Qualidade de frutos de pimentão em função de concentrações de ethephon durante o amadurecimento

• Autor(a) principal: Silva, Ewerton Gasparetto da [UNESP]
• Data de Publicação: 2011
• Outros Autores: Takata, William Hiroshi Suekane [UNESP], Almeida, Gabriel Vicente Bitencourt de [UNESP], Evangelista, Regina Marta [UNESP], Ono, Elizabeth Orika [UNESP], Rodrigues, João Domingos [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81320900011; http://hdl.handle.net/11449/141002
• topic: Capsicum annuum; Degreening; Capsicum annuum; Desverdecimento; Etileno

Sweet pepper is one of the leading vegetables grown in Brazil, where prices reach very compensatory and fruits with reddish and yellow are reaching higher prices. As the fruits are considered not- climacteric there is need techniques for change in its coloration and one alternative is the use of ethephon, but it is important that this does not change the physico-chemical fruit quality, in this sense, we studied concentrations of ethephon on fruit quality of sweet pepper during ripening. The experimental design was completely randomized factorial 5x4 (five concentrations and four evaluation times) with three replications. We evaluated the firmness, weight loss, soluble solids, acidity, soluble solids / acidity, ascorbic acid and hydrogen potential. Statistical analysis showed no interaction between factors, and the ethephon only changed the acidity and soluble solids/acidity and time changed all characteristics except the soluble solids/ acidity. The method of degreening of fruit cultivar Gaston ® with use of ethephon is a viable alternative, because there is little change in fruit quality.