Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Agronomy (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449 |
Resumo: | Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased. Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
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Acta Scientiarum. Agronomy (Online) |
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Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride applicationRubus spp.; fruit texture; nutritional value; Ca 2; phenolic compounds; antioxidant activity.Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased. Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride applicationUniversidade Estadual de Maringá2019-11-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4244910.4025/actasciagron.v42i1.42449Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e42449Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e424491807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449/751375148979Copyright (c) 2020 Acta Scientiarum. Agronomyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessModesto, Joyce HelenaMirellys Azevedo Souza, JacksonFerraz, Rafael AugustoSouza Silva, MarceloLeonel, MagaliLeonel, Sarita2021-03-11T01:53:37Zoai:periodicos.uem.br/ojs:article/42449Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2021-03-11T01:53:37Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
title |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
spellingShingle |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application Modesto, Joyce Helena Rubus spp.; fruit texture; nutritional value; Ca 2; phenolic compounds; antioxidant activity. |
title_short |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
title_full |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
title_fullStr |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
title_full_unstemmed |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
title_sort |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
author |
Modesto, Joyce Helena |
author_facet |
Modesto, Joyce Helena Mirellys Azevedo Souza, Jackson Ferraz, Rafael Augusto Souza Silva, Marcelo Leonel, Magali Leonel, Sarita |
author_role |
author |
author2 |
Mirellys Azevedo Souza, Jackson Ferraz, Rafael Augusto Souza Silva, Marcelo Leonel, Magali Leonel, Sarita |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Modesto, Joyce Helena Mirellys Azevedo Souza, Jackson Ferraz, Rafael Augusto Souza Silva, Marcelo Leonel, Magali Leonel, Sarita |
dc.subject.por.fl_str_mv |
Rubus spp.; fruit texture; nutritional value; Ca 2; phenolic compounds; antioxidant activity. |
topic |
Rubus spp.; fruit texture; nutritional value; Ca 2; phenolic compounds; antioxidant activity. |
description |
Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased. Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-20 |
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 |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449 10.4025/actasciagron.v42i1.42449 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449 |
identifier_str_mv |
10.4025/actasciagron.v42i1.42449 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449/751375148979 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Agronomy https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Agronomy https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e42449 Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e42449 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
_version_ |
1799305910591422464 |