Characterization of growth and development of pumpkin cv Mini Jack fruits

Genilza Almeida da Graça , Pryanka Thuyra Nascimento Fontes , Alysson Caetano Soares , Mônica Silva de Jesus , Patrícia Nogueira Matos , Maria Terezinha Santos Leite Neta , Adriano do Nascimento Simões , Luciana Marques de Carvalho , Luiz Fernando Ganassali de Oliveira Júnior , Marcelo Augusto Gutierrez Carnelossi , Aline de Almeida Vasconcelos
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Abstract

The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini Jack. For this, fruits were harvested at 0, 5, 10, 15 and 20 days after anthesis (DAA) and evaluated for respiratory rate, height, diameter, weight, skin color, firmness, skin and pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in the skin and pulp, reducing sugars, non-reducing sugars, and total sugars. During the growth and development of the fruits, there was an increase in the levels of total sugars, total soluble solids, and changes in carotene levels up to 10 DAA. The levels of total carotenoids increased significantly throughout the development of the fruits reaching the highest values at 20 DAA. It was possible to verify that the respiratory rate of the fruits was high at the beginning of development presenting reduction and stabilization at 10 DAA. The weight, height and concavity of the fruits increased up to 10 DAA. Thus, the ideal point for harvesting the fruits of the Mini Jack pumpkin occurred between 10 and 15 DAA.

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迷你杰克南瓜果实的生长和发育特征
迷你杰克南瓜果实在生长发育过程中发生的生理变化会导致收获后的损失,并缩短其货架期。因此,这项工作旨在描述迷你杰克南瓜的生长发育特征。为此,在花后 0、5、10、15 和 20 天(DAA)采收果实,并对果实的呼吸速率、高度、直径、重量、果皮颜色、硬度、果皮和果肉厚度、果实凹度、pH 值、酸度、总可溶性固形物、果皮和果肉中的胡萝卜素、还原糖、非还原糖和总糖进行评估。在果实的生长发育过程中,总糖、总可溶性固形物的含量会增加,胡萝卜素的含量也会发生变化,直至 10 DAA。类胡萝卜素的总含量在果实的整个发育过程中显著增加,在 20 DAA 时达到最高值。可以证实,果实的呼吸速率在发育初期较高,在 10 DAA 时有所降低并趋于稳定。到 10 DAA 时,果实的重量、高度和凹度都有所增加。因此,采收迷你杰克南瓜果实的理想时间点在 10-15 DAA 之间。
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
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