Different Concentrations of the Regulator Ethephon in Ripening Fruit of Jambeiro (Syzygium malaccensis, (L.) Merrill & Perry)

Autores

  • W. F. B. Demartini
  • C.C. Silva
  • B. M. Borges
  • J. F. A. Santos
  • A. C. Silva

DOI:

https://doi.org/10.36560/40201377

Palavras-chave:

color, ripeness, pH, solids soluble, ethylene

Resumo

Evaluated the effect of concentrations of 0, 100, 250, 500 and 1000 mg L-1 ethephon (applied by immersion) in maintaining the physical and chemical characteristics of the fruits of Jambeiro-red, in atmospheric conditions of Sinop-MT. Analyzed the loss of fresh weight, hydrogen potential (pH), levels of titratable acidity (AT) and soluble solids (SS), over four days of exposure (DAE) of fruits after harvest. The soluble solid despite increasing with time was statistically different treatments, with variations between 35.50 and 53.750 °Brix. The pH values ​​differed significantly between concentrations only for 2 DAE, with maximum concentration of 5.25 at 500 mg L-1. In general, the use of ethephon enhanced fruit color, even in unfavorable environmental conditions, however, not affect the quality of the pulp.

Referências

Augusta, I.M.; Resende, J.M.; Borges, S.V.; Maia, M.C.A.; Couto, M.A.P.G. 2010. Caracterização física e química da casca e polpa de jambo-vermelho (Syzygium malaccensis (L.) Merryl & Perry). Ciência e Tecnologia de Alimentos, 30(4): 928-932.

Association of official analytical chemists. 1970. Official methods of analysis of the association of official analytical chemists. 11ed. Washington, 1015p.

Instituto Adolfo Lutz. 1985. Métodos químicos e físicos para a análise de alimentos. 3ed. São Paulo, 553 p.

Rodrigues, A.; Girardi, E.A.; Scarpare Filho, J.A.O. 2010. Aplicação de ethephon e qualidade da uva ‘rubi’ em Porto Feliz-SP. Revista Brasileira de Fruticultura, 32(3): 925-930.

Downloads

Publicado

2013-11-20

Como Citar

Demartini, W. F. B., Silva, C., Borges, B. M., Santos, J. F. A., & Silva, A. C. (2013). Different Concentrations of the Regulator Ethephon in Ripening Fruit of Jambeiro (Syzygium malaccensis, (L.) Merrill & Perry). Scientific Electronic Archives, 4, 11–15. https://doi.org/10.36560/40201377

Edição

Seção

Agricultural Science

Artigos Semelhantes

Você também pode iniciar uma pesquisa avançada por similaridade para este artigo.