Open AccessCARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’
Author(s) -
José Roberto Chaves Neto,
Silvanda de Melo Silva,
Luana Ferreira dos Santos
Publication year - 2018
Publication title -
colloquium agrariae
Language(s) - English
Resource type - Journals
ISSN - 1809-8215
DOI - 10.5747/ca.2018.v14.n4.a244
Subject(s) - titratable acid , ascorbic acid , pulp (tooth) , chemistry , food science , yield (engineering) , total dissolved solids , horticulture , biology , medicine , dentistry , environmental engineering , materials science , engineering , metallurgy
The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.