2001
DOI: 10.1590/s0100-29452001000300032
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Abstract: RESUMO -O presente trabalho teve como objetivo avaliar quanto às características químicas e físico-químicas frutos de 12 genótipos de acerola (Malpighia punicifolia L.), em processo de seleção pela Embrapa Mandioca e Fruticultura, visando a identificar aqueles com altos teores de vitamina C e elevada relação Brix/acidez. Os frutos analisados foram colhidos no estágio de maturação "de vez", na safra de setembro a outubro dos anos de 1997 e 1998. Os resultados obtidos para vitamina C variaram de 835 a 1820 mg de… Show more

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Cited by 22 publications
(30 citation statements)
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“…The Acer-14 genotype presented the lowest titratable acidity, while Acer-13 and Acer-7 had similar and the highest titratable acidity, 1.15% and 1.05%, respectively (table II). These data are close to results quoted in the literature, such as 0.95% for the UFRPE-7 mother plant [14], 0.94% [1] and the 0.69-1.65% range [17] also in a study about different acerola genotypes. Possibly, the high values reported here are a function of the high organic acid content in acerola fruit, as also reported by Assis et al [19].…”
Section: Chemical Characterssupporting
confidence: 92%
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“…The Acer-14 genotype presented the lowest titratable acidity, while Acer-13 and Acer-7 had similar and the highest titratable acidity, 1.15% and 1.05%, respectively (table II). These data are close to results quoted in the literature, such as 0.95% for the UFRPE-7 mother plant [14], 0.94% [1] and the 0.69-1.65% range [17] also in a study about different acerola genotypes. Possibly, the high values reported here are a function of the high organic acid content in acerola fruit, as also reported by Assis et al [19].…”
Section: Chemical Characterssupporting
confidence: 92%
“…There was no statistical difference among the Acer-7, Acer-16, Acer-3, Acer-8, Acer-13, Acer-5, Acer-2 and Acer-12 genotypes (table II, figure 1). These contents are close to the results related by Semensato and Pereira [12] and Assis et al [19], but below those of Matsuura et al [17] (1820 mg·100 g -1 of fresh fruit), Nogueira et al [6] (1682.67 mg·100 g -1 of fresh fruit) and Musser et al (1434 mg·100 g -1 of fresh fruit) [23].…”
Section: Chemical Characterssupporting
confidence: 85%
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