PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/9298 |
Resumo: | This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes. |
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PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEMATRIBUTOS FÍSICOS, QUÍMICOS E SENSORIAIS DE FRUTOS DE DEZ VARIEDADES DE MANGA CULTIVADAS NO SISTEMA ORGÂNICO DE PRODUÇÃOMangifera indica L. Cultivares. Análise de componentes principais. Compostos bioativos.Mangifera indica L. Cultivars. Principal component analysis. Bioactive compounds.This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes. O objetivo desse trabalho foi avaliar os atributos físicos, químicos e sensoriais de variedades de manga cultivadas no sistema orgânico de produção. Foram avaliados frutos de dez variedades de manga cultivadas no sistema orgânico, na região da Chapada Diamantina, BA. As seguintes características físicas e químicas foram avaliadas: comprimento, largura, massa, rendimento em polpa, cor da polpa (L*, C* e h*), sólidos solúveis (SS), acidez titulável (AT), carotenoides totais (CT) e ácido ascórbico. O teste de aceitação sensorial foi realizado por 50 consumidores utilizando a escala hedônica estruturada de nove pontos e os atributos acidez, doçura e firmeza da polpa foram avaliados utilizando a escala do ideal. Diferenças entre as variedades foram observadas para algumas características físicas, químicas e atributos sensoriais. As variedades de manga apresentaram rendimento de polpa igual ou superior a 60%, sendo adequadas para o processamento. De acordo com a análise de componentes principais (ACP) os teores de sólidos solúveis, carotenoides totais, massa do fruto, acidez titulável, h* e L* foram as características mais importantes para diferenciar as variedades avaliadas. As variedades Ubá e Beta apresentaram os maiores teores de SS, enquanto a Favo de Mel caracterizou-se pelos maiores valores de AT e L*. As variedades Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial e Joa apresentaram frutos com maiores massa e valores de h* e as variedades Amrapali e Roxa Embrapa 141 apresentaram os maiores teores de carotenoides totais. As variedades Imperial, Palmer, Beta e Joa foram as mais aceitas para todos os atributos sensoriais. Universidade Federal Rural do Semi-Árido2021-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/929810.1590/1983-21252021v34n221rcREVISTA CAATINGA; Vol. 34 No. 2 (2021); 452-459Revista Caatinga; v. 34 n. 2 (2021); 452-4591983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/9298/10626Copyright (c) 2021 Revista Caatingainfo:eu-repo/semantics/openAccessReis, Ronielli CardosoViana, Eliseth de SouzaFonseca, Nelson Almeida, Jamille MotaRodrigues Filho, Jorge Antônio de AndradeGuedes, Iohana Scarlet Almeida2023-07-19T12:15:47Zoai:ojs.periodicos.ufersa.edu.br:article/9298Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:47.589160Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM ATRIBUTOS FÍSICOS, QUÍMICOS E SENSORIAIS DE FRUTOS DE DEZ VARIEDADES DE MANGA CULTIVADAS NO SISTEMA ORGÂNICO DE PRODUÇÃO |
title |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
spellingShingle |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM Reis, Ronielli Cardoso Mangifera indica L. Cultivares. Análise de componentes principais. Compostos bioativos. Mangifera indica L. Cultivars. Principal component analysis. Bioactive compounds. |
title_short |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
title_full |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
title_fullStr |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
title_full_unstemmed |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
title_sort |
PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM |
author |
Reis, Ronielli Cardoso |
author_facet |
Reis, Ronielli Cardoso Viana, Eliseth de Souza Fonseca, Nelson Almeida, Jamille Mota Rodrigues Filho, Jorge Antônio de Andrade Guedes, Iohana Scarlet Almeida |
author_role |
author |
author2 |
Viana, Eliseth de Souza Fonseca, Nelson Almeida, Jamille Mota Rodrigues Filho, Jorge Antônio de Andrade Guedes, Iohana Scarlet Almeida |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Reis, Ronielli Cardoso Viana, Eliseth de Souza Fonseca, Nelson Almeida, Jamille Mota Rodrigues Filho, Jorge Antônio de Andrade Guedes, Iohana Scarlet Almeida |
dc.subject.por.fl_str_mv |
Mangifera indica L. Cultivares. Análise de componentes principais. Compostos bioativos. Mangifera indica L. Cultivars. Principal component analysis. Bioactive compounds. |
topic |
Mangifera indica L. Cultivares. Análise de componentes principais. Compostos bioativos. Mangifera indica L. Cultivars. Principal component analysis. Bioactive compounds. |
description |
This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/9298 10.1590/1983-21252021v34n221rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/9298 |
identifier_str_mv |
10.1590/1983-21252021v34n221rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/9298/10626 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Revista Caatinga |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 34 No. 2 (2021); 452-459 Revista Caatinga; v. 34 n. 2 (2021); 452-459 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
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1797674028457000960 |