Caracterização física de frutos e putâmens e taxa de ataque por Carmenta sp. a pequizeiros (Caryocar brasiliense Camb.) no norte de Minas Gerais

Luz, Giovana Rodrigues da; Rodrigues, Priscyla Maria Silva; Menino, Gisele Cristina de Oliveira; Coutinho, Etiene Silva; Nunes, Yule Roberta Ferreira

doi:10.1590/s0100-29452011005000088

Cited by 4 publications

(1 citation statement)

References 11 publications

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“…Its fruit is a drupe that can contain up to four putamens. The putamen corresponds to the dispersion unit, consisting of the seed (coated by a thin, brown seed coat) covered by the hard and thorny endocarp and the inner, yellowish mesocarp, which is the edible part of the fruit and surrounds the endocarp (LUZ et al, 2011). The souari fruit has been extensively studied, mainly because of its attractive nutritional composition, which features components such as carotenoids, phenolic compounds, proteins, lipids, carbohydrates and antioxidants (ROESLER et al, 2008;OLIVEIRA et al, 2010;MACHADO et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Rodrigues

Pantoja

Soares

et al. 2016

Braz. J. Food Technol.

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SummaryThe proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.Keywords: Caryocar; Bouillon; Seasoning; Spice; Souari nut. ResumoA composição centesimal e a aceitabilidade de um tempero culinário em forma de tablete preparado da polpa de pequi desidratada foram avaliadas. A polpa de pequi integral e os tabletes formulados foram submetidos às determinações dos valores de compostos fenólicos totais, proteínas totais, lipídios, umidade, cinzas, fibra bruta, carboidratos totais e valor energético total. Depois da seleção das formulações para o preparo dos tabletes de pequi, estes foram submetidos à avaliação sensorial como condimento para o preparo de arroz. Na polpa do pequi, foram encontrados 44,4% de umidade, 37,7% de lipídeos, 2,1% de proteínas, 10,9% de carboidratos totais e 324 mg de compostos fenólicos totais por 100 g. A farinha da polpa de pequi apresentou 9,8% de umidade. Nos testes sensoriais, a formulação preferida foi aquela com maior quantidade de polpa do fruto na forma de farinha. Esta formulação apresentou 8,4% de umidade, 52,3% de gordura, 3,1% de proteínas, 19,4% de carboidratos totais, 321 mg de compostos fenólicos por 100 g e um valor energético total de 560,7 kcal por 100 g. Os tabletes de pequi produzidos mantiveram a cor, o sabor e o aroma característicos do fruto e apresentação similar aos caldos em cubo comerciais. Palavras-chave:

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Section: Introductionmentioning

confidence: 99%

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Rodrigues

Pantoja

Soares

et al. 2016

Braz. J. Food Technol.

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Repeatability of Physical and Chemical Characteristics in Pequi Fruits

et al. 2017

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The aim of this study was to estimate the effects of populations and mother trees over some characteristics on pequi (Caryocar brasiliense Camb.) fruits as well as their repeatability coefficient. Data came from two populations with 15 mother trees each, covering three years. The following physical and chemical characteristics were evaluated: total fruit weight; external mesocarp weight; number of putamens per fruit; total weight of putamens; total and average pulp weight; and proportion of the weight of lipids and proteins in relation to pulp weight. Analysis of variance was performed using a nested design model. The effects of mother trees within populations were highly significant for all variables under study, while the effects of populations were not for any characteristic, showing that for populations and mother trees, efforts must be focused on the number of mother trees per population rather than on populations. The estimated repeatability coefficients showed high genetic control for total fruit weight; external mesocarp weight; average weight of putamens; average pulp weight; and proportion of the weight of lipids in relation to pulp weight. Therefore, the expression of these characteristics on descendants, by cloning selected mother trees, is likely to be effective. REPETIBILIDADE DE CARACTERÍSTICAS FÍSICAS E QUÍMICAS EM FRUTOS DE PEQUIRESUMO -O objetivo deste trabalho foi estimar os efeitos de populações, matrizes e do coeficiente de repetibilidade em frutos de pequizeiro (Caryocar brasiliense Camb.). Foram coletados dados de duas populações, por três anos consecutivos, das seguintes características: massa massa total do fruto; massa do mesocarpo externo; número de putâmens por fruto; massa total e média de putâmens; massa total e média da polpa; e a proporção da massa de lipídeos e proteínas em relação à massa total da polpa. A análise de variância foi feita usando-se um modelo de classificação hierárquica. Os efeitos de matrizes dentro de populações foram altamente significativos para todas as características estudadas, ao passo que os efeitos destas populações não o foram para nenhuma característica, evidenciando que no dimensionamento de testes de populações e progênies, deve-se optar pelo maior número de matrizes por população em detrimento do número de populações. As estimativas de repetibilidade encontradas permitem inferir um alto controle genético para as características massa total do fruto; massa do mesocarpo externo; massa média de putâmens; massa média da polpa; e teor de lipídeos e, portanto, uma maior probabilidade de expressão destas características nos descendentes clonais de matrizes selecionadas. Termos para indexação: Caryocar brasiliense, coeficiente de repetibilidade, matrizes.1 (Paper 209-15).

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OCCURRENCE OF INSECT PESTS IN FRUITS OF Caryocar brasiliense (CARYOCARACEAE) IN THE NORTH OF MINAS GERAIS

2021

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Caryocar brasiliense Camb. is a typical species from the Cerrado that represents a relevant income for the population where the fruit is produced. The ocorrence of insect pests provokes damage in the fruit and making its commercialization unfeasible. Then, this study aimed to identify the pest insect the fruit and the pit; to compare the morphological features of the fruit and pit and the damage caused by insects among mother plants and their origins and correlate the fruit and pit morphological features with the damage caused by the insects. Three different origins were evaluated, 12 mother plants by origin and ten fruit by mother plant. All the fruit were opened, checked for the insect damage and the fruit and pit morphological variables were determined. The insects that caused damage to the pequi embryo were identified as Carmenta sp. (Lepidoptera: Sesiidae) and Amblycerus sp (Coleoptera: Chrysomelidae). The probability analysis showed significant effect on the mother plants and origins for the percentage of fruit and pit attacked where the location of Laje Velha obtained the lowest rates of the insect attack. The fruit and pit of the Fruta de Leite were bigger and heavier than the others, while the correlations among the predation rate and the other morphological variables of the fruit and pit were not significant. Amblycerus sp. and Carmenta sp. may be considered potential pests of pequi, with the risk of compromising the pequizeiro populations and the regional economics.

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Caracterização física de frutos e putâmens e taxa de ataque por Carmenta sp. a pequizeiros (Caryocar brasiliense Camb.) no norte de Minas Gerais

Cited by 4 publications

References 11 publications

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Repeatability of Physical and Chemical Characteristics in Pequi Fruits

OCCURRENCE OF INSECT PESTS IN FRUITS OF Caryocar brasiliense (CARYOCARACEAE) IN THE NORTH OF MINAS GERAIS

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