Growth and maturation of pequi fruit of the Brazilian cerrado

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Luiz José
Data de Publicação: 2015
Outros Autores: Paula, Nélio Ranieli Ferreira de, Pinto, Daniella Moreira, Vilas Boas, Eduardo Valério de Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/28405
Resumo: The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, β-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the decrease of both respiration and ethylene production rates during maturation and ripening.
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spelling Growth and maturation of pequi fruit of the Brazilian cerradoPequi fruit - GrowthPequi fruit - MaturationPequi fruit - Respiratory activityPequi - CrescimentoPequi - MaturaçãoPequi - Atividade respiratóriaThe objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, β-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the decrease of both respiration and ethylene production rates during maturation and ripening.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-01-12T16:53:30Z2018-01-12T16:53:30Z2015-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRODRIGUES, L. J. et al. Growth and maturation of pequi fruit of the Brazilian cerrado. Food Science and Technology, Campinas, v. 35, n. 1, p. 11-17, jan./mar. 2015.http://repositorio.ufla.br/jspui/handle/1/28405Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessRodrigues, Luiz JoséPaula, Nélio Ranieli Ferreira dePinto, Daniella MoreiraVilas Boas, Eduardo Valério de Barroseng2018-01-12T16:53:32Zoai:localhost:1/28405Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-01-12T16:53:32Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Growth and maturation of pequi fruit of the Brazilian cerrado
title Growth and maturation of pequi fruit of the Brazilian cerrado
spellingShingle Growth and maturation of pequi fruit of the Brazilian cerrado
Rodrigues, Luiz José
Pequi fruit - Growth
Pequi fruit - Maturation
Pequi fruit - Respiratory activity
Pequi - Crescimento
Pequi - Maturação
Pequi - Atividade respiratória
title_short Growth and maturation of pequi fruit of the Brazilian cerrado
title_full Growth and maturation of pequi fruit of the Brazilian cerrado
title_fullStr Growth and maturation of pequi fruit of the Brazilian cerrado
title_full_unstemmed Growth and maturation of pequi fruit of the Brazilian cerrado
title_sort Growth and maturation of pequi fruit of the Brazilian cerrado
author Rodrigues, Luiz José
author_facet Rodrigues, Luiz José
Paula, Nélio Ranieli Ferreira de
Pinto, Daniella Moreira
Vilas Boas, Eduardo Valério de Barros
author_role author
author2 Paula, Nélio Ranieli Ferreira de
Pinto, Daniella Moreira
Vilas Boas, Eduardo Valério de Barros
author2_role author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Luiz José
Paula, Nélio Ranieli Ferreira de
Pinto, Daniella Moreira
Vilas Boas, Eduardo Valério de Barros
dc.subject.por.fl_str_mv Pequi fruit - Growth
Pequi fruit - Maturation
Pequi fruit - Respiratory activity
Pequi - Crescimento
Pequi - Maturação
Pequi - Atividade respiratória
topic Pequi fruit - Growth
Pequi fruit - Maturation
Pequi fruit - Respiratory activity
Pequi - Crescimento
Pequi - Maturação
Pequi - Atividade respiratória
description The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, β-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the decrease of both respiration and ethylene production rates during maturation and ripening.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
2018-01-12T16:53:30Z
2018-01-12T16:53:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv RODRIGUES, L. J. et al. Growth and maturation of pequi fruit of the Brazilian cerrado. Food Science and Technology, Campinas, v. 35, n. 1, p. 11-17, jan./mar. 2015.
http://repositorio.ufla.br/jspui/handle/1/28405
identifier_str_mv RODRIGUES, L. J. et al. Growth and maturation of pequi fruit of the Brazilian cerrado. Food Science and Technology, Campinas, v. 35, n. 1, p. 11-17, jan./mar. 2015.
url http://repositorio.ufla.br/jspui/handle/1/28405
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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