Liming and quality of guava fruit cultivated in Brazil

An experiment was conducted on guava trees Psidium guajava L. (cv. Paluma) grown in the Experimental Citrus Culture Station of Bebedouro, SP, on dystrophic, acid Typical Hapludox in order to assess the effects of application of increasing lime doses to the soil on the quality of guava fruits on the basis of the physicochemical changes observed in the fruits after harvesting. The treatments consisted of increasing lime doses applied before planting, considering 0, 1.85, 3.79, 5.56 and 7.41 t ha(-1), applied in August 1999. Leaf calcium content was assessed at flowering time. After fruit harvesting, calcium content in the pulp, total weight, transverse diameter, length, pulp weight, % pulp, Brix degrees (degrees Brix), titratable acidity, and fruit ratio were determined. Loss of fruit fresh mass, firmness and color were determined daily during a period of 8 days of storage. Lime application to an acid Red Latosol before guava tree planting did not affect the physical characteristics of the fruits but provided a lower loss of fresh matter and greater fruit firmness when the fruits presented Ca levels close to 0.99 g kg(-1). It is important to conduct new studies of the effects of liming on guava fruit quality under different edaphic-climatic conditions and on different guava tree genotypes. (c) 2005 Elsevier B.V. All rights reserved.

Effect of Controlled Atmospheres with Low Oxygen Levels on Extended Storage of Guava Fruit (Psidium guajava L. 'Pedro Sato')

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Infestation of guava by Anastrepha fraterculus (Diptera: Tephritidae): preferred ripening stages and influence of fruit peel coloration

The current study aimed to verify the preferred guava fruit ripening stage for egg laying by Anastrepha fraterculus (Diptera: Tephritidae) and to determine the influence of peel coloration of the fruits of 2 cultivars on infestation. The cultivars used were Paluma and Seculo XXI. The infestation level was evaluated in cages, considering 2 conditions: multiple-choice and nonchoice tests. The infestation levels of A. fraterculus differed between the green and the green-ripe stages in the multiple-choice test. In Paluma fruits with the nonchoice test, the infestation was highest during the ripe stage. There were no differences in infestation levels of A. fraterculus between the green and the green-ripe stages in Seculo XXI. In general, the green-ripe and the ripe stages were preferred for egg laying by A. fraterculus. In Paluma fruits there were significant correlations of infestation levels of A. fraterculus with luminosity (L) and chromaticity (C) in the nonchoice assay. In Seculo XXI fruits there was a significant correlation of infestation levels of A. fraterculus with color angle (h) in the nonchoice assay. No correlation was found between theses parameters in the multiple-choice test.

Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars

Pectinmethylesterase (PME) was extracted from guava fruit (Psidium guajava L.), cultivar Paluma, by 70% ammonium sulphate saturation and partially purified by gel filtration on Sephadex G100. Gel filtration showed PME isoenzymes with different values of molecular mass. Two samples were examined: concPME (70% saturation by ammonium sulphate) and Iso4 PME (one of the isoforms from gel filtration with the greatest specific activity). Optimum pH of the enzyme (for both samples) was 8.5 and optimum temperature ranged from 75 and 85 degrees C. The optimum sodium chloride concentration was 0.15 M. The K-M and V-max ranged from 0.32 to 0.23 mg m1(-1) and 244 to 53.2 mu mol/min, respectively, for concPME and Iso4PME. The activation energies (E-a) were 64.5 and 103 kJ/mol, respectively, for concPME and Iso4PME. Guava PME, cv Paluma, is a very thermostable enzyme, showing great heat stability at all temperatures studied. (c) 2005 Elsevier Ltd. All rights reserved.

Alterações anatômicas induzidas pelo cálcio na parede celular de frutos de goiabeira

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Processamento mínimo em goiabas 'Paluma' e 'Pedro Sato': 2. Avaliação química, sensorial e microbiológica

Foram utilizados frutos de goiabeiras das cultivares Pedro Sato e Paluma, provenientes de pomar comercial, no estádio de maturação de vez, correspondente à coloração verde-mate e considerados ótimo para o consumo. Os frutos foram inicialmente imersos em solução de hipoclorito de sódio (150mg de cloro.L-1) por 5 minutos, para desinfecção superficial. Pessoas treinadas, utilizando proteção adequada e equipamentos desinfetados descascaram os frutos, cortaram-nos longitudinalmente ao meio e eliminaram a polpa com as sementes, em ambiente a 12°C. Após enxágüe com água clorada (20mg de cloro.L-1) foram embalados em contentores de tereftalato de polietileno (PET) com tampa. Estas unidades foram armazenadas a 3°C por 10 dias. Foram realizadas análises microbiológicas ao longo do período. Determinaram-se quimicamente os conteúdos de lignina, ácido ascórbico, acidez total titulável, sólidos solúveis totais e porcentagem de solubilização das pectinas, bem como as variáveis sensoriais de textura, sabor e preferência. A textura tornou-se mais frágil e os conteúdos de ácido ascórbico se reduziram, ao longo do período de armazenamento, nos produtos de ambas as cultivares. Durante este período houve aumento no conteúdo de lignina e manutenção dos conteúdos de sólidos solúveis totais (SST), acidez total titulável (ATT) e da relação SST/ATT. O produto da cultivar Pedro Sato apresentou menor perda de textura que o da 'Paluma', sendo considerado pelos provadores como o mais saboroso e, portanto, o mais preferido. Devido aos cuidados higiênicos tomados durante o processamento o produto apresentou baixa contagem microbiana (< 10³ UFC.g-1), em todas as avaliações efetuadas.

Relações filogenéticas e diversidade de isolados de Guignardia spp oriundos de diferentes hospedeiros nas regiões ITS1-5,8S-ITS2

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estudo fitoquímico de goiaba (Psidium guajava L.) com potencial antioxidante para o desenvolvimento de formulação fitocosmética

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Viabilidade de adubação da goiabeira ‘Paluma’ utilizando subproduto residual da indústria processadora de frutos da própria cultura

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Similaridade genética em acessos de goiabeiras e araçazeiros: análises químicas e bioquímicas dos frutos

Pós-graduação em Ciências Biológicas (Botânica) - IBB

Uso agronômico do subproduto da indústria processadora de goiabas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Injúrias mecânicas e processamento mínimo de goiabas: fisiologia e qualidade pós-colheita

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Associação de variedades de goiaba, bioinseticidas e o parasitóide Diachasmimorpha longicaudata no controle de Anastrepha fraterculus

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Effect of liming on the mineral nutrition and yield of growing guava trees in a typic hapludox soil

High soil acidity influences the availability of mineral nutrients and increases that of toxic aluminium (Al), which has a jeopardizing effect on plant growth. The objective of this research was to evaluate the effects of soil liming on the development of guava (Psidium guajava L.) plants, on soil chemical characteristics, and on fruit yield. The experiment was carried out at the Bebedouro Citrus Experimental Station, state of São Paulo, Brazil, in a Typic Hapludox soil, from August 1999 to March 2003. The treatments consisted of limestone dose: D0 = zero; D1 = half dose; D2 = total dose; D3 = 1.5 times the dose, and D4 = 2 times the dose to raise the V value to 70%. The doses corresponded to zero, 1.85, 3.71, 5.56, and 7.41tha(-1) applied to the upper soil layer (0-30cm deep) before planting. The results showed that liming caused an improvement in the evaluated soil chemical characteristics up to a depth of 60cm in soil samples both in the line and between lines. The highest fruit yields were obtained when the base saturation reached a value of 55% in the line and 62% between the lines. Foliar levels of calcium (Ca) and magnesium (Mg) were 8.8 and 2.5gkg-1, respectively. The highest limestone dose maintained the soil base saturation (at the layer of 0-20cm) in the line close to 55% during at least 40 months after the incorporation of limestone.