Caracterização físico-química e histológica do desenvolvimento de sapoti

• Autor(a) principal: Miranda, Maria Raquel Alcântara de
• Data de Publicação: 2008
• Outros Autores: Filgueiras, Heloisa Almeida Cunha, Alves, Ricardo Elesbão, Soares, Arlete Aparecida, Benbadis, Abdellatif Kameleddine
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/59066
• topic: Manilkara zapota - Maturidade; Anatomia; Ponto de colheita

Sapodilla is a tropical fruit with great marketing potential that has not been investigated thoroughly. The objectives of the present study were to characterize the physical, chemical and histological changes of sapodilla and to identify harvest maturity indices relating these variables. Sapodilla were tagged at the beginning of the development with 8 mm in diameter, harvested after 45; 60; 90; 120; 150 and 180 days later and analyzed for fresh and dry weight, transversal and longitudinal diameters, total soluble sugars, starch and phenols contents, for CO2 and ethylene production and tissue histology with an optical microscope. Sapodilla reached the physiological maturity stage after six months with an average weight of 127 g and transversal and longitudinal mean diameters of 61 mm and 49 mm, respectively. At this stage, there was little latex seepage when fruits were detached from the plant and the total soluble sugars and starch contents were 20% and 4%, respectively. These fruit, harvested at 180 days, ripened 7º days later with a climacteric respiratory pattern and the microscopic studies showed that post-climacteric fruit presented a clear tissue disorganization and absence of latex cells.