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vol.39 número2COMPARAÇÃO DA QUALIDADE DE MORANGOS ORGÂNICOS E CONVENCIONAIS DE VÁRIAS PROPRIEDADESQUALIDADE DE BANANA ORGÂNICA PRODUZIDA NO SEMIÁRIDO DE MINAS GERAIS índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

ASTUDILLO, YANIK IXCHEL MALDONADO et al. CHEMICAL AND PHENOTYPIC DIVERSITY OF MEXICAN PLUMS (Spondias purpurea L.) FROM THE STATES OF GUERRERO AND MORELOS, MEXICO. Rev. Bras. Frutic. [online]. 2017, vol.39, n.2, e-610.  Epub 05-Jun-2017. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452017610.

Fruits from 86 ecotypes of Mexican plum were harvested from the states of Guerrero and Morelos during the dry season. Of these, 22 were wild ecotypes and 64 were cultivated varieties. Among the variables measured, those with the highest variation coefficients were color, flavor, and mass (> 45%), highlighting the presence of considerable intra-species variability. Cluster analysis separated the 86 accessions into 5 groups, mainly on the basis of color, flavor, length, and mass. Members from the first three groups had red (Group I), yellow (Group II), or purple (Group III) epicarps and higher values of mass (12.2-16 g), length (29.6-33.9 mm), pulp yield (68.8-71.9% ), TSS (11.16-11.52 °Brix) and flavor index (14.5-18.3), making them suitable for horticultural use and fresh consumption. The wild ecotypes clustered in the remaining two groups and consisted of small (23.2-27.7 mm, 5.5-8.2 g) red drupes of differing hues. The cherry-red color of the fruits from Group IV suggests possible antioxidant properties due to the presence of polyphenolic pigments which could be of interest to the pharmaceutical and cosmetic industries. Finally, fruits from Group V, being the most acidic (pH 2.7, 2.1% acidity), might be better suited for the preparation of pickled products and sauces.

Palavras-chave : Quality; canonical discriminant analysis; cluster analysis; genetic diversity; underutilized crops.

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