Physiology and quality during maturation of fruits of umbuzeiro genotypes

Antônio Fernando da Silva; Silvanda de Melo Silva; Antonio Augusto Marques  Rodrigues; Leonardo da Silva  Santos; Albert Einstein Mathias de Medeiros  Teodosio; Ricardo Elesbao  Alves; Fabiane Rabelo da Costa  Batista

doi:10.1590/1983-21252025v3811893rc

Authors

Antônio Fernando da Silva Instituto Federal do Pará, Óbidos, PA, Brazil https://orcid.org/0000-0001-8862-590X
Silvanda de Melo Silva Postgraduate Program in Agronomy, Universidade Federal da Paraíba, Areia, PB, Brazil https://orcid.org/0000-0003-2106-6458
Antonio Augusto Marques Rodrigues Postgraduate Program in Agronomy, Universidade Federal da Paraíba, Areia, PB, Brazil https://orcid.org/0000-0003-3988-9436
Leonardo da Silva Santos Postgraduate Program in Agronomy, Universidade Federal da Paraíba, Areia, PB, Brazil https://orcid.org/0000-0003-1833-7878
Albert Einstein Mathias de Medeiros Teodosio Postgraduate Program in Agronomy, Universidade Federal da Paraíba, Areia, PB, Brazil https://orcid.org/0000-0002-1635-5098
Ricardo Elesbao Alves Embrapa Alimentos e Territórios, Maceió, AL, Brazil https://orcid.org/0000-0001-5645-2928
Fabiane Rabelo da Costa Batista Instituto Nacional do Semiárido, Campina Grande, PB, Brazil https://orcid.org/0000-0003-3868-1131

DOI:

https://doi.org/10.1590/1983-21252025v3811893rc

Keywords:

Spondias tuberosa. Respiratory rate. Maturity evolution. Identity standard. Adding value.

Abstract

Spondias tuberosa fruits are extractively exploited and its use viability is dependent on factors such as occurrence, ripening, and maturity at harvest, which influence quality and contribute to increased perishability. This study evaluates the physiology and quality changes during maturation of fruits of umbuzeiro genotypes from the states of Paraiba and Pernambuco. Fruits from 16 umbuzeiro genotypes were harvested at three maturity stages in the municipalities of Casserengue–PB and Brejo da Madre de Deus-PE. The experiment was conducted using a completely randomized design, adopting a 16 × 3 factorial scheme with 16 genotypes, three maturity stages, and four replications per plant. Umbu fruits have a typical climacteric respiratory pattern, with the respiratory peak onset being dependent on the maturity stage at harvest, and fruit firmness being a maturity indicator. PB2, PE11, PE12, PE13, PE14, and PE16 fruits had a more intense peel color. Among these, PE11, PE12, and PE14 fruits were of greater size and fresh mass when ripe, exceeding approximately 50% of the mean values reported in the literature, and PE15 and PE9 had the highest pulp yield. Among the 16 genotypes, nine had lower acidity content, which adds value to fresh consumption when harvested at green yellowish and yellow greenish maturity stages. The soluble solids content of green yellowish and yellow greenish fruits from all genotypes were higher than those set by the Brazilian Identity and Quality Standards, which is 9.0%.

Downloads

Download data is not yet available.

References

BRASIL. Instrução Normativa n° 19, de 19 de junho de 2013, Brasília, DF: Ministério da Agricultura Pecuária e Abastecimento, 2013.

CANGUSSU, L. B. et al. Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours. Foods, 10: 2597, 2021.

COSTA, F. R. et al. Análise biométrica de frutos de umbuzeiro do semiárido brasileiro. Bioscience Journal, 31: 682-690, 2015.

DANTAS JÚNIOR, O. R. Qualidade e capacidade antioxidante total de frutos de genótipos de umbuzeiro oriundos do Semi-Árido nordestino. 2008. 90 f. Tese (Doutorado em Agronomia: Área de Concentração em Agricultura Tropical) – Universidade Federal da Paraíba, Areia, 2008.

DANTAS, A. L. et al. Desenvolvimento, fisiologia da maturação e indicadores do ponto de colheita de frutos da umbugueleira (Spondias sp.). Revista Brasileira de Fruticultura, 38: 33-42, 2016.

FERREIRA, D. F. Análises estatísticas por meio do Sisvar para Windows versão 5,3. Lavras, MG: 2007.

GONDIM, P. J. S. et al. Qualidade de frutos de acessos de umbucajazeira (Spondias sp.). Revista Brasileira de Engenharia Agrícola e Ambiental, 17: 1217-1221, 2013.

GUALBERTO, N. C. et al. Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction. Food Research International, 147: 110538, 2021.

IBGE - Instituto Brasileiro de Geografia e Estatistica. Produção da extração vegetal e da silvicultura. Disponível em: http://www.sidra.ibge.gov.br/bda/tabela/protabl,asp?c=289&z=p&o=29&i=P. Acesso em: 15 jan. 2024.

IAL - Instituto Adolfo Lutz. Normas analíticas, métodos químicos e físicos para análise de alimentos, 2. ed. São Paulo, SP: Instituto Adolfo Lutz. Versão eletrônica, 2008. 1020 p.

LIMA, M. A. C.; SILVA, S. M.; OLIVEIRA, V. R. Umbu (Spondias tuberosa). In: RODRIGUES, S.; SILVA, E. O.; BRITO, E. S. (Eds.). Exotic Fruits Reference Guide. 1. ed. London: Academic Press - Elsevier, 2018, v. 1, cap. 56, p. 427-433.

MATOS, F. S. et al. Effect of gibberellin on growth and development of Spondias tuberosa seedlings. Revista Caatinga, 33: 1124-1130, 2020.

MARQUES, E. J. N.; FREITAS, S. T. Performance of new low-cost handheld NIR spectrometers for nondestructive analysis of umbu (Spondias tuberosa Arruda) quality. Food Chemistry, 323: 126820, 2020.

MERTENS, J. et al. Spondias tuberosa Arruda (Anacardiaceae), a threatened tree of the Brazilian Caatinga? Braziliam. Journal of Biology, 77: 542-552, 2017.

MOTTA, J. D. et al. Indice de cor e sua correlação com parâmetros físicos e físico-químicos de goiaba, manga e mamão. Comunicata Scientiae, 6: 74-82, 2015.

MOURA, F. T. et al. Frutos do umbuzeiro armazenados sob atmosfera modificada e ambiente em diferentes estádios de maturação. Revista Ciência Agronômica, 44: 764-772, 2013.

NEVES, L. C. et al. Post-harvest nutraceutical behaviour during ripening and senescence of 8 highly perishable fruit species from the Northern Brazilian Amazon region. Food Chemistry, 174: 188-196, 2015.

PAREEK, S. Postharvest ripening physiology of fruits. Innovations in postharvest technology series. Boca Raton, FL: CRC Press -Taylor and Francis Group. 2016, 664 p.

PEREIRA, F. R. A. et al. Biometry in Umbu fruits from the semi-arid region of Paraiba. Revista Brasileira de Fruticultura, 43: e-808, 2021.

RIBEIRO, L. O. et al. Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit. Ciência Rural, 49: e20180806, 2019.

SANTOS, V. N. et al. Diversity and genetic structure of Spondias tuberosa (Anacardiaceae) accessions based on microsatellite loci. Revista de Biología Tropical, 69: 640-648, 2021.

SAS. SAS/STAT 9.3 User’s Guide. Cary. NC: SAS Institute Inc. 2011, 8621 p.

SILVA, F. V. G. et al. Quality and antioxidant activity during ripening of fruits from yellow mombin (Spondias mombin L.) genotypes. Acta Horticulturae, 1012: 843-848, 2013.

SOLORZANO-MORÁN, S. et al. Quality attributes and functional compounds of Mexican plum (Spondias purpurea L.) fruit ecotypes. Fruits, 70: 261-270, 2015.

SOUSA, A. S. B. et al. Phenolic compounds and antioxidant activity as discriminating markers and adding value of mango varieties. Scientia Horticulturae, 287: 110259, 2021.

TEODOSIO, A. E. M. M. et al. Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage. Food Chemistry, 338: 127916, 2021.

XAVIER, V. L. et al. Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour. Annals of the Brazilian Academy of Sciences, 94: e20200940, 2022.

YAHIA, E. M. Postharvest Physiology and Biochemistry of Fruits and Vegetables. Cambridge, MA: Woodhead Publishing - Elsevier. 2019, 476 p.