Physicochemical characteristics of Barbados cherry influenced by fruit maturation stage

被引：25

作者：

Nogueira, RJMC ^{[1
]}

de Moraes, JAPV ^{[1
]}

Burity, HA ^{[1
]}

da Silva, JF ^{[1
]}

机构：

[1] Univ Fed Rural Pernambuco, Lab Fisiol Vegetal, BR-52171900 Recife, PE, Brazil

来源：

PESQUISA AGROPECUARIA BRASILEIRA | 2002年 / 37卷 / 04期

关键词：

Malpighia emarginata; fruit; quality; ascorbic acid;

D O I：

10.1590/S0100-204X2002000400006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This work aimed at evaluating changes in physical and chemical characteristics of Barbados cherry fruits in three maturation stages. Fruits from two genetic sources (UFRPE 7 and UFRPE 8) were used during the dry and wet seasons in a commercial orchard. The experimental design was a completely randomized block with factorial scheme 2 x 3 (source plants x fruit maturation stages) and three replicates. Levels of vitamin C and of total soluble solids (TSS) besides pH and fruit weight and diameters were evaluated. Genotypes UFRPE 7 and UFRPE 8 produced fruits containing levels of vitamin C appropriated to the internal and external markets. Immature fruits showed levels of vitamin C significantly higher than mature and semi-mature ones. Those fruits could be used in the pharmaceutic industry. Seasonal influence on levels of vitamin C, physical (fruit weight and diameter) and physicochemical (TSS) characteristics were found. Higher levels of vitamin C were observed during the dry season. These contents decreased during the fruit ripening. UFRPE 7 produced the best quality fruits and presented higher stability in most of the characteristics evaluated.

引用

页码：463 / 470

页数：8

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