scholarly journals Physico-chemical characterization and biometry of fruits of ‘pequi’ in Western Bahia

2015 ◽  
Vol 19 (8) ◽  
pp. 791-796
Author(s):  
Roxana S. M. Nascimento ◽  
Fabio D. M. Cocozza
Keyword(s):  
Economic Value ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Fruit Pulp ◽  
Central Brazil ◽  
Fruit Species ◽  
Physico Chemical

<title>ABSTRACT</title><p>In Cerrado, there are numerous native fruit species with potential for use in traditional systems of agricultural production. In this context, the ‘pequi’ stands out in this biome by its great economic value in Central Brazil. Therefore, this work aimed to study the physical and physico-chemical characterization of Pequi fruits in the Western Region of Bahia. Three hundred fruits were sampled from ten matrices which were collected in an area of the municipality of Angical, BA and conducted to the Seed Laboratory of the State University of Bahia - UNEB. For physical evaluations, the fruit weight; longitudinal and transversal diameters of the fruit; total weight of seeds per fruit; pulp weight, peel weight and pulp yield were considered. As for the physico-chemical evaluations, the fruit pulp was subjected to the determinations of pH, the soluble solids (SS), titratable acidity (TA) and the relation between soluble solids and titratable acidity. For the variables, longitudinal and transversal diameters, the pulp weight, peel weight, seed weight, fruit weight and pulp yield, the mean were, respectively, 63.49 and 61.29 mm, 12.51, 101.91, 27.48, 114.41 g and 11.17%. However, with regard to pH, SS, AT and SS/AT, means were 5.32, 11.95 °Brix, 1.76 and 11.53. The results indicated that there are statistically significant differences between all the physical and physico-chemical variables evaluated.</p>

Characterization and Correlation Analysis of Physical and Physico-Chemical Properties of Cambucá Fruits (Plinia edulis)

2019 ◽  
pp. 1-9
Author(s):  
Antônio Gustavo de Luna Souto ◽  
Maria Helena Menezes Cordeiro ◽  
João Paulo Gava Cremasco ◽  
Valtânia Xavier Nunes ◽  
Keise Barcelas Morais ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Transverse Diameter ◽  
Average Mass ◽  
Fruit Species ◽  
Physico Chemical ◽  
Yellow Orange

Aims: This study was to characterize and correlate physical and physico-chemical properties of cambucá fruits (Plinia edulis). Study Design: Experimental design was completely randomized with fifteen samples of five fruits each. Place and Duration of Study: Experimental orchard of the Department of Plant Science, Federal University of Viçosa (UFV), located in the municipality of Viçosa, Zona da Mata of Minas Gerais during the month of February 2015. Methodology: Fruits were sampled when 100% of peels presented yellow-orange color. The following characteristics were evaluated: longitudinal and transverse diameter, total mass of both pulp and seed, pulp color, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, ascorbic acid and carotenoids contents. To verify the degree of correlation between two physico-chemical variables, a Pearson analysis was performed. Results: Cambucá fruits showed average values of longitudinal and transverse diameter of 37.76 and 44.36 mm, respectively. Fruits’ average mass were 44.12 g and the percentage of pulp was 82.15%. Both soluble solids and titratable acidity presented the respective average values: 10.53 ºBrix, 1.34 mg of citric acid and 100 mL-1 of pulp. Larger cambucá fruits presented higher pulp yield and lower acidity. The increase in ascorbic acid was positively correlated with the contents of soluble solids and carotenoids. Conclusion: Fruits of cambucá have potential for commercialization, their characteristics are similar to those found in other fruit species native to the Myrtaceae family and already found in the fruit market.

scholarly journals Physical and physico-chemical characterization of pequi from of the region of Sete Lagoas, MG.

2017 ◽  
Vol 10 (3) ◽  
pp. 6
Author(s):  
L. S. Garcia ◽  
P. Nascimento ◽  
M. N. S. Guedes ◽  
A. G. Souza ◽  
E. M. Garcia ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Physical Parameters ◽  
Brazilian Cerrado ◽  
Volume Percentage ◽  
Physico Chemical ◽  
The Matrix

The Pequizeiro is a species that belongs to the Brazilian cerrado. Its fruits are the drupácea composed of: epicarpio of greenish color, mesocarpio corosa eternal whitish, and to compose what is known as pyrene, fleshy inner mesocarp, rich in oil, yellow or orange, with stone core covered with thorns that covers A rich whitish brown in oils, as well as the inner mesocarp is edible. The objective of this work was to characterize the physical parameters (fruit weight, volume, percentage sphericity and yield of pulp and nuts) and physicochemical parameters (pH, titratable acidity and total soluble solids) of the region of Sete Lagoas, in Minas Gerais The matrix presents fruits with better desirable characteristics, the processing of these fruits, the mother was 14. Taking into account the percentage of yield of the pulp and brown, the matrix showed higher values for this parameter is the matrix 17. The parameters Physicochemistry did not vary significantly among the studied matrices.

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

scholarly journals Biometric and Chemical Characterization of Fruits From Selections of Platonia insignis Mart., Native of the State of Maranhão, Brazil

2019 ◽  
Vol 11 (2) ◽  
pp. 376
Author(s):  
R. F. Santos ◽  
J. R. G. Araujo ◽  
A. C. V. Neves Junior ◽  
P. A. F. R. Melo ◽  
L. P. V. Silva ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Transverse Diameter ◽  
Fruit Species ◽  
Coefficients Of Variation ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Superior Genotypes

Brazil has a range of fruit species, especially native ones, which play an important role in the life of local populations, but are still little studied, as is the case of bacuri (Platonia insignis Mart.). P. insignis is a fruit tree species native from Amazon region and has great economic potential, mainly due to its excellent organoleptic and nutritional characteristics. Therefore, there is a need for research that seeks the proper use of the species, as well as the selection of superior genotypes. Thus, the objective of this study was to characterize biometric and chemically fruits of eight selections of native P. insignis plants, from the municipalities of Presidente Juscelino and Santa Rita both located in Lower Munim region, state of Maranh&atilde;o, Brazil. For the biometric characterization, 20 fruits, individually, were analyzed as to mass, longitudinal diameter, transverse diameter, conformation index, seed number, parthenocarpic segments number, pulp yield and bark mass, and for the chemical characterization, samples composed of six fruits were analyzed as to soluble solids (&deg;Brix), total acidity (% citric acid), soluble solids/acidity ratio and pH. There was significant difference for all characteristics evaluated. High coefficients of variation were observed, indicating variability among the selections and possibility of taking advantage for the genetic improvement. The results allow to indicate the fruits analyzed, both for the industrial market and for the in natura consumption, especially for the &lsquo;Doming&atilde;o&rsquo; and &lsquo;Mam&atilde;o&rsquo; selections.

scholarly journals Stratified mass selection of promising Spondias mombin clones in a commercial crop

2011 ◽  
Vol 11 (2) ◽  
pp. 141-148 ◽  
Author(s):  
José Airton Rodrigues Nunes ◽  
Francisco Ferreira Santana ◽  
Regina Lúcia Ferreira Gomes ◽  
Ângela Celis de Almeida Lopes ◽  
Maria Marlúcia Gomes Pereira ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Mass Selection ◽  
Spondias Mombin ◽  
Growing Seasons ◽  
Commercial Crop ◽  
Selection Of ◽  
Private Farm

This study aimed to estimate genetic parameters and identify promising clones of Spondias mombin in ungrafted commercial crop by stratified mass selection, based on the average of two harvests, using mixed models. The base population growing on a private farm in Teresina/PI comprised 82 plants, which were evaluated in the growing seasons 2008 and 2009. Total titratable acidity (TTA), total soluble solids (Brix), Brix/TTA, fruit weight (FW), seed weight (SW), pulp yield (PuY), and processing yield (PrY) were measured. Significant genetic variation among plants was detected for all traits. The coefficients of repeatability were 0.97 (TTA), 0.39 (Brix), 0.86 (Brix/TTA), 0.84 (FW), 0.82 (SW), 0.35 (PuY), and 0.39 (PrY). The chemical were generally not correlated with the physical fruit traits. Ranking by predicted phenotypic values associated with PrY and Brix/TTA identified nine promising plants (PrY>6.9% and Brix/TTA>10).

scholarly journals Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Tatiane de Oliveira Tokairin ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Skin Color ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Total Carotenoids ◽  
Commercial Farming

Abstract Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron.

scholarly journals Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

2016 ◽  
Vol 11 (5) ◽  
pp. 110
Author(s):  
Maria José Silveira da Silva ◽  
Ana Paula Trindade Rocha ◽  
Dyego da Costa Santos ◽  
Alfredina Dos Santos Araújo ◽  
Marcela Nobre de Oliveira
Keyword(s):  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physicochemical Composition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physical And Chemical ◽  
Freeze Dryer

<p>Objetivou-se<strong> </strong>caracterizar blend<em> </em>de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (a<sub>w</sub>) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.</p><pre><strong><em>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</em></strong></pre><p><strong>Abstract</strong><strong>: </strong>The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.</p>

Changes in physico-chemical and sensory fruit quality attributes of apricot during ripening

2020 ◽  
pp. 36-40
Author(s):  
Munir Ahmad ◽  
Sami Ullah ◽  
Ishtiaq Ahmad Rajwana ◽  
Gulzar Akhtar ◽  
Kashif Razzaq ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Fruit Ripening ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Ambient Conditions ◽  
Physico Chemical ◽  
Varietal Variation

Varietal variation in apricot causes differential changes in fruit quality during ripening. A study was executed to evaluate the effect of apricot varietal variation on fruit physico-chemical and sensory attributes during fruit ripening. Fruits of two apricot cultivars, ‘Old Cap’ and ‘Red Flesh’ obtained from Baluchistan were monitored at ambient conditions (25 ± 2 °C and 60-65% RH) during fruit ripening for physico-chemical and sensory attributes. Irrespective to days at shelf during fruit ripening, fruits of ‘Red Flesh’ apricot exhibited significantly reduced fruit weight loss with greater fruit firmness, total soluble solids (TSS), total phenolic content (TPC), ascorbic acid and antioxidant scavenging activity (ASA) than ‘Old Cap’ apricot fruits. However, titratable acidity (TA) of ‘Old Cap’ apricot fruits remained significantly higher than ‘Red Flesh’ apricot fruits during ripening. At eating soft stage, sensory attributes including fruit pulp colour, taste, flavour and overall acceptability of ‘Red Flesh’ apricot fruits were superior to ‘Old Cap’ apricot fruits. In conclusion, ‘Red Flesh’ apricot showed better fruit physico-chemical attributes during fruit ripening and fruit sensory attributes at eating soft stage than ‘Old Cap’ apricot fruits.

scholarly journals PRODUCTION AND POSTHARVEST QUALITY OF IRRIGATED PASSION FRUIT AFTER N-K FERTILIZATION

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
DANIEL GONÇALVES DIAS ◽  
RODINEI FACCO PEGORARO ◽  
VICTOR MARTINS MAIA ◽  
ANANIAS COSTA MEDEIROS
Keyword(s):  
Titratable Acidity ◽  
Fruit Weight ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Yield Potential ◽  
Postharvest Quality ◽  
High Yield ◽  
Pulp Yield ◽  
Minas Gerais State

ABSTRACT Studies with nitrogen and potassium in yellow passion fruit cultivars with high yield potential are scarce in semiarid regions. The aim of this study was to evaluate the influence the N and K doses on productivity and fruit quality of different passion fruit cultivars in irrigated conditions in the northern of Minas Gerais state. The study was installed at experimental farm located in Janaúba-MG. This area was located at 15º 47’ S and 43º 18’ W, 516 m above sea level. The experiment was in completely randomized block with four replications, arranged in 4 x 6 factorial design consisting of four Passion Fruit cultivars (BRS Sol do Cerrado, BRS Ouro Vermelho, BRS Gigante Amarelo, IAC 275) and six N and K doses, which corresponded to 0-0, 50-125, 100-250, 150-375, 200 -500 and 250-625 kg ha-1 yr-1 of N and K2O, respectively. BRS Gigante Amarelo and BRS Sol do Cerrado cultivars showed higher productivity. Total fruit yield and average fruit weight were higher for BRS Sol do Cerrado and IAC 275, BRS Gigante Amarelo and BRS Ouro Vermelho cultivars, respectively. IAC 275 showed the highest pulp yield and along with BRS Sol do Cerrado, showed the higher soluble solids/titratable acidity ratio. BRS Sol do Cerrado, BRS Gigante Amarelo and IAC 275 cultivars showed higher pulp productivity, indicating that they are more promising for passion fruit juice industry.

scholarly journals Preliminary evaluation and nutritional properties of Spondias mombin L. fruits from different native plants

2020 ◽  
Vol 9 (6) ◽  
pp. e55963418
Author(s):  
Bheatriz Silva Morais de Freitas ◽  
Richard Marins da Silva ◽  
Caroline Cagnin ◽  
Maisa Dias Cavalcante ◽  
Jackeline Cintra Soares ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Economic Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Preliminary Evaluation ◽  
Total Phenolic Compounds ◽  
Improvement Programs

The cajá fruit stands out for its peculiar flavor, but little is known about its physical, physical-chemical and nutritional characteristics. The knowledge of fruit and seed biometrics, physicochemical and nutritional composition provides information for the conservation and exploitation of resources of economic value, and can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics for commercialization. Thus, it aimed to evaluate the characteristics we sought to evaluate these characteristics considering samples from different trees / regions of the municipality of  Montes Claros of Goiás. The cajá fruit biometry (density, volume, mass, fruit and seed size and pulp yield) was measured. Titratable acidity, soluble solids content, pH, vitamin C content and mineral content were also measured. Total phenolic compounds and antioxidant activity were evaluated by the Folin-Ciocalteau, ORAC and ABTS methods, respectively. With the results obtained, it was possible to infer that the fruits harvested in different trees of different places differed statistically. The fruits of Region 2 had the highest fruit and seed length and diameter, as well as the highest pulp thickness, macro and micronutrient content and total phenolic compounds content, compared to fruit from other areas probably influenced by type of soil. The knowledge of the characteristics of the fruits from different trees / regions is necessary because the industrialization needs parameters for standardization in the formulation of different foods.

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