Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry

Detalhes bibliográficos
Autor(a) principal: Lago, Rafael Carvalho do
Data de Publicação: 2020
Outros Autores: Silva, Jéssyca Santos, Pinto, Kelly Moreira, Rodrigues, Lucas Ferreira, Vilas Boas, Eduardo Valério de Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/46700
Resumo: This work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted.
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spelling Effect of maturation stage on the physical, chemical and biochemical composition of black mulberryEfeito do estádio de maturação na composição física, química e bioquímica de amora-pretaEfecto de la etapa de maduración sobre la composición física, química y bioquímica de la moraMorus nigra L.AntocianinasPectinaPectina metilesterasePoligalacturonaseAnthocyaninsPectinPectin methylesterasePolygalacturonaseThis work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted.Este trabalho teve como objetivo avaliar as características físicas, químicas e bioquímicas da amoreira preta (Morus nigra L.) cultivada em Lavras, Minas Gerais, Brasil, em diferentes estádios de maturação. Os frutos foram colhidos e separados em cinco estádios diferentes, de acordo com a cor da superfície. Posteriormente, os frutos foram submetidos às análises físicoquímicas e análise da atividade da pectina metilesterase e poligalacturonase. Com o avanço dos estádios de maturação da amoreira preta, foi possível observar a degradação da clorofila com a síntese concomitante de antocianina. Houve aumento do teor de sólidos solúveis, açúcares e pH, diminuição da acidez total e da taxa respiratória, bem como diminuição da pectina total e aumento da pectina solúvel. Além disso, foi observado um aumento da atividade das enzimas pectina metilesterase e poligalacturonase e consequente amolecimento dos frutos.CDRR Editors2021-07-08T16:39:29Z2021-07-08T16:39:29Z2020-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLAGO, R. C. do et al. Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 4, e49942824, 2020. DOI: 10.33448/rsd-v9i4.2824.http://repositorio.ufla.br/jspui/handle/1/46700Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessLago, Rafael Carvalho doSilva, Jéssyca SantosPinto, Kelly MoreiraRodrigues, Lucas FerreiraVilas Boas, Eduardo Valério de Barroseng2021-07-08T16:39:53Zoai:localhost:1/46700Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-07-08T16:39:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
Efeito do estádio de maturação na composição física, química e bioquímica de amora-preta
Efecto de la etapa de maduración sobre la composición física, química y bioquímica de la mora
title Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
spellingShingle Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
Lago, Rafael Carvalho do
Morus nigra L.
Antocianinas
Pectina
Pectina metilesterase
Poligalacturonase
Anthocyanins
Pectin
Pectin methylesterase
Polygalacturonase
title_short Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
title_full Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
title_fullStr Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
title_full_unstemmed Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
title_sort Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry
author Lago, Rafael Carvalho do
author_facet Lago, Rafael Carvalho do
Silva, Jéssyca Santos
Pinto, Kelly Moreira
Rodrigues, Lucas Ferreira
Vilas Boas, Eduardo Valério de Barros
author_role author
author2 Silva, Jéssyca Santos
Pinto, Kelly Moreira
Rodrigues, Lucas Ferreira
Vilas Boas, Eduardo Valério de Barros
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lago, Rafael Carvalho do
Silva, Jéssyca Santos
Pinto, Kelly Moreira
Rodrigues, Lucas Ferreira
Vilas Boas, Eduardo Valério de Barros
dc.subject.por.fl_str_mv Morus nigra L.
Antocianinas
Pectina
Pectina metilesterase
Poligalacturonase
Anthocyanins
Pectin
Pectin methylesterase
Polygalacturonase
topic Morus nigra L.
Antocianinas
Pectina
Pectina metilesterase
Poligalacturonase
Anthocyanins
Pectin
Pectin methylesterase
Polygalacturonase
description This work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted.
publishDate 2020
dc.date.none.fl_str_mv 2020-03
2021-07-08T16:39:29Z
2021-07-08T16:39:29Z
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 LAGO, R. C. do et al. Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 4, e49942824, 2020. DOI: 10.33448/rsd-v9i4.2824.
http://repositorio.ufla.br/jspui/handle/1/46700
identifier_str_mv LAGO, R. C. do et al. Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 4, e49942824, 2020. DOI: 10.33448/rsd-v9i4.2824.
url http://repositorio.ufla.br/jspui/handle/1/46700
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv CDRR Editors
publisher.none.fl_str_mv CDRR Editors
dc.source.none.fl_str_mv Research, Society and Development
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_ 1815439080775745536

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