Avaliação físico-quimica e bromatológica da polpa de Spondias purpurea L(ciriguela) na Região do Semiárido Paraibano.

Abstract

The fruits of the Anacardiaceae Spondias genus, especially red mombin fruit are highly perishable and consumed in the Northeastern and Northern Brazil. The market, both internal and external, for these fruits have shown promise and in growth. In spite of this, these fruits are not produced in planting systematized, as the small producer as the buyer and the industrial need information on the cultivation, indices of quality, ripening, point of collection, storage conditions and time of life. This work has to meet some of these shortcomings by conducting: the physico-chemical and biometric characterization of the fruit of red mombin fruit (S. purpurea L.), determining the quality profile of the fruit found in the paraibano confirming their capability to the development of agribusiness activity, making this activity an alternative for economic and social development of populations of the central interior of Paraiba; verifying the presence of reducing sugars and non reducing in two stages of maturity, finding the best time to harvest and better utilization of nutrients; with the determination of bromatology the fruiting period, drawing a comparison of S. purpurea L. among fruits found in Paraiba and other states as well as other fruits of the genus Spondias, which enables the inclusion of fruits produced in the interior of Paraíba in the line of existing export and marketing in the state of Ceara. The rates of sugars and non-reducers for the three stages of maturity indicate the stage of pre-maturity, the best time for harvesting, storage and transport, and the mature stage, the most suitable for fresh consumption and processing pulp. The results obtained by biometric studies, physico-chemical and nutritional qualities of the fruit of cirigueleira show that there is great potential for agro-industrial production, as well as have excellent organoleptic properties, nutritional and functional properties, because their constituents collaborate for the good functioning of the metabolism and prevention of health problems, which has meet the standard of quality and nutrition that has been demanded by the consumer market, which makes the development of viable economic activity.