Calcium carbide in anticipation and standardization of ripening in Cajá-manga fruits

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal de Jataí-
Autor(es): dc.creatorGomes, Francielly Rodrigues-
Autor(es): dc.creatorda Silva, Danielle Fabíola Pereira-
Autor(es): dc.creatorCosta, Gabriel Silva-
Autor(es): dc.creatorde Souza, Pedro Henrique Magalhães-
Autor(es): dc.creatorda Silveira-Neto, Américo Nunes-
Autor(es): dc.creatorCruz, Simério Carlos Silva-
Data de aceite: dc.date.accessioned2025-08-21T17:00:14Z-
Data de disponibilização: dc.date.available2025-08-21T17:00:14Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/0100-29452023139-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/309880-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/309880-
Descrição: dc.descriptionFruit ripening promoted by the exogenous application of ethylene an-alogs, such as calcium carbide, has commercial advantages. Thus, the knowledge of the responses of fruits treated with ethylene-inducing agents is essential to op-timize the use of these substances. This work aimed to evaluate the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits. Physiologically mature fruits were exposed to calcium carbide for 24 hours at concentrations 0, 20, 40, 80, and 110 g m-3. The fruits were stored at a temperature of 28±2 °C and evaluated at 0, 2, 4, and 6 days for the loss of fresh mass, color of the epidermis and pulp given by the CIELAB color space, ti-tratable acidity, soluble solids content, the ratio between soluble solids content and titratable acidity, and vitamin C content. Cajá-manga fruits treated with different concentrations of calcium carbide had their ripening anticipated without compro-mising their characteristics. The concentrations of 20, 40, and 80 g m-3 of calcium carbide allowed the anticipation and standardization of fruit ripening within four days during storage, while for the highest concentration (110 g m-3), complete maturation was accelerated, occurring between two and four days of storage.-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, SP-
Descrição: dc.descriptionUniversidade Federal de Jataí, GO-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho, SP-
Idioma: dc.languageen-
Relação: dc.relationRevista Brasileira de Fruticultura-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectacetylene-
Palavras-chave: dc.subjectfruit climatization-
Palavras-chave: dc.subjectSpondias dulcis P-
Título: dc.titleCalcium carbide in anticipation and standardization of ripening in Cajá-manga fruits-
Título: dc.titleCarbureto de cálcio na antecipação e na uniformização do amadurecimento de frutos de Cajá-manga-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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