Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Chemical characterization and mineral levels in the fruits of blackberry cultivars grown in a tropical climate at an elevation

2013; Editora da Universidade Estadual de Maringá (Eduem); Volume: 35; Issue: 2 Linguagem: Inglês

10.4025/actasciagron.v35i2.16630

1807-8621

Mayara Neves Santos Guedes, Celeste Maria Patto de Abreu, Luana Aparecida Castilho Maro, Rafael Pio, José Renato de Abreu, João Otávio de Oliveira,

Plant Physiology and Cultivation Studies

Sensorial attributes such as color, texture, acidity and nutritional composition are essential quality components for blackberry (Rubus spp.). The mineral content and quality of fruits of different blackberry cultivars produced in Lavras, Southern Minas Gerais, in a tropical climate at an elevation (Cwb, according to Köppen) were analyzed. The analyzed minerals were phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), zinc (Zn), manganese (Mn), copper (Cu) and iron (Fe). Additionally, chemical characteristics, the total acidity (citric acid), pH, soluble solids (°Brix) and vitamin C (ascorbic acid) level, and sensory characteristics, color (L*a*b) and firmness (N) were also evaluated. According to the results, the Choctaw and Xavante blackberry cultivars demonstrated the highest mineral contents, the Caingangue cultivar showed the highest soluble solid content, and the Ebano cultivar exhibited the highest vitamin C concentration and firmer fruits. The chemical variables in the fruits of the different blackberry cultivars presented little significant correlation with the contents of macrominerals present, whereas the opposite was obtained for the micronutrients. However, the chemical characteristics combined with the nutritional characteristics can be proposed as an excellent tool for the selection of cultivars of superior quality and high nutritional value.