Ana Lima Dantas

Compostos bioativos e capacidade antioxidante de frutos de genótipos clones e pés-franco de cajazeira

Yellow mombin is a fruit tree that grows spontaneously in the Semi-Arid Northeastern Brazil. Its fruits are still extractively exploited. The pulp of yellow mombin fruit stands out regarding the commercial aspect due to the characteristic flavor and aroma felt when consumed in diverse ways. This study aimed to evaluate the presence of bioactive compounds, total extractable polyphenols, and antioxidant activity of yellow mombin fruits (Spondias mombin, L.), from clone and ungrafted genotypes. The fruits were harvested at commercial maturity from twelve yellow mombin tree genotypes from an experimental orchard located at the municipality of Joao Pessoa, Paraiba, Brazil, and evaluated for chlorophyll, carotenoids, yellow flavonoids, total extractable polyphenols, and antioxidant activity, which was measured by the β-carotene/linoleic acid method. The antioxidant activity showed a percentage of inhibition of oxidation higher than 75% for all genotypes evaluated at the time of 120 minutes. The fruits from clone genotypes showed a higher percentage of antioxidant activity.

DESENVOLVIMENTO, FISIOLOGIA DA MATURAÇÃO E INDICADORES DO PONTO DE COLHEITA DE FRUTOS DA UMBUGUELEIRA (Spondias sp.)

The umbuguela tree produces fruits with wide possibilities of utilization and, although underexploited presents a great socioeconomic potential. Thus, the objective of this study was to evaluate the development and the physiology of maturation of fruits of the umbuguela tree. The inflorescences were tagged in six plants at the anthesis period and the umbuguela fruit evaluated at regular intervals until the onset of fruit abscission. The cycle of development of the umbuguela fruit, from anthesis until abscission, covers 157 days; fruit mass, volume, length, and diameter showed rapid growth up to 117 days after anthesis (DAA), stabilizing until the end of maturation. The respiratory pattern of the fruit was climacteric, with peak at 147 DAA. The coloration advanced from green to yellow and, at the post-climacteric, to purple red. The SS/TA ratio and pH increased, and the TA decreased during maturation. The ideal harvest point for storage was from 127 to 137 DAA, at the beginning of the yellow to predominant yellow coloration. For fresh consumption, the ideal harvest point was from 147 DAA (yellow with reddish tones).

Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit

O objetivo deste trabalho foi avaliar compostos bioativos e atividade antioxidante de frutos de genotipos de aracazeiros durante a maturacao e identificar as caracteristicas que influenciaram a variabilidade genetica. Os frutos foram colhidos a partir de 15 genotipos de ocorrencia espontânea no municipio de Areia-PB, nos seguintes estadios de maturacao: Totalmente Verde, Inicio de Pigmentacao Amarela, Pigmentacao Amarela Predominante e Totalmente Amarela. Durante a maturacao, o conteudo de acido ascorbico aumentou paralelo a reducao da clorofila total e flavonoides amarelos. A atividade antioxidante aumentou com o avanco da maturacao, sendo a dos genotipos P1, P4, P6, P7, P14 e P15 superior aos demais. A analise de componentes principais mostrou que, durante a maturacao, a variabilidade entre frutos de genotipos de aracazeiros foi relacionada aos conteudos de acido ascorbico e carotenoides.

Physiology and postharvest conservation of ‘Paluma’ guava under coatings using Jack fruit seed-based starch

The aim of this work was to evaluate the effect of jackfruit seed starch-based (S) coatings, added to chitosan and alginate on the physiology and maintenance of quality of cold stored ‘Paluma’ guavas, followed by transfer to the room condition. The design was the completely randomized, in a 4x2 factorial scheme, in 4 replications, with 4 coatings (dispersion of S 4%; S 2% + chitosan 2% (SC); S 2% + alginate 2% (SA); and the uncoated control), in 2 environments (refrigerated (10±2 °C e 80±2% RH) with transfer to room condition (25±3 °C e 75±4% HR), on the 16th and 20th day of cold storage. The SC and SA coatings were efficient in reducing the respiratory rate in fruits during 10 days at room condition. The SC coating delayed fruit ripening, and maintained firmness and color, with intention of purchasing and appearance higher than the limit of acceptance for another 6 days, following transferring to room condition, at the 16th day of refrigeration.