Características físicas, físico-químicas e sensoriais da água de frutos de coqueiro anão verde oriundo de produção convencional e orgânica
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Neste trabalho, objetivou-se comparar a qualidade da água de coco obtida de frutos de coqueiro anã verde, produzidos em dois sistemas distintos de produção: convencional e orgânico, mediante as análises físicas (cor da casca, peso, volume, comprimento e diâmetro), físico-químicas (sólidos totais, acidez titulável, pH, turbidez, açúcares solúveis totais e redutores) e os minerais: (Ca, Mg, Na, K, Fe, Mn, P, sulfato, cloreto e C.E.); e análise sensorial. Foram realizados os seguintes parâmetros sensoriais: avaliação global, turbidez, doçura e sabor. Os frutos utilizados nesse experimento encontravam-se com 210 dias após a polinização das inflorescências e foram provenientes de dois plantios comerciais do município de Trairí- Ceará. O experimento foi desenvolvido no laboratório de Fisiologia e Tecnologia de Pós-Colheita da Embrapa Agroindústria Tropical, Fortaleza-CE. Foi observado, a partir dos resultados das análises físicas, que o coco produzido em sistema convencional é melhor do que os produzidos organicamente. Para todas as variáveis estudadas, porém apenas as medições de comprimento e peso mostraram diferenças importantes por meio do teste Tukey em um nível de 5% de probabilidade. Nas análises físico-químicas e análise sensorial não houve diferença significativa para os tratamentos.
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Except for fruits being heavier and longer under conventional cultivation, no difference in the quality of coconut water of 7-month-old nuts was detected between conventional and organic cultivation practices.
“Except for the fact that fruits were heavier and longer using conventional cultivation practices, no difference in the quality of the coconut water was detected between the cultivation practices.”
From Coconut water uses, composition and properties: a review (2012) · cites this paper as [51]
Fruits were heavier and longer using conventional cultivation practices than organic cultivation practices.
“Except for the fact that fruits were heavier and longer using conventional cultivation practices, no difference in the quality of the coconut water was detected between the cultivation practices.”
From Coconut water uses, composition and properties: a review (2012) · cites this paper as [51]
Cites
Jackson, J. C., Gordon, A., Wizzard, G., McCook, K., & Rolle, R. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1783 · Cited by 136 · see citing works
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Coconut water uses, composition and properties: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012002 · Cited by 284 · see citing works
Composition, Properties and Reactions of Coconut Water
Rethinam, P., & Krishnakumar, V. (2022) · Coconut Water · doi:10.1007/978-3-031-10713-9_4 · Cited by 9 · see citing works
- Authors
- Silva, D. L. V. D., Alves, R. E., Figueiredo, R. W. D., Maciel, V. T., Farias, J. M. D., & Aquino, A. R. L. D.
- Affiliations
- Universidade Federal do Ceará (BR)
- Embrapa Agroindústria Tropical (BR)
- ORCID
- Venue
- Ciência e Agrotecnologia
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2009-08
- Volume
- 33
- Issue
- 4
- Pages
- 1079-1084
- ISSN
- 1413-7054 (ISSN-L)
- OpenAlex
- W1984955570
- Cited by
- 13
- References
- 1
- Citations by year
- 2026: 1 · 2024: 1 · 2022: 1 · 2021: 2 · 2015: 1 · 2013: 1 · 2012: 2
- FWCI
- 1.20
- Type
- journal article
- Language
- pt
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- Ciência e Agrotecnologia (publishedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-nd)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Soil Science › Plant Growth and Agriculture Techniques
- Keywords
- coconut water, coconut fruit, organic production, conventional production, fruit quality, physicochemical properties, sensory evaluation, mineral composition, soluble sugars, titratable acidity, turbidity, fruit size
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