Caracterização de frutos de Mandacaru em diferentes estádios de maturação.

Abstract

Among the native cactáceas of the Caatinga, mandacaru, is still little explored, these plants stand out for producing fruits that can be used in human food. In this way, the objective was to characterize the mandacaru fruits harvested at different maturation stages, aiming at their valorization and utilization. The fruits were harvested in the Rural Area of the city of Pombal-PB and transported to the Food Analysis Laboratory (LAA) of the CCTA / UFCG, being selected, sanitized and classified as to size and maturation stage. The fruits were evaluated for their physical and qualitative characteristics. The mandacaru fruits in transition and mature stages have been shown to have great potential for the industry, and both the bark and the pulp can be used, because these fruits have significant concentrations of soluble solids, phenolic compounds and carotenoids.