Resumo

ARRAZOLA-PATERNINA, Guillermo S; BARRERA-VIOLETH, José L  e  VILLALBA-CADAVID, Marcela I. Determination of bromatological and physical cimarron soursop (Annona glabra L.) of Cordoba's department. Orinoquia [online]. 2013, vol.17, n.2, pp.159-166. ISSN 0121-3709.

The purpose of this researching was to characterize soursop maroon fruits into three madurity stages which are green, made and mature, analyzing physical characteristics (size, penetrometer) and qualitative (acidity, pH, ° Brix, maturity index, humidity, ash, crude fiber, vitamin C content of sucrose by HPLC). The results showed meaning statistic differences between the states of ripeness of the fruit on their property, except bromatological ash analysis as well as in their physical properties. The study reported an average composition for the Maroon and Soursop fruit: 2.6% Acidity, pH 4.55%, ° Brix 11.5%, 0.8% Maturity index, Humidity 81%, ash 0.72%, 8.55% crude fiber, vitamin content C, 3.6%. The results obtained by HPLC showed a concentration of 1.86 mg Kg^-1 of sucrose, resulting in higher production in the third treatment that corresponds to the commercial mature stage.

Palavras-chave : Annona; Soursop Maroon; HPLC; Sucrose; maturity index.

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