Food Science and Technology (Campinas)
versão On-line ISSN 1678-457X
FERRI, Valdecir Carlos et al. Gibberellic acid on ripening delay of Kakis (Diospyrus kaki, L.) cultivar Fuyu. Ciênc. Tecnol. Aliment. [online]. 2004, vol.24, n.1, pp. 1-5. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612004000100001.
This work aimed to evaluate the effect of gibberellic acid (GA3), on ripening delay of Kakis cultivar Fuyu. The experiment was designed in completely randomized block with four replications. GA3 was sprayed at 30ppm and it was sprayed water as a control treatment. Since the installation and in each 7 days, samples were collected for evaluations of pulp firmness, total titrable acidity, total soluble solids, carotenoids, chlorophyll and phenolic contents and ethylene production. The results showed that GA3 retards the ripening at approximately 20 days. It also retarded the decrease of pulp firmness, titrable total acidity, chlorophyll and phenolic contents, ethylene production, the accumulation of carotenoids and the evolution of the external color.
Palavras-chave : fruits; color; quality; ripening control.