Chemical physical characterization and profile of fruit volatile compounds from different accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through polyacrylate fiber

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dc.creatorYesenia Mendoza García
dc.creatorAna Luiza Coeli Cruz Ramos
dc.creatorAna Cardoso Clemente Filha Ferreira de Paula
dc.creatorMaicon Heitor do Nascimento
dc.creatorRodinei Augusti
dc.creatorRaquel Linhares Bello de Araújo
dc.creatorEurico Eduardo Pinto de Lemos
dc.creatorJúlio Onésio Ferreira Melo
dc.date.accessioned2023-04-20T21:38:45Z
dc.date.accessioned2025-09-09T00:03:06Z
dc.date.available2023-04-20T21:38:45Z
dc.date.issued2021
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3390/molecules26175281
dc.identifier.issn14203049
dc.identifier.urihttps://hdl.handle.net/1843/52352
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofMolecules
dc.rightsAcesso Aberto
dc.subjectFrutas
dc.subjectCambuí
dc.subjectMyrciaria floribunda
dc.subject.otherMyrtaceae
dc.subject.otherNative fruit
dc.subject.otherVolatile compounds
dc.subject.otherSesquiterpenes
dc.titleChemical physical characterization and profile of fruit volatile compounds from different accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through polyacrylate fiber
dc.typeArtigo de periódico
local.citation.epage13
local.citation.issue17
local.citation.spage1
local.citation.volume26
local.description.resumoAmong the many species of native fruit of Brazil that have been little explored, there is Myrciaria floribunda (also known as rumberry, cambuizeiro, or guavaberry), a species with significant variability, which has fruits of different colors (orange, red, and purple) when ripe. The physical-chemical characteristics evaluated were fruit weight (FW), seed weight (SW), pulp weight (PW), number of seeds (NS), longitudinal diameter (LD), transverse diameter (TD), format (LD/TD), hydrogen potential (pH), soluble solids (SS), titratable acidity (TA), and ratio (SS/TA); further, the volatile organic compounds (VOCs) of nine accesses of rumberry orchards were identified. The averages of the variables FW, SW, PW, NS, LD, TD, shape, and firmness were 0.76 g, 0.22 g, 0.54 g, 1.45, 10.06 mm, 9.90 mm, 1.02, 2.96 N, respectively. LD/TD data showed that the fruits have a slightly rounded shape (LD/TD = 1). The averages for pH, SS, TA, and SS/TA were 3.74, 17.58 Brix, 4.31% citric acid, and 4.31, respectively. The evaluated parameters indicated that the fruits can be consumed both in natura and industrialized, with the red-colored fruits presenting a good balance of SS/TA, standards demanded by the processing industries. Thirty-six VOCs were identified, with emphasis on the sesquiterpenes. Caryophyllene (21.6% to 49.3%) and γ-selinene (11.3% to 16.3%) were the most predominant compounds in rumberry fruits.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/1420-3049/26/17/5281

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