Biblioteca Digital de VanguardiaBlack spot incidence and physic-chemical properties of guavas submitted to postharvest treatments
The guava fruit is very as high perishable due to its intense metabolism and the occurrence of postharvest diseases. Due to the lack conservation technologies for this fruit, this study aimed to evaluate the effect of alternative products [potassium phosphite, calcium chloride, cassava starch edible...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Portugués |
| Publicado: |
Federal University of Piauí
2016
|
| Materias: | |
| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/1178 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77775 |
| _version_ | 1782338850141503488 |
|---|---|
| author | Fischer, Ivan Herman Palharini, Maria Cecília de Arruda Santos, Ana Paula dos Nogueira Júnior, Antônio Fernandes Parisi, Marise Cagnin Martins |
| author_facet | Fischer, Ivan Herman Palharini, Maria Cecília de Arruda Santos, Ana Paula dos Nogueira Júnior, Antônio Fernandes Parisi, Marise Cagnin Martins |
| author_sort | Fischer, Ivan Herman |
| collection | Repositorio |
| description | The guava fruit is very as high perishable due to its intense metabolism and the occurrence of postharvest diseases. Due to the lack conservation technologies for this fruit, this study aimed to evaluate the effect of alternative products [potassium phosphite, calcium chloride, cassava starch edible coat, 1-methylcyclopropene (1-MCP), ethanol followed by dichloro s. triazinatriona sodium (ethanol+chlorine)] and hot water treatments, singly or in combination, in black spot control and the physic-chemical characteristics of ‘Pedro Sato’ guavas. The treatments were evaluated in naturally infected guavas at three maturity stages and stored at 22-25ºC and 80-85% RH for 8 days. The treatment association of ethanol+chlorine and cassava starch reduced the incidence of black spot in three maturity stages of guavas, allowing the increase of fruit’s shelf life, with a delay of two to four days in the onset of black spot symptoms. The maintenance of the physical and chemical quality characteristics of guavas with association of treatments were evidenced by the delay in skin color change, and a smaller decrease in firmness. Correlation occurred between the black spot incidence and the skin color parameter, ie, fruits harvested at later maturity stages presented higher incidence of the disease. The greater efficiency of ethanol+chlorine/starch association in the control of black spot was directly related to the ripening delay in fruits, evidenced by the skin color and firmness attributes. |
| format | info:eu-repo/semantics/article |
| id | clacso-CLACSO77775 |
| institution | CLACSO, Repositorio Digital |
| language | Portugués |
| publishDate | 2016 |
| publisher | Federal University of Piauí |
| record_format | greenstone |
| spelling | clacso-CLACSO777752022-03-21T20:07:48Z Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments Incidência de pinta preta e características físico-químicas de goiabas submetidas a tratamentos pós-colheita Fischer, Ivan Herman Palharini, Maria Cecília de Arruda Santos, Ana Paula dos Nogueira Júnior, Antônio Fernandes Parisi, Marise Cagnin Martins Guignardia Psidium guajava management postharvest quality Guignardia psidii manejo Psidium guajava qualidade pós-colheita The guava fruit is very as high perishable due to its intense metabolism and the occurrence of postharvest diseases. Due to the lack conservation technologies for this fruit, this study aimed to evaluate the effect of alternative products [potassium phosphite, calcium chloride, cassava starch edible coat, 1-methylcyclopropene (1-MCP), ethanol followed by dichloro s. triazinatriona sodium (ethanol+chlorine)] and hot water treatments, singly or in combination, in black spot control and the physic-chemical characteristics of ‘Pedro Sato’ guavas. The treatments were evaluated in naturally infected guavas at three maturity stages and stored at 22-25ºC and 80-85% RH for 8 days. The treatment association of ethanol+chlorine and cassava starch reduced the incidence of black spot in three maturity stages of guavas, allowing the increase of fruit’s shelf life, with a delay of two to four days in the onset of black spot symptoms. The maintenance of the physical and chemical quality characteristics of guavas with association of treatments were evidenced by the delay in skin color change, and a smaller decrease in firmness. Correlation occurred between the black spot incidence and the skin color parameter, ie, fruits harvested at later maturity stages presented higher incidence of the disease. The greater efficiency of ethanol+chlorine/starch association in the control of black spot was directly related to the ripening delay in fruits, evidenced by the skin color and firmness attributes. A goiaba apresenta elevada perecibilidade decorrente do seu intenso metabolismo e da ocorrência de patologias no período pós-colheita. Em virturde da carência de tecnologias de conservação de goiabas, objetivou-se avaliar o efeito de produtos alternativos [fosfito de potássio, cloreto de cálcio, fécula de mandioca, 1-metilciclopropeno (1-MCP), etanol seguido de dicloro s. triazinatriona sódica dihidratada (etanol+cloro)] e de hidrotermia, isoladamente e em associação, no controle da pinta preta e nas características físico-químicas de goiabas ‘Pedro Sato’. Os tratamentos foram avaliados em goiabas infectadas em condições de campo, em três estádios de maturação, armazenadas a 22-25ºC e 80-85% de UR, por 8 dias. A associação de tratamento etanol+cloro/fécula de mandioca reduziu a incidência de pinta preta nos três estádios de maturação de goiabas, permitindo um maior período de conservação dos frutos, com um atraso de dois a quatro dias no aparecimento dos sintomas da doença. A manutenção da qualidade físico-química das goiabas com as associações de tratamentos foi evidenciada pelo atraso na mudança de coloração da casca e menor redução na firmeza da polpa. Observou-se correlação entre os parâmetros incidência de pinta preta e cor da casca, ou seja, frutos colhidos em estádios mais avançados de maturação apresentaram maior incidência da doença. A maior eficiência da associação etanol+cloro/fécula no controle da pinta preta relacionou-se diretamente com o atraso no amadurecimemento dos frutos, evidenciado pelos atributos cor da casca e firmeza da polpa. 2016-12-27 2022-03-21T20:07:48Z 2022-03-21T20:07:48Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://comunicatascientiae.com.br/comunicata/article/view/1178 10.14295/cs.v7i3.1178 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77775 por https://comunicatascientiae.com.br/comunicata/article/view/1178/419 application/pdf Federal University of Piauí Comunicata Scientiae; Vol. 7 No. 3 (2016); 383-393 Comunicata Scientiae; v. 7 n. 3 (2016); 383-393 2177-5133 2176-9079 |
| spellingShingle | Guignardia Psidium guajava management postharvest quality Guignardia psidii manejo Psidium guajava qualidade pós-colheita Fischer, Ivan Herman Palharini, Maria Cecília de Arruda Santos, Ana Paula dos Nogueira Júnior, Antônio Fernandes Parisi, Marise Cagnin Martins Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title | Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title_full | Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title_fullStr | Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title_full_unstemmed | Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title_short | Black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| title_sort | black spot incidence and physic-chemical properties of guavas submitted to postharvest treatments |
| topic | Guignardia Psidium guajava management postharvest quality Guignardia psidii manejo Psidium guajava qualidade pós-colheita |
| url | https://comunicatascientiae.com.br/comunicata/article/view/1178 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77775 |