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Qualidade pós-colheita do caqui ‘Fuyu’ tratado com a promalina = Postharvest quality of “Fuyu” kaki treated with Promalin

By Luciane Curtes Porfírio-da-Silva, Mareci Mendes de Almeida, Aurélio Vinicius Borsato and Dorivaldo da Silva Raupp

Abstract

Considerando a importância comercial do caqui ‘Fuyu’, a pesquisa teve como objetivos avaliar o efeito da promalina aplicada durante o cultivo do caqui ‘Fuyu’ bem como o uso de diferentes temperaturas de armazenamento na qualidade pós-colheita dos frutos. A utilização da câmara fria (4ºC, uso comercial) manteve a boa firmeza dos frutos para a comercialização acima de 16 dias, para os frutos, sem e com a aplicação de promalina no pomar, enquanto que, na temperatura ambiente (20-26ºC), os tempos foram de 16 e oito dias, respectivamente. A promalina contribuiu para a melhoria da firmeza dos frutos armazenados em câmara fria, mas não produziu o mesmo efeito em frutos armazenados em temperatura ambiente. A atividade da enzima poligalacturonase (PG) foi coincidente com a alteração de firmeza dos frutos, e o pH diminuiu.<br><br>Considering the commercial value of the ‘Fuyu’ kaki, this study aimed to evaluate the effect of Promalin applied to the orchard as well as the use of different storage temperatures in the quality of postharvest fruits. The cold chamber (4ºC) kept the fruit with good firmness quality for commercialization over 16 days, for both treatments, without and with Promalin applied in the orchard; whereas, at room temperature (20-26ºC) the periods were 16 and 8 days, respectively. The Promalin contributed to the improvement of firmness in fruits stored in the cold chamber, but it did not have a similar effect in fruits at room temperature. The activity of the polygalacturonase enzyme was coincident with the change in fruitfirmness and the pH decreased

Topics: Diospyrus kaki, armazenamento refrigerado, firmeza, poligalacturonase, refrigerated storage, firmness, polygalacturonase, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences
Publisher: Eduem (Editora da Universidade Estadual de Maringá)
Year: 2011
OAI identifier: oai:doaj.org/article:23f70a6887674f16a4f2d3f85d4a03fe
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