Potential of figs from cultivars grown in subtropical regions for canning purposes

Detalhes bibliográficos
Autor(a) principal: Curi, Paula Nogueira
Data de Publicação: 2019
Outros Autores: Locatelli, Guilherme, Albergaria, Francielly Corrêa, Pio, Rafael, Pádua Filho, Luiz Antônio de, Souza, Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/39546
Resumo: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.
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spelling Potential of figs from cultivars grown in subtropical regions for canning purposesPotencial de figos de cultivares cultivadas em regiões subtropicais para elaboração de doce em conservaFicus caricaProcessed fruitsRheological characteristicCanned figs - Sensorial qualityFrutas processadasCaracterística reológicaFigos em conserva - Qualidade sensorialThe objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.O objetivo deste trabalho foi avaliar a influência de cultivares de figueiras (Ficus carica) cultivadas em regiões subtropicais nas características físico-químicas, reológicas e sensoriais dos doces de figos em conserva. Os frutos frescos das cultivares foram analisados quanto a comprimento, diâmetro, massa unitária, sólidos solúveis totais, acidez total titulável, pH, relação sólidos solúveis totais/acidez total titulável e cor. Os figos em conserva foram avaliados quanto a acidez titulável, pH, cor, perfil de textura e características sensoriais. As diferentes características físico-químicas dos figos frescos influenciaram as dos frutos em conserva obtidos. Os figos em conserva de 'Lemon' e 'Pingo de Mel' apresentaram os menores e os maiores pH, respectivamente, enquanto os de 'Troiano' apresentaram a maior acidez total titulável. Em relação à cor, após o processamento, os figos em conserva, no geral, apresentaram coloração mais esverdeada e escura que o fruto fresco. Os figos em conserva obtidos de 'Brunswick' e 'Troiano' tiveram a menor aceitação e os de 'Bêbera Branca' e 'Roxo de Valinhos', a maior. Figos em conserva menos ácidos e mais macios são mais amplamente aceitos, o que pode ser obtido de todas as cultivares, exceto de Brunswick e Troiano.Embrapa Secretaria de Pesquisa e Desenvolvimento Pesquisa Agropecuária Brasileira2020-03-30T16:40:31Z2020-03-30T16:40:31Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, P. N. et al. Potential of figs from cultivars grown in subtropical regions for canning purposes. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 54, p. 1-7, 2019. DOI: https://doi.org/10.1590/s1678-3921.pab2019.v54.00154.http://repositorio.ufla.br/jspui/handle/1/39546Pesquisa Agropecuária Brasileirareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraLocatelli, GuilhermeAlbergaria, Francielly CorrêaPio, RafaelPádua Filho, Luiz Antônio deSouza, Vanessa Rios deeng2023-05-26T18:52:25Zoai:localhost:1/39546Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:52:25Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Potential of figs from cultivars grown in subtropical regions for canning purposes
Potencial de figos de cultivares cultivadas em regiões subtropicais para elaboração de doce em conserva
title Potential of figs from cultivars grown in subtropical regions for canning purposes
spellingShingle Potential of figs from cultivars grown in subtropical regions for canning purposes
Curi, Paula Nogueira
Ficus carica
Processed fruits
Rheological characteristic
Canned figs - Sensorial quality
Frutas processadas
Característica reológica
Figos em conserva - Qualidade sensorial
title_short Potential of figs from cultivars grown in subtropical regions for canning purposes
title_full Potential of figs from cultivars grown in subtropical regions for canning purposes
title_fullStr Potential of figs from cultivars grown in subtropical regions for canning purposes
title_full_unstemmed Potential of figs from cultivars grown in subtropical regions for canning purposes
title_sort Potential of figs from cultivars grown in subtropical regions for canning purposes
author Curi, Paula Nogueira
author_facet Curi, Paula Nogueira
Locatelli, Guilherme
Albergaria, Francielly Corrêa
Pio, Rafael
Pádua Filho, Luiz Antônio de
Souza, Vanessa Rios de
author_role author
author2 Locatelli, Guilherme
Albergaria, Francielly Corrêa
Pio, Rafael
Pádua Filho, Luiz Antônio de
Souza, Vanessa Rios de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Curi, Paula Nogueira
Locatelli, Guilherme
Albergaria, Francielly Corrêa
Pio, Rafael
Pádua Filho, Luiz Antônio de
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Ficus carica
Processed fruits
Rheological characteristic
Canned figs - Sensorial quality
Frutas processadas
Característica reológica
Figos em conserva - Qualidade sensorial
topic Ficus carica
Processed fruits
Rheological characteristic
Canned figs - Sensorial quality
Frutas processadas
Característica reológica
Figos em conserva - Qualidade sensorial
description The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020-03-30T16:40:31Z
2020-03-30T16:40:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CURI, P. N. et al. Potential of figs from cultivars grown in subtropical regions for canning purposes. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 54, p. 1-7, 2019. DOI: https://doi.org/10.1590/s1678-3921.pab2019.v54.00154.
http://repositorio.ufla.br/jspui/handle/1/39546
identifier_str_mv CURI, P. N. et al. Potential of figs from cultivars grown in subtropical regions for canning purposes. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 54, p. 1-7, 2019. DOI: https://doi.org/10.1590/s1678-3921.pab2019.v54.00154.
url http://repositorio.ufla.br/jspui/handle/1/39546
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://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 Embrapa Secretaria de Pesquisa e Desenvolvimento Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Embrapa Secretaria de Pesquisa e Desenvolvimento Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuária Brasileira
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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