Quality of guava fruits bagged with different materials in an organic system

This study aimed to evaluate the interference of bagging materials on the incidence of insect larvae and the physical and chemical quality of the guava cv. Paluma in an organic system. The experimental design was in randomized blocks with seven treatments and four replications of 25 fruits each. The bagging materials (treatments) were: nonwoven fabric (TNT), transparent plastic bag, white plastic bag, parchment paper, kraft paper, and non-bagged fruits (control). The titratable acidity (TA), ascorbic acid, soluble solids (SS), SS/TA ratio, fresh mass, fruit diameter, fruit length, appearance, and fruit fly incidence were evaluated. Fruit bagging increased the fresh fruit mass, except the tulle bag, which did not change fruit diameter but increased fruit length. There was a high incidence of fruit flies in the non-bagged fruits (100%) and in those with tulle bags (56.53%), reduced to 2.15% when using parchment paper, and reaching the absence of bored fruits when using nonwoven fabric, transparent plastic, and white plastic bags, materials that provided the highest percentages of marketable fruits. All bagging materials did not change the total titratable acidity content and the SS/TA ratio; however, all of them reduced the content of total soluble solids, except the tulle bag. Fruit bagging with nonwoven fabric and parchment paper increased the content of ascorbic acid. Fruit bagging with parchment paper, plastic bag, and nonwoven fabric are efficient in the organic production of guavas for preventing the infection by insect larvae and maintaining the physical and chemical quality of the fruit.This study aimed to evaluate the interference of bagging materials on the incidence of insect larvae and the physical and chemical quality of the guava cv. Paluma in an organic system. The experimental design was in randomized blocks with seven treatments and four replications of 25 fruits each. The bagging materials (treatments) were: nonwoven fabric (TNT), transparent plastic bag, white plastic bag, parchment paper, kraft paper, and non-bagged fruits (control). The titratable acidity (TA), ascorbic acid, soluble solids (SS), SS/TA ratio, fresh mass, fruit diameter, fruit length, appearance, and fruit fly incidence were evaluated. Fruit bagging increased the fresh fruit mass, except the tulle bag, which did not change fruit diameter but increased fruit length. There was a high incidence of fruit flies in the non-bagged fruits (100%) and in those with tulle bags (56.53%), reduced to 2.15% when using parchment paper, and reaching the absence of bored fruits when using nonwoven fabric, transparent plastic, and white plastic bags, materials that provided the highest percentages of marketable fruits. All bagging materials did not change the total titratable acidity content and the SS/TA ratio; however, all of them reduced the content of total soluble solids, except the tulle bag. Fruit bagging with nonwoven fabric and parchment paper increased the content of ascorbic acid. Fruit bagging with parchment paper, plastic bag, and nonwoven fabric are efficient in the organic production of guavas for preventing the infection by insect larvae and maintaining the physical and chemical quality of the fruit

QUALIDADE DO MARACUJÁ-AMARELO COMERCIALIZADO EM RIO BRANCO, ACRE

The present work had for objective to evaluate the quality of the yellow passion fruit marketed in Rio Branco, in the state of the Acre. This research was accomplished the months of April and May of 2006. It was collected fruits of four commercial establishments, being three supermarkets (A,B,C) and a free market (D). The experimental design was in randomized complete blocks with four treatments and seven replications (collection time). The experimental unit was constituted of fifteen fruits. Medium mass of the fruit of 177,62 g, revenue of pulp of 44,44%, thickness of the peel of 6,98 mm, color of the peel varying of 2 (partially it yellows) to 3 (totally it yellows), format index of 1,16, length of 90,26 mm, diameter of 73,83 mm and class varying from 3 to 4. The appearance intern e had index of 3,87 (seeds and pulp stuck to the endocarp and 80% of the juice in the arilos). Fruits with light damages in the of peel were 91,18% and 14,96% with deep damages, classified in the category III. The fruits presented the following composition: 38 mg 100g-1 of vitamin C, 11% of total soluble solids, 5,2% of titlatable total acidity total and ratio of 2,3. The medium price to the consumer was of R$2.55/kg. It was verified by the characteristics analyzed that the establishment A, B and C presented better quality of the fruits in relation to the medium mass, diameter, length and format index. The establishment B markets fruits with larger market price (R$3.68/kg). Therefore, the passion fruit marketed in the municipal district of Rio Branco it is of low quality and prices above the production cost

Maturação e determinação do ponto de colheita de frutos de envira-caju Maturation and determination of the harvest point of envira-caju fruit

O presente trabalho objetivou identificar o ponto de colheita, os índices de maturação e a qualidade dos frutos da envireira-caju (Onychopetalum periquino). Os frutos foram colhidos em cinco estádios de maturação (1-verde; 2-verde-laranja; 3-laranja; 4-laranja-vinho, e 5-vinho), sendo o estádio 5 colhido já amadurecido na planta e usado como padrão na determinação do ponto de colheita e do índice de qualidade do fruto. Os frutos colhidos foram armazenados a 26 ± 3 ºC e 85-90% de UR. O delineamento experimental foi o inteiramente casualizado, em esquema de parcela subdividida no tempo com tratamento adicional, com quatro repetições de três frutos cada. As parcelas compreenderam os estádios de maturação na colheita, e as subparcelas, a maturação no dia da análise (0 dia para todos os estádios, 4 dias para os estádios 1 e 2, e 2 dias para os estádios 3 e 4). A interação entre o ponto de colheita e o armazenamento afetou significativamente todas as variáveis analisadas, exceto o rendimento de polpa. Os frutos colhidos no estádio verde-laranja atingiram índices de qualidade equivalente aos frutos amadurecidos na planta, após o amadurecimento. O ponto de colheita dos frutos corresponde à cor verde-laranja da casca, contendo 0,14% de acidez total titulável (AT); 8,62% de sólidos solúveis (SS); 64,17 de SS/AT; 60,55 g de peso médio, e 60,37% de rendimento de polpa, constituindo índices confiáveis do ponto de colheita.<br>The present work has the objective to identify the harvest point, maturity and quality indexes of the fruits of the envireira-caju (Onychopetalum periquino). The fruits were harvested at five maturity stage (1-green, 2-green-orange, 3-orange, 4-orange-wine, 5-color wine), being the stage 5 ripened in the plant and used as pattern in the determination of the harvest point and of the maturity and quality indexes of the fruit. The harvested fruits were storage in condition it adapts (26 ± 3 ºC and 85-90% relative humidity). The experimental design was completely randomized in split-plot arrangement, with additional treatment, with four repetitions, containing each replication three fruits. The plot corresponded to the maturity storage and the split-plot by the ripened stage (zero day for to all stages and four day for estages 1 and 2 and of 2 days to the stages 3 and 4). The interaction among the maturation stage in the harvest and in the storage it affected significantly all the analyzed variables, except the pulp revenue. The fruits harvested in the stage green-orange they present larger shelf life and equivalent quality indexes to the fruits ripened in the plant, after the ripening. The harvest point of the envira-caju fruits can be harvested when it reaches 0.14% of titratable total acidity (TTA), 8.62% of soluble solids (SS), 64.17 of SS/TTA, 60.55 g of medium weight and 60.37% of pulp revenue, constituting reliable indexes of the harvested point

Maturação e determinação do ponto de colheita de frutos de envira-caju

O presente trabalho objetivou identificar o ponto de colheita, os índices de maturação e a qualidade dos frutos da envireira-caju (Onychopetalum periquino). Os frutos foram colhidos em cinco estádios de maturação (1-verde; 2-verde-laranja; 3-laranja; 4-laranja-vinho, e 5-vinho), sendo o estádio 5 colhido já amadurecido na planta e usado como padrão na determinação do ponto de colheita e do índice de qualidade do fruto. Os frutos colhidos foram armazenados a 26 ± 3 ºC e 85-90% de UR. O delineamento experimental foi o inteiramente casualizado, em esquema de parcela subdividida no tempo com tratamento adicional, com quatro repetições de três frutos cada. As parcelas compreenderam os estádios de maturação na colheita, e as subparcelas, a maturação no dia da análise (0 dia para todos os estádios, 4 dias para os estádios 1 e 2, e 2 dias para os estádios 3 e 4). A interação entre o ponto de colheita e o armazenamento afetou significativamente todas as variáveis analisadas, exceto o rendimento de polpa. Os frutos colhidos no estádio verde-laranja atingiram índices de qualidade equivalente aos frutos amadurecidos na planta, após o amadurecimento. O ponto de colheita dos frutos corresponde à cor verde-laranja da casca, contendo 0,14% de acidez total titulável (AT); 8,62% de sólidos solúveis (SS); 64,17 de SS/AT; 60,55 g de peso médio, e 60,37% de rendimento de polpa, constituindo índices confiáveis do ponto de colheita