Eder Dutra de Resende

Qualidade do suco de maracujá-amarelo em diferentes épocas de colheita

Yellow passion fruit presents seasonal production and occurs in the winter and summer harvest seasons. The aim of this work was to evaluate the influence of two different harvest seasons on the quality of yellow passion fruit (Passiflora edulis f. flavicarpa Degener) juice, in seven maturation stages. The experiments were constituted of two harvest seasons (EP 1 and EP 2) and seven maturation stages, with 10 repetitions. The results were evaluated through the Tukey test at a 5% probability level. In EP 1, characterized by lower temperatures and lower total precipitation, the fruits presented higher Total Titratable Acidity (TTA), total soluble solids content (TSS), dry matter and TSS/TTA ratio, and lower pH, until the ripening stage of 65% yellow color of the peel, when compared with EP 2. After this stage no difference in TSS content between harvest seasons was found. However, the juice of totally mature fruits presented lower contents of dry matter and TSS/TTA ratio in the EP 1 season, as well as higher acidity. It was concluded that yellow passion fruit can be harvested with 65% yellow color of the peel in harvest season EP 1, due to the maintenance of chemical quality; however, in harvest season EP 2, the fruits showed an increase in the TSS/TTA ratio until the mature stage.

Determinação da escala de coloração da casca e do rendimento em suco do maracujá-amarelo em diferentes épocas de colheita

This work had the aim to determinate the peel color scale intended to identify the ripening stage of the yellow passion fruit and evaluate its juice yield in different harvest seasons. The experiments were constituted of 2 harvest seasons and they were accomplished during the period of low temperatures and less precipitation (EP1 - May/September) and high temperatures and more precipitation (EP2 - October/December), and seven ripening stages using ten replications. The results were compared by applying the Tukey test at the level of 5% of probability. Hunter b parameter was used as the yellowing index. It was verified that the yellow color progressed from the base to the fruit peduncle. Fruits from the EP2 season presented the lowest juice yield and the highest peel thickness in the early ripening stages. In fruits with at least 65% of yellow color peel, the harvest season did not influence in the peel thickness and in the juice yield, showing the highest level of juice. Fruits from the EP1 season showed the higher juice yield after 21,3% yellow color.

Influência dos estádios de maturação sobre as características físicas dos frutos de maracujá-amarelo

The objective of this work is to evaluate the influence of maturation stage on physical characteristics of yellow passion fruits, in order to indicate the best moment for harvesting in the Fluminense North area. The samplings were accomplished in 52 days after anthesis (DAA), before the first changes of color of the peel has been observed, following in intervals of 54, 56, 58, 60, 64, 66, 68, 70, 76, 83 and 100 DAA. In the last harvest day the marked fruits had suffered abscission during the night. During fruits ripening occurred a progressive increase of Hunter L and b parameters where the inferior area of the fruit presented higher brightness and yellowing index than the superior. The fruits reduced the thickness of the peel until the moment of the color change (64 DAA), with inversely proportional increase of juice yield in this period, taking values higher than 33% which is appropriate for industrialization. It was observed a trend of increase in juice yield to 40% in the fruits with approximately 30% of yellow color peel (68 DAA).

Quality of Golden papaya stored under controlled atmosphere conditions

This work evaluated physicochemical parameters of Golden papaya stored under refrigeration in controlled atmospheres. The fruits were kept at 13 ℃ in chambers containing either 3 or 6% O2 combined with 6%, 10% or 15% CO2. Moreover, a normal atmosphere was produced with 20.8% O2 and 0.03% CO2 with ethylene scrubbing, and a control treatment was used with ambient conditions. Evaluations were performed at the following times: before storage, after 30 days of storage in controlled atmosphere, and after removal from controlled atmosphere and storage for 7 days in the cold room. At the lower O2 levels and higher CO2 levels, the ripening rate was decreased. The drop in pulp acidity was avoided after 30 days of storage at 3% O2, but the fruits reached normal acidity after removal from controlled atmosphere and storage for 7 days in the cold room. The reducing sugars remained at a higher concentration after 30 days under 3% O2 and 15% CO2 even 7 days after removal from controlled atmosphere and storage in the cold room. This atmosphere also preserved the content of ascorbic acid at a higher level.

Dimensionamento amostral para a caracterização da qualidade póscolheita do maracujá-amarelo

Sample size for postharvest quality characterization of yellow passion fruits The objective of this study was to determine the minimum sample size of an infinite fruit population to evaluate postharvest quality of yellow passion fruit as a function of fruit size and ripening stage. Standardized samples were collected from 20 fruits from a commercial orchard in Campos dos Goytacazes (RJ) and the data were interpreted using the simple random sampling method. The evaluated traits were peel color, peel thickness, juice yield, fruit mass, content of total soluble solids, C vitamin, pH, titratable acidity , reducers and non-reducers and total soluble sugars. The standardized sampling of 20 fruits was representative of an infinite population when used for chemical analysis of ripe yellow passion fruits harvested with more than 30% of yellow peel. Measures of juice yield and peel thickness required larger sample sizes.

Quality of yellow passion fruit stored under refrigeration and controlled atmosphere

In this study, it was evaluated the quality of yellow passion fruits stored under refrigeration and controlled atmospheres of different composition aiming to extend the postharvest life of the fruits. The characteristics of skin color, appearance, mass loss, as well as the chemical quality of the juice of yellow passion fruits stored at: 21% O2 plus 0.03% CO2; 1% O2 plus 0.03% CO2; 5% O2 plus 0.03% CO2; 12% O2 plus 5% CO2; and 5% O2 plus 15% CO2, with 1 control treatment (refrigeration at 13 oC and 90% UR) were determined. The analyses were performed before and after 30 days of storage and after removing the controlled atmospheres and storage for 9 days under refrigeration at ambient atmosphere. The data were interpreted by simple statistical analysis using the test by confidence intervals with 95% of probability. It was concluded that the application of atmospheres with low oxygen concentration and high carbon dioxide level minimized quality losses. At atmosphere with 5% O2 and 15% CO2, it was observed the lowest color change indexes and mass loss, and also the smallest decrease in acidity, soluble solids content, vitamin C, reducing sugars, and total soluble sugars.

Yield of albedo flour and pectin content in the rind of yellow passion fruit

In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight.

EFEITO DA PRÉ-SECAGEM SOBRE A REDUÇÃO DA EXSUDAÇÃO DE FATIAS DE MANGA CONGELADAS/DESCONGELADAS

Mango slices of Tommy Atkins, Haden and Keitt varieties were dehydrated at different levels of water loss, frozen at increasing freezing rates. They showed different behaviour. The Keitt variety showed greater sensibility to the pre-drying treatment and presented higher decrease on dripping loss. This effect, however, was sensible only when dehydration values were lower than 20% in weight loss. The reduction of the amount of ice formed during freezing process was quantified.