J. A.
Data de Publicação: 2021
Outros Autores: BARRETO, C. F., NAVROSKI, R., FARIAS, R. de M., MARTINS, C. R., MALGARIM, M. B.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140926
Resumo: Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ?BRS Kampai? peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ?BRS Kampai? peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.
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spelling Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.BRS KampaiPrunusPrunus PersicaPêssegoArmazenamentoFast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ?BRS Kampai? peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ?BRS Kampai? peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.JORGE ATÍLIO BENATI; CAROLINE FARIAS BARRETO; RENAN NAVROSKI; ROSELI DE MELLO FARIAS; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM.BENATI, J. A.BARRETO, C. F.NAVROSKI, R.FARIAS, R. de M.MARTINS, C. R.MALGARIM, M. B.2022-03-16T07:06:02Z2022-03-16T07:06:02Z2022-03-152021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAustralian Journal of Crop Science, v. 15, n. 2, p. 196-200, 2021.1835-2707http://www.alice.cnptia.embrapa.br/alice/handle/doc/114092610.21475/ajcs.21.15.02.p2549enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-03-16T07:06:11Zoai:www.alice.cnptia.embrapa.br:doc/1140926Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-03-16T07:06:11falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-03-16T07:06:11Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
title Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
spellingShingle Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
BENATI, J. A.
BRS Kampai
Prunus
Prunus Persica
Pêssego
Armazenamento
title_short Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
title_full Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
title_fullStr Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
title_full_unstemmed Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
title_sort Effect of salicylic acid in post-harvest quality of "BRS Kampai" peaches submitted to different cold storage periods.
author BENATI, J. A.
author_facet BENATI, J. A.
BARRETO, C. F.
NAVROSKI, R.
FARIAS, R. de M.
MARTINS, C. R.
MALGARIM, M. B.
author_role author
author2 BARRETO, C. F.
NAVROSKI, R.
FARIAS, R. de M.
MARTINS, C. R.
MALGARIM, M. B.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv JORGE ATÍLIO BENATI; CAROLINE FARIAS BARRETO; RENAN NAVROSKI; ROSELI DE MELLO FARIAS; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM.
dc.contributor.author.fl_str_mv BENATI, J. A.
BARRETO, C. F.
NAVROSKI, R.
FARIAS, R. de M.
MARTINS, C. R.
MALGARIM, M. B.
dc.subject.por.fl_str_mv BRS Kampai
Prunus
Prunus Persica
Pêssego
Armazenamento
topic BRS Kampai
Prunus
Prunus Persica
Pêssego
Armazenamento
description Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ?BRS Kampai? peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ?BRS Kampai? peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022-03-16T07:06:02Z
2022-03-16T07:06:02Z
2022-03-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Australian Journal of Crop Science, v. 15, n. 2, p. 196-200, 2021.
1835-2707
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140926
10.21475/ajcs.21.15.02.p2549
identifier_str_mv Australian Journal of Crop Science, v. 15, n. 2, p. 196-200, 2021.
1835-2707
10.21475/ajcs.21.15.02.p2549
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140926
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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