Data/hora: 18/05/2024 16:59:20

Biblioteca(s): 	Embrapa Agrobiologia.	
Data corrente: 	28/10/2019	
Data da última atualização: 	19/11/2019	
Autoria: 	VIANA, E. de S.; REIS, R. C.; PADUA, T. R. P. de; ROSA, R. C. C.	
Afiliação: 	ELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; TULLIO RAPHAEL PEREIRA DE PADUA, CNPMF; RAUL CASTRO CARRIELLO ROSA, CNPAB.	
Título: 	Quality and sensory acceptance of Pérola pineapple grown in soil with application of organic fertilizer.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Ciência Rural, Santa Maria, v. 49, n. 7, e20170631, 2019.	
Idioma: 	Inglês	
Notas: 	Título em Português:Qualidade e aceitação sensorial de abacaxi Pérola cultivado em solo submetido à aplicação de fertilizante orgânico.	
Conteúdo: 	Type of fertilizer and doses used are factors that influence the quality of pineapple fruit. This study aimed to evaluate the physico-chemical and sensorial quality of organically grown ?Pérola? pineapple and recommend the effective dose for best fruit quality, especially regarding sensorial acceptance. Effect of doses of 10, 20, 30, 40 and 50 t ha-1 of ?bokashi? organic fertilizer on color, weight, pH, titratable acidity, soluble solids, soluble solids/titratable acidity ratio (SS/TA), vitamin C content, sensory acceptance and purchase intention was evaluated. Increasing doses of bokashi positively influenced weight and titratable acidity of the fruits and negatively affected the SS/TA ratio. Fruits produced with doses between 20t ha-1 and 40t ha-1. had good sensorial acceptance and were considered to have ideal acidity, sweetness and texture by most consumers. The authors recommend using 20 t ha-1 of bokashi, as this dose promotes the production of high quality fruits, with satisfactory SS/TA ratio and high sensorial acceptance.	
Palavras-Chave: 	Bokashi; Organic farming; Pineapple cultivation; Sensory analysis.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
Registro original: 	Embrapa Agrobiologia (CNPAB)	
Exemplares: 	CNPAB - (41238-1) - UPC - AP - DD -  -  -  - DIS