Search

Rama Forte? persimmon fruits were harvested at three ripening stages (yellow, orange and red) and exposed to 70 kPa CO2 atmosphere during 12 and 18h at 22°C and 95% RH to promote the polymerization of soluble tannins and remove the astringency. After the application of treatments, fruits were submitted to cold storage during 45 days at 1°C and 90% RH (plus 7 days at 22°C). After 15 days of cold storage (plus 2 days at 22°C) fruits were completely non-astringent. After 45 days fruits were able to consume at the open chamber, regardless of the ripening stage and CO2 exposure time. Orange fruits exposed to CO2 during 12h showed the higher weight loss at four and seven days at 22°C, regardless of storage period. Exposure time to CO2 affected fruit firmness, and skin and pulp color. The exposure of fruit at yellow stage during 12 and 18h to CO2 kept higher firmness up to four days of shelf life, in spite of storage period. Made available in DSpace on 2019-04-10T00:38:48Z (GMT). No. of bitstreams: 1 INFLUENCEOF.pdf: 1705601 bytes, checksum: f783e4516f030f906f9102da53fbec3a (MD5) Previous issue date: 2009 Trabalho publicado nos anais do IVth International Symposium on Persimmon.

Brazilian citrus production is located in tropicai regions. Due to its climate conditions fruit can reach full internal maturity while the peel is still fully or partially green. This phenomenon makes the fruit unacceptable for consumers. 'Murcott' tangor (Citrus reticulata Blanco x Citrus sinensis Osbeck) shows problems of green peel near the junction of the pedicel, which thus affects fruit quality. The objective of the present study is to investigate the effect of an ethephon dip postharvest in degreening fruits of 'Murcott' tangor. Different concentrations of ethephon were used: 0, 500, 1000 and 2000 mg L -1 . After treatments by dipping in different solutions, fruit were stored at 15 or 25°C at 90% RH. Fruit were analyzed for color changes on the equatorial region of the peel and near the pedicel, soluble solids content (SSC), titrable acidity (TA), SSC/TA ratio; juice content in % , ascorbic acid content, ethylene production, respiration rate, total chlorophyll content and the activity of the chlorophyllase. It was observed that at both temperatures 15 and 25°C, there was an increase in color index, getting close to 2.0 that represents yellow color. Treated and untreated fruit with ethephon stored at 25°C had a greater increase in the index values of color than fruit stored at 15°C. It was observed that there was a reduction in the total chlorophyll content due to the increase of color index and activity of chlorophyllase. No differences were observed in the levels of SSC, TA and their ration. It was also observed that the production of ethylene and respiration rate were proportional to the concentration of applied ethephon and inversely decreases with lowering storage temperature from 25 to 15°C. Therefore it was concluded that ethephon treatments may have a potential commercial use for degreening fruit of 'Murcott' tangor.

O objetivo do trabalho foi avaliar a eficácia da aplicação de subdosagens de etanol na remoção da adstringência de caqui 'Giombo'. Além disso, foi avaliada a influência da temperatura e do tempo de exposição ao etanol no processo de destanização dos frutos. Assim, foram testadas diferentes doses de etanol (1,75; 3,5 e 7mL kg-1 ou 0,3 e 0,6mL L-1 de câmara-1), tempos de exposição (6, 12, 24 e 36h) e temperaturas de aplicação dos tratamentos e de armazenamento após a aplicação (5, 20 e 24°C). A exposição dos frutos à concentração de 1,75mL de etanol, durante 12 horas, foi suficiente para destanizar completamente os frutos. Após a aplicação dos tratamentos, os frutos levaram quatro dias para estarem aptos ao consumo. A refrigeração de caquis 'Giombo', após o tratamento com etanol, não influenciou o posterior processo de polimerização dos taninos solúveis. The objective of this research was to evaluate ethanol sub-doses efficacy on the astringency removal of 'Giombo'. Additionally, it was evaluated the influence of temperature and ethanol exposure time on fruit deastringency. Thus, experiments were carried out with different exposition times (6, 12, 24 and 36h) and ethyl alcohol concentrations (1.75; 3.5 e 7mL kg-1 or 0.3 and 0.6mL L-1 of chamber). Fruit exposition to ethanol concentration of 1.75mL during 12 h was sufficient to remove completely the persimmon fruit astringency. After the treatment application, the fruits needed 4 days to become suitable to consumption. The process of tannin polymerization is not influenced by cold storage.

Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely non-astringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days. Made available in DSpace on 2019-04-23T01:30:51Z (GMT). No. of bitstreams: 1 EffectofRipeningStageonAstringencyRemovalofRamaFortePersimmon.pdf: 686608 bytes, checksum: f4d2b735714fbc2c99b467b688e0645f (MD5) Previous issue date: 2009 Trabalho apresentado no IVth International Symposium on Persimmon.