Determination of the grading degrees of the ciruela (Spondias purpurea L.) cultivated in Baranoa- Colombia
DOI:
https://doi.org/10.15665/rp.v21i1.2971Keywords:
Acidez titulable; °Brix; pH; grados de madurez, biometría, carotenoidesAbstract
In this research, the plum (Spondias purpurea L.) was physicochemically characterized at different degrees of maturation. A completely random design was formulated, five degrees of maturity were classified according to the percentage of maturation and the physical and chemical parameters of the Plum in its different states were evaluated: Fruit weight, polar and equatorial diameter of the fruit, firmness, density, titratable acidity, total soluble solids, pH, maturity index and carotenoid content. Plums were classified into five color grades, with changes in pigmentation from green at 90% (grade 1) to red at 80-90% (grade 5). The average weight was 17.71 g with polar and equatorial diameters between 35.1 and 30.6 mm and firmness in the shell of 1.52 lb at its maximum degree of maturity. Progressive decrease in acidity, values of 12.0 and 13.0 ° Brix and carotenoid content of 5.12 and 7.04 μg/g for degrees 4 and 5 of maturity. A scale of five degrees of maturity was established by color and according to the physical-chemical characteristics evaluated during maturation and the best states to harvest grades 4 and 5 were determined.
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