Qualidade e composição físico-química de frutas de morangueiro

Abstract

The strawberry (Fragaria x ananassa Duch) is considered the main crop of small fruits in Brazil, and although small contains rich nutrient composition and are used for preparation of jellies, jams and sweets. This study aimed to evaluate the quality of strawberry fruits by physical, physico-chemical properties and provide the content of vitamin C, anthocyanins, and mass loss during storage under refrigeration for three days. The strawberries of rustic species were harvested in Matelândia-PR. After harvest, the fruits were analyzed immediately being analysed total titratable acidity (TTA), color (L*, a*, b*), pH, total soluble solids (TSS), ratio TSS/AAT, ascorbic acid (vitamin C), anthocyanins, weight loss and physical assessment (size, weight and appearance). The mass loss increases during storage of fruits stored under refrigeration until the three days of storage (was a maximum of 4,5-5,0 %). Strawberries selected presented good quality as the uniformity of skin color/surface. There was variation in the color of the skin evidenced by the value L* (42.48 to 34.90) indicating the transformation of the stage of maturation "instead of" for "mature" for an intense red color. This visual aspect is a sensory stimulus that has great consumer acceptance. The detection of the presence of anthocyanins and vitamin C proved the functional richness of strawberries. The overall quality of the fruit was considered good, and may be suitable for commercial use.