Caracterização Física E Química Dos Frutos De Araçá-Pera (Psidium Acutangulumd.C.)
Ripe fruits of araçá-pera (Psidium acutanguium D.C.) were evaluated for physical, physico-chemical and chemical characteristics. There were significant variations on fruit weight (47.89 to 138.34 g) and pulp yield (55.01 to 75.98%). The fruit is juicy (85.85% of moisture), with low Brix/acidity rati...
| Autor principal: | Andrade, Jerusa de Souza |
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| Outros Autores: | Aragão, Carlos G., Ferreira, Sidney Alberto do Nascimento |
| Grau: | Artigo |
| Idioma: | pt_BR |
| Publicado em: |
Acta Amazonica
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/13536 |
| Resumo: |
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Ripe fruits of araçá-pera (Psidium acutanguium D.C.) were evaluated for physical, physico-chemical and chemical characteristics. There were significant variations on fruit weight (47.89 to 138.34 g) and pulp yield (55.01 to 75.98%). The fruit is juicy (85.85% of moisture), with low Brix/acidity ratio (5.88), acid pH (3.0), and high titrable acidity (1.87% of citric acid). The fruit is a significant source of total vitamin C (389.34 mg l00g-1 of fresh pulp). The low sweetness degree is a limitation for its natural consumption. The araçá-pera presents good characteristics for industrialization, such as low pH, high pulp yield, uniformity on fruit form (spherical), and high acidity and total vitamin C contents. |