African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6914

Full Length Research Paper

Physical and physicochemical composition of mangaba fruits (Hancornia speciosa Gomes) at three maturity stages

Plácido G. R.
  • Plácido G. R.
  • Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, Rio Verde, Goias, Brazil.
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Silva R. M.
  • Silva R. M.
  • Food Engineering Course, Instituto Federal Goiano - Rio Verde Campus, Rio Verde, Goias, Brazil.
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Cagnin C
  • Cagnin C
  • Food Engineering Course, Instituto Federal Goiano - Rio Verde Campus, Rio Verde, Goias, Brazil.
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Silva M. A. P.
  • Silva M. A. P.
  • Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, Rio Verde, Goias, Brazil.
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Caliari M.
  • Caliari M.
  • Graduate Program in Food Science and Technology, Escola de Agronômia e Engenharia de Alimentos, Universidade Federal de Goiás, Goiânia, GO, Brazil.
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  •  Received: 13 March 2015
  •  Accepted: 17 March 2016
  •  Published: 12 May 2016

Abstract

The mangaba (Hancornia speciosa Gomes) is a typical fruit of the Brazilian cerrado and caatinga. It has excellent nutritional composition but there are no studies reporting the fruit characteristics and its industrial use. The aim of this study was to analyze the physical and physicochemical characteristics of mangaba fruit in three different maturity stages. Fruit weight, volume, length, titratable acidity, vitamin C, soluble solids and color at 1/3 ripe, 2/3 ripe and ripe maturity stages were analyzed. Physical characteristics showed great potential for industrialization due to the size and weight of fruits. High vitamin C levels and low acidity indexes were obtained, which are of interest for use of fruits in jams, jellies and liquors. However, soluble solids content was lower for ripe fruits, which indicates low sugar contents. Thus, the fruit has potential for consumption in the natural form and for processing and can be incorporated into many food products.

 

Key words: Maturation, composition, economic potential.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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