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dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.authorGarcía-Rivera, Lina María
dc.contributor.authorVáquiro-Herrera, Henry Alexander
dc.contributor.authorSolanilla-Duque, José Fernando
dc.date.accessioned2019-07-02T14:21:56Z
dc.date.available2019-07-02T14:21:56Z
dc.date.issued2016-05-01
dc.identifier.issnISSN: 2357-3732
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/58554
dc.description.abstractPineapple guava (Acca sellowiana [O. Berg] Burret) is a fruit with export and production potential in Colombia. However, there are few reports about its composition concerning physiological behavior throughout the different ripening phases. Intending to confront this situation, a study was proposed in order to evaluate the physicochemical properties and the nutritional composition of pineapple guava fruits in three different phases of ripening, determined by the weeks elapsed after anthesis, considering it undeveloped for week 17 (W17), ripe for week 20 (W20) and overripe from week 21 (W21). Pineapple guava fruits were preliminarily characterized, they underwent a bromatological analysis and their content of vitamin A and C content was established. The results showed a significant content of crude fiber and total carbohydrates in the three evaluated phases. There was also a decrease in the neutral detergent fiber of 38% between W17 and W21. The highest level of vitamin C was reported in W17 (67.82 mg ascorbic acid/g dry sample), as well as for vitamin A (12.65 mg β-carotene/g dry sample). In a physical-chemical characterization, the existence of a particular physiological behavior is possible because of the development in size and mass of the fruit after physiological ripening. Additionally, the calcium and reducing carbohydrate content can be associated with the pulp browning phenomenon. Clearly, pineapple guava is a promising fruit thanks to its nutritional properties, according to the current consumption tendencies.
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.revistas.unal.edu.co/index.php/agrocol/article/view/56030
dc.relation.ispartofUniversidad Nacional de Colombia Revistas electrónicas UN Agronomía Colombiana
dc.relation.ispartofAgronomía Colombiana
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc57 Ciencias de la vida; Biología / Life sciences; biology
dc.subject.ddc58 Plantas / Plants
dc.titlePhysicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages
dc.typeArtículo de revista
dc.type.driverinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.eprintshttp://bdigital.unal.edu.co/55337/
dc.relation.referencesGarcía-Rivera, Lina María and Váquiro-Herrera, Henry Alexander and Solanilla-Duque, José Fernando (2016) Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages. Agronomía Colombiana, 34 (2). pp. 217-227. ISSN 2357-3732
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.proposalAcca sellowiana
dc.subject.proposalchemical composition
dc.subject.proposalvitamins
dc.subject.proposalpostharvest
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2


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Atribución-NoComercial 4.0 InternacionalThis work is licensed under a Creative Commons Reconocimiento-NoComercial 4.0.This document has been deposited by the author (s) under the following certificate of deposit