Evaluation of the physical-chemical composition of the fruits of mandacaru

‘Mandacaru’ (Cereus jamacaru P.) is a native species from the vegetation of the Brazilian North East “Caatinga”, and its fruits could become an important nutritional source for the population of semiarid regions, although it is still not commercially exploited. This work was carried out to evaluate...

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Autores:
Rodrigues da Silva, Leirson
Elesbão Alves, Ricardo
Tipo de recurso:
Article of journal
Fecha de publicación:
2009
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/48018
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/48018
http://bdigital.unal.edu.co/41375/
Palabra clave:
Cereus jamacaru P.
qualidade
ácido ascórbico
pós-colheita
quality
ascorbic acid
postharvest
Cereus jamacaru P.
quality
ascorbic acid
postharvest.
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
id UNACIONAL2_658e791d49bf2fc1c2599263518474d8
oai_identifier_str oai:repositorio.unal.edu.co:unal/48018
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Evaluation of the physical-chemical composition of the fruits of mandacaru
title Evaluation of the physical-chemical composition of the fruits of mandacaru
spellingShingle Evaluation of the physical-chemical composition of the fruits of mandacaru
Cereus jamacaru P.
qualidade
ácido ascórbico
pós-colheita
quality
ascorbic acid
postharvest
Cereus jamacaru P.
quality
ascorbic acid
postharvest.
title_short Evaluation of the physical-chemical composition of the fruits of mandacaru
title_full Evaluation of the physical-chemical composition of the fruits of mandacaru
title_fullStr Evaluation of the physical-chemical composition of the fruits of mandacaru
title_full_unstemmed Evaluation of the physical-chemical composition of the fruits of mandacaru
title_sort Evaluation of the physical-chemical composition of the fruits of mandacaru
dc.creator.fl_str_mv Rodrigues da Silva, Leirson
Elesbão Alves, Ricardo
dc.contributor.author.spa.fl_str_mv Rodrigues da Silva, Leirson
Elesbão Alves, Ricardo
dc.subject.proposal.spa.fl_str_mv Cereus jamacaru P.
qualidade
ácido ascórbico
pós-colheita
quality
ascorbic acid
postharvest
Cereus jamacaru P.
quality
ascorbic acid
postharvest.
topic Cereus jamacaru P.
qualidade
ácido ascórbico
pós-colheita
quality
ascorbic acid
postharvest
Cereus jamacaru P.
quality
ascorbic acid
postharvest.
description ‘Mandacaru’ (Cereus jamacaru P.) is a native species from the vegetation of the Brazilian North East “Caatinga”, and its fruits could become an important nutritional source for the population of semiarid regions, although it is still not commercially exploited. This work was carried out to evaluate the physical and chemical characteristics of the pulp and peel of ‘mandacaru’ fruit from the Curu Valley, Ceara State, Brazilian North East. ‘Mandacaru’ fruits were harvested and transported to the Embrapa Tropical Agroindustry Laboratory, where approximately 2 Kg of mature and firm fruits were selected for evaluation. These fruits were washed, sanitized and placed under cold storage for future analysis. The fruit pulp and peel were evaluated for: pH, soluble solids (SS), ascorbic acid and total reducing sugars. The experiment was carried out in a completely randomized design, with four replicates. The peel of ‘Mandacaru’ fruit presented pH 4.42, being higher than pulp at pH 4.40. Ascorbic acid content was 100 mg/100g -1 in the pulp, and 80 mg/100g -1 in the peel. A significant difference in SS was detected between pulp and peel, which were 11% and 5%, respectively. On the other hand, fruit pulp presented higher percentage of reducing sugars of 5.76%, as compared to that found in the peel of 1.53%.
publishDate 2009
dc.date.issued.spa.fl_str_mv 2009
dc.date.accessioned.spa.fl_str_mv 2019-06-29T07:34:09Z
dc.date.available.spa.fl_str_mv 2019-06-29T07:34:09Z
dc.type.spa.fl_str_mv Artículo de revista
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url https://repositorio.unal.edu.co/handle/unal/48018
http://bdigital.unal.edu.co/41375/
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dc.relation.spa.fl_str_mv http://revistas.unal.edu.co/index.php/acta_agronomica/article/view/12452
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
Acta Agronómica
dc.relation.references.spa.fl_str_mv Rodrigues da Silva, Leirson and Elesbão Alves, Ricardo (2009) Evaluation of the physical-chemical composition of the fruits of mandacaru. Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 2323-0118 0120-2812 .
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia Sede Palmira
institution Universidad Nacional de Colombia
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rodrigues da Silva, Leirson4f622ef5-ddbb-4d46-a19b-c5cf02f9c74a300Elesbão Alves, Ricardo1930c659-28f4-4cae-843f-4cc719e01fc43002019-06-29T07:34:09Z2019-06-29T07:34:09Z2009https://repositorio.unal.edu.co/handle/unal/48018http://bdigital.unal.edu.co/41375/‘Mandacaru’ (Cereus jamacaru P.) is a native species from the vegetation of the Brazilian North East “Caatinga”, and its fruits could become an important nutritional source for the population of semiarid regions, although it is still not commercially exploited. This work was carried out to evaluate the physical and chemical characteristics of the pulp and peel of ‘mandacaru’ fruit from the Curu Valley, Ceara State, Brazilian North East. ‘Mandacaru’ fruits were harvested and transported to the Embrapa Tropical Agroindustry Laboratory, where approximately 2 Kg of mature and firm fruits were selected for evaluation. These fruits were washed, sanitized and placed under cold storage for future analysis. The fruit pulp and peel were evaluated for: pH, soluble solids (SS), ascorbic acid and total reducing sugars. The experiment was carried out in a completely randomized design, with four replicates. The peel of ‘Mandacaru’ fruit presented pH 4.42, being higher than pulp at pH 4.40. Ascorbic acid content was 100 mg/100g -1 in the pulp, and 80 mg/100g -1 in the peel. A significant difference in SS was detected between pulp and peel, which were 11% and 5%, respectively. On the other hand, fruit pulp presented higher percentage of reducing sugars of 5.76%, as compared to that found in the peel of 1.53%.O mandacaru (Cereus jamacaru P.) é uma espécie nativa da vegetação da caatinga, onde seus frutos podem constituir uma agradável fonte de alimento, embora ainda não sejam explorados comercialmente. O trabalho foi realizado com o objetivo de avaliar as características físico-químicas da polpa e da casca dos frutos de mandacaru oriundos do vale do Curu-CE, Nordeste do Brasil. Os frutos foram colhidos e conduzidos às condições de laboratório da Embrapa Agroindústria Tropical, onde para as análises foram selecionados cerca de 2 kg da matéria-prima, sendo os frutos escolhidos aqueles maduros e firmes. Depois foram lavados, sanitizados e submetidos a armazenamento sob refrigeração para as análises posteriores. Os frutos foram caracterizados quanto ao pH, sólidos solúveis (SS), ácido ascórbico e açúcares redutores totais. O delineamento foi inteiramente casualizado, com quatro repetições. A casca do fruto apresentou valor de pH de 4.42, superior ao da polpa que foi de 4.40. Os teores de ácido ascórbico para a polpa foram de 100 mg/100 g de polpa e casca de 80 mg/100 g de polpa. Para os teores de SS, constata-se diferença significativa entre os valores da polpa e da casca, com 11% e 5%, respectivamente. Portanto, a polpa do fruto apresentou maior porcentagem de açúcar de 5.76, em comparação àquela encontrada na casca de 1.53.application/mswordspaUniversidad Nacional de Colombia Sede Palmirahttp://revistas.unal.edu.co/index.php/acta_agronomica/article/view/12452Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaRodrigues da Silva, Leirson and Elesbão Alves, Ricardo (2009) Evaluation of the physical-chemical composition of the fruits of mandacaru. Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 Acta Agronómica; Vol. 58, núm. 4 (2009); 245-250 2323-0118 0120-2812 .Evaluation of the physical-chemical composition of the fruits of mandacaruArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTCereus jamacaru P.qualidadeácido ascórbicopós-colheitaqualityascorbic acidpostharvestCereus jamacaru P.qualityascorbic acidpostharvest.ORIGINAL12452-32521-1-PB.docapplication/msword179712https://repositorio.unal.edu.co/bitstream/unal/48018/1/12452-32521-1-PB.docf3a1e3ba2c8e9f309709b47e3cf88640MD5112452-32522-1-PB.pdfapplication/pdf342583https://repositorio.unal.edu.co/bitstream/unal/48018/2/12452-32522-1-PB.pdffcd9a38bee77ad4d38b23c4897f3339bMD5212452-32523-1-PB.htmtext/html22261https://repositorio.unal.edu.co/bitstream/unal/48018/3/12452-32523-1-PB.htm5ff501554a0b0115067e6b9808bebd26MD53THUMBNAIL12452-32522-1-PB.pdf.jpg12452-32522-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8306https://repositorio.unal.edu.co/bitstream/unal/48018/4/12452-32522-1-PB.pdf.jpg42341addfa705613072805b0c53bbd77MD54unal/48018oai:repositorio.unal.edu.co:unal/480182023-11-01 23:05:50.841Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co