Abstract
A fruit native to the Polynesian islands, the cajá-manga belongs to the Anacadiaceae family. This species plays a prominent role in fruit growing in the northeast region of the country. The growing demand for its fruits has provided a larger cultivation area. Therefore, it is necessary to advance research that studies all stages of the cultivation and physiological system for the commercial production of this fruit plant. The objective of this work was to evaluate the physical and chemical characteristics of cajá-manga in the north of Minas Gerais. The experiment was carried out in a completely randomized experimental design, and consisted of ten replications and five fruits per experimental unit. The evaluations carried out were physical characteristics (length, diameter, fruit mass, pulp yield, fruit skin color, luminosity, hue angle and chromaticity), chemical characteristics (soluble solids, pH, titratable acidity and soluble solids/titratable acidity ratio). ). The mean values and standard deviation of each variable were determined for the data. The cajá-manga fruit had a diameter and length of 55.16 ± 3.91 mm and 39.43 ± 3.17 mm, respectively. As for the mass, it was 54.16 ± 4.77 g, while the pulp yield was greater than 50% (79.37% ± 1.02). The fruits had pH levels (2.90 ± 0.15), soluble solids 16.04 oBrix ± 1.70, titratable acidity (0.90% ± 0.10). In relation to brightness (58.12 ± 2.19), hue angle (70.85 ± 1.44) and chromaticity (54.18 ± 2.48). Similar to those described in the literature for other fruits of the same botanical genus, it demonstrated that the fruit is within commercial standards.
DOI:https://doi.org/10.56238/sevened2024.008-011