Publicação: Firmeza de Caqui 'Giombo' Submetido à Aplicação Pós-Colheita de Cloreto de Cálcio
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Resumo
The effect postharvest application of calcium chloride was evaluated about the firmness of 'Giombo' persimmon. The fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. The fruits without adstringency and adstringent were immersed in water (T1 = it controls), and in solution of calcium chloride for 10 minutes. The evaluated concentrations were: T2 =0.5% CaC12, T3 =1.0% CaCl2, T4 =2.0% CaCl2 and T5 =3.0% CaCl2. The fruits were packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) and stored under refrigeration to the 0°C (85-90%UR%). It was evaluated the weight loss, firmness, polygalacturonase (PG) and pectinametylesterase (PME) enzymes activity. The persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness The fruits submitted to the concentrations of calcium presented the largest PME activities in the end of the evaluations without difference among the treatments. Fruits with adstingency showed smaller PG activities of PG when compared to without adstingency. Calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'Giombo' persimmon.
Descrição
Palavras-chave
Adstringency, Diospyrus kaki L., Pectinametylesterase, Polygalacturonase
Idioma
Inglês
Como citar
Revista Brasileira de Fruticultura, v. 33, n. SPEC. ISSUE 1, p. 321-327, 2011.
