Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening
The objective of this study was to evaluate the changes in the activity of pectinases (pectinesterase and polygalacturonase), dietary fiber content (alcohol-insoluble solids, pectin, and total fiber), and physicochemical indices related to the flavor (pH, titratable acidity, soluble solids, Brix/aci...
| Autor principal: | Andrade Júnior, Moacir Couto de |
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| Outros Autores: | Andrade, Jerusa Souza |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Acta Scientiarum - Agronomy
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/15916 |
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oai:repositorio:1-15916 |
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oai:repositorio:1-15916 Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening Mudanças nas pectinases, fibras dietéticas e índices físico-químicos relacionados ao sabor de frutos de cubiu durante a maturação Andrade Júnior, Moacir Couto de Andrade, Jerusa Souza Solanaceae Solanum Sessiliflorum The objective of this study was to evaluate the changes in the activity of pectinases (pectinesterase and polygalacturonase), dietary fiber content (alcohol-insoluble solids, pectin, and total fiber), and physicochemical indices related to the flavor (pH, titratable acidity, soluble solids, Brix/acid ratio, and reducing and nonreducing sugars) of cubiu fruits (Solanum sessiliflorum Dunal) at different stages of ripening (green, turning, ripe, and fully ripe). Alcohol-insoluble solids and pectin were very similar, with the highest levels detected at the green and turning stages, and the lowest levels occurring at the fully ripe stage. The amount of total fiber was consistent at the green, turning, and ripe stages, but declined at the fully ripe stage. These changes correlated with the pectinase activities, the profiles of which resembled those of other species of the Solanaceae family during fruit ripening. However, cubiu fruits were significant sources of dietary fiber at all stages. The reducing sugar content reached the highest level at the turning stage, with glucose as the major sugar. The content of nonreducing sugars, such as sucrose, remained low at all stages. The other physicochemical indices displayed increases during ripening, characterizing cubiu as a very acidic fruit with a small degree of sweetness. © 2015, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved. 2020-05-20T14:15:54Z 2020-05-20T14:15:54Z 2015 Artigo https://repositorio.inpa.gov.br/handle/1/15916 10.4025/actasciagron.v37i2.19683 en Volume 37, Número 2, Pags. 171-179 Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Acta Scientiarum - Agronomy |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
English |
| topic |
Solanaceae Solanum Sessiliflorum |
| spellingShingle |
Solanaceae Solanum Sessiliflorum Andrade Júnior, Moacir Couto de Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| topic_facet |
Solanaceae Solanum Sessiliflorum |
| description |
The objective of this study was to evaluate the changes in the activity of pectinases (pectinesterase and polygalacturonase), dietary fiber content (alcohol-insoluble solids, pectin, and total fiber), and physicochemical indices related to the flavor (pH, titratable acidity, soluble solids, Brix/acid ratio, and reducing and nonreducing sugars) of cubiu fruits (Solanum sessiliflorum Dunal) at different stages of ripening (green, turning, ripe, and fully ripe). Alcohol-insoluble solids and pectin were very similar, with the highest levels detected at the green and turning stages, and the lowest levels occurring at the fully ripe stage. The amount of total fiber was consistent at the green, turning, and ripe stages, but declined at the fully ripe stage. These changes correlated with the pectinase activities, the profiles of which resembled those of other species of the Solanaceae family during fruit ripening. However, cubiu fruits were significant sources of dietary fiber at all stages. The reducing sugar content reached the highest level at the turning stage, with glucose as the major sugar. The content of nonreducing sugars, such as sucrose, remained low at all stages. The other physicochemical indices displayed increases during ripening, characterizing cubiu as a very acidic fruit with a small degree of sweetness. © 2015, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved. |
| format |
Artigo |
| author |
Andrade Júnior, Moacir Couto de |
| author2 |
Andrade, Jerusa Souza |
| author2Str |
Andrade, Jerusa Souza |
| title |
Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| title_short |
Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| title_full |
Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| title_fullStr |
Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| title_full_unstemmed |
Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| title_sort |
changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening |
| publisher |
Acta Scientiarum - Agronomy |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/15916 |
| _version_ |
1787141310978719744 |
| score |
11.755432 |