Characterization and development of marolo (Annona crassiflora, Mart.)
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/5042 |
Resumo: | The objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (°B), respiratory rate (CO 2 ), titratable acidity, vitamin C, and β-caroteno were observed from the 120 th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120 th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only. |
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Characterization and development of marolo (Annona crassiflora, Mart.)AntioxidantsGrowthMaturationThe objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (°B), respiratory rate (CO 2 ), titratable acidity, vitamin C, and β-caroteno were observed from the 120 th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120 th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-02-10T12:21:10Z2015-02-10T12:21:10Z2013-08-20info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSILVA, E. P. da; VILAS BOAS, E. V. de B. ; XISTO, A. L. P. R. . Characterization and development of marolo (Annona crassiflora, Mart.). Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 4, p. 666-675, Oct./Dec. 2013.http://repositorio.ufla.br/jspui/handle/1/5042Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASilva, Edson Pablo daVilas Boas, Eduardo Valerio de BarrosXisto, Andreia Luiza Pereira Ramosinfo:eu-repo/semantics/openAccesseng2015-02-10T12:23:36Zoai:localhost:1/5042Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-02-10T12:23:36Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Characterization and development of marolo (Annona crassiflora, Mart.) |
title |
Characterization and development of marolo (Annona crassiflora, Mart.) |
spellingShingle |
Characterization and development of marolo (Annona crassiflora, Mart.) Silva, Edson Pablo da Antioxidants Growth Maturation |
title_short |
Characterization and development of marolo (Annona crassiflora, Mart.) |
title_full |
Characterization and development of marolo (Annona crassiflora, Mart.) |
title_fullStr |
Characterization and development of marolo (Annona crassiflora, Mart.) |
title_full_unstemmed |
Characterization and development of marolo (Annona crassiflora, Mart.) |
title_sort |
Characterization and development of marolo (Annona crassiflora, Mart.) |
author |
Silva, Edson Pablo da |
author_facet |
Silva, Edson Pablo da Vilas Boas, Eduardo Valerio de Barros Xisto, Andreia Luiza Pereira Ramos |
author_role |
author |
author2 |
Vilas Boas, Eduardo Valerio de Barros Xisto, Andreia Luiza Pereira Ramos |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Silva, Edson Pablo da Vilas Boas, Eduardo Valerio de Barros Xisto, Andreia Luiza Pereira Ramos |
dc.subject.por.fl_str_mv |
Antioxidants Growth Maturation |
topic |
Antioxidants Growth Maturation |
description |
The objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (°B), respiratory rate (CO 2 ), titratable acidity, vitamin C, and β-caroteno were observed from the 120 th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120 th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-08-20 2015-02-10T12:21:10Z 2015-02-10T12:21:10Z |
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 |
SILVA, E. P. da; VILAS BOAS, E. V. de B. ; XISTO, A. L. P. R. . Characterization and development of marolo (Annona crassiflora, Mart.). Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 4, p. 666-675, Oct./Dec. 2013. http://repositorio.ufla.br/jspui/handle/1/5042 |
identifier_str_mv |
SILVA, E. P. da; VILAS BOAS, E. V. de B. ; XISTO, A. L. P. R. . Characterization and development of marolo (Annona crassiflora, Mart.). Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 4, p. 666-675, Oct./Dec. 2013. |
url |
http://repositorio.ufla.br/jspui/handle/1/5042 |
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_ |
1807835087904964608 |