Characterization and development of marolo (Annona crassiflora, Mart.)

Abstract

The objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (°B), respiratory rate (CO 2), titratable acidity, vitamin C, and β-caroteno were observed from the 120 th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120 th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only.

Estudo Químico E Biológico Do Extrato Aquoso Hibiscus Sabdariffa (Malvaceae)

“…Marolo has previously shown mainly oxygenated sesquiterpenes (SIRENA et al, 2014). However, in this study, ripe fruit pulp extracted by SPME showed only esters, mainly methyl and ethyl derivatives of hexanoate, octanoate and decanoate (SILVA et al, 2013). Terpenes were also identified, but only in the stages prior to full fruit ripening.…”

Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

“…The degradation and synthesis of new volatile compounds occur through the end of the physiological process. Silva et al (2013) reports that volatile compounds are of great importance during the development process, because they facilitate the maintenance and perpetuation of the species. These compounds are responsible for the characteristic aroma and can be synthesized during development, post-harvest, and storage.…”

Characterization of chemical and mineral composition of marolo (Annona crassiflora Mart) during physiological development

“…Nutritional and commercial potential knowledge of the native species could be an economic alternative to the livelihood of native population from different regions (Silva et al, 2013). Fruits and vegetables are important examples of essential elements source.…”