Characterization of ‘Sabará’ Jabuticabas at different maturation stages

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dc.creatorFernanda Salamoni Becker
dc.creatorAna Carolina Vilas Boas
dc.creatorAdones Sales
dc.creatorLucas Silveira Tavares
dc.creatorHeloisa Helena de Siqueira
dc.creatorEduardo Valério de Barros Vilas Boas
dc.date2015
dc.date.accessioned2026-07-07T03:54:25Z
dc.descriptionThis 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 separate d 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 an alyzed 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.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303042425008
dc.identifier.urihttp://hdl.handle.net/123456789/446907
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Num.4 Vol.37
dc.subjectAgrociencias
dc.titleCharacterization of ‘Sabará’ Jabuticabas at different maturation stages
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá