DESENVOLVIMENTO, FISIOLOGIA DA MATURAÇÃO E INDICADORES DO PONTO DE COLHEITA DE FRUTOS DA UMBUGUELEIRA (Spondias sp.)

Abstract

RESUMO -A umbugueleira produz frutos com amplas possibilidades de utilização que, embora subexplorados, têm grande potencial socioeconômico. Dessa forma, o objetivo deste estudo foi avaliar o desenvolvimento e a fisiologia da maturação em frutos da umbugueleira. As inflorescências foram marcadas em seis plantas, no período da antese, e o fruto (umbuguela) foi avaliado em intervalos regulares até a abscisão da planta. O ciclo de desenvolvimento da umbuguela, da antese até o início da abscisão, abrange 157 dias; a massa, o volume, o comprimento e o diâmetro apresentam aumentos rápidos até 117 dias após a antese (DAA), estabilizando-se até o final da maturação. O padrão respiratório do fruto foi climatérico, com pico aos 147 DAA. A coloração evoluiu do verde para o amarelo e, no pós-climatério, para o vermelho-púrpura. A relação SS/AT e pH aumentaram, e a AT diminuiu durante a maturação. O ponto ideal de colheita para o armazenamento ocorreu dos 127 aos 137 DAA, com início da coloração amarela a amarelo predominante. Para consumo fresco, o ponto de colheita foi a partir de 147 DAA (amarelo com traços avermelhados). Termos para indexação: qualidade, taxa respiratória, maturação, ponto de colheita. DEVELOPMENT, PHYSIOLOGY OF MATURATION, AND INDICATION OF HARVEST POINT OF UMBUGUELA TREE FRUITS (Spondias sp.)ABSTRACT -The umbuguela tree produces fruits with wide possibilities of utilization and, although underexploited presents a great socioeconomic potential. Thus, the objective of this study was to evaluate the development and the physiology of maturation of fruits of the umbuguela tree. The inflorescences were tagged in six plants at the anthesis period and the umbuguela fruit evaluated at regular intervals until the onset of fruit abscission. The cycle of development of the umbuguela fruit, from anthesis until abscission, covers 157 days; fruit mass, volume, length, and diameter showed rapid growth up to 117 days after anthesis (DAA), stabilizing until the end of maturation. The respiratory pattern of the fruit was climacteric, with peak at 147 DAA. The coloration advanced from green to yellow and, at the post-climacteric, to purple red. The SS/TA ratio and pH increased, and the TA decreased during maturation. The ideal harvest point for storage was from 127 to 137 DAA, at the beginning of the yellow to predominant yellow coloration. For fresh consumption, the ideal harvest point was from 147 DAA (yellow with reddish tones).

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

“…Colour parameters in the epicarp of Mexican plum showed significant (P<0.05) changes among the four ripening stages (Vargas et al, 2017), similar to that reported by Dantas et al (2016). The colour measurements of the green stage revealed that the epicarp was green (ho=108.9), dull (C*=26.4) and slightly bright (L*= 39.9) compared to the ½ green stage which was close to yellow (ho=93.7), less dull (C*=34.4) and brighter, and in the ¾ ripe stage, where fruits displayed an angle hue approaching orange (ho= 75.3) with a chromaticity of (C*= 43.4) and enhanced brightness (L*= 50.3).…”

Removal of Cd(II), Pb(II) and Cr(III) from water using modified residues of Anacardium occidentale L.

“…The cashew tree is a tree native from Tropical America, producer of edible nuts and succulent stems (pseudofruits) widely consumed by the population of many countries (Leitão et al 2013;Muianga et al 2016). …”

QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

“…umbu-cajá fruits (Spondia sp.) had measures similar to those of E. cibrata, with transversal diameter of 2.34 cm and longitudinal diameter of 2.99 cm (Dantas et al, 2016 Chitarra and Chitarra (2005) and Pinheiro (2008) described maximum increase in the surface of the cell walls, consequently the largest diameters, which may also coincide with physiological maturation. Borges et al (2010) reported that the growth of pitanga do cerrado (E. calycina) was stopped at the final maturation stage, similar to E. cibrata.…”

“…Borges et al (2010) reported that the growth of pitanga do cerrado (E. calycina) was stopped at the final maturation stage, similar to E. cibrata. the shape index verified for E. cibrata measured 0.98 and this relation gives a slightly elliptic rounded aspect, differing from other myrtaceae such as umbu-cajá, which presents ovoid shaped (DaNtaS et al, 2016). Chitarra and Chitarra (2006) reported that the rounded shape of fruits is an important feature for industries.…”

“…For pitanga, Ávila et al (2009) identified the beginning of the maturation period at 42 days and complete maturation at 49 days; Danner et al (2010) observed that wild cherry matures at 43 days after anthesis, uvaia at 50 days, guabiroba at 68 days, araça at 98 days and umbucajá (Spondias sp.) has its cycle completed at 157 days DaNtaS et al, 2016). the harvest maturity of amazonian camu-camu (M. dubia) is between 88 and 95 days after anthesis, and when the fruit presents red coloration, there is an increase in the soluble solids / titratable acidity ratio, and changes in texture by elevation in the number of soluble pectins (NeveS et al, 2015).…”