Effect of aminoethoxyvinylglycine on biochemical, physicomechanical and colour properties of cv. Braeburn apples.

Foram determinados os efeitos do tratamento em pre-colheita com aminoetoxivinilglicina (AVG) nas propriedades bioquimicas, fisico-mecânicas e caracteristicas da cor da maca ‘Braeburn’. AVG foi aplicado quatro semanas antes da data estimada de colheita, em quatro doses (0, 100, 300 e 500 mgL- 1). Enquanto os menores valores de solidos soluveis totais e pH foram obtidos no tratamento com 500 mgL-1 AVG, os maiores valores foram obtidos no tratamento com 0 mgL-1 AVG. A acidez titulavel foi maior no tratamento com 500 mgL-1 AVG do que nos tratamentos 100 e 300 mgL-1. A maior atividade de fenolicos totais e antioxidantes na polpa e na casca da maca foi obtida no tratamento com 0 mgL-1 AVG, enquanto que o menor valor foi obtido no tratamento com 500 mgL-1 AVG. Com o aumento das doses de AVG, a antocianina monomerica total foi reduzida. As medias geometricas diâmetro do fruto, massa do fruto, forca de remocao de frutas, polpa e casca aumentaram com o aumento das doses de AVG. Os valores do ângulo da matriz de polpa e casca da fruta foram menores no tratamento com 0 mgL-1 AVG.

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