Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Maciel, Maria Inês Sucupira; Melo, E. H. M.; Lima, Vera Lúcia de Menezes; Souza, K. A. de; Silva, Wedja

doi:10.1590/s0101-20612010000400005

Cited by 26 publications

(34 citation statements)

References 7 publications

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“…Os valores são maiores que os encontrados por Ferreira et al (2009), cerca de 963,01 mg.100 g -1 e Mezadri et al (2008), que encontraram valores de ácido ascórbico entre 632 e 920 mg.100 g -1 em acerolas maduras do Distrito de Itajaí -SC. São semelhantes aos encontrados por Maciel et al (2010), em que os teores de ácido ascórbico variaram de 750 a 1.678 mg.100 g -1 . Os conteúdos de acidez titulável apresentam valores que variaram de 0,70 g.100 g -1 , em frutos oriundos da planta 4, a 1,14 g.100 g -1 de ácido málico em frutos oriundos da planta 3 (IFSM3) (Tabela 2).…”

Section: Resultsunclassified

Caracterização e avaliação de frutos de aceroleira

Lima

Souza

et al. 2014

Rev. Bras. Frutic.

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RESUMO -Este trabalho teve por objetivo avaliar características físicas e químicas em aceroleiras provenientes de seis plantas encontradas no IFSULDEMINAS -Câmpus Muzambinho-MG, para identificar plantas com melhores qualidades genéticas. Foram selecionadas seis plantas de acerolas, e os frutos foram colhidos em quatro épocas. Em cada planta, foi feita uma amostragem com três repetições, por época, sendo cada repetição composta por 10 frutos. Foram realizadas as seguintes análises físicas: massa fresca, coloração, diâmetros longitudinal (DL) e transversal (DT), relação DL/DT, e químicas: teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, pH e teor de ácido ascórbico. As médias dos tratamentos, quando significativas, foram comparadas pelo teste de Tukey, a 5% de probabilidade. Os resultados médios de massa por fruto variam de 4,03 a 7,10 g, já as médias do índice de formato do fruto variam de 0,84 a 0,92, constatando-se que o fruto é uma drupa subglobosa. Os diâmetros transversal e longitudinal oscilam, respectivamente, de 16,67 a 23,86 mm e 15,39 a 20,06 mm, e a coloração da casca foi mais vermelha nas acerolas oriundas da planta 1. Os teores de sólidos solúveis variam de 5,48 a 7,90ºBrix e, na relação SS/AT, houve variação de 5,92 a 8,31. O pH variou de 3,54 a 3,76, a acidez total titulável de 0,70 a 1,14 g.100 g-1 e os teores de ácido ascórbico variaram de 1.114,07 a 1.456,22 mg.100 g -1 . Observou-se que, de acordo com as características físicas, a planta 6 apresentou-se mais adequada para uma futura propagação. Em relação às variáveis químicas avaliadas, as acerolas oriundas da planta 1 apresentaram bons teores de ácido ascórbico e boa relação SS/AT, atendendo ao indicado para o suco de acerola. Termos para indexação: Malpighia emarginata D.C., acerola, ácido ascórbico. CHARACTERIZATION AND EVALUATION OF FRUITS OF WEST INDIAN CHERRYABSTRACT -This study aimed to evaluate physical and chemical characteristics in West Indian cherry from six plants found in the IFSULDEMINAS -Campus Muzambinho, MG, to identify plants with the best genetic qualities. It was selected six plants and the fruits were collected in four dates for evaluation. In each plant, sampling was done with three replicates per date, with each replicate consisting of 10 fruits. It was realized the following physical analyzes: fresh mass, coloring, longitudinal and transverse diameter, and the ratio LD/TD, and chemical analyzes: soluble solids (SS), titratable acidity (TA), ratio SS/TA, pH and ascorbic acid content. The mean of treatments, when significant, were compared by Tukey test at 5% probability. The average results of fruit mass range from 4.03 to 7.10 g in the index means the fruit can vary from 0.84 to 0.92 noting that the fruit is a subglobose drupe. The transverse and longitudinal diameter ranging respectively from 16.67 to 23.86 mm and 15.39 to 20.06 mm and peel color was redder in fruits from Plant 1. The soluble solids ranging from 5.48 to 7.90 °Brix and SS/TA ratio variation was from 5.92 to 8.31. The pH ranged from ...

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Section: Resultsunclassified

Caracterização e avaliação de frutos de aceroleira

Lima

Souza

et al. 2014

Rev. Bras. Frutic.

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“…Although it is consumed fresh, acerola is widely used in the production of nectar, frozen pulp, bottled and pasteurized juice and jelly. Therefore, the cultivation of acerola becomes highly promising, with good prospects for the fruit grower (Maciel, Mélo, Lima, Souza, & Silva, 2010).…”

Section: Introductionmentioning

confidence: 99%

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

Dutra

Bolini

2013

CyTA - Journal of Food

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The study of sweeteners for replacing sucrose is increasingly important for the food industry. The ideal sweetness as sucrose and the equivalent sweetness of acerola nectar with different sweeteners (neotame, sucralose, stevia with 40%, 60%, 80% and 95% rebaudioside A) were measured. The ideal sweetness of the samples sweetened with sucrose at 50 g/L, 75 g/L, 100 g/L, 125 g/L and 150 g/L was assessed by means of a test with 50 consumers using a just-about-right scale. The magnitude estimation method for determining the equivalent sweetness was carried out with 20 assessors. The concentration of sucrose ideal in acerola nectar was 80 g/L, with equivalent concentrations of sweeteners of 0.017 g/L neotame, 0.16 g/L sucralose, 1 g/L stevia with 40 % rebaudioside A, 0.99 g/L stevia with 60 % rebaudioside A, 1 g/L stevia with 80 % rebaudioside A and 1 g/L stevia with 95 % rebaudioside A.Keywords: sensory analysis; tropical fruit; food additives; sucralose; neotame; Stevia rebaudiana El estudio de edulcorantes que puedan reemplazar a la sacarosa se ha vuelto cada vez más importante para la industria alimentaria. En el presente estudio, se midieron la dulzura ideal de sacarosa y la dulzura equivalente del néctar de acerola en distintos edulcorantes (neotame, sucralosa, stevia con 40%, 60%, 80% y 95% de rebaudiósido A). A través de una prueba aplicada a 50 consumidores utilizando una escala 'está casi bien', se evaluó la dulzura ideal de las muestras endulzadas con sacarosa a 50 g/L, a 75 g/L, a 100 g/L, a 125 g/L y a 150 g/L. Con 20 evaluadores se aplicó el método de estimación de magnitud para determinar la dulzura equivalente. La concentración ideal de sacarosa en el néctar de acerola fue 80 g/L, con las concentraciones equivalentes de dulzura de 0,017 g/L neotame, 0,16 g/L sucralosa, 1 g/L stevia con 40% de rebaudiósido A, 0,99 g/L stevia con 60% de rebaudiósido A, 1 g/L stevia con 80% de rebaudiósido A y1 g/L stevia con 95% de rebaudiósido A.

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“…La forma, color, peso, grosor del endocarpio, así como diámetro polar y ecuatorial de los endocarpios se midieron. Además, se evaluó el número de embriones Maciel et al (2010). La fructosa, glucosa y pequeñas cantidades de sacarosa son los principales azúcares presentes en acerola (França y Narain, 2003); sin embargo, los valores de los azúcares totales en los frutos de nanche rojo pueden variar de acuerdo a la época del año, a la precipitación o a los procesos de degradación y biosíntesis de los polisacáridos (Kays, 1991).…”

Section: Resultados Y Discusiónunclassified

“…El ácido málico varió de 0.85 a 1.13% en 100 g Los ácidos orgánicos son los responsables de la acidez y el aroma particular de los frutos (Maciel et al, 2010); la acidez es una particularidad útil para conocer el estado de maduración de los frutos (Ladaniya, 2008). Esta característica tiene relación con los SST que determinan la singularidad del sabor (Ladaniya, 2008).…”

Section: Resultados Y Discusiónunclassified

“…Matsuura et al (2001) encontraron un índice de 9.42 en acerola, mientras que França y Narain (2003) obtuvieron valores menores. Otros genotipos de acerolas alcanzaron 7.06 de relación SST/AT (Maciel et al, 2010). Alves (1993) menciona que la proporción de SST/AT aumentó de 4 a 6.5 durante la maduración; estos atributos (SST/ AT) tienen como finalidad establecer el índice de cosecha y la selección de variedades para exportación, consumo de frutos en fresco y procesados (Couceiro, 1986;Kays, 1991).…”

Section: Resultados Y Discusiónunclassified

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Calidad morfológica de frutos y endocarpios del nanche rojo (Malpighia mexicana, Malpighiaceae)

et al. 2016

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AbstRAct:Background and Aims: Wild red nanche develops in both temperate and tropical areas. In Mexico, it has been used as an ornamental and medicinal plant since pre-Hispanic times; however, little is known about its morphology. Therefore, the aim of this research was to characterize the morphological quality of fruits and endocarps of red nanche collected in the Central Valleys of Oaxaca, Mexico. Methods: Three study areas were located, but fruits were found in the municipality of Santiago Matatlán only. These were collected and transferred to the Seed Analysis Laboratory of the Colegio de Postgraduados, Campus Montecillo. For evaluation of the morphological quality of fruit and endocarps, four replications of 100 fruits were selected by Completely Randomized Design (CRD). With the obtained data, an analysis of measures of central tendency was performed using the SAS statistical package. Key results:The results indicated that the fruits of red nanche are large, oblate-shaped, the color of the epicarp is cherry to purple, that of the mesocarp pink to lilac, they taste sweet, and show adequate firmness and quantity of ascorbic acid. The fruit has three fibrous endocarps, is cone to triangular-shaped and has one to two embryos. The embryo is cream colored without endosperm, the cotyledons are bent at the apex and the radicle is present at the other side . It is protected by a thin brown colored integument. Conclusions: Variation was observed in the morphological characteristics. The fruits have food potential and quality for export.

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Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Cited by 26 publications

References 7 publications

Caracterização e avaliação de frutos de aceroleira

Caracterização e avaliação de frutos de aceroleira

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

Calidad morfológica de frutos y endocarpios del nanche rojo (Malpighia mexicana, Malpighiaceae)

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