Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Food Science and Technology (Campinas)

José Renato De Abreu¹  Custódio Donizete Dos Santos¹  Celeste Maria Patto De Abreu¹  Angelita Duarte Corrêa¹  Luiz Carlos De Oliveira Lima¹ 

[1] ,Universidade Federal de Lavras Departamento de Química Lavras MG ,Brasil

关键词: guava;    sugar;    pectin;    goiaba;    açúcar;    pectina;   

DOI  :  10.1590/S0101-20612012005000029

来源: SciELO

【 摘 要 】

Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.

【 授权许可】

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