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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
11/07/2014 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LIMA, O. S.; SOUZA, E. G.; AMORIM, E. P.; PEREIRA, M. E. C. |
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Afiliação: |
ORJANA SANTOS LIMA, UFRB; ELAINE GOES SOUZA, CNPMF; EDSON PERITO AMORIM, CNPMF; MARCIO EDUARDO CANTO PEREIRA, CNPMF. |
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Título: |
Ripening and shelf life of BRS Caipira banana fruit stored under room temperature or refrigeration. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Ciência Rural, Santa Maria, v.44, n.4, p.734-739, abr, 2014. |
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ISSN: |
0103-8478 |
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Idioma: |
Inglês |
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Conteúdo: |
BRS Caipira variety, internationally known as ?Yangambi km 5?, is an alternative to meet the demand of ?Maçã?- type fruit due to its resistance to Panama disease. This study had the objective of generating information about ?BRS Caipira? fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green ? MS1; green with yellow traces ? MS2; more green than yellow ? MS3; more yellow than green ?MS4; yellow with green tips ? MS5; completely yellow ? MS6; yellow with brown spots ? MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of ?BRS Caipira? fruit was characterized as slow between MS1 and MS2 (averaging fi ve days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of ?BRS Caipira? fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6. MenosBRS Caipira variety, internationally known as ?Yangambi km 5?, is an alternative to meet the demand of ?Maçã?- type fruit due to its resistance to Panama disease. This study had the objective of generating information about ?BRS Caipira? fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green ? MS1; green with yellow traces ? MS2; more green than yellow ? MS3; more yellow than green ?MS4; yellow with green tips ? MS5; completely yellow ? MS6; yellow with brown spots ? MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of ?BRS Caipira? fruit was characterized as slow between MS1 and MS2 (averaging fi ve days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of ?BRS Caipira? fruit at 14°C is 21 days, since it allows a few more da... Mostrar Tudo |
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Palavras-Chave: |
Yangambi. |
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Thesagro: |
Armazenamento; Banana; Maturação. |
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Thesaurus Nal: |
Cold storage; Maturity stage; Musa. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02267naa a2200253 a 4500
001 1990417
005 2023-05-25
008 2014 bl uuuu u00u1 u #d
022 $a0103-8478
100 1 $aLIMA, O. S.
245 $aRipening and shelf life of BRS Caipira banana fruit stored under room temperature or refrigeration.$h[electronic resource]
260 $c2014
520 $aBRS Caipira variety, internationally known as ?Yangambi km 5?, is an alternative to meet the demand of ?Maçã?- type fruit due to its resistance to Panama disease. This study had the objective of generating information about ?BRS Caipira? fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green ? MS1; green with yellow traces ? MS2; more green than yellow ? MS3; more yellow than green ?MS4; yellow with green tips ? MS5; completely yellow ? MS6; yellow with brown spots ? MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of ?BRS Caipira? fruit was characterized as slow between MS1 and MS2 (averaging fi ve days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of ?BRS Caipira? fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.
650 $aCold storage
650 $aMaturity stage
650 $aMusa
650 $aArmazenamento
650 $aBanana
650 $aMaturação
653 $aYangambi
700 1 $aSOUZA, E. G.
700 1 $aAMORIM, E. P.
700 1 $aPEREIRA, M. E. C.
773 $tCiência Rural, Santa Maria$gv.44, n.4, p.734-739, abr, 2014.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
18/11/2013 |
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Data da última atualização: |
18/11/2013 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
RODRIGUES-ZÚÑIGA, U. F.; CANNELLLA, D. DA SILVA, G. M.; DA CRUZ, A. J. G.; FARINAS, C. S.; GIORDANO, R. C.; GIORDANO, R. L.; JORGENSEN, H.; FELBY, C. |
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Afiliação: |
CRISTIANE SANCHEZ FARINAS, CNPDIA. |
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Título: |
The impact of lignin enzymatic hydrolysis by cellic CTEC2 in pretreated sugarcane bagasse. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: SIMPÓSIO NACIONAL DE BIOPROCESSOS - SINAFERM, 19.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA - SHEB, 10., 2013, Foz do Iguaçu. [Anais...]. São Paulo: ABEQ, 2013. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Evento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00662naa a2200145 a 4500
001 1971417
005 2013-11-18
008 2013 bl --- 0-- u #d
100 1 $aRODRIGUES-ZÚÑIGA, U. F.; CANNELLLA, D. DA SILVA, G. M.; DA CRUZ, A. J. G.
245 $aThe impact of lignin enzymatic hydrolysis by cellic CTEC2 in pretreated sugarcane bagasse.
260 $c2013
653 $aEvento
700 1 $aFARINAS, C. S.
700 1 $aGIORDANO, R. C.; GIORDANO, R. L.; JORGENSEN, H.; FELBY, C.
773 $tIn: SIMPÓSIO NACIONAL DE BIOPROCESSOS - SINAFERM, 19.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA - SHEB, 10., 2013, Foz do Iguaçu. [Anais...]. São Paulo: ABEQ, 2013.
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