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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945


OLIVEIRA, Maria Neudes Sousa de et al. Maturity stage of fruits and factors related to nutritive and texture characters of pequi (Caryocar brasiliense Camb.) pulp. Rev. Bras. Frutic. [online]. 2006, vol.28, n.3, pp.380-386. ISSN 0100-2945.

The experiment was carried out with the purpose to obtain information about changes in the constituents responsible for nutritive and texture traits of pequi pulp related with harvest time and types of freezing. Fruits were collected in the tree before natural fall, in the ground after natural fall and in the ground three days after natural fall. In each harvest time, while one batch of the putamens was frozen in liquid nitrogen and afterwards stored in a freezer, another batch was frozen directly in the freezer. After six months the following analyses were performed in the pulp: contents of proteins, total carotenoid, b-carotene, licopene, vitamin A and lipids (nutritive characters); content of cellulose, hemicelluloses, total pectin, total and bound calcium, activity of polygalacturonase (PG) and pectinmethilesterase (PME) of the cell wall. The contents of pigments, lipids, proteins and activity of PG were the highest in the most advanced stages of maturation of fruits. On the other hand the content of cellulose decreased with the advanced stages of maturation whiles the content of hemicelluloses, total and bound calcium were not affected at the stages of maturation of the fruits. The types of freezing affected the contents of pigments; higher in the pulp frozen in liquid nitrogen; and the activity of PG was higher in the pulp frozen directly in the freezer. The fruits collected in the tree showed the lowest eating quality as judged by their lowest contents of pigments, protein and lipids. The results indicate that the most appropriate harvest time to higher quality of pequi fruits is after natural fall.

Keywords : harvest maturity; proteins; total carotenoid; b-carotene; licopene; vitamin A; lipids; cell wall.

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