CHARACTERIZATION OF QUALITY ATTRIBUTES OF MANGO CV. 'ATAULFO' AT DIFFERENT MATURITY STAGES

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2021-05-11 DOI:10.5380/BCEPPA.V37I1.62414

M. Costa, F. D. Almeida, Josenara Daiane de Souza Costa, A. F. Neto, J. P. Gomes

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引用次数: 1

Abstract

The objective of this study was to evaluate the specific characteristics of three maturation of the 'Ataulfo' mango, as well as the correlation of a non-destructive method as the DA Meter Absorption Difference Index (Turoni), with destructive physical-chemical parameters. The mangoes were harvested at stages 2, 3 and 4, the following variables were determined: loss of mass, length, diameter, shell and pulp color and their coordinates L * a * b *, firmness, DA Index, yield, pH, soluble solids, titratable acidity and vitamin C. The experimental design was completely randomized with ten repetitions. The results were submitted to the test of means and simple correlation. Physical and physico-chemical analyzes such as mass, length, pulp yield, can be used as a basis for determining maturation stages, but the DA Index differentiation of fruits in different maturation classes, in addition to having a good correlation with firmness, SST, ATT and pH, with high coefficients, -0.92, 0.94, 0.97 and -0.93, respectively. Thus, the determination of this index represents a potential tool based on non-destructive analysis to determine the maturation of 'Ataulfo' varieties.

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芒果品质性状的研究。“ataulfo”在不同的成熟阶段

本研究的目的是评价“Ataulfo”芒果三种成熟的具体特征，以及无损方法如DA仪表吸收差指数(Turoni)与破坏性物理化学参数的相关性。在第2、3、4个阶段采收芒果，测定其质量损失、长度、直径、壳和果肉颜色及其坐标L * a * b *、硬度、DA指数、产量、pH、可溶性固形物、可滴定酸度和维生素c。试验设计完全随机，重复10次。结果进行均值检验和简单相关检验。质量、长度、果肉产量等理化指标均可作为确定成熟阶段的依据，但不同成熟等级果实的DA指数分化除与硬度、海温、ATT和pH有较好的相关性外，其相关系数较高，分别为-0.92、0.94、0.97和-0.93。因此，该指标的确定代表了一种基于非破坏性分析的潜在工具，以确定“Ataulfo”品种的成熟度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).