Characterization and development of marolo (Annona crassiflora, Mart.)

Food Science and Technology (Campinas)

Edson Pablo Da Silva²  Eduardo Valerio De Barros Vilas Boas²  Andreia Luiza Pereira Ramos Xisto¹ 

[1] ,Universidade Federal de Lavras Departamentos de Ciência dos Alimentos Lavras MG ,Brasil

关键词: antioxidants;    growth;    maturation;   

DOI  :  10.1590/S0101-20612013000400011

来源: SciELO

【 摘 要 】

The objectives of this study was the physical, chemical, and physiological characterization of marolo (Annona crassiflora, Mart.) during its development. The fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. The first fruits were harvested within 60 days. The total development of the fruit took 140 days starting from anthesis. At 140 days after anthesis, the fruit reached its maximum size, with mass of 1.380g, transverse diameter of 13.0 cm, and longitudinal diameter of 11.5 cm. During its development, the fruit showed increase in mass and in traverse and longitudinal diameters. The changes during maturation and ripening, such as: pH reduction and starch degradation, pectic solubilization, and increase in total sugars, soluble solids (ºB), respiratory rate (CO2), titratable acidity, vitamin C, and β-caroteno were observed from the 120th day of marolo development. A decrease in ability to sequester free radicals was observed up the 120th day, followed by an increase. The volatile compounds identified at the end of the development included the esters group only.

【 授权许可】

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