Qualidade de mangas em diferentes estádios de maturação.

Abstract

The mango is currently one of the most appreciated fruits by consumers, and have great commercial importance is national mango ' Tommy Atkins ', or the regional level, with local varieties, and this is very common in the interior Northeast. In the State of Paraíba can be found several varieties of mangoes, as the sleeves 'Jasmine', 'Maranhão', 'Manguita' and 'Sword', being all well accepted by local consumers. In this way, the aim with this research determine quality of fruits in different stages of maturation, in varieties from the Brazilian State of Paraíba. The fruits of the semi-arid and swamp Brazil were collected directly in the tops of the plants, harvest index as the color of the fruit Peel and transported to the laboratory, where they were selected, sanitized, processed and evaluated. The experiment was installed in a completely randomized design, being carried out physical, physico-chemical assessments and quantification of bioactive compounds, with the results submitted to analysis of variance. From the results of the analysis of variance it was found that the initial maturation stages (totally green (TV) and green (V)) met the best physical features. The varieties 'Manguita' and 'Keitt' presented the best results for total soluble sugars in their final stages of maturation (18,04 and 17,85 g.100 g-1), while the variety 'Tommy Atkins' that showed lower value (9, 43 g. 100 g-1). The variety 'Jasmine' was the one that presented the best interaction between sugars and organic acids content, responsible for the degree of palatability (SS/TA) 62,75 valued, which is responsible for the fruit flavor balance. The levels of Ascorbic acid, phenolic compounds (total and flavonoids) and carotenoids of were the compounds most affected along the fruit maturation process, highlighting the varieties 'Jasmine' and 'Manguita', which showed satisfactory levels for Ascorbic acid (79,07 and 36,55 mg.100 g-1), carotenoids (13,08 and 10,82 μg.g-1), phenolic compounds (125,01 and 65,84 mgEAG.100g-1) and flavonoids yellows (3,38 and 5,38 mg.100g-1) , and these varieties as potential sources of bioactive natural compounds and excellent antioxidant capacity. You can say that the varieties ' Jasmine ' and ' Manguita ' are the most suitable for consumption 'in natura', by present higher values of palatability (SS/NA), ascorbic acid, Flavonoids and Phenolic Compounds, Yellow and the fruit maturation stages IV and V would be the most suitable for fruit consumption 'in natura', while the fruits in the stadium III would be indicated for import/export probably the same would present a longer useful life after harvest.