PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES

Background: Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is appa...

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Autores principales:	Clara María Mejía D. M.Sc., Duverney Gaviria A. Ph.D., Alba Lucia DUQUE C. M.Sc., Lucero RENGIFO R. M.Sc., Enrique AGUILAR F. B.Sc., Alvaro Hernan ALEGRÍA S. Ph.D.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Naranjilla Tritatable acidity pH Soluble solids Color Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/35cba2ddf15242479d0778dfb9003ca0
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spelling	oai:doaj.org-article:35cba2ddf15242479d0778dfb9003ca02021-11-19T04:12:50ZPHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES0121-40042145-2660https://doaj.org/article/35cba2ddf15242479d0778dfb9003ca02012-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/12242https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is apparent by its characteristic yellow color with some small green points. However, this parameter is not enough to decide the right time for the crop, due to the irregularity of the fruits, especially for selling purposes in international markets, hence studies have been conducted to establish the changes during ripening and postharvest. Objectives: The aim of this work was to determine the relationship between color measurement and the other physicochemical parameters in the six ripening stages of lulo Castilla variety, in order to define the optimal harvesting time. Methods: Three fruits were studied for each stage, and were analyzed in the fresh state: ° Brix, pH, titratable acidity and color changes in the cortex, according to CIELab system. Results: The ranges obtained for the six evaluated stages were: ° Brix: 4.2 - 10.3, pH: 3.67 - 3.90, acidity: 2.63 - 3.00 and color (ΔE): 0 - 53. We found that the epicarp of the fruit varies from green to yellow intense, indicating the maturity for consumption. Total soluble solids increased with fruit maturation and the tritatable acidity decreased reaching a minimum values at stage 3, which was considered optimum for harvesting. The pH increased in stage 5 due to the drop of vacuolar H+ ion concentration. Conclusion: By measuring color parameters, 3 ripening stages were defined: green (0, 1, 2); semi ripe (3, 4) and ripe (5).Clara María Mejía D. M.Sc.Duverney Gaviria A. Ph.D.Alba Lucia DUQUE C. M.Sc.Lucero RENGIFO R. M.Sc.Enrique AGUILAR F. B.Sc.Alvaro Hernan ALEGRÍA S. Ph.D.Universidad de AntioquiaarticleNaranjillaTritatable aciditypHSoluble solidsColorFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 2 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Naranjilla Tritatable acidity pH Soluble solids Color Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Naranjilla Tritatable acidity pH Soluble solids Color Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Clara María Mejía D. M.Sc. Duverney Gaviria A. Ph.D. Alba Lucia DUQUE C. M.Sc. Lucero RENGIFO R. M.Sc. Enrique AGUILAR F. B.Sc. Alvaro Hernan ALEGRÍA S. Ph.D. PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
description	Background: Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is apparent by its characteristic yellow color with some small green points. However, this parameter is not enough to decide the right time for the crop, due to the irregularity of the fruits, especially for selling purposes in international markets, hence studies have been conducted to establish the changes during ripening and postharvest. Objectives: The aim of this work was to determine the relationship between color measurement and the other physicochemical parameters in the six ripening stages of lulo Castilla variety, in order to define the optimal harvesting time. Methods: Three fruits were studied for each stage, and were analyzed in the fresh state: ° Brix, pH, titratable acidity and color changes in the cortex, according to CIELab system. Results: The ranges obtained for the six evaluated stages were: ° Brix: 4.2 - 10.3, pH: 3.67 - 3.90, acidity: 2.63 - 3.00 and color (ΔE): 0 - 53. We found that the epicarp of the fruit varies from green to yellow intense, indicating the maturity for consumption. Total soluble solids increased with fruit maturation and the tritatable acidity decreased reaching a minimum values at stage 3, which was considered optimum for harvesting. The pH increased in stage 5 due to the drop of vacuolar H+ ion concentration. Conclusion: By measuring color parameters, 3 ripening stages were defined: green (0, 1, 2); semi ripe (3, 4) and ripe (5).
format	article
author	Clara María Mejía D. M.Sc. Duverney Gaviria A. Ph.D. Alba Lucia DUQUE C. M.Sc. Lucero RENGIFO R. M.Sc. Enrique AGUILAR F. B.Sc. Alvaro Hernan ALEGRÍA S. Ph.D.
author_facet	Clara María Mejía D. M.Sc. Duverney Gaviria A. Ph.D. Alba Lucia DUQUE C. M.Sc. Lucero RENGIFO R. M.Sc. Enrique AGUILAR F. B.Sc. Alvaro Hernan ALEGRÍA S. Ph.D.
author_sort	Clara María Mejía D. M.Sc.
title	PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
title_short	PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
title_full	PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
title_fullStr	PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
title_full_unstemmed	PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES
title_sort	physicochemical characterization of the lulo (<i>solanum quitoense</i> lam.) castilla variety in six ripening stages
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/35cba2ddf15242479d0778dfb9003ca0
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PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES

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