Physical and chemical characterization of gabiroba and murici

Abstract

The knowledge of the physical and chemical characteristics of the Cerrado fruits is of fundamental importance, from the commercial point of view, to add value and quality to the final product. Thus, the present work aimed to evaluate the physical and chemical characteristics of gabiroba fruits (Campomanesia adamantium (Cambess.) O. Berg) and murici (Byrsonima verbascifolia (L.) Rich). Fruit samples were collected in 12 matrices with 25 fruits per matrix for both species. The physical characteristics of fruits and seeds were evaluated: longitudinal and transverse diameter, and mass. The chemical characteristics studied were: pH, soluble solids, acidity in citric acid, humidity and ashes. Fruits of gabiroba presented average values ​​of: longitudinal length (13.99 mm); transverse (14.40 mm); mass of the fruit (2.359 g); pH (3.767); soluble solids (11.78°Brix); acidity in citric acid (11.20 mg g ^-1), humidity (78.24%); and ashes (21.40%). It was observed that the physical variables evaluated in fruits of murici obtained the respective values ​​for longitudinal length (14.53 mm); transverse (15.36 mm); and mass of the fruit (2.61 g). The matrices 3, 6, 8 and 12 of murici produced fruits with higher soluble solids contents, whose values ​​were: 12.12; 11.42; 11.55; and 10.29°Brix.