QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

Diniz, Guiomar Almeida Sousa; Neto, Sebastião Elviro de Araújo; Novalli, Dheimy Da Silva; Nogueira, Nohelene Thandara; Silva, Irene Ferro da

doi:10.1590/0100-29452017859

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…sobralianum fruits presented longitudinal diameter (LD) of 27.593 ± 2.4685 mm, and transversal diameter (TD) of 26.493 ± 2.2212 mm (Figure 2), as in the classification of Landrum and Proença (2015). Diniz et al (2017) found similar diameters (LD of 32.8 mm ± 16.0, and TD of 33.6 mm ± 17.0) for Eugenia cribrata McVaugh. However, they were smaller than those found for Eugenia uniflora L. (width of 10-12 mm and length of 12-15 mm) (SMIDERLE; SOUZA; SOUZA, 2016), and Eugenia dysenterica DC.…”

Section: Morphological Characterizationmentioning

confidence: 67%

SEED, SEEDLING AND FRUIT MORPHOLOGY AND SEED GERMINATION OF Psidium sobralianum PLANTS OF THE SÃO FRANCISCO VALLEY, BRAZIL

et al. 2018

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The Northeast region of Brazil has the second highest number of species of the Myrtaceae family. It is mostly covered by the Caatinga biome, which is very degraded, making it difficult to preserve species of this family. Thus, the objective of this work was to describe the seed, seedling, and fruit morphology, and seed germination of Psidium sobralianum Landrum & Proença plants of the São Francisco Valley, Brazil. The fruits were collected in an area of the Brazilian Agricultural Research Corporation (Embrapa Semiarid), in Petrolina PE, Brazil. The evaluations consisted of determinations of fruit shape, consistency, and number of seeds; seed form, cotyledons, hilum, hypocotyl-radicle axis, and embryo type; epicarp, mesocarp, endocarp, and seed staining; longitudinal, transversal, and ventral diameters of fruits and seeds; fruit, pulp, and seed fresh and dry masses; germination test; first count of germinated seeds; germination speed index; shoot and root lengths; shoot and root fresh and dry masses; and imbibition test. Psidium sobralianum has polyspermic, berry fruits, subclassified as solanidium, with persistent sepals and globular shape, consisting of epicarp, mesocarp, endocarp and seeds. The fruits have green with orange epicarp, pale-green mesocarp, and white endocarp. The seeds have a pilose and bony aspect, a pimentoid type of embryo, foliaceous cotyledons, presence of operculum and hilum, and pale-yellow tegument. The germination is epigeal phanerocotiledonar, with root protrusion from 26 days after sowing (DAS); it presents a short, glabrous, thick radicle, and a rounded, pale-green apex. The germination is slow, probably due to the mechanical barrier of the tegument, and stabilizes at 90 DAS.

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Section: Morphological Characterizationmentioning

confidence: 67%

SEED, SEEDLING AND FRUIT MORPHOLOGY AND SEED GERMINATION OF Psidium sobralianum PLANTS OF THE SÃO FRANCISCO VALLEY, BRAZIL

et al. 2018

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“…The values of pulp yield described in other fruits of the same genus of the species were 68% for the perfume guava (Campomanesia lineatifolia) and 46% in the guavira (Campomanesia adamantium) (Pelloso, Vieira, & Zárate, 2008;Morzelle, Bachiega, Souza, Boas, & Lamounier, 2015). In other native species of the Myrtaceae family, the following values have been recorded: 72% for the camu-camu (Eugenia cibrata), 79% for the pitanga (Eugenia uniflora), 45% for the araçá-do-campo (Psidium guineense) and 75% for the araçápêra (Psidium acutangulum) (Diniz, Araújo-Neto, Novalli, Nogueira, & Silva, 2017;Batista, Fonseca, Carvalho, & Bittencourt, 2017). When comparing pulp yield data obtained in the present study with those of other referenced species, we may confirm that sete capotes is outstanding.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Goldoni

Giacobbo

Galon

et al. 2019

Acta Sci. Biol. Sci.

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Belonging to the family Myrtaceae, 'sete capotes' is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora. absorbent paper, packed in polyethylene bags and frozen at -20ºC until analysis. Prior to analysis, the fruits were removed from refrigerator, and juice was extracted by manual pressing through a sieve. We also obtained flour from pulped and oven-dried fruits at 55ºC that were ground in a mill. The variables analyzed are described below, taking into account that humidity, pH, SS/AT ratio, lipids, total sugars, ash and vitamin C were quantified according to the methodology proposed by the Instituto Adolfo Lutz (2008).Volume and mass: For mass determination, we used a semi-analytical balance (Mars AD430). The volume was measured by an indirect method: Fruits were immersed in a known quantity of distilled water, using graduated cylinder to observe the displacement of the liquid. The mean value of mass and volume of the samples were expressed as grams and cm 3 .Humidity: Was used to determine the percent moisture content, and the percentage humidity was calculated by the loss of water by desiccation of fruits after 48 hours in an oven at 55ºC.Pulp yield and number of seeds per fruit: The calculation of pulp yield was performed according to the methodology of Santos, Lima, Petkowicz, and Candido (2013), comparing fruit weight before and after seed removal. The mean value of yield was expressed as a percentage, as was the mean number of seeds in fruits.PH: The pH of the juice diluted 1:10 in distilled water was measured with the aid of a calibrated pH meter (MSTecnopon-MPA210).Titratable acid -TA: Consisting of titrating juice diluted 1:10 with a standard solution of 0.1 N NaOH to pH 8.2. The results were expressed as grams of citric acid per 100 mL.Determination of soluble solids by refractometry -SS: The analysis of soluble solids by refractometry was performed on an Abbé-type bench refractometer (BEL-RTM). Readings were performed on fruits at the same maturation stage, and the results were expressed in Brix degrees.SS/TA ratio: Based on the calculation of the SS/TA ratio (Brix degrees divided by the value of Titrata...

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Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

Chen

et al. 2023

Foods

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In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-treated guava juices. Aldehydes and terpenoids were the main flavor components in the guava juices, which were responsible for the aroma of the juice, while their relative contents were different in the four cultivar guava juices. Furthermore, pectinase treatment could change the amounts and relative contents of volatile compounds in the guava juice. During the pectinase treatment process, the relative contents of the main aroma constituents in the guava juices were significantly decreased. The findings of this research provide valuable information for the processing of guava juice.

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QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

Cited by 3 publications

References 16 publications

SEED, SEEDLING AND FRUIT MORPHOLOGY AND SEED GERMINATION OF Psidium sobralianum PLANTS OF THE SÃO FRANCISCO VALLEY, BRAZIL

SEED, SEEDLING AND FRUIT MORPHOLOGY AND SEED GERMINATION OF Psidium sobralianum PLANTS OF THE SÃO FRANCISCO VALLEY, BRAZIL

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

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