Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/9745 |
Resumo: | Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 °C and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness. |
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Sugar fractionation and pectin content during the ripening of guava cv. Pedro SatoFracionamento de açúcares e teor de pectina durante o amadurecimento de goiaba cv. Pedro SatoGuavaSugarPectinGoiabaAçúcarPectinaGuava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 °C and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.A goiaba é uma das mais completas e equilibradas frutas no que diz respeito ao valor nutritivo. Altamente perecível, devido ao seu intenso metabolismo durante o amadurecimento, tem vida útil que pode chegar de 3 até 5 dias sob temperatura ambiente. A firmeza dos frutos verdes e maduros é devida principalmente aos polímeros de pectina. A perda de firmeza durante o amadurecimento da goiaba é devido à atividade de enzimas hidrolíticas, que promovem intensa solubilização das pectinas constituintes da parede celular. Diante do exposto, com a finalidade de tentar explicar a rápida diminuição da firmeza, determinou-se a composição centesimal dos frutos da goiaba e fez-se um fracionamento dos açúcares durante o amadurecimento em temperatura ambiente. Foram colhidas goiabas no estádio “de vez” e armazenadas por 8 dias à temperatura de 22 ± 1 °C e umidade relativa de 78 ± 1%. As análises realizadas foram: composição centesimal, fracionamento dos açúcares e espectrometria de absorção na região do infravermelho. Pelos resultados, verificou-se que os açúcares de goiaba não variaram durante o amadurecimento. Os teores de pectina estimados (5,7%) foram maiores que os teores citados na literatura (2,4%), o que pode explicar melhor o papel da pectina na firmeza do fruto.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-08-05T13:07:56Z2015-08-05T13:07:56Z2010-10-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfABREU, J. R. de. et al. Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 156-162, Jan./Mar. 2012.http://repositorio.ufla.br/jspui/handle/1/9745Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAbreu, José Renato deSantos, Custódio Donizete dosAbreu, Celeste Maria Patto deCorrêa, Angelita DuarteLima, Luiz Carlos de Oliveirainfo:eu-repo/semantics/openAccesseng2015-08-05T13:10:34Zoai:localhost:1/9745Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-08-05T13:10:34Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato Fracionamento de açúcares e teor de pectina durante o amadurecimento de goiaba cv. Pedro Sato |
title |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
spellingShingle |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato Abreu, José Renato de Guava Sugar Pectin Goiaba Açúcar Pectina |
title_short |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
title_full |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
title_fullStr |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
title_full_unstemmed |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
title_sort |
Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato |
author |
Abreu, José Renato de |
author_facet |
Abreu, José Renato de Santos, Custódio Donizete dos Abreu, Celeste Maria Patto de Corrêa, Angelita Duarte Lima, Luiz Carlos de Oliveira |
author_role |
author |
author2 |
Santos, Custódio Donizete dos Abreu, Celeste Maria Patto de Corrêa, Angelita Duarte Lima, Luiz Carlos de Oliveira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Abreu, José Renato de Santos, Custódio Donizete dos Abreu, Celeste Maria Patto de Corrêa, Angelita Duarte Lima, Luiz Carlos de Oliveira |
dc.subject.por.fl_str_mv |
Guava Sugar Pectin Goiaba Açúcar Pectina |
topic |
Guava Sugar Pectin Goiaba Açúcar Pectina |
description |
Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 °C and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-10-26 2015-08-05T13:07:56Z 2015-08-05T13:07:56Z |
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 |
ABREU, J. R. de. et al. Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 156-162, Jan./Mar. 2012. http://repositorio.ufla.br/jspui/handle/1/9745 |
identifier_str_mv |
ABREU, J. R. de. et al. Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 1, p. 156-162, Jan./Mar. 2012. |
url |
http://repositorio.ufla.br/jspui/handle/1/9745 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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 |
Ciência e Tecnologia de Alimentos 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 |
_version_ |
1807835101753507840 |