Postharvest of cactus pear fruit (Opuntia ficus-indica) in two maturation stages

• Main Author: Silva, Marcio Santos da
• Publication Date: 2017
• Other Authors: Costa, Franciscleudo Bezerra da, Formiga, Anderson dos Santos, Chaves, Maria Tatiane Leonardo, Pereira, Manoel Mykeias Duarte, Silva, Kátia Gomes da
• Format: Article
• Language: por
• Source: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Download full: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5900
• topic: Figo-da-Índia; Estádio de maturação; Físico-química.; Fig-of-India; Maturation stadium; Physicochemical.

The cactus pear fruit can be considered an important potential source of consumption and market exploitation in the Northeast of Brazil. It was aimed to evaluate the physicochemical characteristics of the cactus pear fruits in two maturation stages. The cactus pear fruit were collected, packaged in cardboard box and transported from Ourolândia-BA city about 794 km to the Science and Technology Center Agrifood, the Federal University of Campina Grande, Campus Pombal, Pombal PB to the Food Analysis laboratory. The fruits were divided into two stages of maturation: green and green yellowish, using four replicates with three fruits (300 g each). Then the fruits were submitted to physicochemical and chemical analysis. The green yellowish fruit had the highest soluble solids, acidity, vitamin C, reducing sugars, phenolics and flavonoids. The contents of soluble sugars in the green yellowish fruits were smaller.