| Grant number: | 12/05059-0 |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate |
| Start date: | August 05, 2012 |
| End date: | February 04, 2013 |
| Field of knowledge: | Biological Sciences - Botany - Pant Physiology |
| Principal Investigator: | Beatriz Appezzato da Glória |
| Grantee: | Magda Andréia Tessmer |
| Supervisor: | A. Alejandra Salvador Pérez |
| Host Institution: | Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil |
| Institution abroad: | Instituto Valenciano de Investigaciones Agrarias (IVIA), Spain |
| Associated to the scholarship: | 10/16392-7 - Anatomical and physiological studies of persimmon fruits (Diospyros kaki L.) on the accumulation of tannins and processes to remove astringency, BP.DR |
Abstract Brazil is the fourth largest producer of persimmon, reaching 164,495 tons in 2010. The persimmon Giombo(PV), is one of the most produced cultivars, late harvest features that permit its availability in the market for a longer period and requires the removal of artificial astringency. The objective of this stage in IVIA-Spain, will analyze the microstructure of persimmons Giombo after treatments to remove astringency with ethanol and subsequent application of 1-MCP (1-methylcyclopropene) to verify structural changes related to the removal of astringency. The discussion of data about the accumulation of tannins during fruit ripening in the field and compared the effectiveness of treatments to remove astringency, will be made in a interdiciplinar form. In April, beginning of the harvest in 2012,Giombo fruits will be harvested in a commercial orchard in Mogi das Cruzes-SP. The fruits are treated with ethanol for 12 hours, and with the application of 1-MCP. After treatment, the fruits will be stored under refrigeration at 5 ° C and 90% RH for 30 and 60 days. After this period the fruits will be maintained at room temperature (20-25 °C) for five days for further evaluation. After harvest and the in end of each storage period, samples will be collected for physico-chemical and physiological (firmness, soluble tannins and total, soluble pectin and total, quantification of ethanol and acetaldehyde). In the microstructure studies, samples with 3mm3 will be removed from fruits, frozen in liquid nitrogen and kept at -80°C ultrafreezer. These samples will be analyzed in a low temperature scanning electron microscope (Cryo-SEM) in IVIA-Spain. (AU) | |
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