Growth and maturation of pequi fruit of the Brazilian cerrado

Detalhes bibliográficos
Autor(a) principal: Rodrigues,Luiz José
Data de Publicação: 2015
Outros Autores: Ferreira de Paula,Nélio Ranieli, Pinto,Daniella Moreira, Vilas Boas,Eduardo Valério de Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100011
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 cerradoCaryocar brasiliensedevelopmentripeningrespiratory activityethyleneThe 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 Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100011Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6378info:eu-repo/semantics/openAccessRodrigues,Luiz JoséFerreira de Paula,Nélio RanieliPinto,Daniella MoreiraVilas Boas,Eduardo Valério de Barroseng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100011Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)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
Caryocar brasiliense
development
ripening
respiratory activity
ethylene
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
Ferreira de Paula,Nélio Ranieli
Pinto,Daniella Moreira
Vilas Boas,Eduardo Valério de Barros
author_role author
author2 Ferreira de Paula,Nélio Ranieli
Pinto,Daniella Moreira
Vilas Boas,Eduardo Valério de Barros
author2_role author
author
author
dc.contributor.author.fl_str_mv Rodrigues,Luiz José
Ferreira de Paula,Nélio Ranieli
Pinto,Daniella Moreira
Vilas Boas,Eduardo Valério de Barros
dc.subject.por.fl_str_mv Caryocar brasiliense
development
ripening
respiratory activity
ethylene
topic Caryocar brasiliense
development
ripening
respiratory activity
ethylene
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 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6378
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 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 v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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