Alterações físicas e químicas do fruto da jaboticabeira, Myrciaria jaboticaba Berg cv. Sabará, durante seu desenvolvimento

The present work had as objective analyzes the physical characteristics and chemistries of the fruit of cultivating Sabará, in your fractions pulp and peel, along your development. The analyses were accomplished to the 25, 30, 35, 43 and 50 days after the bloom through sampling of 30 fruits to each stadium. The fruits were picked at located domestic orchard in Plowing-MG and the determinations accomplished at the Laboratory of Physiology Póstharvest of the Department of Science of the Victuals of UFLA. To each maturation stadium the following determinations were accomplished: percentage of the peel, pulp and seed, diameter and height of the fruits, humidity, matter evaporates, pH, acidity titulável total, total soluble solids (°Brix), total sugars, sugars reducers, starch and soluble pectin. In both fractions (pulp and peel), the humidity tenor decreased, parallel with the elevation of the matter it evaporates during the ripening of the fruit. The acidity titulável total presented a decrease in the different stadiums, at the same time in that the pH and the tenor of soluble solids rose. The values of total sugars and sugars reducers in glucose showed significant increase, rising until the end of the development of the fruit, while the tenor of starch presented fall since the beginning of the studied period. The solubilização of the substances pécticas increased in both fractions (peel and pulp) during the analyzed period, and in all the stadiums, the peel presented higher tenors. The results show that starting from the 43 day after the bloom the fruits presented great characteristics so much for the consumption to the natural as for the industrialization. O presente trabalho teve como objetivo analisar as características físicas e químicas do fruto da cultivar Sabará, em suas frações polpa e casca, ao longo do seu desenvolvimento. As análises foram realizadas aos 25, 30, 35, 43 e 50 dias após o florescimento através de amostragem de 30 frutos para cada estádio. Os frutos foram colhidos em pomar doméstico localizado em Lavras-MG e as determinações realizadas no Laboratório de Fisiologia Pós-Colheita do Departamento de Ciência dos Alimentos da UFLA. Para cada estádio de maturação foram realizadas as seguintes determinações: percentagem da casca, polpa e semente, diâmetro e altura dos frutos, umidade, matéria seca, pH, acidez total titulável, sólidos solúveis totais (°Brix), açúcares totais, açúcares redutores, amido e pectina solúvel. Em ambas as frações (po