Resumo

QUINTERO C, VICTOR; GIRALDO G, GERMAN; LUCAS A, JUAN  e  VASCO L, JOSE. PHYSICOCHEMICAL CHARACTERIZATION OF THE COMMON MANGO (Mangifera indica L.) DURING RIPENING PROCESS . Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.10-18. ISSN 1692-3561.

Mango maturation process is governed by a series of biochemical reactions within the fruit are characterized by changes in the content of sugars, acids, texture, color, aromas, among others. Substances accumulated during the development are transformed slowly and progressively until the fruit reaches conditions of aroma and juiciness to classify it as mature. The kinetics of maturation was undertaken for 9 days process, determining physical and chemical parameters such as color in pulp and shiny, texture, activity water, soluble solids, pH and acidity title. Modeled kinetically behavior of each these variables could be determined that the soluble solids tends explained with a multiplicative regression model, of the activity of water with a regression model mutual X, pH and acidity with a square root of X regression equation. Color change in shiny and pulp with a regression mutual x. For the texture noted and adjusted linear models for both shiny to pulp.

Palavras-chave : Biochemical reactions; Kinetics of maturation; Modeled kinetically.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )