Emirtes Journl of Food nd Agriculture. 2018. 30(3): 232-239 doi: 10.9755/ejf.2018.v30.i3.1637 http://www.ejf.me/ REGULAR ARTICLE Hrvesting period of jutic fruits vr. Pingo de Mel in reltion to the physicochemicl chrcteriztion evluted during their development Lismír Gonçlves Cixet Grci 1, Flávio Alves d Silv 1 *, Edurdo Rmirez Asquieri 2, Edurdo Vlério de Brros Vils Bos 3, Monik Mrielly Moreir Silv 4, Clriss Dmini 4 1 Agronomy Deprtment, Federl University of Goiás Smmi Cmpus, Box 131, CEP 74690-900, Goiâni, Goiás, Brzil, 2 Phrmcy Deprtment, Federl University of Goiás Colemr Ntl e Silv Cmpus, CEP 74605-190, Goiâni, Goiás, Brzil, 3 Food Science Deprtment, Federl University of Lvrs Universitário Cmpus, Box 37, CEP 37200-000, Lvrs, Mins Geris, Brzil, 4 Food Technology Deprtment, Federl University of Goiás Smmi Cmpus, Box 131, CEP 74690-900, Goiâni, Goiás, Brzil ABSTRACT The ojective ws to physiclly nd chemiclly chrcterize jutic fruits vr. Pingo de Mel during their development. Some fruits were hrvested ten dys fter flowering (DAF) nd hrvesting ws continued t four dy intervls until the fruits were completely ripe (34 dys). It ws shown tht the vlues for the dimeter, mss, solule solids nd nthocynins incresed up to 30 DAF, wheres the solule pectin content nd rtio (reltionship etween solule solids content nd titrtle cidity) incresed up to 34 DAF. The respirtory rte showed the opposite ehvior, reducing up to 30 DAF, nd the vlues for firmness nd chlorophyll reduced up to 34 DAF. The ph nd rtio reduced up to 18 DAF with susequent increse up to 34 DAF, wheres the cidity showed the opposite ehvior. In order to otin high qulity fruits with respect to ripeness it is importnt to consider the solule solids nd nthocynin contents, which the present study showed to e indictors of the est moment for hrvesting, tht is, 30 DAF. Index terms: Fruit growth; Stte of ripeness; Fruit qulity; Plini culiflor; Antocynins INTRODUCTION The jutic tree (Plini spp. nd Myrciri spp.) stnds out mongst the ntive species of importnce in Brzil, eing found in n extensive rnge of the country, from the Stte of Prá in the north to the Stte of Rio Grnde do Sul in the south. The est known species is Plini culiflor (Mrt.) Kusel (jutic Srá), which is intensely plnted, showing medium growth ut eing highly productive. The fruit is highly pprecited, smll (com diâmetro vrindo de 2 3 mm) with thin, sweet nd lmost lck, epicrp, very tsty nd showing erly ripening (Gomes, 1983). Pingo de Mel stnds out mongst the existing vrieties, nd is widely plnted in the region of Goiás, Brzil. It usully produces fruit once yer during period of out 3 months. However, the jutic fruit is highly perishle nd should e consumed within 3 dys fter hrvest, ecuse due to short shelf life its commercil distriution, merchndizing nd retil re difficult to chieve. Despite its gret sensory nd nutritionl potentil, there re no studies concerning the physiologicl development of jutic fruit, which is importnt for estlishing the idel point to hrvest nd to pply technology to retrd or reduce the physiologicl ctivity fter hrvest. The vitl cycle of fruit cn e divided into the following developmentl phses: pre-ripening, ripening nd senescence, covering different physiologicl nd iochemicl processes s from the formtion of the orgn to its deth (Chitrr nd Chitrr, 2005). The evlution of the developmentl pttern of fruit s from the flowering stge helps in estlishing the ripeness indexes. Knowledge of the developmentl phses is essentil to id in the determintion of culturing prctices, principlly with respect to the most dequte ripeness *Corresponding uthor: Aricléi de Mores Ctrino, Post-Grdution Progrm in Agriculture in the Humid Tropics, Ntionl Reserch Institute of the Amzon, Mnus, AM, Brzil. E-mil: moresctrino@gmil.com Received: 9 My 2017; Accepted: 27 Ferury 2018 232 Emir. J. Food Agric Vol 30 Issue 3 2018
stte for commercil hrvesting (Coome, 1976; Esposti et l., 2008). Thus the ojective of the present work ws to chrcterize the jutic fruits vr. Pingo de Mel throughout their physiologicl development y wy of physicl nd chemicl nlyses. MATERIAL AND METHODS The experiment ws crried out in the months of Septemer nd Octoer of 2014 on the Fzend e Vinícol Juticl, in Nov Fátim, district of Hidrolândi, Stte of Goiás (GO), Brzil, locted t the geogrphicl coordintes of 16 55 32.35 S nd 49 21 39.76 W. Seventy trees were selected t rndom, homogenous s to the size nd ge, nd rnches were mrked t the time of nthesis, with different colored wool yrn. The first hrvest occurred t ten dys fter the nthesis, t intervls of four dys until 34 DAA (dys fter the nthesis), when the fruits reched mturity, chrcterized y the lck-violet color of the rk nd the eginning of fruit fll, totling 7 collection points. Aout 300 g of the jutic fruits vr. Pingo de mel were collected in the morning t rndom, mong the 70 previously selected trees, nd trnsported to the lortory. Smples were collected 10, 14, 18, 22, 26, 30 nd 34 DAA, eing collected 300 g of the fruit ech stge of development. The jutic fruits vr. Pingo de Mel were hrvested in the morning nd trnsported to the lortory in plstic continers inside polystyrene ox contining ice. On rrivl the fruits were selected nd then wshed under running wter. They were evluted with respect to their mss, longitudinl nd cross-sectionl dimeters, color, respirtion rte, firmness, ph, titrtle cidity in citric cid nd totl solule solids. Prt of the fruits ws frozen in liquid nitrogen for the susequent nlysis of chlorophyll, nthocynins, totl nd solule pectin nd strch. Anlyses Mss, longitudinl nd cross-sectionl dimeters The mss ws otined y weighing on n nlyticl lnce (Mrte AY220) nd the results re expressed in grms (g). The longitudinl nd cross-sectionl dimeters were mesured with the id of digitl cliper (Strfer, Digitl Vernier Cliper IVEO-150mm), mesuring the cross-sectionl (horizontl) dimeter nd the longitudinl (verticl) dimeter. The results were expressed in millimeters (mm). For oth mss nd the dimeters, 60 redings were tken from different fruits on the different nlysis dys. Respirtory rte The respirtory rte ws determined y plcing pproximtely 5 g of whole fruits in ech of 6 glss jrs to otin the correct numer of repetitions, nd leving for pproximtely 1h t 25 ± 2ºC (room temperture). Aliquots of the tmosphere were then removed with the id of gs nlyzer (Illinois instruments model 6600 Hedspce Oxygen/Cron dioxide nlyzer). The results, expressed in % CO 2, were converted into ml CO 2. kg fruit -1 h -1, tking the volume of the jr, the mss nd volume of the fruits in ech jr nd the time the jr remined closed, into considertion. Color The color ws determined y reding the three prmeters defined y the CIEL system L*, * nd * - using Hunterl, ColorQuest II colorimeter. L* defined the luminosity (L* = 0 = lck nd L* = 100 = white) nd * nd * defined the chromticity (+* = red nd * = green, +* = yellow nd * = lue). Once gin sixty redings were tken using different fruits on the different dys of nlysis. Chlorophyll Chlorophyll ws determined in 1 g of fresh skin, homogenized in 10 ml of wter using tissue homogenizer. The extrct ws trnsferred to 50 ml volumetric flsk nd the volume completed with cetone. After rest period in the drk (15 hours), the mixture ws filtered nd the sornce ws red t 652 nm, expressing the results in mg.100 g -1 of fresh skin. This ws clculted using the eqution dopted y Engel nd Poggini (1991), crrying out 4 repetitions with 3 redings ech, with totl of 12 redings, for ech point. The chlorophyll content ws only clculted up to 26 DAF, fter which the fruit ws no longer green. Anthocynins The totl nthocynin content ws estimted spectrophotometriclly using the method of Lees nd Frncis (1972) with the dpttions mde y Brci et l. (2012). To extrct the nthocynins, 25 ml of n ethnol: 1.5 M HCl (85:15) solution were dded to 1 g of whole fruit nd incuted for 1 h t room temperture. The sornce ws then red t wvelength of 535 nm in spectrophotometer (Biospectro SP-220). The totl nthocynins were quntified sed on the molr extinction coefficient of cynidin-3-glycoside (Eqution 1), eing the min nthocynin present in the fruits (Lim, 2009). The results were expressed in milligrms of cynidin-3- glycoside per 100 grms of smple. As =.C.1 (Eqution 1) Where, As is the sornce vlue red, is the molr sornce coefficient, C is the concentrtion mol.l -1 nd l is the opticl pth in cm. Four repetitions were mde with 3 redings of ech, giving totl of 12 redings, em cd ponto nlisdo. Emir. J. Food Agric Vol 30 Issue 3 2018 233
Firmness Firmness ws determined with the id of texturometer (Texture Anlyzer, TA-XT Plus, Surrey, Englnd) with the P/2 proe to nlyze the penetrtion force. The previously determined vlues for the pre-test, test nd post-test speeds were, respectively, 2 mm s -1, 2 mm s -1 nd 10 mm s -1, t penetrtion distnce of 6 mm, with 10 repetitions, em cd ponto nlisdo. Firmness ws expressed in Newton (N). Totl nd solule pectin The totl nd solule pectins were extrcted following the technique descried y McCredy nd McCom (1952) nd determined colorimetriclly y wy of the crzol rection ccording to the technique modified y Bitter nd Muir (1962). Four repetitions were done with 3 redings of ech, giving totl numer of redings of 12, em cd ponto nlisdo. The totl nd solule pectins were expressed in mg glcturonic cid 100 g -1 of fruit. Strch After extrction nd chemicl hydrolysis, the strch content ws determined using the Somoygi method s dpted y Nelson (1944) nd the results were expressed in mg strch 100 g -1 of fruit. Once gin four repetitions were done with 3 redings of ech giving totl numer of redings of 12, em cd ponto nlisdo. Titrtle cidity in citric cid nd ph vlue The ph vlue ws determined directly using digitl phmeter (Tecnl, TEC 3P-MP). The pprtus ws clirted using ph 4.0 nd ph 7.0 stndrd uffer solutions, followed y the direct reding of the ph y immersion of the electrode in eker contining the smple mcerted in n queous solution ccording to the methodology proposed y AOAC (2010). The titrtle cidity in citric cid ws determined y titrtion with 0.01N sodium hydroxide (NOH) solution using 1% phenolphthlein s the indictor ccording to AOAC (2010). Once gin four repetitions were done with 3 redings of ech giving totl numer of redings of 12, em cd ponto nlisdo. Totl solule solids The totl solule solids content ws determined y reding the degrees Brix of the smple t 20ºC using portle digitl refrctometer (Reichert, AR 200), ccording to the method proposed y AOAC (2010). Once gin four repetitions were done with 3 redings of ech giving totl numer of redings of 12, em cd ponto nlisdo. Sttisticl nlyses The nlyses ws crried out using completely rndomized design (CRD) composed of seven mturtion stges nd three replictes, ech replicte consisting of 60 fruits. The vriles evluted were sujected to polynomil regression nlysis s function of the hrvesting dtes. The computer softwre SISVAR ws used to fit the regression models y wy of n F test t the 5% proility level, to mesure the significnce of the proposed model. RESULTS AND DISCUSSION The developmentl stge of the jutic fruits ws 34 dys, from flowering to the point of hrvest, period represented y growth, mturtion nd ripening of the fruits. According to Dondio (2000), the jutic fruit ripens out 3 weeks fter flowering, ut this period cn vry ccording to species, climte, soil nd temperture, mongst other fctors, nd in the cse of the jutic vr. Pingo de Mel, the developmentl cycle ws slightly longer. During the 34 dys ot the fruits development, significnt vrition (p 0.05) ws oserved in the longitudinl nd cross-sectionl dimeters nd in the mss (Fig. 1, 1 nd 1c). Note tht the jutic fruits grew rpidly in the first developmentl stges, up to pproximtely 18 dys fter flowering (DAF), followed y slow growth up to 30 DAF, thus presenting simple sigmoidl growth curve. A reduction in the longitudinl nd cross-sectionl dimeters nd in the mss ws oserved fter 34 DAF. Neves et l. (2015) oserved the sme ehvior for the physiologicl development of cmu-cmu, nd ccording to these uthors, the reduction in dimeter nd mss of the fruits t the end of development ws due to trnspirtion of the fruits (loss of turgor). It cn lso e seen tht the increse in the longitudinl nd cross-sectionl dimeters occurred together, giving the chrcteristic round shpe of the fruit (Fig. 1 nd 1). The primry growth of the fruits ws principlly due to n increse in cell volume (Hulme, 1970), the period of growth eing chrcterized y the mximum cell ctivity, increse in volume, intense green pigmenttion nd physiologicl immturity (Ryll nd Lipton, 1983). In ddition, the grdul increse in weight during development occurred due to the ccumultion of lrger mounts of photossimilted compounds, sugrs nd other crohydrtes (Crvlho nd Nkgw, 2000). A significnt (p 0.05) reduction of the respirtory rte of the jutic ws oserved during development of the fruits (Fig. 1d), presenting initil nd finl vlues of 1360.29 ml of CO 2 kg fruit -1 h -1 nd 184.62 ml of CO 2 kg fruit -1 h -1, respectively. Note tht greter mount of CO 2 ws produced during the first evlution period (10 DAF), due to high metolic rte ssocited with the initil fruit development (Pysi nd Snwl, 2010). However n ccentuted reduction ws oserved up to 14 DAF nd 234 Emir. J. Food Agric Vol 30 Issue 3 2018
c Fig 1. Men vlues nd stndrd devition of the longitudinl () nd cross-sectionl () dimeters, mss (c) nd respirtory rte (d) during the development of jutic fruit vr. Pingo de Mel. d s from 30 DAF there ws tendency for stiliztion. This is similr to tht descried y Tiz nd Zieger (2006), who reported tht when vegetle tissue ripened, its respirtory rte remined more or less constnt or slowly decresed s the tissue ges nd finlly senesced. Fig. 2 shows tht the solule pectin contents incresed during ripening of the jutic fruits, eing more ccentuted up to 30 DAF. Arujo et l. (2010), on evluting the solule pectin content in the skin nd pulp of jutic fruits in the region of Mins Geris, lso oserved tendency to increse, corroorting the results of the present study. According to Lim nd Durign (2002), this increse in solule pectin contents during fruit ripening occurs s consequence of the pectic sustnces eing degrded to solule glcturonic cid, nd in ddition, the vr. Pingo de Mel shows different chrcteristics from the more commonly grown jutic vrieties. According to Prssn et l. (2007), during the physiologicl development of fruits, the generl tendency is for reduction in the totl pectin content to occur, no entnto no presente trlho, como oservdo n Fig. 2, o comportmento foi diferente, com elvção dos teores, com posterior qued. In counterprt, the firmness (Fig. 2c) showed significnt reduction (p 0.05) throughout the developmentl process of the fruits, this eing more ccentuted up to 26 DAF. This opposing ehvior etween solule pectin nd firmness occurred ecuse, ccording to Silv et l. (2009), the fll in firmness cn e result of pectin depolymeriztion in the cell wll, which culmintes in dissolution of the pectins during ripening y the ction of hydrolytic enzymes. The strch contents incresed up to 26 DAF, followed y rpid fll up to 34 DAF (Fig. 2d). Similr ehvior ws oserved y Wongmeth et l. (2015) on evluting mngoes cv. Jinhwng. Climcteric fruits, such s nns nd kiwi, lso contin lrge mounts of strch, which re degrded during ripening, resulting in significnt mounts of sucrose in the ripe fruit (Cordenunsi nd Ljolo, 1995; Redgwell nd Hrker, 1995). This ehvior ws explined y Evngelist (1999), who ffirmed tht strch ws ccumulted in the fruit during development nd ws susequently degrded rpidly during ripening. This sme uthor lso found tht the decrese ws evident in the chloroplsts, where the strch grnules reduced in size nd prcticlly disppered in the ripe fruits. This decrese occurred ecuse, during ripening, the strch ws ctolized to glucose nd fructose, which were used s Emir. J. Food Agric Vol 30 Issue 3 2018 235
c Fig 2. Men vlues nd stndrd devitions for solule pectin (), totl pectin (), firmness (c) nd strch (d) during the development of jutic fruits vr. Pingo de Mel. d respirtory sustrtes or converted into other metolites (Pliyth nd Murr, 2008). As in mny other species, the strch degrdtion proly contriuted to the increse in solule solids content. As from 22 DAF there ws shrp increse in solule solids content, whilst the strch content strted to decrese. The ph vlues showed reduction up to 18 DAF, followed y n increse up to the complete ripening of the fruits (Fig. 3). Even with these vritions, the ph vlues of the jutic fruits were within the rnge expected for fruits, tht is, from 3.0 to 4.5 (Gv et l., 2007). Initilly the titrtle cidity incresed until reching mximum of 1.34 g 100 g -1 fter 18 DAF, fter which it descresed during the rest of development (Fig. 3). In generl, the titrtle cidity of fruits decreses with the dvnce of ripening due to the respirtion process, nd the conversion of cids into sugrs. On evluting the hrvesting time of cmu-cmu, Neves et l. (2015) oserved tht this fruit showed the opposite ehvior to tht of jutic, with reduction in the titrtle cidity vlues up to 88 DAF, followed y n increse up to 102 DAF. Thus the cidity of fruits cn decrese or increse depending on species, since the orgnic cids re used in respirtion to produce ATP, resulting in decrese in the cidity. The respirtion process itself cn lso produce orgnic cids, which cn ccumulte in the fruit, resulting in slight increse in cidity (Pimentel et l., 2010). With respect to the totl solule solids content, this vried little during development (from 13.333 ºBrix to 13.346 Brix), lthough the vrition ws significnt (p 0.05) (Fig. 3c). It cn e seen tht the totl solule solids content incresed up to 30 DAF. The solule solids content in fruits is influenced y the stte of their mturtion t the time of hrvest. In generl, this vlue increses during ripening due to iosynthesis or degrdtion of polyscchrides (Chitrr nd Chitrr, 2005). The solule solids to titrtle cidity rtio decresed up to 18 DAF, followed y n increse up to the finl developmentl period of the fruit under evlution. This rtio is n importnt qulittive ttriute, since it indictes the reltive contriutions of the compounds responsile for sweetness nd cidity, nd hence provides n indiction of the flvor 236 Emir. J. Food Agric Vol 30 Issue 3 2018
c d Fig 3. Men vlues nd stndrd devitions for ph (), titrtle cidity in citric cid (), totl solule solids (c) nd solule solids to cidity rtio (d) during the development of the jutic fruits vr. Pingo de Mel. of the fruit (Prssn et l., 2007). In ddition, this rtio is considered s mrker of the mturtion phse of the fruit, cple of predicting the sweetness (Neves et l., 2015). The luminosity (L*) is coordinte of the CIELAB color spce which cn vry from 0 to 100, tht is, from lck to white (Lwless nd Heymnn, 2010). Thus it cn e seen tht the jutic fruits ecme progressively drker with development (Fig. 4c), showing tendency to 0, which is to e expected since the ripe jutic fruits re very drk in color, lmost lck. With respect to the color of jutic, the chnges were consistent with the results otined in the nlysis of the pigments, chlorophylls nd nthocynins (Fig. 5). The prmeter * (chromticity coordinte) of the jutic skin (Fig. 4) showed n initil vlue of -8.36 nd finl vlue of 0.51, chrcterizing the process of the loss of the green color, fct explined y the degrdtion of chlorophyll, which is nturl process in the ripening of fruits. The nlysis of the nthocynins, presented result contrry to tht of chlorophyll, incresing during ripening. The vlues for * (chromticity coordinte) (Fig. 4) vried from 29.48 to -1.55 during development of the fruit, presenting tendency to lue colortion t the end of the ripening process. As cn e seen in Fig. 5 ( nd ), with the degrdtion of the chlorophyll during ripening, the nthocynins, previously present in the tissues), ecome visile, or were synthesized throughout the ripening process. The synthesis of flvonoid pigments lso occurr, with colortion vrying etween lue, red nd purple (Chitrr nd Chitrr, 2005). The chnge in color is one of the most importnt criteri, together with ppernce, used y the consumer to judge the degree of mturity nd qulity of the fruits, since the visul impct cused y the color is one of the fctors tht most influences consumer preference (Oliveir et l., 2003). CONCLUSIONS The developmentl stge of the jutic fruits vr. Pingo de Mel ws 34 dys, from nthesis to ripening fruit. During this period the fruits showed typicl non-climcteric ehvior nd no increse in respirtory rte t ny stge of the development. During the mturtion nd ripening there ws n increse of prmeters such s fruit dimeters, msses, solule pectins content, ph, solule solids, rtio (relção entre os sólidos solúveis e cidez titulável) nd nthocynins. However, the longitudinl nd trnsverse dimeters, ulk, solid solule nd nthocynins showed tendency to decrese to 34 DAF, so the most suitle period Emir. J. Food Agric Vol 30 Issue 3 2018 237
c Fig 4. Men vlues nd stndrd devitions for * (), * () nd L* (c) during the development of the jutic fruits vr. Pingo de Mel. Fig 5. Men vlues nd stndrd devitions for chlorophyll nd nthocynins during the development of jutic fruits vr. Pingo de Mel. Mnuscript is prt of the Ph.D. Thesis (Plnt Production) of Lismír Gonçlves Cixet Grci dvised y Prof. Dr. Flávio Alves d Silv, Prof. Dr. Edurdo Vlerio de Brros Vils Bos, Prof. Dr. Edurdo Rmirez Asquieri nd Prof. Dr. Clriss Dmini. Thus, ll uthors ccompnied ll prctices of the reserch. Monik Mrielly Moreir d Silv cted on field dt gthering, fruit nlysis in lortory. REFERENCES for hrvesting the fruits of jutic vr. Pingo de Mel would e 30 dys fter nthesis. ACKNOWLEDGEMENTS The uthors re grteful to FAPEG (Reserch Foundtion of the Stte of Goís, Brzil) for the concession of scholrship to Lismír Gonçlves Cixet Grci nd to the Fzend e Vinícol Juticl for donting the fruits used in the reserch. AUTHORS CONTRIBUTIONS This experiment is n interdisciplinry one developed under field conditions with fruit nlysis in lortory. This AOAC. 2010. Officil Methods of Anlysis. 18 th ed., Assocition of Officil Anlyticl Chemists, Githersurg, US. Arujo, F. M. M. C., A. V. Mchdo, H. C. Lim nd A. B. Chitrr. 2010. Physicl nd chemicl chnges of the fruit of juticeir (Myrciri jutic Berg cv. Sr) during development. Rev. Verde. 5: 109-116. Brci, M. T., P. B. Pertuztti, A. C. Jcques, H. T. Godoy nd R. Zmizi. 2012. Bioctive compounds, ntioxidnt ctivity nd percent composition of jmolão fruits (Syzygium cumini). Nt. Prod. J. 2: 129-138. Bitter, T. nd H. M. Muir. 1962. A modified uronic cid crzole rection. Anl. Biochem. 4: 330-334. Crvlho, N. M. nd J. Nkgw. 2000. Sementes: Ciênci, Tecnologi e Produção. 4 th ed., FUNEP, Joticl, SP. Chitrr, M. I. F. nd A. B. Chitrr. 2005. Pós-colheit de Fruts e Hortliçs: Fisiologi e Mnuseio. 2 th ed., UFLA, Lvrs, MG. Coome, B. G. 1976. The development of fleshy fruits. Annu. Rev. 238 Emir. J. Food Agric Vol 30 Issue 3 2018
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