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Brito,Edy Sousa de; Narain,Narendra. |
In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions. |
Tipo: Info:eu-repo/semantics/report |
Palavras-chave: Analysis; Post-harvest; Quality; Storage. |
Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2002000400020 |
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Souza,Kellina Oliveira de; Moura,Carlos Farley Herbster; Brito,Edy Sousa de; Miranda,Maria Raquel Alcântara de. |
Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malpighia emarginata; Development; Vitamin C; Enzymes; Polyphenols. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000200004 |
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Silva,Virlane Kelly Lima da; Figueiredo,Raimundo Wilane de; Brito,Edy Sousa de; Maia,Geraldo Arraes; Sousa,Paulo Henrique Machado de; Figueiredo,Evania Altina Teixeira de. |
Conduziu-se este trabalho, com o objetivo de realizar o processamento e avaliar a estabilidade da polpa de bacuri (Platonia insignis Mart.) submetida ao congelamento durante 12 meses. Durante o período de armazenamento não ocorreram alterações significativas nas características físico-químicas da polpa quanto aos teores de sólidos solúveis, pH, atividade de água, açúcares totais e redutores, vitamina C, compostos fenólicos poliméricos e oligoméricos, pectina total e solúvel e cor L, a* , b*, enquanto que a acidez total e relação SST/AT variaram com o tempo de armazenamento. Os compostos fenólicos dímeros apresentaram aumento em função do tempo. Pelos resultados obtidos, a polpa de bacuri não pode ser considerada uma boa fonte de vitamina C. Por outro lado,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polpa de fruta; Qualidade; Características físico-químicas. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000500030 |
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