| Full text | |
| Author(s): |
Hasegawa, Patricia Nagai
[1]
;
de Faria, Adelia Ferreira
[2]
;
Mercadante, Adriana Zerlotti
[2]
;
Chagas, Edvan Alves
[3]
;
Pio, Rafael
[4]
;
Lajolo, Franco Maria
[1]
;
Cordenunsi, Beatriz Rosana
[1]
;
Purgatto, Eduardo
[1]
Total Authors: 8
|
| Affiliation: | [1] Univ Sao Paulo, Lab Quim Bioquim & Biol Mol Alimentos, Dept Alimentos & Nutricao Expt, Fac Ciencias Farmaceut, BR-05508900 Sao Paulo - Brazil
[2] Univ Estadual Campinas, Dept Ciencias Alimentos, Fac Engn Alimentos, BR-13083862 Campinas, SP - Brazil
[3] Ctr APTA Frutas, Inst Agron, BR-13214820 Jundiai, SP - Brazil
[4] Univ Estadual Oeste Parana UNIOESTE, BR-85960000 Marechal Candido Rodondo, PR - Brazil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 30, n. 2, p. 552-559, APR-JUN 2010. |
| Web of Science Citations: | 20 |
| Abstract | |
Loquat is a fruit with high market value cultivated in Southeast Brazil. Despite of this, there are little details about its quality characteristics. Fruits from five loquat cultivars, developed using genetic breeding, were analyzed to assess their compositional traits. The cultivars Centenária, Mizuho, Mizumo, Néctar de Cristal and Mizauto were selected based on their high productivity and resistance to diseases. Soluble sugars, organic acids, and carotenoids were quantified using liquid chromatography. The cultivar (cv.) with the highest total sugar concentration was Mizumo and the lowest concentration was found in Centenária. The main sugar detected was sucrose, and the malic acid was the major organic acid. Ascorbic acid was detected in small amounts. The total dietary fiber contents were almost the same in all cultivars. The major carotenoids detected were β-carotene and β-cryptoxanthin, except for the cultivar Nectar de Cristal, a white pulp loquat. These results contribute to the knowledge about de physiology of loquat fruit, an interesting raw material due to its nutritional and sensorial characteristics. Furthermore, the results obtained could help to identify the most appropriate use of the loquats with different attributes either for consumption in natura or for industrial processing. (AU) | |