Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature
Jaboticaba is a Brazilian fruit, native to the Atlantic forest, which belongs to the Myrtaceae family. In this work we describe the effect of the thinning of "flower", "fruit" and "flower & fruit" compared to non-thinned fruit (control) and of edible coatings with respect on nutritional composition, overall acceptability and shelf-life of jaboticaba ‘Sabara’, grown in an irrigated commercial orchard. "Flower and fruit" thinning allows fruit with higher quality as diameter, volume and mass. Non-thinned fruit shows higher yield, however fruit have lower quality. As a result of the improving quality at harvest, the shelf life was twice (~8 days) for thinned fruit. The lack of change in concentration of soluble sugar and absence of formation of volatile compounds during storage indicate that there was no natural fermentation of the jaboticaba pulp after harvest. Treatments with wax and calcium did not improve the jaboticaba shelf life.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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oai:scielo:S0101-206120130003000062013-10-08Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperatureNascimento,Talita Pimenta doBettiol Neto,José EmílioPereira,Renato AlvesCastro,Inar Alves deChagas,Edvan AlvesLajolo,Franco MariaCordenunsi,Beatriz Rosana jaboticaba Sabará soluble sugars shelf life organic acids Jaboticaba is a Brazilian fruit, native to the Atlantic forest, which belongs to the Myrtaceae family. In this work we describe the effect of the thinning of "flower", "fruit" and "flower & fruit" compared to non-thinned fruit (control) and of edible coatings with respect on nutritional composition, overall acceptability and shelf-life of jaboticaba ‘Sabara’, grown in an irrigated commercial orchard. "Flower and fruit" thinning allows fruit with higher quality as diameter, volume and mass. Non-thinned fruit shows higher yield, however fruit have lower quality. As a result of the improving quality at harvest, the shelf life was twice (~8 days) for thinned fruit. The lack of change in concentration of soluble sugar and absence of formation of volatile compounds during storage indicate that there was no natural fermentation of the jaboticaba pulp after harvest. Treatments with wax and calcium did not improve the jaboticaba shelf life.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.33 n.3 20132013-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300006en10.1590/S0101-20612013005000071 |
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Nascimento,Talita Pimenta do Bettiol Neto,José Emílio Pereira,Renato Alves Castro,Inar Alves de Chagas,Edvan Alves Lajolo,Franco Maria Cordenunsi,Beatriz Rosana |
| spellingShingle |
Nascimento,Talita Pimenta do Bettiol Neto,José Emílio Pereira,Renato Alves Castro,Inar Alves de Chagas,Edvan Alves Lajolo,Franco Maria Cordenunsi,Beatriz Rosana Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| author_facet |
Nascimento,Talita Pimenta do Bettiol Neto,José Emílio Pereira,Renato Alves Castro,Inar Alves de Chagas,Edvan Alves Lajolo,Franco Maria Cordenunsi,Beatriz Rosana |
| author_sort |
Nascimento,Talita Pimenta do |
| title |
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| title_short |
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| title_full |
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| title_fullStr |
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| title_full_unstemmed |
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| title_sort |
effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature |
| description |
Jaboticaba is a Brazilian fruit, native to the Atlantic forest, which belongs to the Myrtaceae family. In this work we describe the effect of the thinning of "flower", "fruit" and "flower & fruit" compared to non-thinned fruit (control) and of edible coatings with respect on nutritional composition, overall acceptability and shelf-life of jaboticaba ‘Sabara’, grown in an irrigated commercial orchard. "Flower and fruit" thinning allows fruit with higher quality as diameter, volume and mass. Non-thinned fruit shows higher yield, however fruit have lower quality. As a result of the improving quality at harvest, the shelf life was twice (~8 days) for thinned fruit. The lack of change in concentration of soluble sugar and absence of formation of volatile compounds during storage indicate that there was no natural fermentation of the jaboticaba pulp after harvest. Treatments with wax and calcium did not improve the jaboticaba shelf life. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2013 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300006 |
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