Articles
PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE FRUIT OF NATIVE’S SPECIES ON THE BRAZILIAN CERRADO.
Article number
370_18
Pages
113 – 116
Language
Abstract
Some physical and chemical of the fruit characteristics of three native species in the “Cerrado” region have been studied.
The species are “pequizeiro” (Caryocar brasiliensis), “marmeleiro do cerrado” (Alibertia sessil) and “pitangueira” (Eugenia uniflora), all of them are normally found in the area.
The plants were aleatoric marked at the “Cerrado” reserve of the UNESP-Experimental Farm of Ilha Solteira Unity, and they were analyzed as their: length, diameter and weight of the fruit, skin thickness, productivity of the flesh, the seed number, acidity, brix degree, oil content and N, P, K, Ca, Mg and S concentration.
The results shown that: the productivity of the flesh is the most variable characteristic on the “marmeleiro do cerrado” and its average value is about 36%; on the “pequizeiro” the most important characteristic is the variation of the seed number per fruit; and on the “pitangueira”, the most variable one is its length.
With reference to the chemical characteristics the “marmeleiro do cerrado” fruit showed 23,4 brix degree and 2,64% of acidity, the “pitangueira” fruit were 8,33 brix degree and 1,87% of acidity when the oil content of fruit was 30%. The concentration of the nutrients in the fruit were: “pequi”: N>K>Ca>P and Mg; “pitanga”: N>K>Ca> P>Mg and S; “marmelo”: K>N>Ca>Mg>P>S.
The species are “pequizeiro” (Caryocar brasiliensis), “marmeleiro do cerrado” (Alibertia sessil) and “pitangueira” (Eugenia uniflora), all of them are normally found in the area.
The plants were aleatoric marked at the “Cerrado” reserve of the UNESP-Experimental Farm of Ilha Solteira Unity, and they were analyzed as their: length, diameter and weight of the fruit, skin thickness, productivity of the flesh, the seed number, acidity, brix degree, oil content and N, P, K, Ca, Mg and S concentration.
The results shown that: the productivity of the flesh is the most variable characteristic on the “marmeleiro do cerrado” and its average value is about 36%; on the “pequizeiro” the most important characteristic is the variation of the seed number per fruit; and on the “pitangueira”, the most variable one is its length.
With reference to the chemical characteristics the “marmeleiro do cerrado” fruit showed 23,4 brix degree and 2,64% of acidity, the “pitangueira” fruit were 8,33 brix degree and 1,87% of acidity when the oil content of fruit was 30%. The concentration of the nutrients in the fruit were: “pequi”: N>K>Ca>P and Mg; “pitanga”: N>K>Ca> P>Mg and S; “marmelo”: K>N>Ca>Mg>P>S.
Publication
Authors
V.M. Nascimento, A.A. Xavier, L.S. Corrêa, W.V. Valério Filho
Keywords
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