Aptidão de pedúnculos de novos clones de cajueiro para fins comerciais

Freitas, Ailane Souza de; Dantas, Beatriz dos Santos; Araújo, Ídila Maria da Silva; Garruti, Deborah dos Santos

Acessibilidade / Reportar erro

Brasil

Revista Ciência Agronômica

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Scientific Article • Rev. Ciênc. Agron. 51 (3) • 2020 • https://doi.org/10.5935/1806-6690.20200050 copiar

Aptidão de pedúnculos de novos clones de cajueiro para fins comerciais

Autoria SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Due to its richness in bioactive compounds, exotic flavor, fleshy pulp, soft skin, and high sugar content, the cashew apple is consumed as fresh fruit and intended for industrialization in the form of juices and derivatives. The objective of this study is to evaluate the chemical and sensory qualities of peduncles of five new cashew tree clones and compare them with two commercial clones, thus assisting the selection of new materials that are suitable for commercialization either as fresh fruit or for processing. Titratable acidity, pH, soluble solids, brix/acid ratio, ascorbic acid, and total polyphenols were evaluated. The sensory profile was determined by classical quantitative descriptive analysis. The results were submitted to Anova, Tukey test, Hierarchical Cluster Analysis (HCA), Principal Component Analysis (PCA), and Pearson correlation. The new clones have different chemical and sensory characteristics, which allow the selection of cultivars according to commercial purposes. Clone PRO 555/2 has chemical and sensory characteristics similar to CCP 76 (quality reference) and may be suitable for table consumption. The HAC 276/1 and SLC 12-20 clones have high astringency; and clones CAPI 17 and PRO 805/4 stand out for their high fibrosity, low softness, and juiciness. Therefore, these materials are most suitable for juice processing.

Palavras-chave:
Anacardium occidentale; Análise Descritiva Quantitativa; Análise multivariada; Caracterização

Characteristics	Clones
Characteristics	CCP 76	Embrapa 51	SLC 12-20	CAPI 17	PRO 555/2	HAC 276/1	PRO 805/4
pH	4.66 c	4.53 d	3.70 g	4.24 e	4.88 b	5.24 a	3.84 f
Titrable acidity (% in malic ac.)	0.16 e	0.20 d	0.44 a	0.27 c	0.12 f	0.16 e	0.41 b
Soluble Solids (ºBrix)	11.17 d	14.07 a	14.46 a	12.90 b	12.93 b	12.20 c	9.03 e
Ratio	68.84 c	69.75 c	32.57 e	47.62 d	111.40 a	76.43 b	21.90 f
TEP (mg/100 g)	237.95 d	375.28 b	535.50 a	313.76 c	200.60 e	194.61 e	402.15 b
Ascorbic Ac. (mg/100 g)	247.20 a	240.34 ab	213.44 bc	259.19 a	129.52 d	102.76 d	197.28 c

Descriptors	Clones
Descriptors	CCP 76	EMB 51	SLC 12-20	HAC 276/1	CAPI 17	PRO 555/2	PRO 805/4
Cashew aroma	6.89 a	6.90 a	6.99 a	6.84 a	6.90 a	6.98 a	6.40 a
Sweet aroma	4.78 ab	4.32 ab	5.13 a	4.19 ab	4.33 ab	4.52 ab	3.69 b
Sulfurous aroma	2.14 ab	1.53 b	1.55 b	1.69 ab	1.90 ab	1.76 ab	2.39 a
Cashew flavor	6.49 a	6.33 a	6.91 a	6.41 a	6.16 a	6.05 a	4.96 b
Sweet taste	6.01 a	4.88 abc	4.73 bcd	3.61 d	3.97 cd	5.80 ab	2.23 e
Acidic taste	3.02 b	3.95 ab	4.64 a	4.44 a	4.81 a	3.02 b	4.98 a
Softness	6.99 a	5.85 b	5.77 b	5.76 b	4.73 c	6.20 ab	4.04 c
Juiciness	7.10 a	6.06 bc	6.09 bc	6.28 ab	5.13 cd	6.68 ab	4.71 d
Fibrosity	4.88 b	4.97 b	4.71 b	5.02 b	6.33 a	4.45 b	6.18 a
Astringency	3.62 c	5.20 a	5.36 a	6.09 a	5.03 ab	3.83 bc	5.37 a
Mouth harshness	3.67 c	5.12 ab	5.44 a	5.78 a	4.72 abc	3.85 bc	5.18 ab
Throat irritation	3.49 bc	3.92 abc	5.07 a	4.74 ab	4.05 abc	2.79 c	4.10 ab

Universidade Federal do Ceará Av. Mister Hull, 2977 - Bloco 487, Campus do Pici, 60356-000 - Fortaleza - CE - Brasil, Tel.: (55 85) 3366-9702 / 3366-9732, Fax: (55 85) 3366-9417 - Fortaleza - CE - Brazil
E-mail: ccarev@ufc.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Author for correspondence