%0 Journal Article
%T PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (Solanum quitoense Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES CARACTERIZACI車N FISICOQU赤MICA DE LA VARIEDAD CASTILLA DEL LULO (Solanum quitoense Lam.) EN SEIS ESTADIOS DE MADURACI車N
%A Clara Mar赤a MEJ赤A D.
%A Duverney GAVIRIA A.
%A Alba Luc赤a DUQUE C.
%A Lucero RENGIFO R.
%J Vitae
%D 2012
%I Universidad de Antioquia
%X 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 (忖E): 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). Antecedentes: El lulo (Solanum quitoense Lam) es una fruta de alto potencial de exportaci車n por su aroma suave, su sabor agridulce y el color verde brillante de su pulpa. Por ser un fruto climat谷rico es recolectado cuando el fruto ha alcanzado su completo desarrollo y presenta un 75% de madurez, manifiestado por el color amarillo caracter赤stico con ligeros puntos verde. Este par芍metro no es suficiente para definir el momento propicio de la cosecha, debido a la irregularidad de los frutos, especialmente para la venta de este producto en mercados internacionales; por lo que se ha realizado estudios para establecer los cambios producidos durante su maduraci車n y poscosecha. Objetivos: El objetivo de este trabajo fue determinar la relaci車n de las medidas del color y otros par芍metros fisicoqu赤micos en seis estad赤os de maduraci車n de lulo variedad Castilla, para definir el tiempo 車ptimo de cosecha. M谷todos
%K Naranjilla
%K acidez titulable
%K pH
%K s車lidos solubles
%K color
%K Naranjilla
%K tritatable acidity
%K pH
%K soluble solids
%K color
%U http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000200002