Caracterização física, química e bioquímica do mesocarpo interno de frutos do pequizeiro colhidos em diferentes estádios de desenvolvimento

Abstract

The aim of this study was to characterize physical, chemical and biochemical pequi fruit produced in southern Minas Gerais, Brazil, during their development stages. Fruits collected in the 8 th , 9 th , 10 th , 12 th and 13 th weeks after anthesis, were selected for size, skin color, and absence of injuries and evaluated according to fi rmness, levels of beta-carotene, total soluble sugars, and total and soluble pectins as well as the activity of pectinmethylesterase (PME), polygalacturonase (PG), peroxidase (POD) and polyphenoloxidase (PPO). It was found that with the advancement of days after anthesis occurs in pequi fruits the synthesis of beta-carotene and total soluble sugars, reducing fi rmness, pectic solubilization, absence of PME activity, decrease in PG activity and increased in activities POD and PPO in the pulp.