Qualidade E Correlação Dos Parâmetros Físico-Químicos Dos Frutos De Cultivares De Acerola

Abstract

RESUMO Objetivou-se avaliar as características físico-químicas dos frutos de três cultivares de acerola, plantadas nas condições edafoclimática do município de Tangará da Serra-MT e estabelecer correlações entre as propriedades físico-químicas desses materiais. Para tal utilizou-se o delineamento em blocos ao acaso com três cultivares (Cereja, Sertaneja e Roxinha), 30 repetições com uma planta por parcela que foram avaliados no período de março e abril. Foram avaliadas nove características físicoquímicas do fruto de cada cultivar e estabelecido as suas correlações. Os frutos das cultivares Sertaneja, Roxinha e Cereja apresentam potencial de comercialização, pois suas características físico-químicas atendem os padrões de qualidade estabelecidos pelo Ministério da Agricultura, Pecuária e Abastecimento. Devido as correlações alta entre as características físicas e entre as características químicas dos frutos, pode-se realizar a mensuração apenas das características massa de fruto e sólido solúveis totais, tornando o processo dinâmico e de baixo custo.

Genetic Variability in Inbred Guava Families Mediated by Agronomic Traits

“…However, the ratio between these variables is highly representative, because it indicates the fruit shape, and the closer it is to 1, the rounder the fruit is. Pyriform or ovate fruits (shape index greater than 1) can be destined for fresh consumption, and those with a rounded shape (shape index close to 1) are more suitable for industrialization (Fachi et al, 2018).…”

Fruit quality of west indian cherry irrigated with saline waters under combinations of nitrogen/potassium fertilization

“…With regard to the FAM, it can be affirmed that its values, in the plants irrigated between 0.3 and 4.3 dS m -1 , are within the average fruit mass for the cultivar Flor Branca, which generally varies from 3 to 5 g (CALGARO; BRAGA, 2012). However, under the conditions of the present work, it is noted (Figure 4B) that the plants irrigated with water of lowest salinity (0.3 dS m -1 ) had the highest mass accumulation in the fruits (3.86 g), being 28.24% superior to the value of 3.01 g of the plants irrigated with ECw of 4.3 dS m -1 ; this difference must be taken into consideration, because fruits with higher mass can provide a higher pulp yield and profitability for producer (FACHI et al, 2016).…”

“…West Indian cherry (Malpighia emarginata D. C.) is considered as one of the most interesting fruits in the Brazilian Northeast region, due to its physico-chemical characteristics and its bioactive compounds for pharmacological and alimentary use (FACHI et al, 2016), standing out for its elevated contents of vitamin C and other compounds with antioxidant properties, such as carotenoids, anthocyanin and phenolics, placing this species in a prominent position among the fruit species cultivated in the region (ARAÚJO et al, 2009). It is worth noting that the quality parameters of the West Indian cherry, such as the vitamin C content, color, weight, size, total soluble solids and pulp pH are affected by the genetic variability of the orchard and may also be influenced by several other factors, such as pluvial precipitation, temperature elevation, fertilization management, irrigation and salinity (FACHI et al, 2016).…”

Photosynthetic Assimilation of the Guava (Psidium guajava) cv. Paluma under Different Pruning and Fruit Thinning Intensities

“…Even though pruning is considered more drastic, it favors its ability to carry out photosynthesis and produce photosynthesis. It is assumed that the thinning of guava fruits, like what happens with other fruit trees, can induce the plant to produce large and better-quality fruits, since, in addition to removing the overload, in general, thinning eliminates fruits with defects, that is, sick, cursed, scratched, and malformed ones [5,9,20,46]. These aspects are crucial, especially when the fruit is intended for consumption in natura and therefore must have a good appearance.…”

“…Guava fruits are highly valued for their flavor and aroma and are considered extremely beneficial for human health due to their balanced nutrient content and high content of vitamin C, sugars, mineral salts, and fiber [4,5]. In addition, antioxidant and antimicrobial properties have been reported in various parts of the plant, such as the pulp, seeds, and leaves, which has aroused scientific interest in its potential use in the food and pharmaceutical industry [6,7].…”