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

Oriel. H. Bonilla,Eliseu M. P. de Lucena,Nigéria P. Gonçalves,Francisca J. C. Tavares

doi:10.1590/1807-1929/agriambi.v21n9p640-644

Oriel. H. Bonilla, Eliseu M. P. de Lucena + Show 2 more

Open Access

https://doi.org/10.1590/1807-1929/agriambi.v21n9p640-644

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Abstract

ABSTRACT This 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.

Highlights

Fruit appearance is one of the criteria most used by the consumers to evaluate fruit quality (Krause et al, 2012)
A fruit is considered as of quality when it meets the expectations of the different consumer segments, in its internal and external characteristics, the internal ones related to the taste and juice content, and the external ones related to the good appearance, meeting the standards to achieve the quality desired in the markets (Ocampo et al, 2013)
Due to the commercial opening, the global fruit market has become more competitive and prone to novelties, such as native and exotic fruits, especially with the media’s publicity on the beneficial effects of fruit consumption, highlighting them as healthy, balanced, functional and diversified foods, with their colors, shapes, smells and tastes, which aroused in the consumers the desire for native and exotic fruits (Silva et al, 2011)

Summary

Introduction

Fruit appearance is one of the criteria most used by the consumers to evaluate fruit quality (Krause et al, 2012). A fruit is considered as of quality when it meets the expectations of the different consumer segments, in its internal and external characteristics, the internal ones related to the taste (soluble solids and acidity) and juice content (yield), and the external ones related to the good appearance (skin color, size, weight, absence of defects of the fruits), meeting the standards to achieve the quality desired in the markets (Ocampo et al, 2013). Fruits harvested early do not have the ability to develop the complete ripening, damaging their final quality (Drehmer & Amarante, 2008). In this context, the present research aimed to evaluate the physico-chemical composition of four fruits native to the Ceará coast in different development stages, ‘guajiru’ (Chrisobalanus icaco L.), ‘manipuçá’ (Mouriri cearensis Huber), ‘muricipitanga’ Juss.) and ‘murta’ (Eugenia punicifolia (Kunth) DC.), to define the ideal harvest point

Material and Methods

Results and Discussion

Conclusions

Literature Cited