Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.

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dc.contributorANA LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA
dc.contributorSILVANDA DE MELO SILVA, UNIVERSIDADE FEDERAL DA PARAIBA
dc.contributorMARIA AUXILIADORA COELHO DE LIMA, CPATSA
dc.contributorRENATO LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA
dc.contributorREJANE MARIA NUNES MENDONÇA, UNIVERSIDADE FEDERAL DA PARAIBA.
dc.creatorDANTAS, A. L.
dc.creatorSILVA, S. de M.
dc.creatorLIMA, M. A. C. de
dc.creatorDANTAS, R. L.
dc.creatorMENDONÇA, R. M. N.
dc.date2014-03-10T11:11:11Z
dc.date2014-03-10T11:11:11Z
dc.date2014-03-10
dc.date2013
dc.date2014-03-10T11:11:11Z
dc.date.accessioned2026-07-07T05:41:53Z
dc.descriptionThe objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.
dc.identifierRevista Ciência Agronômica, v. 44, n. 4, p. 805-814, out-dez, 2013,
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/981868
dc.identifier.urihttp://hdl.handle.net/123456789/498108
dc.languageeng
dc.rightsopenAccess
dc.subjectRecursos genéticos
dc.subjectAraçá
dc.subjectAgregação de Valor
dc.subjectGenetic resources
dc.titleBioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
dc.typeArtigo de periódico

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