Growth and maturation of pequi fruit of the Brazilian cerrado

被引：10
|
作者：
Rodrigues, Luiz Jose [1 ]
Ferreira de Paula, Nelio Ranieli [2 ]
Pinto, Daniella Moreira [3 ]
de Barros Vilas Boas, Eduardo Valerio [4 ]
机构：
[1] Univ Fed Mato Grosso UFMT, Fac Nutr FANUT, Dept Alimentos & Nutr DAN, Cuiaba, MT, Brazil
[2] Inst Fed Educ Ciencia & Tecnol Rondonia IFRO, Colorado Do Oeste, RO, Brazil
[3] Ctr Univ Varzea Grande UNIVAG, Varzea Grande, MT, Brazil
[4] Univ Fed Lavras UFLA, Dept Ciencia Alimentos DCA, Lavras, MG, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 01期
关键词：
Caryocar brasiliense; development; ripening; respiratory activity; ethylene; FRESH-CUT PEQUI; CARYOCAR-BRASILIENSE;
D O I：
10.1590/1678-457X.6378
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, beta-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the decrease of both respiration and ethylene production rates during maturation and ripening.
引用
收藏
页码：11 / 17
页数：7
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