首页    期刊浏览 2024年11月07日 星期四
登录注册

文章基本信息

  • 标题:Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato
  • 本地全文:下载
  • 作者:Abreu, José Renato de ; Santos, Custódio Donizete dos ; Abreu, Celeste Maria Patto de
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2012
  • 卷号:32
  • 期号:1
  • 页码:156-162
  • DOI:10.1590/S0101-20612012005000029
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.

  • 关键词:goiaba;açúcar;pectina
  • 其他关键词:guava;sugar;pectin
国家哲学社会科学文献中心版权所有