Atributos de qualidade de polpa e epicarpo de frutos de acessos de jabuticabeiras do brejo paraibano

Abstract

The jaboticaba tree is a widely occurring fruit tree, whose fruit is widely accepted in BrejoParaibano, however the quality attributes should be better described in order to establish identity standards, as well as to identify promising accessions for propagation. In order to characterize the quality of fruits from different accessions, 22 plants from the rural property at the Gitó site in the municipality of Areia/PB were selected. From each selected plant, about 5 kg of fruits were harvested, at the commercial maturation stage. The design was completely randomized. Treatments consisted fruits from of 22 plants in 4 replications of 500g. Physical and physical chemical analyzes were carried out. The fruits of accession 19 had the highest fresh mass; accessions 7, 16, 19, 17, 21, and 22 had the greatest length, while accessions 19 and 21 had the greatest diameters. Fruits of accessions 3, 9, 12, 13, 14, and 16 were the firmest. The parameter b* of skin color was higher in fruits of accessions 1,2,3,6,7,9,10,11,12,14, and 19, indicating fruits with a darker epidermis. The ascorbic acid content was higher in the fruit pulp of accession 15, the soluble solids in fruits of accessions 5 and 8, and the titratable acidity was higher in fruits of accession 2. The fruits of jabuticaba trees from BrejoParaibano have high firmness, which identifies them as more resistant for commercialization in more distant regions. They also have a high soluble solid contents and low acidity, indicating highly sweet fruits, pleasant for fresh consumption, with wide marketing potential.