Physico-chemical composition of native fruits of the Ceará coast at different development stages
ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble so...
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Universidade Federal de Campina Grande
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | Nigéria P. Gonçalves Eliseu M. P. de Lucena Oriel. H. Bonilla Francisca J. C. Tavares |
| author_facet | Nigéria P. Gonçalves Eliseu M. P. de Lucena Oriel. H. Bonilla Francisca J. C. Tavares |
| author_sort | Nigéria P. Gonçalves |
| collection | DOAJ |
| description | ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest. |
| format | Article |
| id | doaj-art-1541cb2b6e07412e95ddbf2b7b2f9193 |
| institution | OA Journals |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-1541cb2b6e07412e95ddbf2b7b2f91932025-08-20T02:25:51ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-192921964064410.1590/1807-1929/agriambi.v21n9p640-644S1415-43662017000900640Physico-chemical composition of native fruits of the Ceará coast at different development stagesNigéria P. GonçalvesEliseu M. P. de LucenaOriel. H. BonillaFrancisca J. C. TavaresABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000900640&lng=en&tlng=enByrsonima gardnerianaChrisobalanus icacoEugenia punicifoliaMouriri cearensis |
| spellingShingle | Nigéria P. Gonçalves Eliseu M. P. de Lucena Oriel. H. Bonilla Francisca J. C. Tavares Physico-chemical composition of native fruits of the Ceará coast at different development stages Revista Brasileira de Engenharia Agrícola e Ambiental Byrsonima gardneriana Chrisobalanus icaco Eugenia punicifolia Mouriri cearensis |
| title | Physico-chemical composition of native fruits of the Ceará coast at different development stages |
| title_full | Physico-chemical composition of native fruits of the Ceará coast at different development stages |
| title_fullStr | Physico-chemical composition of native fruits of the Ceará coast at different development stages |
| title_full_unstemmed | Physico-chemical composition of native fruits of the Ceará coast at different development stages |
| title_short | Physico-chemical composition of native fruits of the Ceará coast at different development stages |
| title_sort | physico chemical composition of native fruits of the ceara coast at different development stages |
| topic | Byrsonima gardneriana Chrisobalanus icaco Eugenia punicifolia Mouriri cearensis |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000900640&lng=en&tlng=en |
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