SciELO - Scientific Electronic Library Online

vol.28 número1Physiological performance of pears (Pyrus communis L.), cv. Triunfo de Viena during postharvest periodPreharvest study of some physical and physiological properties of pear cv. Triunfo de Viena índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967


AMARANTE, Cassandro Vidal Talamini do; CHAVES, Daniela Vieira  e  ERNANI, Paulo Roberto. Mineral composition and bitter pit severity in 'Catarina' apples. Rev. Bras. Frutic. [online]. 2006, vol.28, n.1, pp.51-54. ISSN 0100-2945.

'Catarina' apples were harvested at the commercial maturity in an orchard in São Joaquim-SC and segregated in four lots of 14 fruits with different levels of bitter pit severity: null (none pit/fruit), low (1-2 pits/fruit), moderate (3-5 pits/fruit), and high (6-18 pits/fruit). Nutritional analysis (Ca, Mg, K, and N) in the skin and flesh tissues were performed on individual fruits of each severity level. The average number of pits/fruit (calculated for each lot of bitter pit severity) showed a negative linear relationship (P < 0.05) with the skin Ca content, and a negative linear relationship (P < 0.05) with the ratios of Mg/Ca, (K+Mg)/Ca, and (K+Mg+N)/Ca in the skin. For the flesh, the increasing of bitter pit severity was accompanied by significant reduction of Ca and Mg contents. The multivariate analysis (canonical discriminant analysis) showed that the Mg/Ca ratio in the skin provided the best discrimination between the lots of fruit with different levels of bitter pit severity. Therefore, for 'Catarina' apples, increasing values of the Mg/Ca ratio in the skin are indicative of fruits with increasing bitter pit susceptibility.

Palavras-chave : Malus domestica Borkh.; nutrition; physiological disorder; postharvest.

        · resumo em Português     · texto em Português     · Português ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons