PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM

ABSTRACT This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes. RESUMO O objetivo desse trabalho foi avaliar os atributos físicos, químicos e sensoriais de variedades de manga cultivadas no sistema orgânico de produção. Foram avaliados frutos de dez variedades de manga cultivadas no sistema orgânico, na região da Chapada Diamantina, BA. As seguintes características físicas e químicas foram avaliadas: comprimento, largura, massa, rendimento em polpa, cor da polpa (L*, C* e h*), sólidos solúveis (SS), acidez titulável (AT), carotenoides totais (CT) e ácido ascórbico. O teste de aceitação sensorial foi realizado por 50 consumidores utilizando a escala hedônica estruturada de nove pontos e os atributos acidez, doçura e firmeza da polpa foram avaliados utilizando a escala do ideal. Diferenças entre as variedades foram observadas para algumas características físicas, químicas e atributos sensoriais. As variedades de manga apresentaram rendimento de polpa igual ou superior a 60%, se