Caracterização fisiológica do fruto murici (Byrsonima sp.) in natura
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2017-02-24
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Universidade Federal de Goiás
Resumo
The cerrado is a Brazilian biome that presents a high diversity of fruit species, with peculiar
characteristics that are still little explored scientifically. Among these native species is murici
(Byrsonima sp.), Which has a sui generis flavor, sweet, slightly acidic, with a yellowish
coloration. The physiological development basically consists of the stages of growth,
maturation, maturation and senescence, in which the fruits undergo several biochemical and
physiological processes. Although there is great importance, studies on the physiological
development of fruits, especially the native ones of the cerrado, are very scarce. Aiming at this
context, the objective was to characterize the murici fruit, analyzing the physical, chemical,
biochemical and bioactive parameters in the physiological development. Fruit collection was
started 15 days after anthesis (DAA) in an area of the Emater Qda / Area / Lot AR3, Samambaia
Campus of the Federal University of Goiás, located in Goiânia-GO, from August to November
2015 The complete development of murici occurred in 85 DAA, with constant increase of mass
and transversal and longitudinal diameters, characterizing double sigmoidal behavior. The
coloration changed from green to yellow, with changes in L *, Hue and chroma parameters, and
the presence of carotenoids 38.11 ± 0.03 mg.g-1 and the degradation of chlorophyll 1 , 18 ±
0.34 mg.g-1 at the end of development. Breathing presented a constant decrease reaching level
0 at 85 DAA characterizing the non-climacteric behavior of the fruits. Firmness reduced at
ripening 8.55 ± 0.09 N and pectin solubilization occurred at the end of development. The
antioxidant compounds were present in a greater amount between 35 and 55 DAA and the
ascorbic acid reduced reaching 38.34 ± 0.19 mg.g-1 at the end of the development. The
marjority phenolic compounds identified in the development of murici were gallic acid,
catechin and vanillin. A total of 31 volatile constituents were evaluated, with aldehydes between
15 and 45 DAA, carboxylic acids between 55 and 85 DAA, especially hexanoic acid with 90.7%
at 85 ° DAA and ethyl hexanoate ester 1%, At the end of development with 85 DAAs.
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Citação
MENDES, D. C. S. Caracterização fisiológica do fruto murici (Byrsonima sp.) in natura. 2017. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2017.