Evaluation of postharvest properties in different passion fruit species during ripening
During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study...
- Autores:
- Tipo de recurso:
- http://purl.org/coar/resource_type/c_6657
- Fecha de publicación:
- 2021
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/16948
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/11948
https://repositorio.uptc.edu.co/handle/001/16948
- Palabra clave:
- Ascorbic acid
Carotenoids
Passiflora alata
Passiflora edulis
Passiflora
Ripening
Acido ascórbico
Carotenoides
Passiflora alata
Passiflora edulis
Passiflora
Maduración
- Rights
- License
- Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas
| id |
REPOUPTC2_4cf02316bf55a4e672690a7df919cd2c |
|---|---|
| oai_identifier_str |
oai:repositorio.uptc.edu.co:001/16948 |
| network_acronym_str |
REPOUPTC2 |
| network_name_str |
RiUPTC: Repositorio Institucional UPTC |
| repository_id_str |
|
| dc.title.en-US.fl_str_mv |
Evaluation of postharvest properties in different passion fruit species during ripening |
| dc.title.es-ES.fl_str_mv |
Evaluación de propiedades poscosecha de diferentes especies de fruta de la pasión durante la maduración |
| title |
Evaluation of postharvest properties in different passion fruit species during ripening |
| spellingShingle |
Evaluation of postharvest properties in different passion fruit species during ripening Ascorbic acid Carotenoids Passiflora alata Passiflora edulis Passiflora Ripening Acido ascórbico Carotenoides Passiflora alata Passiflora edulis Passiflora Maduración |
| title_short |
Evaluation of postharvest properties in different passion fruit species during ripening |
| title_full |
Evaluation of postharvest properties in different passion fruit species during ripening |
| title_fullStr |
Evaluation of postharvest properties in different passion fruit species during ripening |
| title_full_unstemmed |
Evaluation of postharvest properties in different passion fruit species during ripening |
| title_sort |
Evaluation of postharvest properties in different passion fruit species during ripening |
| dc.subject.en-US.fl_str_mv |
Ascorbic acid Carotenoids Passiflora alata Passiflora edulis Passiflora Ripening |
| topic |
Ascorbic acid Carotenoids Passiflora alata Passiflora edulis Passiflora Ripening Acido ascórbico Carotenoides Passiflora alata Passiflora edulis Passiflora Maduración |
| dc.subject.es-ES.fl_str_mv |
Acido ascórbico Carotenoides Passiflora alata Passiflora edulis Passiflora Maduración |
| description |
During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor. |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-07-08T14:42:45Z |
| dc.date.available.none.fl_str_mv |
2024-07-08T14:42:45Z |
| dc.date.none.fl_str_mv |
2021-01-01 |
| dc.type.en-US.fl_str_mv |
Text |
| dc.type.es-ES.fl_str_mv |
Texto |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6657 |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a241 |
| format |
http://purl.org/coar/resource_type/c_6657 |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/11948 10.17584/rcch.2021v15i1.11948 |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.uptc.edu.co/handle/001/16948 |
| url |
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/11948 https://repositorio.uptc.edu.co/handle/001/16948 |
| identifier_str_mv |
10.17584/rcch.2021v15i1.11948 |
| dc.language.none.fl_str_mv |
eng |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/11948/10099 |
| dc.rights.en-US.fl_str_mv |
Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc/4.0/ |
| dc.rights.coar.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf158 |
| rights_invalid_str_mv |
Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas https://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf158 http://purl.org/coar/access_right/c_abf2 |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.coverage.en-US.fl_str_mv |
Brazil; Goias; Jataí |
| dc.coverage.es-ES.fl_str_mv |
Brazil; Goias; Jataí |
| dc.publisher.en-US.fl_str_mv |
Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
| dc.source.en-US.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; Vol. 15 No. 1 (2021); e11948 |
| dc.source.es-ES.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; Vol. 15 Núm. 1 (2021); e11948 |
| dc.source.fr-FR.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; Vol. 15 No 1 (2021); e11948 |
| dc.source.it-IT.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; V. 15 N. 1 (2021); e11948 |
| dc.source.pt-BR.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; v. 15 n. 1 (2021); e11948 |
| dc.source.none.fl_str_mv |
2422-3719 2011-2173 |
| institution |
Universidad Pedagógica y Tecnológica de Colombia |
| repository.name.fl_str_mv |
Repositorio Institucional UPTC |
| repository.mail.fl_str_mv |
repositorio.uptc@uptc.edu.co |
| _version_ |
1839633803474108416 |
| spelling |
2021-01-012024-07-08T14:42:45Z2024-07-08T14:42:45Zhttps://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/1194810.17584/rcch.2021v15i1.11948https://repositorio.uptc.edu.co/handle/001/16948During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.Durante la maduración del maracuyá, se producen muchas transformaciones. La etapa de maduración afecta a la calidad de la fruta y a las propiedades poscosecha. Se sabe que los frutos con un 65% de epidermis amarilla presentan características químicas dentro del estándar requerido por la industria, lo que permite anticipar la cosecha y evitar pérdidas. Así, este trabajo tuvo como objetivo evaluar las propiedades postcosecha de especies de fruta de la pasión (amarilla, dulce y el cv. FB 200) durante la maduración. Los frutos fueron evaluados por el color de la epidermis y las características químicas de la pulpa (acidez titulable, vitamina C, carotenoides, sólidos solubles y proporción). El experimento se realizó en un diseño completamente al azar con un arreglo de parcelas subdivididas, donde las parcelas constituyen las especies y las subparcelas constituyen los períodos de evaluación (50, 58, 66, 74 y 82 días después de la antesis), con cuatro repeticiones y 10 frutos por parcela. Los frutos del genotipo de maracuyá amarilla y el cultivar cosechados 82 días después de la antesis presentan características deseables ya sea para la industria del jugo o para consumo fresco. La fruta de la pasión dulce presenta una mayor proporción entre sólidos solubles y acidez titulable, debido a su alto contenido en sólidos solubles y bajo contenido de acidez, lo que implica un gran sabor a fruta.application/pdfengengSociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTChttps://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/11948/10099Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolashttps://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf158http://purl.org/coar/access_right/c_abf2Revista Colombiana de Ciencias Hortícolas; Vol. 15 No. 1 (2021); e11948Revista Colombiana de Ciencias Hortícolas; Vol. 15 Núm. 1 (2021); e11948Revista Colombiana de Ciencias Hortícolas; Vol. 15 No 1 (2021); e11948Revista Colombiana de Ciencias Hortícolas; V. 15 N. 1 (2021); e11948Revista Colombiana de Ciencias Hortícolas; v. 15 n. 1 (2021); e119482422-37192011-2173Ascorbic acidCarotenoidsPassiflora alataPassiflora edulisPassifloraRipeningAcido ascórbicoCarotenoidesPassiflora alataPassiflora edulisPassifloraMaduraciónEvaluation of postharvest properties in different passion fruit species during ripeningEvaluación de propiedades poscosecha de diferentes especies de fruta de la pasión durante la maduraciónTextTextoinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6657http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a241http://purl.org/coar/version/c_970fb48d4fbd8a85Brazil; Goias; JataíBrazil; Goias; JataíGomes, Francielly RodriguesBarbosa, Moab Acácio Rodrigues, Claudia Dayane MarquesSalazar, Alejandro HurtadoSilveira-Neto, Americo Nunes daAssunção, Hildeu Ferreira daSilva, Danielle Fabíola Pereira da001/16948oai:repositorio.uptc.edu.co:001/169482025-07-18 11:48:58.542https://creativecommons.org/licenses/by-nc/4.0/metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co |