Influence of ripening stages on physicochemical characteristics of acerola fruits
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014 |
Resumo: | The current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight). |
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Influence of ripening stages on physicochemical characteristics of acerola fruitsMalpighia glabra L.postharvestvitamin CsugarsThe current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight).Sociedade de Ciências Agrárias de Portugal2017-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014Revista de Ciências Agrárias v.40 n.4 2017reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014Corrêa,Carla V.Gouveia,Aline M. de S.Martins,Bruno N. M.Jorge,Letícia G.Lanna,Natália de B. L.Tavares,Ana Emília B.Mendonça,Veridiana Z.Evangelista,Regina M.info:eu-repo/semantics/openAccess2024-02-06T17:02:21Zoai:scielo:S0871-018X2017000400014Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:17:28.068347Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
title |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
spellingShingle |
Influence of ripening stages on physicochemical characteristics of acerola fruits Corrêa,Carla V. Malpighia glabra L. postharvest vitamin C sugars |
title_short |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
title_full |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
title_fullStr |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
title_full_unstemmed |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
title_sort |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
author |
Corrêa,Carla V. |
author_facet |
Corrêa,Carla V. Gouveia,Aline M. de S. Martins,Bruno N. M. Jorge,Letícia G. Lanna,Natália de B. L. Tavares,Ana Emília B. Mendonça,Veridiana Z. Evangelista,Regina M. |
author_role |
author |
author2 |
Gouveia,Aline M. de S. Martins,Bruno N. M. Jorge,Letícia G. Lanna,Natália de B. L. Tavares,Ana Emília B. Mendonça,Veridiana Z. Evangelista,Regina M. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Corrêa,Carla V. Gouveia,Aline M. de S. Martins,Bruno N. M. Jorge,Letícia G. Lanna,Natália de B. L. Tavares,Ana Emília B. Mendonça,Veridiana Z. Evangelista,Regina M. |
dc.subject.por.fl_str_mv |
Malpighia glabra L. postharvest vitamin C sugars |
topic |
Malpighia glabra L. postharvest vitamin C sugars |
description |
The current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight). |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-01 |
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 |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014 |
url |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2017000400014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
dc.source.none.fl_str_mv |
Revista de Ciências Agrárias v.40 n.4 2017 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137268613513216 |