Characterization of ‘Sabará’ Jabuticabas at different maturation stages
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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2015
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| _version_ | 1876428185150685184 |
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| author | Fernanda Salamoni Becker |
| author_facet | Fernanda Salamoni Becker |
| contents | Characterization of ‘Sabará’ Jabuticabas at different maturation stages Fernanda Salamoni Becker Ana Carolina Vilas Boas Adones Sales Lucas Silveira Tavares Heloisa Helena de Siqueira Eduardo Valério de Barros Vilas Boas Agrociencias pectin chlorophyll anthocyanin polygalacturonase Myrciaria jaboticaba This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separate d into five different stages : totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically an alyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed. 2015 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303042425008 en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_303042425008 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Characterization of ‘Sabará’ Jabuticabas at different maturation stages Fernanda Salamoni Becker Agrociencias pectin chlorophyll anthocyanin polygalacturonase Myrciaria jaboticaba Characterization of ‘Sabará’ Jabuticabas at different maturation stages Fernanda Salamoni Becker Ana Carolina Vilas Boas Adones Sales Lucas Silveira Tavares Heloisa Helena de Siqueira Eduardo Valério de Barros Vilas Boas Agrociencias pectin chlorophyll anthocyanin polygalacturonase Myrciaria jaboticaba This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separate d into five different stages : totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically an alyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed. 2015 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303042425008 en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.4 Vol.37 |
| title | Characterization of ‘Sabará’ Jabuticabas at different maturation stages |
| topic | Agrociencias pectin chlorophyll anthocyanin polygalacturonase Myrciaria jaboticaba |
| url | https://www.redalyc.org/articulo.oa?id=303042425008 |