Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/28399
Título: Characterization of 'Sabará' Jabuticabas at different maturation stages
Título(s) alternativo(s): Caracterização de Jabuticaba 'Sabará' em diferentes estádios de maturação
Palavras-chave: Jabuticaba - Maturação
Jabuticaba - Atividade enzimática
Jabuticaba - Maturation
Jabuticaba - Enzymatic activity
Data do documento: Out-2015
Editor: Universidade Estadual de Maringá
Citação: BECKER, F. S. et al. Characterization of 'Sabará' Jabuticabas at different maturation stages. Acta Scientiarum. Agronomy, Maringá, v. 37, n. 4, p. 457-462, Oct./Dec. 2015.
Resumo: This work aimed to evaluate the physicochemical characteristics and enzymatic activity of "Sabará" jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed.
URI: http://repositorio.ufla.br/jspui/handle/1/28399
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