Estudo do desenvolvimento fisiológico da cagaita (Eugenia dysenterica)

Abstract

The Brazilian Cerrado presents a multitude of native fruits, but little known. Among these, there is cagaita (Eugenia dysenterica), juicy and very pleasant taste. However, reports on the knowledge of its biochemical and bioactive processes involved in the development of fruit, are scarce. Thus, this study aimed to evaluate physical and chemical, including bioactive compounds, the physiological development of cagaita (Eugenia dysenterica), anthesis to its maturity. The fruits were collected 10 days after anthesis (DAA) in Abbey-GO, and subjected to physical and chemical analysis as well as analysis of bioactive compounds. The total fruit development comprised 37 days, being characterized the result of rapid growth, with double sigmoidal behavior. The respiratory rate in unripe fruits were high, with a decrease during the development, and verified increased ethylene induction from 31 DAA, leading to degradation of starch, chlorophyll, unmasking of carotenoids and solubilization of pectins. The sugar content was relatively low, since it is a fruit with slightly sweet flavor. The bioactive compounds and antioxidant activity of cagaita contributed during the physiological development, as a result of the defense system, especially in unripe fruits. However, not ruling out the possibility of its beneficial health action, fighting free radicals. The proximal composition, evaluated from the 18th DAA, underwent changes during development. The crux of the changes occurred from the 27th DAA, when they occur the second growth phase of the fruit, with an increase in maximum rates, according to the double sigmoidal behavior. The climacteric period was also evaluated, with intuited whether the cagaita belonged to the respiratory pattern considered climacteric or not. For this study, the fruits were collected 31 DAA. respiratory climacteric peak was observed, indicating that cagaita is a climacteric fruit, may be harvested 31 DAA. This data is of great importance for both the academic community, and to farmers and agribusinesses working with the extraction of this fruit.