Caracterização físico-química de caquis cv. Fuyu submetidos à aplicação de agentes inibidores de escurecimento e armazenados a 0°C - DOI: 10.4025/actasciagron.v27i3.1399

Angela Fuentes Fagundes; Ricardo Antonio Ayub

doi:10.4025/actasciagron.v27i3.1399

Physico-chemical characterization of the persimmon cv. Fuyu, submitted to application of agents to prevent browning and storage at 0°C - DOI: 10.4025/actasciagron.v27i3.1399

Angela Fuentes Fagundes UEPG
Ricardo Antonio Ayub UEPG

DOI: https://doi.org/10.4025/actasciagron.v27i3.1399

Abstract

Its goal was to evaluate the effects of postharvest agents to prevent browning in persimmon fruits (Diospyros kaki L.) cv. Fuyu. The fruits were immersed for two minutes into a solution containing ascorbic acid, citric acid and calcium chloride and adhesive spreader (vegetable oil) 0.02% (v/v), dried at room temperature and immediately stored at 0 ± 2ºC and 95±2% UR. The fruits were evaluated on the 32^nd and 52^nd days to check epidermal darkness, percentage of dark fruits, firmness, total soluble solids, pH of the pulp and total acidity. After 52 days no effects of the products were observed to prevent epidermal darkness from manifesting on the persimmon fruits. Fruit treated with citric acid remained firm and presented lower levels of total soluble solids up to the 52^nd day. There was an increase in total acidity in light of the evaluation period, and small variation in the pH of the pulp.

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Author Biography

Ricardo Antonio Ayub, UEPG

Eng. Agrônomo pela Universidade Federal de Viçosa (1987), mestre em Fitotecnia pela Universidade Federal de Viçosa (1990) e doutor em Biologia Celular e Molecular - Ecole Nationale Superieure Agronomique de Toulouse (1995). Atualmente é professor associado da Universidade Estadual de Ponta Grossa. Tem experiência na área de Agronomia, com ênfase em Fruticultura e Fisiologia pós colheita, atuando principalmente nos seguintes temas: biotecnologia, cultura de tecidos, manejo de pomares e pós colheita de frutos. Coordena o mestrado em Agronomia da UEPG e é membro do comite do PIBIC, consultor ah doc da Fundação Araucaria, FAPEMIG, CAPES e CNPq, menbro do conselho editorial da Revista Brasileira de Fruticultura e revisor de diversos periódicos nacionais. Projetos aprovados no CNPq, Fundação Banco do Brasil, Fundação Araucaria e como colaborador em projetos em rede pelo FINEP e Fundação Araucária Currículo Lattes

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Published

2008-03-27

How to Cite

Fagundes, A. F., & Ayub, R. A. (2008). Physico-chemical characterization of the persimmon cv. Fuyu, submitted to application of agents to prevent browning and storage at 0°C - DOI: 10.4025/actasciagron.v27i3.1399. Acta Scientiarum. Agronomy, 27(3), 403-408. https://doi.org/10.4025/actasciagron.v27i3.1399

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Issue

Vol 27 No 3 (2005)

Section

Crop Production

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