Produção Nacional
Atributos Físico-Químicos e Aceitabilidade dos Frutos de Figueiras Cultivadas na Espanha
2014; UNIVERSIDADE FEDERAL DE MATO GROSSO; Volume: 2; Issue: 3 Linguagem: Inglês
10.14583/2318-7670.v02n03a02
ISSN2318-7670
AutoresManoel Euzébio de Souza, Monia Jemni, Mariano Otón, S. Leonel, P. Melgarejo, Francisco Artés,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoO objetivo deste trabalho foi analisar as caracteristicas fisico-quimicas e sensoriais dos frutos de quatro variedades de figueira (Colar, San Antonio, Cuello de Dama Negro e Tiberio) cultivadas no sudeste da Espanha. Para este estudo foram utilizados figos oriundos de uma area experimental da Escola Politecnica Superior de Orihuela da Universidade Miguel Hernandez de Elche/Espanha. Os frutos foram avaliados no Laboratorio de Pos-Colheita da Universidade Politecnica de Cartagena/Espanha. Foram mensuradas caracteristicas como firmeza, pH, solidos soluveis, acucares, polifenois totais, capacidade antioxidante e a analise sensorial dos frutos de quatro variedades de figueiras. Foram considerados 4 tratamentos (variedades) e 3 repeticoes por tratamento, para cada repeticao foram utilizados 5 frutos. Os frutos da variedade Tiberio mostraram menor firmeza e baixa qualidade sensorial, indicando menor aceitabilidade. As variedades Colar e Cuello de Dama Negro apresentaram frutos com maiores teores de polifenois totais e capacidade antioxidante. Palavras-chave: Ficus carica L, qualidade, analise sensorial. PHYSICO-CHEMICAL ATTRIBUTES AND ACCEPTABILITY OF FIG FRUITS CULTIVATED IN SPAIN ABSTRACT The aim of this study was to analyze the morphological, physicochemical and sensory characteristics of four fig fruits varieties grown in southeast Spain. For this study were used fig fruits coming from the experimental area of Orihuela Polytechnic School, University Miguel Hernandez of Elche/Spain . After harvesting the fruits were brought to the Postharvest laboratory of Cartagena Polytechnic University/ Spain, where the weight characterization, longitudinal and equatorial diameter, ostiole diameter (morphological), consistency, pH, soluble solids, sugars, total polyphenols and antioxidant capacity (physico-chemical) , ,) was performed, and sensory analysis of four fig fruits varieties (Colar, San Antonio, Cuello de Dama Negro and Tiberio). The experiment consisted of 4 treatments (varieties) and 3 replicates per treatment, being 20 fruits for the morphological variables and 5 fruit was used for the physico-chemical variables. When observed significant differences between these treatments were subjected to the Tukey test at 5% probability. The Colar variety showed the best morphology, but not different from the other varieties in relation to chemical and sensory characteristics. The variety of Tiberio fruits showed less firmness and low sensory quality, indicating lower acceptability. The Colar and Cuello de Dama Negro showed fruit varieties with higher levels of total polyphenols and antioxidant capacity.[ Keywords: Ficus carica L, quality, sensory analysis. DOI: http://dx.doi.org/10.14583/2318-7670.v02n03a02
Referência(s)