PHYSICAL AND PHYSIOCHEMICAL CHARACTERISTICS OF MANGOSTEEN PEEL IN THREE HARVEST PERIODS

被引：7

作者：

Chiste, Renan Campos ^{[1
]}

Guerreiro de Faria, Lenio Jose ^{[1
]}

Lopes, Alessandra Santos ^{[1
]}

Mattietto, Rafaella de Andrade ^{[2
]}

机构：

[1] Fed Univ Para, Inst Tecnol, Dept Engn Quim & Alimentos, BR-66075110 Belem, Para, Brazil

[2] Embrapa Amazonia Oriental, Lab Agroind, Belem, Para, Brazil

来源：

REVISTA BRASILEIRA DE FRUTICULTURA | 2009年 / 31卷 / 02期

关键词：

Clusiaceae; composition; anthocyanin; Garcinia mangostana L; FRUITS; EXTRACTION; VEGETABLES; XANTHONES; APOPTOSIS; INDUCTION;

D O I：

10.1590/S0100-29452009000200015

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

In this work, it was evaluated the physical characteristics of fruit and physiochemical of the mangosteen peel, harvested in different periods (beginning, middle and end). The physical characteristics of fruits range significantly (p <= 0.05) from the beginning to the end, and it was observed that the fruits average weight. ranged from 91.33 to 50.82 a and the peel consists of an average from 72.12 to 76.86% of the total fruit weight. The physiochemical characterization shows that the peel possesses high moisture content (64.5 to 66%), total fibers (24.9 to 29.1%), high water activity (0.96-0.98), low energy value(24.8 to34.7 Kcal/100g) and expressive content of total anthocyanins (25.9 to 63.9 mg/100g), mainly in the intermediate harvest period.

引用

页码：416 / 422

页数：7

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