Potencial Nutritivo E Características Físicas E Químicas Do Abajeru

Abstract

A fruticultura brasileira está em constante desenvolvimento, especialmente no que se refere às novas opções de cultivo, tanto pela busca por parte dos produtores como pela procura de novas opções de frutas pelos consumidores, contribuindo para a expansão da produção e mercado (Andrade et al. 2008). Sendo assim, o aproveitamento socioeconômico e a demanda por pesquisas de espécies frutíferas nativas refletem na oferta de novas alternativas de frutas fres- ABSTRACT RESUMOcas para o consumo in natura e matéria-prima para a agroindústria, constituindo uma preciosa fonte de alimentos e riqueza para o País (Vieira Neto 2002, Lira Júnior et al. 2005.Algumas espécies nativas se destacam e já são exploradas economicamente, mas este fato limita-se apenas àquelas que têm grande apelo regional (Nascimento et al. 2008). No que diz respeito à grande maioria, não se tem conhecimento sobre o seu desenvolvimento vegetativo, início de produção, descrição botânica, época de floração e

Physico-chemical composition of native fruits of the Ceará coast at different development stages

“…Therefore, pH was decreasing for 'guajiru' , 'murici-pitanga' and 'murta'; however, it was increasing for 'manipuçá' with the advancement of maturation. Means followed by the same letter in the same species do not differ by Tukey test at 0.05 probability level Aguiar et al (2011), studying the pH of ripe 'guajiru' fruits (Chrysobalanus icaco L.), obtained value of 5.64, which is similar to that obtained in the fully ripe 'guajiru' fruit in the present study (E 4 -5.3). Silveira et al (2014), analyzing the pH of 15 genotypes of ripe fruits of "coroa de frade" puçá, found a mean value of 4.53, a result that is similar to that of the fully ripe 'manipuçá' fruit in the present research (E 4 -4.50), which confirms this study.…”

“…Hence, the TSS increased with the advancement of maturation. Aguiar et al (2011), studying 'guajiru' fruits (Chrysobalanus icaco L.), observed value of 10 ºBrix, which is lower than that obtained in the fully ripe 'guajiru' fruit of the present study (E 4 -12.7 °Brix); thus, this difference indicates that the fruits of the present study are riper. Garcia et al (2011), evaluating 'manipuçá' fruits (Mouriri cearensis Huber) from São Gonçalo do Amarante-CE, obtained 15.41 ºBrix in E 1 and 16.75 ºBrix in E 5 ; therefore, the TSS in E 1 are similar to that of 'manipuçá' (Mouriri cearensis Huber) in the present research (E 1 -15.13), but inferior to that in E 5 (24.53 ºBrix).…”

“…Hence, TTA was increasing for 'muricipitanga' and 'murta' , decreasing for 'guajiru' , and constant for 'manipuçá' with the advancement of maturation. Aguiar et al (2011), studying ripe fruits of 'guajiru' (Chrysobalanus icaco L.), obtained TTA value of 0.55%, which is 6 times higher than that obtained in the fully ripe 'guajiru' fruit in the present research (E 4 -0.09%). It is important to point out that the physico-chemical composition of 'guajiru' presented by Aguiar et al (2011) refers to fruits from Arraial do Cabo-RJ, and for this reason differences are common, since the characteristics of temperature and composition of the soil, among others, interfere with the composition of the fruits.…”

“…Aguiar et al (2011), studying ripe fruits of 'guajiru' (Chrysobalanus icaco L.), obtained TTA value of 0.55%, which is 6 times higher than that obtained in the fully ripe 'guajiru' fruit in the present research (E 4 -0.09%). It is important to point out that the physico-chemical composition of 'guajiru' presented by Aguiar et al (2011) refers to fruits from Arraial do Cabo-RJ, and for this reason differences are common, since the characteristics of temperature and composition of the soil, among others, interfere with the composition of the fruits. Silveira et al (2014) obtained, in "coroa de frade" puçá fruits from Beberibe-CE, mean TTA of 0.43% in the ripe stage, which is superior to those of fully ripe 'manipuçá' fruits obtained in the present study (E 4 -0.24%).…”

Chemical Characterization of Cocoplum (Chrysobalanus icaco, L) Seed Oil and Seeds

“…The average diameter of the fruits was reported to be 2.657 cm and the mass was 9.400 g [5]. The average masses of the nuts and seeds were reported to be 3.049 and 1.558 g, respectively.…”