Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano

Detalhes bibliográficos
Autor(a) principal: Costa, Danusa Silva da
Data de Publicação: 2020
Outros Autores: Placido, Geovana Rocha, Takeuchi, Katiuchia Pereira, Sousa, Tainara Leal de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3323
Resumo: The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.
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spelling Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goianoCaracterización física y biométrica de la variedad de jabuticaba 'Pingo De Mel' oriunda de cerrado goianoCaracterização física e biométrica da variedade de jabuticaba 'Pingo De Mel' oriunda de cerrado goianobiometríaFruta tropicalProcesamiento industrial.BiometriaFruta tropicalProcessamento industrial.BiometricsTropical fruitIndustrial processing.The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.La caracterización biométrica y física puede proporcionar información sobre formato, rendimiento, concentración de sólidos solubles. El objetivo fue caracterizar física y biométricamente la variedad de jabuticaba 'Pingo de mel' del cerrado de Goiás. Se utilizaron 200 jaboticaba. Se determinó el contenido de sólidos solubles totales, diámetros longitudinales y transversales, masa total, volumen, índice de forma, densidad, rendimiento de pulpa pelada y el grosor de la pulpa pelada. El total de sólidos solubles 15,16 ° Brix, el contenido de sólidos solubles es una de las herramientas más importantes para estimar la calidad de la fruta. El diámetro longitudinal y transversal fue de 22.25 y 21.56 mm, respectivamente. La masa total tuvo una variación promedio porque el coeficiente de variación fue superior al 20%. Las variaciones pueden ocurrir debido a las técnicas de cultivo y el clima puede estar relacionado con esto, también las variaciones presentadas para el volumen de esta fruta. En cuanto al índice de formato, la fruta se clasificó como redonda. La densidad era de 8,35 g mL -1, el rendimiento y el grosor de la pulpa ya eran altos. Las muestras de sólidos solubles totales y rendimiento son parámetros utilizados como control y selección por la industria alimentaria, lo que significa que las frutas en evaluación presentaron un buen potencial de procesamiento industrial.A caracterização biométrica e física do fruto pode fornecer informações sobre formato, rendimento, concentração de sólidos solúveis. O objetivo foi caracterizar física e biometricamente a variedade de jabuticaba 'Pingo de mel' do cerrado de Goiás. Foram utilizadas 200 jabuticabas. Foram determinados o teor de sólidos solúveis totais, os diâmetros longitudinal e transversal, a massa total, o volume, o índice de forma, a densidade, o rendimento da polpa descascada e a espessura da polpa descascada. O teor de sólidos solúveis totais 15,16 ° Brix, sólidos solúveis é uma das ferramentas mais importantes para estimar a qualidade dos frutos. O diâmetro longitudinal e transversal foi 22,25 e 21,56 mm, respectivamente. A massa total teve uma variação média porque o coeficiente de variação estava acima de 20%. Variações podem ocorrer devido às técnicas de cultivo e o clima pode estar relacionado a isso também variações apresentadas para o volume desse fruto. Quanto ao índice de formato, o fruto foi classificado como redondo. A densidade era de 8,35 g mL-1, o rendimento e a espessura da polpa já eram altos. Amostras de sólidos solúveis totais e produtividade são parâmetros utilizados como controle e seleção pela indústria de alimentos, ou seja, os frutos em avaliação apresentaram bom potencial de processamento industrial.Research, Society and Development2020-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/332310.33448/rsd-v9i5.3323Research, Society and Development; Vol. 9 No. 5; e146953323Research, Society and Development; Vol. 9 Núm. 5; e146953323Research, Society and Development; v. 9 n. 5; e1469533232525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3323/4780Copyright (c) 2020 Danusa Silva Costa, Geovana Rocha Placido, Katiuchia Pereira Takeuchi, Tainara Leal Sousainfo:eu-repo/semantics/openAccessCosta, Danusa Silva daPlacido, Geovana RochaTakeuchi, Katiuchia PereiraSousa, Tainara Leal de2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3323Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:33.748302Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
Caracterización física y biométrica de la variedad de jabuticaba 'Pingo De Mel' oriunda de cerrado goiano
Caracterização física e biométrica da variedade de jabuticaba 'Pingo De Mel' oriunda de cerrado goiano
title Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
spellingShingle Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
Costa, Danusa Silva da
biometría
Fruta tropical
Procesamiento industrial.
Biometria
Fruta tropical
Processamento industrial.
Biometrics
Tropical fruit
Industrial processing.
title_short Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
title_full Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
title_fullStr Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
title_full_unstemmed Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
title_sort Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano
author Costa, Danusa Silva da
author_facet Costa, Danusa Silva da
Placido, Geovana Rocha
Takeuchi, Katiuchia Pereira
Sousa, Tainara Leal de
author_role author
author2 Placido, Geovana Rocha
Takeuchi, Katiuchia Pereira
Sousa, Tainara Leal de
author2_role author
author
author
dc.contributor.author.fl_str_mv Costa, Danusa Silva da
Placido, Geovana Rocha
Takeuchi, Katiuchia Pereira
Sousa, Tainara Leal de
dc.subject.por.fl_str_mv biometría
Fruta tropical
Procesamiento industrial.
Biometria
Fruta tropical
Processamento industrial.
Biometrics
Tropical fruit
Industrial processing.
topic biometría
Fruta tropical
Procesamiento industrial.
Biometria
Fruta tropical
Processamento industrial.
Biometrics
Tropical fruit
Industrial processing.
description The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3323
10.33448/rsd-v9i5.3323
url https://rsdjournal.org/index.php/rsd/article/view/3323
identifier_str_mv 10.33448/rsd-v9i5.3323
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3323/4780
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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 5; e146953323
Research, Society and Development; Vol. 9 Núm. 5; e146953323
Research, Society and Development; v. 9 n. 5; e146953323
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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