Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress
Sabrina Vieira de Sousa *
Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil.
Franciscleudo Bezerra da Costa
Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil.
Luderlândio de Andrade Silva
Postgraduate Program in Agricultural Engineering, Technology and Natural Resources Center, Campina Grande Federal University, Paraíba, Brazil.
Marcos Eric Barbosa Brito
Federal University of Sergipe, Sergipe, Brazil.
Ana Marinho do Nascimento
Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil.
Jéssica Leite da Silva
Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil.
Bruna Rocha da Silva
Graduation in Food Engineering, Federal University of Campina Grande, Paraíba, Brazil.
Kátia Gomes da Silva
Graduation in Food Engineering, Federal University of Campina Grande, Paraíba, Brazil.
Kalinne Passos dos Santos
Graduation in Food Engineering, Federal University of Campina Grande, Paraíba, Brazil.
Giuliana Naiara Barros Sales
Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil.
Larissa de Sousa Sátiro
Postgraduate Program in Agrarian Sciences, Biological Sciences and Health Center, Paraíba State University, Paraíba, Brazil.
Sthelio Braga da Fonseca
Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress.
Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days).
Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017.
Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1).
Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'.
Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.
Keywords: Citrus sp, rootstock, physicochemical, salinity