Data/hora: 09/06/2024 04:19:39

Provedor de dados: | 43
País: | Brazil
Título: | A maturação do abacaxi
Autores: | Montenegro,Heitor W. S.
Data: | 1964-01-01
Ano: | 1964
Resumo: | In the present work it was sougth to correlate the coloration of the fruit of Ananas comosus variety Perola with the pulp quality, aiming at the orientation of the fruit grower to the correct time of harvest. Pineapple fruit was chosen in 5 stages of maturation recognized by its external characteristics, principally its color. The fruits of each stage of maturation were analysed, determining the. weight, the percentage of soluble solids, and relation of acid to soluble solids. At the same time a test was made classifying the fruits as acid, regular, good, excellent, and spoiled. A correlation was found between the external coloration of the fruit and the degree of maturation. Concluding from this that the best time to harvest the variety Perola is in the third stage in the regions closest to the market and in the second stage in the regions which are farther away. For the cannery industry the fruit should be harvest in the first stage.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Português
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0071-12761964000100009

Editor:

Universidade de São Paulo

Escola Superior de Agricultura

Relação: | 10.1590/S0071-12761964000100009
Formato: | text/html
Fonte: | Anais da Escola Superior de Agricultura Luiz de Queiroz  v.21 1964
Fonte: | info:eu-repo/semantics/openAccess