Avocado

Seymour, Graham B.; Tucker, Gregory A.

doi:10.1007/978-94-011-1584-1_2

Cited by 86 publications

(100 citation statements)

References 69 publications

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“…Glucose and fructose concentrations varied among cultivars, but the glucose/fructose ratio was between 1.2 and 1.4 for all cultivars. The values for glucose and fructose were similar to other soft fruits (SEYMOUR, 1996). Vitamin C, total phenolics and total anthocyanins: The two forms of ascorbic acid with vitamin C biological activities were analyzed, the reduced form (L-ascorbic acid -AA) and the oxidized form (L-dehydro-ascorbic acid -DHA).…”

Section: Resultssupporting

confidence: 59%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in BrazilCaracterização físico-química e de compostos bioativos em amora-preta (Rubus sp.) cultivada no BrasilNeuza Mariko Aymoto HASSIMOTTO 1 , Renata Vieira da MOTA 2 , Beatriz Rosana CORDENUNSI 1 *, Franco Maria LAJOLO 1 IntroductionFruit and vegetable intake has proven to reduce the development of a considerable number of chronic diseases, such as cancer and cardiovascular diseases. The protective effect evidenced in laboratory and epidemiological studies has been associated with a variety of nutrient and non-nutrient constituents, being many of them characterized by their antioxidant properties (PIETTA, 2000). Among the compounds with high antioxidant capacity are ascorbic acid, tocopherols, β-carotene and phenolic compounds, especially flavonoids (DREWNOWSKI; GOMEZ-CARNERO, 2000).Anthocyanins, the glycoside form of the anthocyanidins, belong to a class of flavonoids which present water-soluble pigments responsible for the orange, red and blue colors of many fruits, vegetables, leaves, flowers and roots. Anthocyanidins vary with different hydroxyl or methoxyl substitutions in their basic structure, flavylium (2-phenylbenzopyrillium). Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al., 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al., 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed ResumoCinco cultivares de amora-preta (Rubus sp.) foram avaliadas quanto a sua capacidade antioxidante, perfil de compostos bioativos e composição físico-química. Os níveis de ácido ascórbico total, presentes na forma de ácido desidroascórbico, variaram entre 9,8 a 21,4 mg.100 g -1 (b.u.). Os principais flavonóides presentes nas cinco cultivares foram: a antocianina cianidina (66 a 80% do total de flavonóides); o flavan-3-ol epicatequina; e os flavonóis quercetina e traços de caenferol. As cinco cultivares apresentaram alta capacidade antioxidante quando avaliadas pelo sistema de co-oxidação β-caroteno/ácido linoléico, similar ao antioxidante sintético BHT, na concentração de 50 µM. A cu...

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Section: Resultssupporting

confidence: 59%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…According to Nascimento et al [20], high titratable acidity is important for fruit processing, as it reduces the necessity for addition of artificial acid components, although this is not a limiting factor in genotype selection where other fruit quality parameters are satisfactory. On the other hand, low titratable acidity, as registered in the Acer-14 genotype, is relevant for consumption as fresh fruit, as proposed by Seymour and Tucker [21].…”

Section: Chemical Charactersmentioning

confidence: 87%

Preliminary selection of acerola genotypes in Brazil

Cavalcante¹,

Beckmann²,

Martins³

et al. 2007

Fruits

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Preliminary selection of acerola genotypes in Brazil.Abstract --Introduction. Breeding studies for acerola (Malpighia glabra) improvement aim at obtaining plants that produce fruits with uniform chemical and physical attributes, including high levels of vitamin C, which can provision the market with fresh fruit and frozen pulp. High variability in fruit quality is observed in Brazilian acerola crops, especially those propagated by seeds. In this context, the objective of our research was to evaluate the physical and chemical characteristics of Brazilian acerola genotype fruits. Materials and methods. Sixteen acerola genotypes were studied in Jaboticabal, São Paulo State, Brazil. A completely randomized design with sixteen treatments and six replications was adopted. Each treatment was represented by one genotype. Several parameters related to fruit quality, such as width, length, weight, pulp percentage, soluble solids (SS), titratable acidity (TA), [SS / TA] ratio and vitamin C content, were evaluated in fruits of the acerola genotypes. The results were submitted to variance analyses, the Tukey test and cluster analysis. Results and discussion. There was a statistical difference between the acerola genotypes studied. Three of them stood out as natural sources of vitamin C. In spite of fruit size, two acerola genotypes were found to have potential for fresh fruit production. In a general form, genotypes that presented a high [SS / TA] ratio had low vitamin C content. Conclusion. The acerola genotypes studied in Jaboticabal presented high variability, forming eleven groups in relation to fruit quality parameters.

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“…A firmeza da polpa é determinada pela força de coesão entre as pectinas. Com a evolução do amadurecimento do abacate ocorre atuação de enzimas pectinolíticas, particularmente a celulase (endo-1,4-β-glucanase), a poligalacturonase e a pectinametilesterase, que transformam a pectina insolúvel em solúvel e promovem o amolecimento dos frutos (Bower & Cutting, 1988;Seymour & Tucker, 1993). Lelièvre et al (1997a) comentam que o amolecimento dos frutos é um dos processos do amadurecimento mais sensíveis ao etileno.…”

Section: Resultsunclassified

Inibição do amadurecimento de abacate com 1-metilciclopropeno

Kluge¹,

Jacomino²,

Agropecuaria³

et al. 2002

Pesq. agropec. bras.

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O abacate (Persea americana) é um fruto climatérico que apresenta alta taxa respiratória e alta produção de etileno após a colheita, o que o torna altamente perecível. Por isso, o controle do amadurecimento desse fruto é fundamental para o aumento da vida útil de prateleira. Abacates 'Quintal' foram tratados com o bloqueador da ação do etileno 1-metilciclopropeno (1-MCP) nas concentrações de 0, 30, 90 e 270 nL L-1 durante 12 horas a 24ºC e armazenados sob condições ambientais (24ºC) por nove dias. Diariamente foram analisadas as variáveis coloração da casca e polpa, firmeza de polpa, porcentagem de frutos maduros (firmeza <= 8 Newtons), porcentagem de podridões, taxa respiratória e produção de etileno. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 4 x 10, com quatro repetições de quatro frutos. O 1-MCP reteve o desenvolvimento da coloração da casca e polpa e proporcionou maior firmeza de polpa e menor incidência de podridão nos frutos. Frutos não tratados apresentaram início de amadurecimento após quatro dias a 24ºC, enquanto nos frutos tratados com 270 nL L-1 de 1-MCP o amadurecimento iniciou após sete dias. Frutos tratados com 1-MCP (270 nL L-1) apresentaram menor taxa respiratória e menor produção de etileno. Os resultados revelam que a aplicação de 1-MCP em abacates é satisfatória para retardar o amadurecimento dos frutos e aumentar a vida de prateleira.

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Avocado

Cited by 86 publications

References 69 publications

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Preliminary selection of acerola genotypes in Brazil

Inibição do amadurecimento de abacate com 1-metilciclopropeno

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