Caracterização física e química de frutos de araçá (Psidium guineense Swartz)
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Data
2013
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Resumo
There is a recent interest for the industrial exploitation of the fruits of Psidium guineense Swartz due
to the exotic flavor, antioxidant capacity and good consumer acceptance. Considering the lack
of information in the literature on physical and chemical parameters of fruits of araçá, aimed to
determine these attributes in terms of three classes of ripening fruit (light green, yellowish green
and yellow). The physical variables studied were: weight of whole fruit, pulp weight, weight of
seed + endocarp, pulp yield, longitudinal diameter, transverse diameter, the relationship between
longitudinal and transverse diameter and chemical characteristics: titratable acidity, soluble solids
and total soluble solids/titratable acidity. The maturity stages of fruits were not influenced parameters
related to the mean weight of whole fruit and share tissue and pulp yield. Yellow fruits are suitable for
fresh consumption because of the format, low acidity and high SST/ATT. The araçá has limitations for
industrialization due to the low pulp yield and low acidity, and thus may require acidification during
processing.
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Palavras-chave
Myrtaceae, Processamento industrial, Maturação, Myrtaceae, Berries, Ripeness, Industrial processing
Citação
MELO, Aniela Pilar Campos de; SELEGUINI, Alexsander; VELOSO, Valquíria da Rocha Santos. Caracterização física e química de frutos de araçá (Psidium guineense Swartz). Comunicata Scientiae, Bom Jesus, v. 4, n. 1, p. 20-25, 2013.