Physico-chemical composition of native fruits of the Ceara coast at different development stages/Composicao fisico-quimica de frutas nativas do litoral cearense em diferentes estadios de desenvolvimento

• Published in: Revista brasileira de engenharia agrícola e ambiental 2017-09, Vol.21 (9), p.640
• Main Authors: Goncalves, Nigeria P, de Lucena, Eliseu M.P, Bonilla, Oriel. H, Tavares, Francisca J.C
• Format: Article
• Language: Spanish
• ISSN: 1415-4366
• DOI: 10.1590/1807-1929/agriambi.v21n9p640-644

This study aimed to evaluate the physico-chemical composition of native fruits of the Ceara coast at different development stages. The fruits of 'guajiru', 'manipuca', 'murici-pitanga' and 'murta' were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, 'murta' obtained a minimum of 2.6[degrees]Brix in stage 1 and 'manipuca' obtained maximum of 24.53[degrees]Brix in stage 5. For the total titratable acidity, 'guajiru' showed minimum of 0.09% in stages 3 and 4, and 'murici-pitanga' showed maximum of 3.29% in stage 6. 'Murici-pitanga' had minimum pH of 3.44 in stage 5 and 'guajiru', maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, 'murici-pitanga' exhibited a minimum of 3.25 in stages 1 and 3, and 'guajiru' showed maximum of 141.11 in stage 4. It was concluded that 'guajiru' and 'manipuca' fruits reached physiological maturity in stage 3, whereas 'murici-pitanga' and 'murta' fruits reached in stage 4; thus, these are the ideal stages for fruit harvest. Key words: Byrsonima gardneriana Chrisobalanus icaco Eugenia punicifolia Mouriri cearensis Objetivou-se, com este trabalho, avaliar a composicao fisico-quimica de frutas nativas do litoral cearense em diferentes estadios de desenvolvimento. Os frutos de guajiru, manipuca, murici-pitanga e murta, foram colhidos durante o ano de 2014, atraves das seguintes avaliacoes: solidos soluveis totais, acidez total titulavel, pH e relacao solidos soluveis totais e acidez total titulavel. Utilizou-se o delineamento inteiramente casualizado com 5 ou 6 tratamentos, dependendo do estadio de maturacao do fruto e 4 repeticoes. Para solidos soluveis totais a murta obteve minimo de 2,6[degrees]Brix no estadio 1 e o manipuca obteve maximo de 24,53[degrees]Brix no estadio 5. Na acidez total titulavel, o guajiru com minimo de 0,09% nos estadios 3 e 4, e o murici-pitanga com maximo de 3,29% no estadio 6. Para o pH no murici-pitanga foi obtido minimo de 3,44 no estadio 5 e o guajiru, maximo de 5,9 no estadio 2. Para a relacao solidos soluveis totais e acidez total titulavel, o murici-pitanga com minimo de 3,25 nos estadios 1 e 3 e o guajiru com maximo de 141,11 no estadio 4. Concluiu-se que os frutos do guajiru e do manipuca atingiram a