Letícia Vitorazi

Influência dos estádios de maturação na qualidade do suco do maracujá-amarelo

This work evaluated the influence of the ripening stages on the chemical characteristics of the yellow passion fruit juice (Passiflora edulis f. flavicarpa Degener.), during the period that precedes the peel color change until the period of fruits abscission, when they show the peel totally yellowish. During the ripening of the fruits was observed a progressive increase in the Hunter L and b parameter, in a way that the lower area of the fruit presented higher brightness and yellowing indexes than the upper area. The content of SST showed a progressive increase from an immature condition of the fruits (52 DAA) until a ripening stage with 65% of yellowish peel, in 76 DAA, staying constant after this period. The measures of total acidity and pH indicated a small accumulation of organic acids in the immature fruits (60 DAA) and, later, it occurred a partial consumption of these acids, as showed by the decreasing of titrable acidity and the increasing of pH during the ripening of the yellow passion fruit. The TSS/TA ratio also increased progressively in this period.

Qualidade do suco de maracujá-amarelo em diferentes épocas de colheita

Yellow passion fruit presents seasonal production and occurs in the winter and summer harvest seasons. The aim of this work was to evaluate the influence of two different harvest seasons on the quality of yellow passion fruit (Passiflora edulis f. flavicarpa Degener) juice, in seven maturation stages. The experiments were constituted of two harvest seasons (EP 1 and EP 2) and seven maturation stages, with 10 repetitions. The results were evaluated through the Tukey test at a 5% probability level. In EP 1, characterized by lower temperatures and lower total precipitation, the fruits presented higher Total Titratable Acidity (TTA), total soluble solids content (TSS), dry matter and TSS/TTA ratio, and lower pH, until the ripening stage of 65% yellow color of the peel, when compared with EP 2. After this stage no difference in TSS content between harvest seasons was found. However, the juice of totally mature fruits presented lower contents of dry matter and TSS/TTA ratio in the EP 1 season, as well as higher acidity. It was concluded that yellow passion fruit can be harvested with 65% yellow color of the peel in harvest season EP 1, due to the maintenance of chemical quality; however, in harvest season EP 2, the fruits showed an increase in the TSS/TTA ratio until the mature stage.

Determinação da escala de coloração da casca e do rendimento em suco do maracujá-amarelo em diferentes épocas de colheita

This work had the aim to determinate the peel color scale intended to identify the ripening stage of the yellow passion fruit and evaluate its juice yield in different harvest seasons. The experiments were constituted of 2 harvest seasons and they were accomplished during the period of low temperatures and less precipitation (EP1 - May/September) and high temperatures and more precipitation (EP2 - October/December), and seven ripening stages using ten replications. The results were compared by applying the Tukey test at the level of 5% of probability. Hunter b parameter was used as the yellowing index. It was verified that the yellow color progressed from the base to the fruit peduncle. Fruits from the EP2 season presented the lowest juice yield and the highest peel thickness in the early ripening stages. In fruits with at least 65% of yellow color peel, the harvest season did not influence in the peel thickness and in the juice yield, showing the highest level of juice. Fruits from the EP1 season showed the higher juice yield after 21,3% yellow color.

Influência dos estádios de maturação sobre as características físicas dos frutos de maracujá-amarelo

The objective of this work is to evaluate the influence of maturation stage on physical characteristics of yellow passion fruits, in order to indicate the best moment for harvesting in the Fluminense North area. The samplings were accomplished in 52 days after anthesis (DAA), before the first changes of color of the peel has been observed, following in intervals of 54, 56, 58, 60, 64, 66, 68, 70, 76, 83 and 100 DAA. In the last harvest day the marked fruits had suffered abscission during the night. During fruits ripening occurred a progressive increase of Hunter L and b parameters where the inferior area of the fruit presented higher brightness and yellowing index than the superior. The fruits reduced the thickness of the peel until the moment of the color change (64 DAA), with inversely proportional increase of juice yield in this period, taking values higher than 33% which is appropriate for industrialization. It was observed a trend of increase in juice yield to 40% in the fruits with approximately 30% of yellow color peel (68 DAA).