Ricardo Luís Cardoso

Qualidade sensorial de frutos de híbridos de bananeira cultivar Pacovan

This work aimed to evaluate the sensory acceptance of PV03-44 and PV03-76 hybrids obtained from the Pacovan cultivar, selected at Embrapa Cassava and Tropical Fruit Crops. The odor, flavor, texture and color attributes were evaluated, using the acceptance test (9-point hedonic scale). Fruit samples were evaluated as 1.5 cm thick slices. Analyses of pH, total soluble solids, total titratable acidity, total and reducing sugars and starch contents were carried out. The fruits showed values from 4.3 to 4.5 for pH, 22.2 to 27.4% for total soluble solids, 0.53 to 0.64% for total titratable acidity, 15.0 to 24.3% for total sugars, 10.7 to 12.4% for reducing sugars, and 2.1 to 3.2% for starch content. The results of sensorial analyses of the Pacovan cultivar showed higher values for flavor, texture and color (7.0, 6.8 and 7.8, respectively). The PV03-76 and PV03-44 hybrids presented similar results, which were lower than the Pacovan cultivar for flavor and color attributes. The fruits of the hybrids studied have regular sensorial acceptance, except for the color.

AVALIAÇÕES FÍSICO-QUÍMICAS EM FRUTOS DE DIFERENTES GENÓTIPOS DE ACEROLA (MALPIGHIA PUNICIFOLIA L.)

The objective of this work was to evaluate chemical and physicochemical characteristics of fruits of 12 west indian cherry (Malpighia punicifolia L.) genotypes undergoing a selection process at Embrapa Cassava and Fruit Crops, aiming to identify those with high vitamin C content and total soluble solids (TSS)/total titratable acidity (TTA) ratio. Fruits were harvested at the half mature stage in the September/October harvest, in 1997 and 1998. The results showed values ranging from 835 to 1,820 mg of ascorbic acid per 100 g of pulp, 6.0 to 11.6% for the TSS, 0.69 to 1.65% for the TTA, 4,24 to 11,59 for the TSS/TTA ratio and 3.08 to 3.57 for the pH. Among the genotypes studied, CMF022 and CMF019 presented the highest vitamin C content and the lowest TSS/TTA ratio, whereas CMF015, CMF008 and CMF010 had the highest TSS/TTA ratio, in 1997 and 1998.

Caracterização e qualidade de frutos de umbu-cajá (Spondias tuberosa X S. mombin) provenientes do Recôncavo Sul da Bahia

The Southern Reconcavo in Bahia has a significant wealth of native plants with high nutritional potential. Besides ethnological indicative of their uses as food, little is known about them, especially on their chemical composition. As examples of these plants, it can be found fruits of (Spondias tuberosa X S. mombin) that are widely consumed fresh or as processed products all over Brazil. Due to the increasing pro acceptance of its products and the continuing search for new flavors, agro-industries have attracted the interest for both the domestic market and exportation. However, despite the strong commercial interest, few studies have been conducted in search for answers about its composition. Thus, this work aimed to make the physical, physical-chemical and mineralogical composition of unripe fruits of umbu-caja grown in the climatic conditions of the southern Reconcavo in Bahia. Analysis were performed of fruit and bark weight; size and diameter; percentage of bark, seeds and pulp; pH; soluble solids; acidity; soluble solid relationship acidity (ratio); the technology index; sugars (reducing and non reducing and total); vitamin C; protein; moisture; lipids; crude fiber; starch; and minerals (phosphorus, iron, calcium, sodium and potassium). The fruits have large size (23,18g), with considerable pulp yield (69,70 %), reasonable values of sugars (7,49 %), total acidity (1,32 %), fiber (1,36 %), vitamin C (8 mg /100g) and minerals ( Na-40 mg /100g; K-44mg /100g; P-17,76mg /100g; Fe-0,59mg /100g; and Ca-12,25mg /100g), proving to be an alternative to the market of fresh fruits and for agribusiness in the region.

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

Industrialization can be a good option for using production surplus and fruits with poor appearance for in natura consumption, because of its capacity to extend shelf life and to aggregate value to the product. Fruits from different banana (Musa spp.) varieties obtained from breeding programs may have differentiated characteristics regarding their adaptation to a certain fruit processing. The objective of this work was to evaluate the dehydrated banana product obtained from fruits of different genotypes. The genotypes used were: Caipira; Nanica; Pacovan and its hybrids PV03-44 and PV03-76; Prata Ana and its hybrids FHIA-18, Pioneira and Prata Grauda. Antioxidant treatments were ascorbic acid (0.25%), citric acid (0.30%); and osmotic dehydration treatment was sucrose (40%, at 70°C). Dehydration was completed in a dryer with forced air circulation. Products obtained were appraised for physical, physico-chemical, chemical and sensory aspects. The highest yield was obtained with Pacovan. Dehydrated bananas produced by the genotypes studied had good sensory acceptance, with means higher than 6 for the following attributes: appearance, color, aroma, flavor and texture. Pioneira was the genotype with highest sensory acceptance.

Genótipos melhorados de mamão (Carica papaya L.): avaliação tecnológica dos frutos na forma de sorvete

The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047) obtained from the Active Germplasm Bank for Papaya at Embrapa Cassava and Fruit Crops, located in Cruz das Almas, Bahia State, Brazil. These genotypes were identified at before studies because they showed atractive colour, good flavour and highter soluble solid (oBrix). Sensory analyses of the ice-creams were carried out using affective tests (9 point hedonic scale) for the attributes of overall appearance, colour, odour, flavour and texture. The following physico-chemical determinations were carried out: pH, total titrable acidity, soluble solid (oBrix), ratio, vitamin C, total solid, ash, protein, lipid, total sugars, reducing and non-reducing sugars.The sensory and physico-chemical data were submitted to an analysis of variation, followed the Tukey test. The ice creams showed higher scores for all of attributes. The genotypes CMF020 and CMF031 were preferred in terms of flavour. The judges didn!t indicate preference among the products in terms of overall appearance, colour and texture, so the less atractive genotypes for the fresh fruit market, could be utilized for the industry to make ice cream. They are a nutritive dessert, because they showed enough carbohydrates, vitamin C and protein contents. This study showed that the papaya ice cream is an excellent alternative of consumption.