| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
|
Data corrente: |
02/06/2020 |
|
Data da última atualização: |
03/06/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
VIANA, E. de S.; SASAKI, F. F. C.; REIS, R. C.; JUNGHANS, D. T.; GUEDES, I. S. A.; SOUZA, E. G. |
|
Afiliação: |
ELISETH DE SOUZA VIANA, CNPMF; FABIANA FUMI CERQUEIRA SASAKI, CNPMF; RONIELLI CARDOSO REIS, CNPMF; DAVI THEODORO JUNGHANS, CNPMF; IOHANA SCARLET ALMEIDA GUEDES, FAMAM; ELAINE GOES SOUZA, CNPMF. |
|
Título: |
Quality of fusariosis-resistant pineapple FRF 632, harvested at different maturity stages. 1 |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Revista Caatinga, Mossoró, v. 33, n. 2, p. 541 ?549, abr./jun., 2020 |
|
ISSN: |
0100-316X |
|
Idioma: |
Inglês |
|
Conteúdo: |
The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages "green-ripe", "spotted", "colored" and "yellow" and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the "colored" and "yellow" stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the "spotted" and "colored" stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the ?colored? maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity. MenosThe objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages "green-ripe", "spotted", "colored" and "yellow" and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the "colored" and "yellow" stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the "spotted" and "colored" stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the ?colored? maturity s... Mostrar Tudo |
|
Thesagro: |
Abacaxi. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02233naa a2200205 a 4500
001 2122876
005 2020-06-03
008 2020 bl uuuu u00u1 u #d
022 $a0100-316X
100 1 $aVIANA, E. de S.
245 $aQuality of fusariosis-resistant pineapple FRF 632, harvested at different maturity stages. 1$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages "green-ripe", "spotted", "colored" and "yellow" and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the "colored" and "yellow" stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the "spotted" and "colored" stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the ?colored? maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.
650 $aAbacaxi
700 1 $aSASAKI, F. F. C.
700 1 $aREIS, R. C.
700 1 $aJUNGHANS, D. T.
700 1 $aGUEDES, I. S. A.
700 1 $aSOUZA, E. G.
773 $tRevista Caatinga, Mossoró$gv. 33, n. 2, p. 541 ?549, abr./jun., 2020
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
18/12/2008 |
|
Data da última atualização: |
02/04/2009 |
|
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
|
Autoria: |
SOUZA, P. I. M.; MOREIRA, C. T.; FARIAS NETO, A. L.; ALMEIDA, L. A.; TOLEDO, J. F. F.; ARIAS, C. A. A.; ABUD, S.; SILVA, N. S. |
|
Título: |
Programa de melhoramento da cultura da soja na Embrapa Cerrados, no período de 2002 a 2005. |
|
Ano de publicação: |
2007 |
|
Fonte/Imprenta: |
In: ANDRADE, S. R. M. de; FALEIRO, F. G.; SERENO, J. R. B.; DALLA CORTE, J. L.; SOUSA, E. dos S. de (Ed.). Resultados de pesquisa para o Cerrado: 2004-2005. Planaltina, DF: Embrapa Cerrados, 2007. |
|
Páginas: |
p. 37-43. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Melhoramento genético. |
|
Thesagro: |
Soja; Variedade. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00825naa a2200241 a 4500
001 1462592
005 2009-04-02
008 2007 bl uuuu u00u1 u #d
100 1 $aSOUZA, P. I. M.
245 $aPrograma de melhoramento da cultura da soja na Embrapa Cerrados, no período de 2002 a 2005.
260 $c2007
300 $ap. 37-43.
650 $aSoja
650 $aVariedade
653 $aMelhoramento genético
700 1 $aMOREIRA, C. T.
700 1 $aFARIAS NETO, A. L.
700 1 $aALMEIDA, L. A.
700 1 $aTOLEDO, J. F. F.
700 1 $aARIAS, C. A. A.
700 1 $aABUD, S.
700 1 $aSILVA, N. S.
773 $tIn: ANDRADE, S. R. M. de; FALEIRO, F. G.; SERENO, J. R. B.; DALLA CORTE, J. L.; SOUSA, E. dos S. de (Ed.). Resultados de pesquisa para o Cerrado: 2004-2005. Planaltina, DF: Embrapa Cerrados, 2007.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
