Characterization of 'Sabará' Jabuticabas at different maturation stages

Caracterização de Jabuticaba 'Sabará' em diferentes estádios de maturação

ABSTRACT

This work aimed to evaluate the physicochemical characteristics and enzymatic activity of "Sabará" jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed.

Keywords
Myrciaria jaboticaba; pectin; polygalacturonase; chlorophyll; anthocyanin