Predicción y control de la cosecha en el híbrido interespecífico Elaeis oleifera x Elaeis guineensis en la zona palmera occidental de Colombia I. I. Determinación del periodo de madurez para obtener racimos con alto contenido de aceite.

<p>El propósito de la investigación fue identificar el periodo de madurez del fruto con mayor acumulación de aceite en los racimos del híbrido OxG (Elaeis oleifera x Elaeis guineensis) Corpoica Elmira en la zona palmera de Tumaco, Colombia. El periodo con mayor acumulación de aceite en los racimos se obtuvo entre 170 y 180 días después de la polinización asistida; dentro de este rango es posible cosechar el mayor número de racimos en punto de madurez óptima. Las variables aceite en pulpa seca de frutos fértiles (AcPSFF), aceite en pulpa seca de frutos partenocárpicos (AcPSFP), aceite en pulpa fresca de frutos partenocárpicos (AcPFFP), aceite en racimo con base en frutos partenocárpicos (AcRFP) y aceite en racimo (AcR) son sensibles a los periodos de maduración.</p><p> </p><p><strong>Harvest prediction and control in interspecific hybrid Elaeis oleifera x Elaeis guineensis at Colombian west area of palm production. I. </strong><strong>Ripeness period determination in order to obtain high amounts of oil concentration at bunches.</strong></p><p>This study was carried out to identify the ripeness period in order to obtain high amounts of oil concentration in bunches of the OxG hybrid (Elaeis oleifera x Elaeis guineensis) Corpoica Elmira in the palm production region of Tumaco, Colombia. The highest period of oil concentration in bunches was obtained between 170 and 180 days after assisted pollination, within this range it's possible to harvest the largest number of bunches with fruit at optimum ripeness. Variables such as oil to dry mesocarp ratio of fertile fruits (AcPSFF), oil to dry mesocarp ratio of parthenocarpic fruits (AcPSFP), oil to wet mesocarp ratio of parthenocarpic fruit (AcPFFP), oil to bunch ratio based on parthenocarpic fruit (AcRFP), and oil to bunch ratio (AcR), are sensitive to ripeness periods. </p><p><strong><br /></strong></p>

Note. Non-destructive appraisal of the ripeness in Cantaloupe melons / Nota. Evaluación no destructiva de la madurez en melones Cantaloupe

This paper attempts to determine the optimum ripeness of Cantaloupe melons ( Cucumis melo L.) by means of a non-destructive technique. Soluble solids, titratable acidity, fruit weight, ethylene emis sion and external color during the fruit development, from 15 days after pollination (DAP) to fruit harvesting (45 DAP) were determined. Changes in color correlated with the changing characteristics of melons. The research was focused on finding a chromatic index to appraise 'harvesting maturity' in a non-destructive way. Among the different relationships investigated ( L/a; a/b; COL = 2000 a/ L.C; CCI = 1000 a/L.b; L/C) the L/C ratio, derived directly from the external reflectance of the fruit, showed the highest correlation with harvesting maturity (35 DAP)

Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica L.)

Fruit flavor is a function of sensory perception of taste, aromatic and chemical feeling factor components in the mouth. The specific role of sugars and acids in potentiating flavor perception of volatile compounds and chemical feeling factors is not well known for many fruits. This study was conducted to determine the effects of selected levels of sugars and acids on perception of 3 taste (sweet, sour, bitter), 6 aromatic (banana, grassy, orange peel, peach, pine/turpentine, sweet potato), and 2 chemical feeling factor (astringent, biting) flavor notes in diluted, fresh mango homogenate using a trained descriptive panel. Perception of all flavor descriptors except sour were enhanced by increasing the sugar concentration. An increase in acid concentration enhanced perception of sweet, sour and biting notes while lowering perception of the astringent, peach and pine/turpentine notes. Brix-to-acid ratio (BAR) was found to be an effective chemical indicator for perception of sourness but was not effective for perception of sweetness. These results provide insight into optimum balances of sugars and acids as they influence mango flavor perception specifically in preparation of juice blends, selection of cultivars for specific fresh markets, or determination of optimum ripeness in the marketplace.

The Effect of Delayed Cold Storage and Controlled-atmosphere Storage on Chilling Injury in Nectarines

`Fantasia' nectarines (Prunus persica L.Batsch) were either stored immediately at 0.5C or subjected to a 48-h delay at 20C in air or with 5% CO2 in air before storage. Samples were evaluated at harvest and after 18, 25, 32, 39 and 46 days storage in air or in 5% O2 with 0%, 4%, 8%, or 12% CO2. All samples were evaluated at optimum ripeness. A combination of delayed storage and elevated CO2 in storage effectively delayed chilling injury (CI) symptoms. Control of CI increased with increasing CO2 level in delayed and nondelayed treatments. Delayed storage was not effective without elevated levels of CO2 in the storage atmosphere. Fruit that was stored without delay did not soften normally during the ripening period and developed a dry, rubbery texture. The effect was enhanced as CI progressed, resulting in increased firmness of ripened fruit with increased storage time. The delayed storage treatments softened normally during ripening, but CI fruit had a dry, mealy texture. Internal conductivity measurements correlated well with CI development. Off-flavors were detected at the higher levels of CO2 storage.