&lt;b&gt;Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening

Moacir Couto De Andrade Júnior,Jerusa Souza Andrade

doi:10.4025/actasciagron.v37i2.19683

<b>Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening

Moacir Couto De Andrade Júnior, Jerusa Souza Andrade

Open Access

https://doi.org/10.4025/actasciagron.v37i2.19683

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Abstract

The objective of this study was to evaluate the changes in the activity of pectinases (pectinesterase and polygalacturonase), dietary fiber content (alcohol-insoluble solids, pectin, and total fiber), and physicochemical indices related to the flavor (pH, titratable acidity, soluble solids, Brix/acid ratio, and reducing and nonreducing sugars) of cubiu fruits (Solanum sessiliflorum Dunal) at different stages of ripening (green, turning, ripe, and fully ripe). Alcohol-insoluble solids and pectin were very similar, with the highest levels detected at the green and turning stages, and the lowest levels occurring at the fully ripe stage. The amount of total fiber was consistent at the green, turning, and ripe stages, but declined at the fully ripe stage. These changes correlated with the pectinase activities, the profiles of which resembled those of other species of the Solanaceae family during fruit ripening. However, cubiu fruits were significant sources of dietary fiber at all stages. The reducing sugar content reached the highest level at the turning stage, with glucose as the major sugar. The content of nonreducing sugars, such as sucrose, remained low at all stages. The other physicochemical indices displayed increases during ripening, characterizing cubiu as a very acidic fruit with a small degree of sweetness.

Highlights

The population of the Amazonian region has long used fruits from a species of the Solanaceae family commonly referred to as cubiu (Solanum sessiliflorum Dunal) in Brazil, cocona in Colombia and Peru, and tupiru in Venezuela (WHALEN et al, 1981)
The remaining part of the homogenized material was stored in polyethylene bags and kept in a freezer at -20°C until use in physicochemical analyses of other response variables
The multiple linear regression models confirmed the strong correlation between the pectinase activities and pectin concentrations at all ripening stages investigated in this study

Summary

Introduction

The population of the Amazonian region has long used fruits from a species of the Solanaceae family commonly referred to as cubiu (Solanum sessiliflorum Dunal) in Brazil, cocona in Colombia and Peru, and tupiru in Venezuela (WHALEN et al, 1981). Other historical records indicate that in 1760, a Spanish surveyor, Apolinar Diaz de la Fuente, found cubiu growing with maize and beans in an Indian garden located between. 171-179, Apr.-June, 2015 marketing attribute that influences consumer acceptance (LARRIGAUDIERE et al, 1996; YONG-ZHONG et al, 2006). This and the other sensory attributes mentioned above are at prime quality in the fully ripe fruit. Soluble solids mainly consist of sugars (e.g., sucrose and fructose) and organic acids, which are good indicators of the ripening stage of fruits (PEDRO; FERREIRA, 2005; PRETEL et al, 2008; PURKAYASTHA; MAHANTA, 2011)

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