| Registro completo |
| Provedor de dados: |
Agronomy
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| País: |
Brazil
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| Título: |
Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application
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| Autores: |
Modesto, Joyce Helena
Mirellys Azevedo Souza, Jackson
Ferraz, Rafael Augusto
Souza Silva, Marcelo
Leonel, Magali
Leonel, Sarita
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| Data: |
2019-11-20
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| Ano: |
2019
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| Palavras-chave: |
Rubus spp.
Fruit texture
Nutritional value
Ca 2
Phenolic compounds
Antioxidant activity.
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| Resumo: |
Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449
10.4025/actasciagron.v42i1.42449
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| Editor: |
Universidade Estadual de Maringá
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| Relação: |
http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/42449/751375148979
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| Formato: |
application/pdf
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| Fonte: |
Acta Scientiarum. Agronomy; Vol 42 (2020): Publicação contínua; e42449
Acta Scientiarum. Agronomy; v. 42 (2020): Publicação contínua; e42449
1807-8621
1679-9275
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| Direitos: |
Copyright (c) 2020 Acta Scientiarum. Agronomy
https://creativecommons.org/licenses/by/4.0
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