Caracterização de frutos de mandacaru (Cereus jamacaru P. DC.) em diferentes estádios de maturação.

Abstract

The mandacaru (Cereus jamacaru P. DC.) is a cactus native to the Caatinga and its fruits can be a potential source of nutrients for human consumption, as well as an alternative forage for animals. The objective of this research was to evaluate the physical and physicochemical cha- racteristics of mandacaru fruits at different stages of maturation in the sertão of Paraíba. The fruits were collected from adult plants in a natural population of the species in the municipa- lity of Catolé do Rocha - PB, and separated according to the skin color in three maturation stages: green, intermediate and mature. In the physical characterization, the length and diame- ter of the fruit (mm) were evaluated; fresh fruit mass (g); pulp yield (%); volume (mL) and density (g/mL). Data were analyzed using descriptive statistics (minimum, maximum, mean, median, standard deviation and quartiles) and presented in a boxplot. For the physical- chemical composition of the peel and pulp of the fruits, moisture (%); titratable acidity (g.100g-1); total soluble solids (°Brix); pH and ash. The values were analyzed in a 3x2 facto- rial scheme, including three maturations (green, intermediate and mature) and two types of sample (peel and pulp), with five replications. Data submitted to analysis of variance and me- ans compared by Tukey's test. Fully ripe man-dacaru fruits have a high pulp yield. Soluble solids, pH and pulp yield increase with advancing maturation, while acidity decreases. The physical-chemical characteristics in the final stages justify, therefore, its consumption as a fresh fruit, in addition to serving as a stimulus to its better commercial use.