Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas

Detalhes bibliográficos
Autor(a) principal: Brunini, Maria Amalia [UNESP]
Data de Publicação: 2011
Outros Autores: Cardoso, Saulo Strazeio [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://periodicos.ufersa.edu.br/revistas/index.php/sistema/article/view/1962
http://hdl.handle.net/11449/39791
Resumo: The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C with 44-63% de UR), at 18 +/- 1 degrees C, with 86-92% RH), 13 +/- 1 degrees C, with 85-90% RH and at 8 +/- 1 degrees C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 +/- 1 degrees C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 +/- 1 degrees C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 +/- 1 degrees C it was the best to maintenance the quality of pitaya fruit.
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spelling Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturasQuality of stored pitayas fruits white pulp at different temperaturesHylocereus undatusShelf lifePost-harvestQualityStorageThe aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C with 44-63% de UR), at 18 +/- 1 degrees C, with 86-92% RH), 13 +/- 1 degrees C, with 85-90% RH and at 8 +/- 1 degrees C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 +/- 1 degrees C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 +/- 1 degrees C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 +/- 1 degrees C it was the best to maintenance the quality of pitaya fruit.O objetivo deste trabalho foi avaliar o efeito de temperatura de armazenamento na qualidade de pitaias vermelhas de polpa branca, provenientes de pomar comercial da região de Itajobi-SP, armazenadas a temperatura ambiente (21-27 ºC com 44-63% de UR), a 18 ± 1 ºC, com 86-92% de UR), a 13 ± 1 ºC, com 85-90% de UR e a 8 ± 1 ºC, com 85-95% de UR. A qualidade das pitaias foi monitorada durante o armazenamento por meio dos parâmetros: perda de massa fresca, acidez titulável, sólidos solúveis, vitamina C, aparência externa, pH e firmeza do fruto. Pelos resultados obtidos, pode-se concluir que a temperatura de 8 ± 1 ºC foi a que proporcionou a menor perda de massa fresca; os teores de acidez total titulável, sólidos solúveis totais, pH e vitamina C foram influenciados pelas temperaturas de armazenamento, bem como pelo tempo de armazenamento, entretanto, a temperatura de 8 ± 1 ºC foi a que menos interferiu nestes parâmetros. No geral, pode-se concluir que na temperatura de 8 ± 1 ºC foi a que melhor conservou a qualidade da pitaia.UNESP, Fac Ciencias Agr & Vet, BR-14500000 Ituverava, SP, BrazilFundação Educ Ituverava, BR-14500000 Ituverava, SP, BrazilUNESP, Fac Ciencias Agr & Vet, BR-14884900 Jaboticabal, SP, BrazilUNESP, Fac Ciencias Agr & Vet, BR-14500000 Ituverava, SP, BrazilUNESP, Fac Ciencias Agr & Vet, BR-14884900 Jaboticabal, SP, BrazilUniv Fed Rural Semi-arido-ufersaUniversidade Estadual Paulista (Unesp)Fundação Educ ItuveravaBrunini, Maria Amalia [UNESP]Cardoso, Saulo Strazeio [UNESP]2014-05-20T15:30:24Z2014-05-20T15:30:24Z2011-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article78-84http://periodicos.ufersa.edu.br/revistas/index.php/sistema/article/view/1962Revista Caatinga. Mossoro: Univ Fed Rural Semi-arido-ufersa, v. 24, n. 3, p. 78-84, 2011.0100-316Xhttp://hdl.handle.net/11449/39791WOS:000297837100011Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Caatinga0.421info:eu-repo/semantics/openAccess2021-10-23T02:54:05Zoai:repositorio.unesp.br:11449/39791Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:13:47.536211Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
Quality of stored pitayas fruits white pulp at different temperatures
title Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
spellingShingle Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
Brunini, Maria Amalia [UNESP]
Hylocereus undatus
Shelf life
Post-harvest
Quality
Storage
title_short Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_full Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_fullStr Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_full_unstemmed Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
title_sort Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
author Brunini, Maria Amalia [UNESP]
author_facet Brunini, Maria Amalia [UNESP]
Cardoso, Saulo Strazeio [UNESP]
author_role author
author2 Cardoso, Saulo Strazeio [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Fundação Educ Ituverava
dc.contributor.author.fl_str_mv Brunini, Maria Amalia [UNESP]
Cardoso, Saulo Strazeio [UNESP]
dc.subject.por.fl_str_mv Hylocereus undatus
Shelf life
Post-harvest
Quality
Storage
topic Hylocereus undatus
Shelf life
Post-harvest
Quality
Storage
description The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 degrees C with 44-63% de UR), at 18 +/- 1 degrees C, with 86-92% RH), 13 +/- 1 degrees C, with 85-90% RH and at 8 +/- 1 degrees C, with 85-95% RH. The quality was monitored during storage time through the parameters: fresh weight loss titleble acidity; soluble solids contents; vitamin C, external appearance, pH and fruit firmness. Through the results obtained may be concluded that the temperature at 8 +/- 1 degrees C it was proportioned the small fresh weight loss; the acidity, soluble solids, pH and fruit firmness were influenced by the storage temperature and storage time, but the temperature at 8 +/- 1 degrees C it was that occasioned the small change theses parameters. In general, it can be concluded that the temperature at 8 +/- 1 degrees C it was the best to maintenance the quality of pitaya fruit.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
2014-05-20T15:30:24Z
2014-05-20T15:30:24Z
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 http://periodicos.ufersa.edu.br/revistas/index.php/sistema/article/view/1962
Revista Caatinga. Mossoro: Univ Fed Rural Semi-arido-ufersa, v. 24, n. 3, p. 78-84, 2011.
0100-316X
http://hdl.handle.net/11449/39791
WOS:000297837100011
url http://periodicos.ufersa.edu.br/revistas/index.php/sistema/article/view/1962
http://hdl.handle.net/11449/39791
identifier_str_mv Revista Caatinga. Mossoro: Univ Fed Rural Semi-arido-ufersa, v. 24, n. 3, p. 78-84, 2011.
0100-316X
WOS:000297837100011
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Revista Caatinga
0.421
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 78-84
dc.publisher.none.fl_str_mv Univ Fed Rural Semi-arido-ufersa
publisher.none.fl_str_mv Univ Fed Rural Semi-arido-ufersa
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129597905043456

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