Determinación de algunos atributos de calidad de la variedad Fuji y sus mutantes al momento de cosecha
AUTOR(ES)
Silveira, Ana Cecilia, Sautter, Cláudia Kaehler, Freitas, Sérgio Tonetto de, Galietta, Giovanni, Brackmann, Auri
FONTE
Food Science and Technology
DATA DE PUBLICAÇÃO
2007-03
RESUMO
Many studies have shown that fruits and vegetables are not only source of energy and nutrients, but also source of important components as phytochemicals which help preventing cancer, cardiovascular and neurodegenerative diseases. The increasing apple production has a direct effect on the production of apple processed products. Therefore, the knowledge about healthy substances as polyphenols and anthocyanins is important in order to determine the potential use of apple fruits for processing industry. The objective of this work was to physicochemically characterize three apple cultivars, Fuji, Fuji Kiku, and Fuji Suprema. The characterization was based on pulp firmness, titrable acidity (TA), total soluble solids (TSS), iodine index, skin color, polyphenols, anthocyanins, reduced sugars, and vitamin C. According to the results, the Fuji Kiku cultivar had higher values of pulp firmness, AT, TSS and vitamin C. The Fuji Suprema cultivar showed more intense red color and higher levels of anthocyanins. There were no differences on polyphenols and reduced sugars.
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