Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Detalhes bibliográficos
Autor(a) principal: Abreu, José Renato de
Data de Publicação: 2010
Outros Autores: Santos, Custódio Donizete dos, Abreu, Celeste Maria Patto de, Corrêa, Angelita Duarte, Lima, Luiz Carlos de Oliveira
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.
id UFLA_19947cbd5a706c3bbdbf5d87f7a7c88e
oai_identifier_str oai:localhost:1/9745
network_acronym_str UFLA
network_name_str Repositório Institucional da UFLA
repository_id_str
spelling 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_ 1815439068994994176

Registros relacionados