Physico-chemical composition of native fruits of the Ceará coast at different development stages

Abstract

A B S T R A C TThis 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.Composição físico-química de frutas nativas do litoral cearense em diferentes estádios de desenvolvimento R E S U M O Objetivou-se, com este trabalho, avaliar a composição físico-química de frutas nativas do litoral cearense em diferentes estádios de desenvolvimento. Os frutos de guajiru, manipuçá, murici-pitanga e murta, foram colhidos durante o ano de 2014, através das seguintes avaliações: sólidos solúveis totais, acidez total titulável, pH e relação sólidos solúveis totais e acidez total titulável. Utilizou-se o delineamento inteiramente casualizado com 5 ou 6 tratamentos, dependendo do estádio de maturação do fruto e 4 repetições. Para sólidos solúveis totais a murta obteve mínimo de 2,6 ºBrix no estádio 1 e o manipuçá obteve máximo de 24,53 ºBrix no estádio 5. Na acidez total titulável, o guajiru com mínimo de 0,09% nos estádios 3 e 4, e o murici-pitanga com máximo de 3,29% no estádio 6. Para o pH no murici-pitanga foi obtido mínimo de 3,44 no estádio 5 e o guajiru, máximo de 5,9 no estádio 2. Para a relação sólidos solúveis totais e acidez total titulável, o murici-pitanga com mínimo de 3,25 nos estádios 1 e 3 e o guajiru com máximo de 141,11 no estádio 4. Concluiu-se que os frutos do guajiru e do manipuçá atingiram a maturidade fisiológica no estádio 3; já os frutos do murici-pitanga e da murta os atingiram no estádio 4; portanto, esses são os estádios ideais para a colheita dos frutos.

Ecological anatomy of Eugenia punicifolia (Kunth) DC. (MYRTACEAE) in the restinga region,state of Ceará

“…Eugenia punicifolia (Kunth) DC. (Myrtaceae), popularly known as myrtle, is a plant commonly found in the coast of Ceará (BRAZ et al, 2004;BFG, 2015;GONÇALVES et al, 2017). It has fruits very appreciated by wild animals and its leaves have compounds with antioxidant, antinoceptive and anti-inflammatory effect (GALENO et al, 2014;BASTING et al, 2014;PEDRONE, 2014).…”

Effect of maturation stage on the physical-chemical composition and bioactive compounds of Solanum granosos-leprosum Dunal fruits

“…In general, the composition of phenolics is quite variable, depending on the type of fruit and the environmental conditions to which they are subjected (Lado et al, 2018). The phenolic content of capoeira-branca fruit is low when compared to some fruits, such as strawberry (Gonçalves et al, 2017), buriti (Rudke et al, 2019) and blueberry (Zhang et al, 2016), since these fruits are rich sources of these compounds. However, capoeira-branca fruit presented phenolic compounds content close to wild cherry plum (Smanalieva et al, 2019).…”

“…Currently, several studies have evaluated the influence of different maturation stages on unconventional fruit characteristics, that is, those of little economic relevance and which are usually not part of human food, such as blueberry (Pérez & Mojica, 2018), besides several Brazilian native fruits (Gonçalves et al, 2017;Guedes et al, 2017;Henrique et al, 2017).…”

Physicochemical quality of araçaúna and grumixama at different ripening stages

“…The harvest of fully ripe fruits provided an average increase of 1.55 ºBrix (29.9%), and should therefore be Storage for 48 hours caused an increase in titratable acidity (TA) of fruits harvested at E1; however, for fruits harvested at E2 and E3, the opposite was observed (Table 4). Evaluating different fruits native to the state of Ceará, Gonçalves et al (2017) observed that acidity had different behavior during ripening, not being possible to establish a single harvest pattern. For grumixama, Aguiar et al (2016) observed TA of 0.29% citric acid, close to value observed in this study.…”