Caracterização de frutos de variedades de manga (<i>Mangifera indica</i>) conservadas no Peru

O Departamento de Piura é o principal produtor de manga do Peru, representando 66,7% da safra nacional. O objetivo do estudo foi caracterizar os frutos de quarenta variedades de manga, preservadas desde 1969, no noroeste do Peru. Os frutos foram colhidos na Estação Experimental Agrária de El Chira, Departamento de Piura, de dezembro de 2019 a janeiro de 2020. Foram avaliadas treze variáveis quantitativas dos frutos: largura, espessura, comprimento, peso, largura da semente, espessura da semente, comprimento da semente, porcentagem de semente, porcentagem de casca fresca, porcentagem de polpa, textura, °Brix e relação polpa / semente. As variedades com maior percentual de polpa foram Tommy Atkins, Haden x carabao 1, Irwin e Jaffra, sendo esta última, também, a variedade com maior relação polpa / semente (17,0). As variedades com maior °Brix foram Blacman (21,3 °Brix) e Julie (22,0 °Brix). O conhecimento das características dos frutos é essencial para a correta seleção e o aproveitamento pela indústria, principalmente aquelas com maior peso de polpa para obtenção de maiores rendimentos no processamento.

Termos para indexação
Anacardiaceae; porcentagem de polpa; porcentagem de sementes; graus Brix

Autoria

Lady Laura Tuisima Coral

Researcher, Estación Experimental Agraria El Chira. Dirección de Recursos Genéticos y Biotecnología, Instituto Nacional de Innovación Agraria (INIA), Carretera Sullana - Talara, Km. 1027, Sullana, Piura 20120, Perú. Email: ct_elchira@inia.gob.pe Instituto Nacional de Innovación Agraria (INIA)PeruCarretera Sullana, Talara, Peru Researcher, Estación Experimental Agraria El Chira. Dirección de Recursos Genéticos y Biotecnología, Instituto Nacional de Innovación Agraria (INIA), Carretera Sullana - Talara, Km. 1027, Sullana, Piura 20120, Perú. Email: ct_elchira@inia.gob.pe

http://orcid.org/0000-0001-7810-801X

Hector Alonso Escobar-Garcia

Agronomist, M.Sc., Facultad de Agronomía, Universidad Nacional de Piura (UNP), Urb. Miraflores S/N, Castilla, Piura, Perú. E-mail:hescobarg@unp.edu.pe Facultad de Agronomía, Universidad Nacional de Piura (UNP), Urb. Miraflores S/NPerúCastilla, Piura, Perú Agronomist, M.Sc., Facultad de Agronomía, Universidad Nacional de Piura (UNP), Urb. Miraflores S/N, Castilla, Piura, Perú. E-mail:hescobarg@unp.edu.pe

http://orcid.org/0000-0002-5003-2268

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (2)
Tabelas (3)

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Figure 1
The geographical location of the mango germplasm bank, established in the district of Tambogrande, Province of Piura, Peru.

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Figure 2
Dendrogram generated from the similarity between the 40 mango varieties present in the germplasm bank of the EEA El Chira, Piura, Peru. The image of each fruit is placed in the order of the dendrogram from left to right, from top to bottom indicated by the number corresponding to the variety.

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Table 1
Averages of fruit width (FW), fruit thickness (FT), fruit length (FL), fruit weight (Fw), seed width (SW), seed thickness (ST), seed length (SL), seed percentage (% Se), fresh skin percentage (% PFs), pulp percentage (% Pp), texture (Text), Brix degree (°Brix) and pulp/seed ratio (Pulp/se) of 40 mango varieties.

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Table 2
Correlation analysis of 12 quantitative fruit variables of 40 mango varieties.

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Table 3
Average of the main characteristics of mango varieties according to groupings.

Figure 1 The geographical location of the mango germplasm bank, established in the district of Tambogrande, Province of Piura, Peru.

Figure 2 Dendrogram generated from the similarity between the 40 mango varieties present in the germplasm bank of the EEA El Chira, Piura, Peru. The image of each fruit is placed in the order of the dendrogram from left to right, from top to bottom indicated by the number corresponding to the variety.

Table 1 Averages of fruit width (FW), fruit thickness (FT), fruit length (FL), fruit weight (Fw), seed width (SW), seed thickness (ST), seed length (SL), seed percentage (% Se), fresh skin percentage (% PFs), pulp percentage (% Pp), texture (Text), Brix degree (°Brix) and pulp/seed ratio (Pulp/se) of 40 mango varieties.

N	VARIETIES	FW (mm)	FT (mm)	** (mm)	Fw (g)	SW (mm)	ST (mm)	SL (mm)	% Se	%PFs	% Pp	Text (kg/cm²)	°Brix	Pulp/se
1	AROEMANIS	65.0	54.0	110.0	210.0	30.0	16.0	91.0	10.0	15.2	74.8	2.0	19.0	7.5
2	AMINI	74.5	63.5	85.0	226.0	33.0	23.5	61.5	10.6	14.4	75.0	-	18.5	7.4
3	BLACMAN	76.5	59.5	89.0	215.0	43.0	17.0	67.0	9.5	12.6	77.9	2.3	21.3	8.4
4	BOMBAY	73.0	64.5	76.0	209.0	40.5	18.5	60.5	12.0	11.7	76.3	1.0	16.0	6.4
5	CAMPON	87.0	83.0	165.0	628.0	44.0	19.0	137.5	7.2	10.6	82.2	2.3	16.0	11.5
6	CAPOC	78.0	66.0	196.0	512.0	30.0	20.0	161.0	9.2	8.2	82.6	3.0	21.0	9.0
7	CHATO DE ICA	82.0	66.5	151.0	291.0	43.0	21.5	82.0	12.5	10.3	77.2	1.0	18.5	6.2
8	CHIRIMOLLO	71.0	58.5	75.0	174.0	44.5	18.5	58.0	12.1	15.8	72.1	2.6	17.0	5.9
9	COLOMBO KYLDE	61.0	54.5	109.0	200.0	33.0	17.0	90.5	14.3	13.7	72.0	2.8	20.0	5.1
10	DAVIS HADEN	94.5	87.0	124.0	569.0	45.0	20.5	98.0	7.7	10.7	81.6	1.0	16.0	10.6
11	EDWARD	92.5	90.5	127.0	599.0	45.5	21.0	107.5	6.3	15.3	78.4	2.3	18.0	12.5
12	ERLYVETI	83.0	72.0	98.0	296.0	45.5	25.5	76.5	14.5	10.8	74.7	3.7	16.5	5.1
13	FACELLA	91.0	78.5	113.0	428.0	39.0	20.5	86.0	9.2	17.6	73.2	2.3	20.5	7.9
14	FAIRCHILD	85.5	78.5	104.0	376.0	39.5	19.5	77.5	8.9	17.7	73.4	3.9	16.5	8.2
15	GLENN	87.0	76.5	106.0	439.0	36.5	19.5	83.0	6.9	10.3	82.8	3.9	16.0	11.9
16	GOLEX	116.0	100.5	139.0	879.0	44.5	25.0	96.0	5.3	21.0	73.7	4.9	15.0	13.7
17	GUADALUPE	73.0	64.0	108.0	263.0	35.0	20.0	86.0	9.8	12.5	77.7	1.0	17.0	7.8
18	HADEN	77.0	73.0	99.0	322.0	39.0	19.5	81.0	10.9	17.5	71.6	5.7	14.8	6.6
19	HADEN X ******* 1	85.0	76.5	127.0	475.0	37.0	19.5	102.5	6.6	9.4	84.0	1.0	15.8	12.7
20	HADEN X CARABAO 2	106.0	89.0	137.0	681.0	47.5	22.5	95.0	7.7	9.5	82.8	2.6	17.5	10.7
21	IRWIN	75.0	69.5	106.0	298.0	34.5	18.0	80.0	7.7	8.7	83.6	3.1	15.5	10.8
22	JAFFRA	106.5	101.0	121.0	688.0	45.5	22.5	80.0	4.8	11.6	83.6	4.8	16.3	17.4
23	JULIE	78.0	61.0	102.0	261.0	41.5	20.0	82.5	8.8	16.7	74.5	2.5	22.0	8.4
24	KENT	99.0	91.0	118.0	625.0	36.5	20.5	80.5	7.0	10.8	82.2	2.6	18.8	11.6
25	KEVIS Y PATIL	105.5	90.5	132.0	663.0	44.5	24.0	98.0	8.1	17.9	74.0	4.9	15.0	9.2
26	LIPPENS	77.5	62.5	103.0	254.0	37.0	23.0	81.5	13.4	9.8	76.8	2.2	20.5	5.7
27	MODOE	80.5	65.5	96.0	323.0	39.5	18.5	79.5	9.4	15.2	75.4	2.2	19.0	7.9
28	MULGOA	84.0	77.0	108.0	370.0	37.0	20.5	87.0	10.0	16.0	74.0	2.3	19.0	7.4
29	ONO	65.5	52.5	86.0	155.0	33.5	19.5	68.0	15.8	14.5	69.7	-	18.8	4.4
30	PALMER	67.0	57.0	86.0	183.0	38.0	21.5	650	16.2	12.3	71.5	-	20.5	4.4
31	PHILIPS	79.0	70.0	102.0	298.0	46.5	23.0	76.0	13.9	16.4	69.7	3.1	16.3	5.0
32	ROSADO ** ICA	82.5	71.0	98.0	322.0	47.0	21.5	75.0	9.8	9.9	80.3	1.0	16.0	8.2
33	SABINA	75.5	68.0	82.0	240.0	39.0	22.0	61.0	12.3	11.5	76.2	3.5	17.5	6.2
34	SAIGON	59.5	52.5	92.0	167.0	35.0	19.0	73.0	18.3	17.3	64.4	2.4	20.5	3.5
35	SENSATION	70.0	62.5	88.0	209.0	39.5	18.5	69.5	14.1	13.4	72.5	3.2	16.5	5.1
36	SPRINFFELS	96.0	84.5	152.0	670.0	46.5	20.0	124.0	7.2	10.5	82.3	1.0	16.5	11.4
37	SUBTANJALLA	67.0	57.5	97.0	198.0	33.5	19.5	75.0	10.1	9.3	80.6	3.8	16.3	7.9
38	TOLBERT	84.0	80.0	87.0	333.0	41.0	22.0	60.0	9.0	9.3	81.7	3.0	15.0	8.7
39	TOMMY ATKINS	95.0	86.0	118.0	510.0	46.5	19.0	91.0	7.7	7.5	84.8	2.6	15.8	10.9
40	ZILL	79.5	64.5	88.0	239.0	36.5	19.0	64.0	10.0	13.8	76.2	3.0	17.0	7.6
Mean		82.1	72.0	110.0	375.0	39.8	20.4	84.2	10.1	12.9	77.0	2.5	17.6	8.4
Standard deviation		13.0	13.2	25.4	186.5	5.0	2.1	20.9	3.1	3.3	4.9	1.4	2.0	3.0
Coefficient of ********* (%)		15.9	18.3	23.1	49.7	12.6	10.5	24.8	31.0	25.5	6.3	54.2	11.4	35.3

Table 2 Correlation analysis of 12 quantitative fruit variables of 40 mango varieties.

°Brix

Text

%PFs

%Se

%Pp

0.62^**

0.95^**

0.59^**

0.53^**

0.42^**

0.47^**

°Brix

-0.39^*

-0.50^**

-0.22

Text

0.34^*

0.15

0.37^*

0.17

-0.36^*

0.51^**

0.14

0.49^**

0.14

-0.02

0.08

0.35^*

0.03

0.37^*

-0.02

0.03

0.05

0.93^**

%PFs

0.81^**

0.39^*

0.78^**

0.44^**

-0.287

0.43^**

0.47^**

0.38^*

0.93^**

0.48^**

0.93^**

0.40^*

-0.36^*

0.31

0.71^**

0.62^**

0.83^**

%Se

0.73^**

0.49^**

0.72^**

0.53^**

-0.23

0.24

0.71^**

0.62^**

0.64^**

0.80^**

%Pp

0.91^**

0.47^**

0.92^**

0.35^*

-0.36^*

0.27

0.72^**

0.63^**

0.76^**

0.99^**

0.77^**

^**
The correlation is significant at the 0.01 level. * The correlation is significant at the 0.05 level. Fruit width (FW), seed width (SW), fruit thickness (FT), seed thickness (ST), Brix degrees (°Brix), texture (Text), fruit length (FL), seed length (LS), fresh skin percentage (%PFs), fruit weight (Fw), seed percentage (%Se) and pulp percentage (%Pp).

Table 3 Average of the main characteristics of mango varieties according to groupings.

GROUPS

FW (mm)

FT (mm)

FL (mm)

Fw (g)

SW (mm)

** (mm)

SL (mm)

% Se

% PFs

% Pp

Text (kg/cm²)

°Brix

Pulp/se

Group I

76.0 a

61.8 a

102.3 a

252.5 a

37.1 a

19.8 a

78. a

12.1 a

14.4 a

73.6 a

1.7 a

19.9 b

6.5 a

Group II

76.8 a

68.1 a

93.4 a

269.8 a

40.1 ab

20.4 a

71.4 a

11.1 a

12.7 a

76.1 a

3.0 b

16.3 a

7.1 a

Group III

96.0 b

86.3 b

135.5 b

610.6 b

42.3 b

21.0 a

104. b

7.1 b

11.8 b

81.1 b

2.8 ab

16.7 a

11.8 b

^*
Fruit width (FW), fruit thickness (FT), fruit length (FL), fruit weight (Fw), seed width (SW), seed thickness (ST), seed length (SL), seed percentage (% Se), fresh skin percentage (% PFs), pulp percentage (% Pp), texture (Text), Brix degree (°Brix) and pulp/seed ratio (Pulp/se). Different letters next to the numbers indicate significant differences between values.

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Caracterização de frutos de variedades de manga (<i>Mangifera indica</i>) conservadas no Peru

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[TFN0201] ^**
The correlation is significant at the 0.01 level. * The correlation is significant at the 0.05 level. Fruit width (FW), seed width (SW), fruit thickness (FT), seed thickness (ST), Brix degrees (°Brix), texture (Text), fruit length (FL), seed length (LS), fresh skin percentage (%PFs), fruit weight (Fw), seed percentage (%Se) and pulp percentage (%Pp).