Hostname: page-component-669899f699-8p65j Total loading time: 0 Render date: 2025-04-27T02:36:53.276Z Has data issue: false hasContentIssue false
  • English
  • Français

Fruit quality of jabuticaba progenies cultivated in a tropical climate of altitude

Published online by Cambridge University Press:  17 October 2014

Mayara Neves Santos Guedes ,
José Carlos Moraes Rufini ,
Alcinei Mistico Azevedo  and
Nísia Andrade Villela Dessimoni Pinto
Mayara Neves Santos Guedes*
Affiliation:
UFSJ-Agric. Dep., Sete Lagoas Campus, Rodovia, MG 424, km 47, Sete Lagoas, MG, Brazil,. maysantos2@yahoo.com.br
José Carlos Moraes Rufini
Affiliation:
UFV-Plant Sci. Dep., Univ. Campus, Viçosa, MG, Brazil
Alcinei Mistico Azevedo
Affiliation:
UFV-Plant Sci. Dep., Univ. Campus, Viçosa, MG, Brazil
Nísia Andrade Villela Dessimoni Pinto
Affiliation:
UFVJM-Nutr. Dep., JK Campus, Rod MG 367, km 583, nº 5000, Alto da Jacuba, MG, Brazil
*
* Correspondence and reprints
Get access

Abstract

Introduction. The jabuticaba tree (Myrciaria jabuticaba) belongs to the Myrtaceae family and produces a small fruit, native to central, southern and southeastern Brazil. Materials and methods. Fruits of 25 progenies of the jabuticaba tree, grown in a tropical highland climate, were evaluated as to physical, physicochemical and chemical characteristics: weight, longitudinal and transverse diameters, pulp and peel yields, seed mass, number of seeds per fruit, pulp and peel moisture, soluble solids, titratable acidity, [soluble solids/titratable acidity] ratio, pH, flavonoids, and phenolic compounds. The experimental design was completely randomized, the treatments being the 25 jabuticaba tree progenies. Results. A significant effect among progenies was observed for all characteristics evaluated. The chemical composition showed that the jabuticaba peel has a high phenolic compound content, and considerable flavonoid content. These results indicate that there is variability for the characteristics analyzed, enabling the economic exploitation of jabuticaba tree fruits for in natura consumption and processing. Conclusions. The physical and chemical characteristics combined can be proposed as excellent tools to select superior progenies. The fruits of five progenies showed desirable characteristics for the in natura market, while fruits of five other progenies hold high concentrations of natural antioxidants and may be listed as excellent options for the food industry.

Keywords

BrazilMyrciaria jabuticabafruitsphysicochemical propertiesflavonoidsphenolic contentprocessingBrésilMyrciaria jabuticabafruitspropriété physicochimiqueflavonoïdeteneur en phénolstraitementBrasilMyrciaria jabuticabafrutaspropiedades fisicoquímicasflavonoidescontenido fenólicoprocesamiento
Type
Original article
Information
Fruits , Volume 69 , Issue 6 , November 2014 , pp. 449 - 458
Copyright
© 2014 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Oliveira, A.L.,Brunini, M.A.,Salandini, C.A.R., Caracterização tecnológica de jabuticabas ‘Sabará’ provenientes de diferentes regiões de cultivo, Rev. Bras. Frutic. 25 (2003) 397–400.CrossRefGoogle Scholar
Pereira, M.C.T., Salomão, L.C.C., Mota, W.F., Vieira, G., Atributos físicos e químicos de frutos de oito clones de jabuticabeiras, Rev. Bras. Frutic. 22 (2000) 16–21. Google Scholar
Reynertson, K.A.,Yang, H.,Jiang, B.,Basile, M.J.,Kennelly, E.J., Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits, Food Chem. 109 (2008) 883–890.CrossRefGoogle ScholarPubMed
Legatti, A.V.L.,Batista, A.G.,Dragano, N.R.V.,Marques, A.C.,Malta, L.G.,Riccio, M.F.,Eberlin, M.N.,Machado, A.R.T., Silva, L.B de C., Ruiz, A.L.T.G., Carvalho, J.E. de., Pastore, G.M., Júnior, M.R.M., Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities, Food Res. Int. 49 (2012) 596–603. CrossRefGoogle Scholar
Fagundes, R.G., Yamanishi, K.O., Características físicas e químicas de frutos de mamoeiro do grupo ‘Solo’ comercializados em 4 estabelecimentos de Brasília-DF, Rev. Bras. Frutic. 23 (2001) 541–545.CrossRefGoogle Scholar
Chitarra M.I.F., Chitarra A.B., Pós-colheita de frutos e hortaliças: fisiologia e manuseio, UFLA, Lavras, Brazil, 2005.
Haponik, C.A.,Rebolças, A.F.,Paiva, W.O., Almeida, A.S. de., Mosca, J.L., Silva de, O., Alves, R.E., Seleção de Progênie de Melões ‘Tupã’ para a Qualidade e Valor Nutricional, Proc. Interam. Soc. Trop. Hortic. 47 (2003) 58–60.Google Scholar
Santos, G.M.,Maia, P.M.S.,Costa, J.M.C.,Figueiredo, R.W., Prado G.M, Correlação entre a atividade antioxidante e compostos bioativos de polpas de açaí comerciais de açaí (Euterpe oleracea Mart.), Organo Of. Soc. Latinoam. Nutr. 58 (2008) 187–192. Google Scholar
Citadin, I.,Vicari, I.J.,Silva, T.T.,Danner, M.A., Qualidade de frutos de Jabuticabeira (Myrciaria cauliflora) sob influência de duas condições de cultivo: sombreamento natural e pleno sol, Rev. Bras. Agrociênc. 11 (2005) 373–375.Google Scholar
Aikpokpodion, P.O., Assessment of genetic diversity in horticultural and morphological traits among papaya (Carica papaya) accessions in Nigeria, Fruits 67 (2012) 173–187.CrossRefGoogle Scholar
Jakopic, J.,Slatnar, A.,Stampar, F.,Veberic, R.,Simoncic, A., Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems, Fruits 67 (2012) 377–386.CrossRefGoogle Scholar
Cupolillo F., Diagnóstico hidroclimatológico da Bacia do Rio Doce, Univ. Fed. Minas Gerais, Tese, Belo Horizonte, Brazil, 2008, 156 p.
Anon., Official methods of analysis, 12th ed., Assoc. Off. Anal. Chem. (AOAC), Wash., U.S.A.
Anon., Normas analíticas do Instituto Adolfo Lutz: Métodos químicos e físicos para análise de alimentos, 5th ed., Inst. Adolfo Lutz, São Paulo, Brazil, 2008.
Zhuang, X.P.,Lu, Y.Y.,Yang, G.S., Extraction and determination of flavonoid in ginkgo, Chin. Herb. Med. 23 (1992) 122–124.Google Scholar
Goldstein, J.L.,Swain, T., Changes in tannins in ripening fruits, Phytochemistry 2 (1963) 371–383.CrossRefGoogle Scholar
Ferreira, D.F., Sisvar: a computer statistical analysis system, Ciênc. Agrotecnol. 35 (2011) 1039–1042.CrossRefGoogle Scholar
Lima A de. J.B., Corrêa A.D., Alves A.P.C., Abreu C.M.P., Barro A.M.D., Caracterização química do fruto jabuticaba (Myrciaria cauliflora Berg) e de suas frações, Soc. Latinoam. Nutr. 58 (2008).
Jesus N, de.,Martins, A.B.G., Almeida, E.J. de, Caracterização de quatro grupos de jabuticabeira, nas condições de Jabuticabal-SP, Rev. Bras. Frutic. 26 (2004) 482–485. CrossRefGoogle Scholar
Hickel, E.R., Espessura da polpa como condicionante do parasitismo de mosca-das-frutas (diptera:tephritidae) por hymenoptera:braconidae, Ciênc. Rural 32 (2002) 1005–1009.CrossRefGoogle Scholar
Soprano E., Koller O.L., Avaliação de frutos de espécies frutíferas tropicais com potencial para cultivo em Santa Catarina, XX Congr. Bras. Frutic. 2008, Anais, Vitória/ES, Brazil, 2008.
Sato, A.C.K.,Cunha, R.L., Influência da temperatura no comportamento reológico da polpa de jabuticaba, Ciênc. Tecnol. Aliment. 27 (2007) 890–896.CrossRefGoogle Scholar
Alves, A.P de C., Corrêa, A.D.,Pinheiro, A.C.M.,Oliveira, F.C., Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt, Int. J. Food Sci. Technol. 48 (2013) 2007–2013.Google Scholar
Chiarelli, R.H.C.,Nogueira, A.M.P.,Venturini, F.W.G., Fermentados de jabuticaba (Cauliflora Berg.): Processos de produção, características físico-químicas e rendimento, Braz. J. Food Technol. 8 (2005) 277–282.Google Scholar
Geócze A.C., Influência da preparação do licor de jabuticaba (Myrciaria jabuticaba Vell Berg) no teor de compostos fenólicos, Fac. Farm. UFMG, Tese, Bras., 2007, 81 p.
Machado, N.P.,Coutinho, E.F.,Caetano, E.R., Embalagens plásticas e refrigeração na conservação pós-colheita de jabuticaba, Rev. Bras. Frutic. 29 (2007) 166–168.CrossRefGoogle Scholar
Pinto, N.A.V.D.,Moreira, W.A., Cardoso, L. de M., Pantoja, L.A., Jaboticaba peel for jelly preparation: an alternative technology, Ciênc. Tecnol. 31 (2011) 864–869.CrossRefGoogle Scholar
Rufino, M. do S.M.,Alaves, R.E., Brito, E.S. de, Jiménez, J.P., Calixto, F.S., Mancini, F.J., Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil, Food Chem. 121 (2010) 996–1002.CrossRefGoogle Scholar
Volp, A.C.P.,Renhe, I.R.T.,Barra, K.B.,Stringueta, P.C., Flavonóides antocianinas: características e propriedades na nutrição e saúde, Rev. Brás. Nutr. Clin. 23 (2008) 141–149.Google Scholar
Tsuchiya, H., Structure-dependent membrane interaction of flavonoids associated with their bioactivity, Food Chem. 120 (2010) 1089–1096.CrossRefGoogle Scholar
Kuskoski, E.M.,Asuero, A.G.,Troncoso, A.M.,Mancini, F.J.,Fett, R., Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos, Ciênc. Tecnol. Aliment. 25 (2005) 726–732.CrossRefGoogle Scholar
Roesler, R.,Malta, L.G.,Carrasco, L.C.,Holanda, B.,Sousa, C.A.S.,Pastore, G.M., Atividade antioxidante de frutas do cerrado, Ciênc. Tecnol. Aliment. 27 (2007) 53–60.CrossRefGoogle Scholar
Malacrida, C.R.,Ângelo, P.M.,Jorge, D.A., Composição química e potencial antioxidante de extratos de sementes de melão amarelo em óleo de soja, Rev. Ciênc. Agron. 38 (2007) 372–376.Google Scholar
Weston, R.J., Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): A review, Food Chem. 121 (2010) 923–926. CrossRefGoogle Scholar
Franco, M.C.C.,Chimal, C.R.,Hernández, M.G.H.,Colín, C.A.N.,Martínez, M.A.H.,Maldonado, S.H.G., Physicochemical, nutritional and health-related component characterization of the underutilized Mexican serviceberry fruit [Malacomeles denticulata (Kunth) G.N. Jones], Fruits 69 (2014) 47–60.CrossRefGoogle Scholar
Middleton, Jr. E.,Kandaswami, C.,Theoharides, T.C., The effects of plant flavonoids on mammalian cells: Implications for inflammation heart disease and cancer, Pharm. Rev. 52 (2000) 673–751.Google ScholarPubMed