QUALIDADE DE FRUTOS DE CAJAZEIRA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO PROVENIENTES DE CLONES CULTIVADOS NO CEARÁ - CE

HIRLLEN NARA BESSA RODRIGUES; PAHLEVI AUGUSTO DE SOUZA; EVANDO LUIZ COELHO; FRANCSICO XAVIER DE SOUZA; RAIMUNDA VALDENICE DA SILVA FREITAS

QUALIDADE DE FRUTOS DE CAJAZEIRA EM DIFERENTES ESTÁDIOS DE MATURAÇÃO PROVENIENTES DE CLONES CULTIVADOS NO CEARÁ - CE

2012

HIRLLEN NARA BESSA RODRIGUES | PAHLEVI AUGUSTO DE SOUZA | EVANDO LUIZ COELHO | FRANCSICO XAVIER DE SOUZA | RAIMUNDA VALDENICE DA SILVA FREITAS

This paper aims to evaluate the quality of yellow mombin fruit in different maturation stages from clones cultivated in Ceará - CE. For that 'Capuan', 'Lagoa Redonda', 'Genipabu' and 'Gereau' clones was harvested, at different maturation stages, being: 1 (green fruit), 2 (25% to 50% of yellow skin), 3 (75% of yellow skin) and 4 (100% of yellow skin). The fruits were transported to the laboratory of Chemistry of IFCE Campus Limoeiro do Norte - CE, and then were made a selection and the classification of maturity stages by skin color. The experiment was conducted with four treatments (maturation stages) with five replications each consisting of 10 fruits. It was evaluated soluble solids, titratable acidity, pH, vitamin C and Ratio. To the physical parameters, was using only yellow mombin of 3rd stage, and was evaluated weight, length diameter of fruit. The clones presented differences physico-chemical. The 'Gereau' clone had the highest soluble solids. In the stage 4, independent of the clone, was verifying the higher soluble solids content and lower acidity, thus presenting, higher condition of acceptability by consumers and the industry, and the point of harvest more appropriate.

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