QUALIDADE, ATIVIDADE ANTIOXIDANTE E ATIVIDADE DA PEROXIDASE DURANTE A MATURAÇÃO DE FRUTOS DE FACHEIRO (Pilosocereus pachycladus RITTER)

Abstract

Facheiro (Pilosocereus pachycladus Ritter) is a kind of Cactaceae that besides being used as fodder to feed in the dry season, is also used as human food. However, its traditional use as fodder induces the rejection behavior for human consumption. On the other hand, due to its potential, studies on the quality and use should be carried out, increasing the alternatives of adding value to this native species, aiming to improve the quality of life of the population of the occurrence area. The study aimed to evaluate the quality during ripening of facheiro (Pilosocereus pachycladus Ritter) fruits. The experiment was carried out in the Laboratory of Biology and Postharvest Technology of the Centro de Ciências Agrárias, Universidade Federal da Paraíba, Areia-PB. Fruits were harvested from the rural areas of the Cariri region, municipality of Pocinhos Paraíba state, Brazil. During harvest were selected healthy and intact fruits in three maturity stages, classified as: totally green (V), early purple pigmentation (IP ), and fully purple (R). Fruits were evaluated for sensory analysis of appearance, and physical, physicochemical, bioactive compounds and antioxidant activity (by free radical capture DPPH), and activity of peroxidase. Length and diameter were similar among maturity stages excepted by the diameter of IP fruits. For firmness, acidity, SS/TA ratio, yellow flavonoid and betalains of fruit there was observed an increase during maturation. Soluble solids were lower than fruit of other Cactaceae other, sach as different species of pitayas. The ascorbic acid contents differed only between the epicarp and pulp portions. The antioxidant activity was much higher in the epicarp portion . In turn, the activity of peroxidase was lower in the pulp that may be an indicative for the lower browning deterioration reactions, which may account for decreased quality and possible increased postharvest life fruits.