Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015

Detalhes bibliográficos
Autor(a) principal: Raupp, Dorivaldo da Silva
Data de Publicação: 2011
Outros Autores: Porfírio-da-Silva, Luciane Curtes, Almeida, Mareci Mendes de, Borsato, Aurélio Vinicius
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015
Resumo: Considering the commercial value of the ‘Fuyu’ kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4ºC) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26ºC) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruit firmness and the pH decreased.
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spelling Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015Qualidade pós-colheita do caqui ‘Fuyu’ tratado com a promalina - doi: 10.4025/actasciagron.v33i3.6015Diospyrus kakirefrigerated storagefirmnesspolygalacturonaseDiospyrus kakiarmazenamento refrigeradofirmezapoligalacturonaseAgronomiaPós-colheita e armazenamento de alimentos vegetaisConsidering the commercial value of the ‘Fuyu’ kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4ºC) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26ºC) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruit firmness and the pH decreased.Considerando a importância comercial do caqui ‘Fuyu’, a pesquisa teve como objetivos avaliar o efeito da promalina aplicada durante o cultivo do caqui ‘Fuyu’ bem como o uso de diferentes temperaturas de armazenamento na qualidade pós-colheita dos frutos. A utilização da câmara fria (4ºC, uso comercial) manteve a boa firmeza dos frutos para a comercialização acima de 16 dias, para os frutos, sem e com a aplicação de promalina no pomar, enquanto que, na temperatura ambiente (20-26ºC), os tempos foram de 16 e oito dias, respectivamente. A promalina contribuiu para a melhoria da firmeza dos frutos armazenados em câmara fria, mas não produziu o mesmo efeito em frutos armazenados em temperatura ambiente. A atividade da enzima poligalacturonase (PG) foi coincidente com a alteração de firmeza dos frutos, e o pH diminuiu.Universidade Estadual de Maringá2011-04-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/601510.4025/actasciagron.v33i3.6015Acta Scientiarum. Agronomy; Vol 33 No 3 (2011); 519-526Acta Scientiarum. Agronomy; v. 33 n. 3 (2011); 519-5261807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015/6015http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015/751375140822Raupp, Dorivaldo da SilvaPorfírio-da-Silva, Luciane CurtesAlmeida, Mareci Mendes deBorsato, Aurélio Viniciusinfo:eu-repo/semantics/openAccess2022-11-23T18:38:15Zoai:periodicos.uem.br/ojs:article/6015Revistahttp://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:2022-11-23T18:38:15Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
Qualidade pós-colheita do caqui ‘Fuyu’ tratado com a promalina - doi: 10.4025/actasciagron.v33i3.6015
title Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
spellingShingle Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
Raupp, Dorivaldo da Silva
Diospyrus kaki
refrigerated storage
firmness
polygalacturonase
Diospyrus kaki
armazenamento refrigerado
firmeza
poligalacturonase
Agronomia
Pós-colheita e armazenamento de alimentos vegetais
title_short Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
title_full Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
title_fullStr Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
title_full_unstemmed Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
title_sort Postharvest quality of “Fuyu” kaki treated with Promalin - doi: 10.4025/actasciagron.v33i3.6015
author Raupp, Dorivaldo da Silva
author_facet Raupp, Dorivaldo da Silva
Porfírio-da-Silva, Luciane Curtes
Almeida, Mareci Mendes de
Borsato, Aurélio Vinicius
author_role author
author2 Porfírio-da-Silva, Luciane Curtes
Almeida, Mareci Mendes de
Borsato, Aurélio Vinicius
author2_role author
author
author
dc.contributor.author.fl_str_mv Raupp, Dorivaldo da Silva
Porfírio-da-Silva, Luciane Curtes
Almeida, Mareci Mendes de
Borsato, Aurélio Vinicius
dc.subject.por.fl_str_mv Diospyrus kaki
refrigerated storage
firmness
polygalacturonase
Diospyrus kaki
armazenamento refrigerado
firmeza
poligalacturonase
Agronomia
Pós-colheita e armazenamento de alimentos vegetais
topic Diospyrus kaki
refrigerated storage
firmness
polygalacturonase
Diospyrus kaki
armazenamento refrigerado
firmeza
poligalacturonase
Agronomia
Pós-colheita e armazenamento de alimentos vegetais
description Considering the commercial value of the ‘Fuyu’ kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4ºC) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26ºC) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruit firmness and the pH decreased.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-11
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/6015
10.4025/actasciagron.v33i3.6015
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015
identifier_str_mv 10.4025/actasciagron.v33i3.6015
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015/6015
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6015/751375140822
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
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 33 No 3 (2011); 519-526
Acta Scientiarum. Agronomy; v. 33 n. 3 (2011); 519-526
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
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