Acta Scientiarum: Agronomy (Oct 2015)

<b>Characterization of ‘Sabará’ Jabuticabas at different maturation stages

  • Fernanda Salamoni Becker,
  • Ana Carolina Vilas Boas,
  • Adones Sales,
  • Lucas Silveira Tavares,
  • Heloisa Helena de Siqueira,
  • Eduardo Valério de Barros Vilas Boas

DOI
https://doi.org/10.4025/actasciagron.v37i4.19499
Journal volume & issue
Vol. 37, no. 4
pp. 457 – 462

Abstract

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This 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 separated 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 analyzed 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.

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