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...
- 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
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|
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 |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/48018 |
dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/41375/ |
url |
https://repositorio.unal.edu.co/handle/unal/48018 http://bdigital.unal.edu.co/41375/ |
dc.language.iso.spa.fl_str_mv |
spa |
language |
spa |
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 Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
eu_rights_str_mv |
openAccess |
dc.format.mimetype.spa.fl_str_mv |
application/msword |
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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 |