Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa(Campomanesia lineatifolia R. & P. Familia Myrtaceae)

Abstract

RESUMEN -La champa es una especie de la familia Myrtaceae cuyo fruto es muy apetecido por los consumidores, debido a su exquisito sabor y aroma. El objetivo de esta investigación fue realizar el estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa, en el municipio de Miraflores, Boyacá-Colombia. Se marcaron flores de 30 árboles seleccionados al azar. Se hicieron cinco muestreos desde el día 26 después de la floración hasta la cosecha. Se llevó registro de la temperatura para calcular la acumulación de grados calor día (GDC). En el período de floración a cosecha del fruto (145 días) se acumularon 1489,1 GDC. Previo a la cosecha los azúcares aumentaron y los ácidos disminuyeron, pero su concentración fue elevada. Se detectó sacarosa (mayor concentración), fructosa y glucosa, ácidos cítrico (predominante en la cosecha), succínico, málico y oxálico. La actividad poligalacturonasa inició desde los 582,06 GDC y aumentó hasta la cosecha. La tasa respiratoria fue alta al inicio y disminuyó hasta los 1422,8 GDC, punto que coincide con la madurez fisiológica, en este momento también se detectó producción de etileno. Los frutos de champa presentaron alta acidez y un representativo contenido de azúcares que determinan su sabor característico. Términos para indexación: azúcares, ácidos orgánicos, actividad poligalacturonasa, respiración, etileno. BIOCHEMICAL CHANGES DURING GROWTH AND UNTIL HARVEST OF CHAMPA (Campomanesia lineatifolia R. & P. MYRTACEAE family) FRUITABSTRACT -The champa is a species belonging to the Myrtaceae family which fruit is very desired by consumers due to its exquisite flavor and aroma. The objective of this research was to study some biochemical changes during growth and until harvest of champa fruits in the municipality of Miraflores, Boyacá-Colombia. Flowers of 30 selected trees were marked randomly. Five samplings were performed from day 26 after flowering until harvest. Temperature was recorded to calculate degree days (DD). In the period from flowering to fruit harvest (145 days) accumulated 1489.1 DD. Prior to harvest sugars increased and acids decreased but their concentration was high. Sucrose (highest concentration), fructose, glucose, and citric (predominant at harvest), succinic, malic and oxalic acids were detected. Polygalacturonase activity started from 582.06 DD and increased until harvest. The respiratory rate was high at the beginning and decreased to 1422.8 DD, a point that coincides with the physiological maturity, at this moment ethylene production was also detected. The fruits presented high acidity and a representative sugar content which determine its characteristic flavor.

Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

“…1-MCP affects biosynthesis, signaling, and, as a result, processes that depend on ethylene during ripening, in this specific case, firmness. This is done by decreasing the activity of hydrolase enzymes that mainly affect the cell wall, including polygalacturonase, whose activity is reported for this species (Balaguera-López and Herrera, 2012a). Consistently, several studies have indicated that 1-MCP decreases softening in other Myrtaceae fruits, such as guava and feijoa (Cerqueira et al, 2009;Rupavatharam et al, 2015).…”

“…According to Silva and Fonseca (2016), this genus is characterized by its citrus-flavored fruits. It is an exotic fruit native to the Amazon rainforest that has considerable potential for commercialization and is currently being introduced in different markets in Colombia (Balaguera et al, 2009;Balaguera-López and Herrera, 2012a;Porras et al, 2020). This fruit has a high concentration of organic acids, sugars and volatile compounds (Balaguera and Herrera, 2012a), which makes it highly desirable for consumption, fresh or in processed products (Álvarez-Herrera et al, 2009a).…”

“…It is an exotic fruit native to the Amazon rainforest that has considerable potential for commercialization and is currently being introduced in different markets in Colombia (Balaguera et al, 2009;Balaguera-López and Herrera, 2012a;Porras et al, 2020). This fruit has a high concentration of organic acids, sugars and volatile compounds (Balaguera and Herrera, 2012a), which makes it highly desirable for consumption, fresh or in processed products (Álvarez-Herrera et al, 2009a). In recent years, the champa has been reported as an important source of bioactive substances with great potential for use in the agricultural, pharmaceutical, cosmetic and food industries (Muños et al, 2015;Otálvaro-Álvarez et al, 2017).…”