Características físicas e físico-químicas de um tipo de bacuri (Platonia insignis Mart.) com rendimento industrial superior

摘要

Physical and physicochemical characterization were carried out on bacuri CPATU 207-3, originated from a mother-plant of the Germplasm Bank of Embrapa Amaz?nia Oriental. Fifty fruits were used for the physical characterization. Each fruit was characterized on the following aspects: color of the epicarp, shape, weight, length, diameter, thickness of the shell and the relative proportion (w/w) of the shell, pulp, seeds and the structure represented by the placental column and aborted ovules. The physicochemical characterization was conducted on three samples of the freezing pulp, derived from mature fruits collected, in 2001 in January, February and March. The following characteristics were determined: moisture content, total solids, total soluble solids (°Brix), pH, titratable total acidity, and the ratio between oBrix and total acidity. The bacuri CPATU 207-3 showed an ovate shape, with acuminate apex, yellow color, medium size and mean weight of 265.8 g. The main differential characteristics of this bacuri type are: thin shell (0.75cm), the percentual yield pulp (27.7%) and the number of the parthenocarpic section (2.8). The pulp had good physicochemical characteristics, with 84.35% moisture content, 15.65% total solids, 14,53°Brix total soluble solids, pH 3.34 and titratable total acidity 1.24%. The total soluble solids to total acidity ratio was 11.4. The physical and physicochemical characteristics of bacuri CPATU 207-3, allow its consumption in form of fresh fruit or in industrialized form. In this last case, it is particularly suitable for compote production, due to the high number of parthenocarpic segments.