Growth and development of the cupuaçu fruit
Contents
1. The seed remained a similar color to the pulp for S1 S2 and the beginning of S3 L 86 8 1 2 C 13 941 5 H 87 7 1 0 During S3 the seed became brown with decreas ing H until day 140 Fig 2C In the seed H 47 5 0 4 and L 42 0 0 01 showed a significant decrease P lt 0 05 and P lt 0 01 at day 142 with respect to days 98 and 117 Fig 2C The color of the skin beneath the ferruginous layer became yellower during S3 and more intense and bright with the decrease of H and the increase of C and L at day 124 Fig 2A For the skin H L and C did not present significant changes in S3 Fig 2A 100 a a 100 gt 00 a j a qa 80 80 5 60 a 60 a a a a a a 40 J L 40 2 ss y a a a a a 20 i L 20 0 0 90 100 110 120 130 140 ab a ab ab ab B 100 A A Ab o 100 ab 80 4 aap tgo ab abe a aD a abe s S 60 60 7 40 t 40 a o 20 d cd bed bed bed bc 20 i e e TERP 90 100 1410 120 130 140 100 80 5 60 A so T 49 20 0 r r r r 0 90 100 110 120 130 140 Time days after set fruit aL C H FIGURE 2 Color changes during cupua u fruit development S3 in skin A pulp B and seeds C Bars indicate the standard error mean SE n 3 fruits Different letters indicate significant differences accor ding to Tukey s test P lt 0 05 98 Respiration The RR mg CO kg h was high 399 37 17 96 mg in S1 Fig2. according to statistical analysis S1 lasts up to 33 d S2 corresponds to the cell elongation stage is from 33 to 83 d And a final step S3 corresponding to the stabilization step where fruit growth reached its final size at 96 d Fig 1A through 10 The natural abscission presented at 139 DAS The residual degrees of freedom were 258 for the longitu dinal and equatorial diameters 118 for fresh weight 65 for dry weight and 25 for dry weight of the epicarp pulp and seed The terms were significant P lt 0 001 The model grows slowly in S1 for FW and DW Fig 1C and 1D and fast for LD and ED Fig 1A and 1B The four morphological variables increased exponentially during the second state S2 Fig 1A 1D The fresh weight FW was 307 A 257 201 154 10 Longitudinal diameter cm 0 20 40 60 80 100 120 140 1600 7 c 14004 1200 1000 800 600 400 200 0 N Fresh weight g 2 40 60 80 100 120 140 TABLE 1 Logistic models adjusted for different variables vs growth time days after fruit set for cupuacu fruits selected according to mean square Mean Dependent variable Y Logistic model R square residual Longitudinal diameter cm Y 18 5 1 0 085 0 24 Equatorial diameter cm 10 6 1 e2 0 0 093 0 14 Fresh weight g 1143 3 1 e 9 0080 0 90 24 2 Dry weight 9 5221 1 645 00 093 48 Dry weight epicarp g 265 4 1 6 49 0 82 2 5 Dry weight pulp
3. 9 251 9 1 e4 0080 0 90 2 0 Dry weight seed g 105 7 1 6547 90 0 86 1 8 less constant in S3 Fig 1C The longitudinal and equatorial diameters and fresh weight were fitted to a simple sigmoid curve with high correlation coefficients R gt 0 85 Fig 1A to 1C and Tab 2 and statistical significance P lt 0 001 Color The pulp remained white for S1 S2 and the beginning of S3 L 75 8 2 8 C 8 010 4 H 98 0 1 7 During S3 the pulp became yellow and intensified the decrease of H and the increase of C until day 132 Fig 2B During S3 the pulp presented the lowest H at day 143 90 441 2 the highest C 23 0 2 7 was seen at day 140 Fig 2B The L 81 0 1 2 of the pulp was highest at day 124 Fig 2B Following natural fruit abscission L increased significantly P lt 0 01 for the 142 d then declined until day 143 Fig 2B 14 B Equatorial diameter cm Dry weight g 0 20 40 460 80 100 120 4140 FIGURE 1 Longitudinal A and equatorial B diameters LD or ED respectively and fresh weight C and dry weight D FW or DW respectively during cupua u fruit growth The solid line indicates the fitted line of the logistic model Bars indicate the standard error mean SE n 3 fruits Hern ndez L and Hernandez G Growth and development of the cupua u fruit Theobroma grandiflorum Willd Ex Spreng Schum in the western colombian Amazon
4. M S J A Barrera M P Carrillo O Mart nez L M Melgarejo J A Galvis A E Casas and C Bola os 2006 Crecimiento y desarrollo de los frutos de especies promiso rias del g nero Theobroma bajo condiciones de la Amazon a norte colombiana pp 107 136 In Melgarejo L M M S Hern ndez J A Barrera and M P Carrillo eds 2006 Theobroma Instituto Amaz nico de Investigaciones Cien t ficas SINCHI Universidad Nacional de Colombia Ed Scripto Bogota Hernandez M S O Martinez and J P Fern ndez Trujillo 2007 Behavior of araza Eugenia stipitata Mc Vaugh fruit quality traits during growth development and ripening Sci Hort 111 220 227 Hobson G 1999 Maduraci n del fruto pp 463 478 In Azc n Bieto J and M Tal n eds Fisiolog a y bioqu mica vegetal 5 ed Interamericana Mc Graw Hill Madrid Ibarra Manriquez G and G Cornejo Tenorio 2010 Diversidad de frutos de los rboles del bosque tropical perennifolio de M xico Acta Bot Mex 90 51 104 Kader A A 2002a Methods of gas mixing sampling and analysis pp 145 148 In Kader A A ed Postharvest technology of horticultural crops Publ 3311 University of California Berkeley CA Kader A A 2002b Postharvest biology and technology An over view pp 39 47 In Kader A A ed Postharvest technology of horticultural crops Publ 3311 University of California Berkeley CA Kays S J and R E Paull 2004 Postharvest
5. Tecnologia de Alimentos ICTA Universidad Nacional de Colombia Bogota Instituto Amaz nico de Investigaciones Cient ficas Sinchi and Instituto de Ciencia y Tecnologia de Alimentos ICTA Universidad Nacional de Co Agronom a Colombiana 30 1 95 102 2012 decreases pH and TSS increase and color changes from white to creamy yellow in cupua u and light yellow to dark yellow in Maraco Hern ndez et al 2006 In the western colombian Amazon Caqueta there have been no studies of growth and development of cupua u and there are no maturity indices Therefore the objective of this study was to analyze the growth and development of the fruit set collection parameters for cupuacu in the western colombian Amazon in order to reduce losses due to inadequate harvests and improve the quality of the products obtained from the fruit Materials and methods The study was conducted on the farm Estefania 1 39 49 8 N and 75 36 55 7 W in Florencia Caqueta western Colombian Amazon The environmental conditions were altitude 332 m mean annual temperature 25 03 C 86 1 RH precipitation 3 623 8 mm and sunshine 1 465 4 h year The ecotype employed corresponds to accession A4 from the C I Macagual germplasm bank According to Escobar et al 2009 this ecotype has large oval fruit with a sharp apex and base the pulp is yellow The ripe fruit longitudinal diameter varies between 16 and 22 cm 18 7 cm on average the equ
6. The ethylene produc tion levels ranged from 6 23 to 16 47 mL C H kg h over a period of four days The parameters for cupua u harvest in the western Colom bian Amazon may be the days after fruit set 117 d along with pulp color around H 97 1 1 8 and a total soluble solids value of at least 5 7 0 8 Brix Acknowledgements Thanks to the Instituto Amaz nico de Investigaciones Cient ficas Sinchi Amazonian Scientific Research Insti tute to Asohofrucol and the Ministerio de Ambiente Vi vienda y Desarrollo Territorial Ministry of Environment Housing and Territorial Development for the financial support granted 101 2 06 Project Literature cited Alverson W S B A Whitlock R Nyffeler C Bayer and D A Baum 1999 Phylogeny of the core Malvales evidence from sequence data Amer J Bot 89 1474 1486 Analytical Software 2008 STATISTIX for Windows Versi n 9 Tallahassee FL Barcel J R Nicol s B Sabater and R S nchez 2005 Fisiolog a vegetal Ediciones Pir mide Madrid Barrera J A M S Hern ndez L M Melgarejo O Martinez and J P Fernandez Trujillo 2008 Physiological behavior and quality traits during fruit growth and ripenning of four Amazonic hot pepper accessions J Sci Food Agric 88 847 857 Bulk R E E E F E Babiker and A H E Tinay 1996 Changes in chemical composition of guava fruits during development and ripening Food Chem 59 3 395 399 Calzavara B
7. the beginning of the ac cumulation of organic acids sugars and other components During S3 the fruit dimensions and FW stabilized but DW continued to increase Fig 1D associated with increased translocation of assimilates from the leaves Color None of the color components of the skin changed signifi cantly during S3 Indicating that the external color of the fruit cannot be used as a harvest index as in breadfruit Artocarpus altilis Worrell et al 1998 The pulp color change from white to cream yellow during S3 was also observed by Hern ndez et al 2006 Pulp color changes have been observed in early stages of growth and maturity for other fruits such as maraco Hern ndez et al 2006 and araza Galvis and Hernandez 1993 The C of the pulp increased when H decreased at 132 d This color behavior has also performed in Sweet pepper cv Domino Tadesse et al 2002 The change in color of the pulp may be associated with increased synthesis of carot enoids cupua u pulp contains 127 9 4 54 g 100 g Sousa et al 2011 In most fruits conversion of chloroplasts to chromoplasts is accompanied by synthesis of one or several kinds of pigments normally anthocyanins or carotenoids Hobson 1999 Kays and Paull 2004 Importantly different colors may have the same value of chroma C and therefore this is not an adequate maturity indicator as it is in peppers Lopez and Gomez 2000 Respiration The high respiratio
8. 3 Although the beginning of S2 presented a transient climacteric the RR decreased to 97 37 3 03 mg Fig 3 Finally during S3 a peak climacteric appeared 156 24 42 5 mg at day 124 Fig 3 The increase in the climacteric peak was significant P lt 0 05 but did not present a detectable ethylene production before natural fruit abscission mMww Ps Ps OAOA mg CO kg h mn nodo SAO AO O O 0 poa o a HA 0 2 4 60 80 100 120 140 Time days after set fruit FIGURE 3 Respiratory rate during cupuacu fruit growth The bars indi cate standard error mean SE n 3 fruits Different letters indica te significant differences according to Tukey s test P lt 0 05 and the measurements of S3 were compared separately d e f to identify the Climacteric peak 300 250 2004 x lt o 150 o E 1004 507 Respiratory rate Ethylene production 0 T T T 138 140 142 144 146 Time days after set fruit FIGURE 4 Respiratory rate and ethylene production of cupua u fruit postharvest Bars indicate the standard error mean SE n 3 fruits Different letters indicate significant differences according to Tukey s test P lt 0 05 After natural fruit abscission the RR increased from 114 15 to 234 65 mg over four days Fig 4 and presented parallel detectable emission of ethylene 6 23 to 16 47 L C H kg m h Fig 4 Other quality traits Du
9. 5B After natural abscission TSS and MR increased 10 5 0 6 to 13 7 0 1 Brix and 3 3 to 4 9 respectively over 2 d and then decreased Fig 5B Discussion Fruit growth The fruit had a single sigmoid growth for 139 d which coincides with Rojas et al 1998 for Caqueta 140 d and Calzavara et al 1984 for Brazil 120 135 d In contrast Hern ndez et al 2006 reported 240 d in Guaviare The difference in development time between northeastern Amazon Guaviare and western Amazon Caqueta could be caused by climatic factors or the existence of genetic diversity Hern ndez et al 2007 Models for cupua u fruit growth Caqueta Tab 2 dif fer from those reported by Hern ndez et al 2006 for Guaviare LD ED and FW were fitted to a logistic model used for araz Hern ndez et al 2007 Amazonian Ajis Barrera et al 2008 Abb Fetel pears Garriz et al 2005 among others According to Barcel et al 2005 the change in DW and FW in Sl is caused by the increase in cell number likewise the change in fruit LD and is associated with the Hern ndez L and Hernandez G Growth and development of the cupua u fruit Theobroma grandiflorum Willd Ex Spreng Schum in the western colombian Amazon 99 cell division process In the exponential increase in 82 all morphological variables are associated with cell elonga tion accumulation of reserve photoassimilates and water increasing size of the vacuoles and
10. Biology Exon Press Athens GA L pez A F and P A G mez 2000 Developing a ripening index for bell peppers based on color measurements pp 48 53 In Art s 102 F M I Gil and M A Conesa eds Improving postharvest technologies of fruits vegetables and ornamentals IIFR Con gress Vol I Murcia Spain Mercado Silva E P Benito Bautista and M Garcia Velasco de A 1998 Fruit development harvest index and ripening changes of guavas produced in central Mexico Postharv Biol Technol 13 143 150 Rodriguez M H E Arjona and H A Campos 2006 Caracteriza cion fisicoquimica del crecimiento y desarrollo de los frutos de feijoa Acca sellowiana Berg en los clones 41 Quimba y 8 4 Agron Colomb 24 1 54 61 Rojas S J Zapata A Pereira E Var n C Cardenas and F Cadena 1998 El cultivo de Copoaz Theobroma grandiflorum en el piedemonte amaz nico colombiano 2 ed Corpoica Fondo Amaz nico Florencia Colombia Salisbury F B and C W Ross 2006 Fisiolog a de las plantas desar rollo de las plantas y fisiolog a ambiental Vol 3 Thompson Editores Spain Paraninfo Madrid Seymour G B J E Taylory and G A Tucker 1993 Biochemistry of fruit ripening Chapman and Hall London Statgraphics plus 5 1 2000 Statistical graphics corp STSC Rock ville MA Sousa M S B L M Vieira M J M da Silva and A de Lima 2011 Caracteriza o nutricional e compostos antioxidantes em r
11. Bulk et al 1996 Mercado Silva et al 1998 and feijoa Rodriguez et al 2006 The Cupuacu pulp presented a significant TA and a fairly stable but low pH According to Salisbury and Ross 2006 the low pH may be associated with two aspects 1 high acid contents stored in the vacuole and 2 with the growth of the cells which requires low pH levels In general the increased pH and TSS after the natural fruit abscission is due to the respiration process performed to ob tain the energy required for metabolic functions behavior consistent with the results of this study since as mentioned before after abscission of the fruit respiratory intensity of cupuacu increased Fig 2C Conclusions In climatic conditions of the western Colombian Amazon the cupua u fruit reaches physiological maturity 117 days after fruit set When MR is 2 4 The diameters and the fresh weight exhibited a single sigmoid growth model The cupuacu fruit behaved as a climacteric fruit with a peak of respiratory activity at 156 24 42 5 mg CO kg h 124 d after fruit set However no detectable ethylene emission presented pre harvest During S3 the skin color did not change significantly however the pulp changed from white to cream yellow showing that this change can be used as a maturity index After natural abscission the cupua u fruit decreased all physicochemical variables RR increased and emission of ethylene slowed but not in all fruits
12. G C H M ller and O Kahwage 1984 Fruticultura tropical O cupucuzeiro cultivo beneficiamento e utiliza o do fruto Embrapa CPATU Bel m Brazil Carvalho de J E U C H M ller R L Benchimol A K Kate and R M Alves 1999 Copoaz Theobroma grandiflorum Willd Ex Spreng Shum Cultivo y utilizaci n Manual t cnico Tratado de Cooperaci n Amaz nica TCA Secretar a Pro tempore Venezuela FAO Embrapa Amazon a Oriental Belem Brazil Carrington C M S and R A G King 2002 Fruit development and ripening in Barbados cherry Malpighia emarginata DC Sci Hort 92 1 7 Escobar C J D Criollo and W Herrera 2009 Copoaz Theobroma grandiflorum Willd Ex Spreng Schum Variabilidad y manejo del cultivo en el piedemonte amaz nico Produmedios Bogota Galvis A and M S Hern ndez 1993 An lisis del crecimiento del fruto y determinaci n del momento de cosecha del araz Eugenia stipitata Revista Colombia Amaz nica 6 2 107 121 Hern ndez L and Hern ndez G Growth and development of the cupua u fruit Theobroma grandiflorum Willd Ex Spreng Schum in the western colombian Amazon 101 Garriz P I H L lvarez and G M Colavita 2005 Growth pattern of Abb Fetel pear fruits Acta Hort 674 321 327 Hernandez M S and A Galvis 1994 Analisis de crecimiento del fruto y determinaci n del momento de cosecha del Copoaz Revista Colombia Amaz nica 7 1 2 157 167 Hernandez
13. Growth and development of the cupuacu fruit Theobroma grandiflorum Willd Ex Spreng Schum in the western colombian Amazon Crecimiento y desarrollo del fruto de copoaz Theobroma grandiflorum Willd Ex Spreng Schum en la Amazonia occidental colombiana Claudia Hern ndez L and Maria Soledad Hernandez G ABSTRACT Studies of growth and optimal harvest time of cupuacu are vital to ensure fruit quality and reduce post harvest losses This studied looked at growth and fruit development of cupua u from fruit set to ripening The measurements analyzed included diameter longitudinal and equatorial fresh and dry weight color pH titratable acidity TA total soluble solids TSS and respiratory rate RR Three sigmoid states were observed during fruit growth cell division S1 maximum growth S2 which corresponds to cell expansion and growth stabilization and maturation S3 The time between fruit set and physiologi cal maturity was 117 days The cupua u fruit reached physi ological maturity when it showed changes in pulp color H 97 1 1 8 which coincided with a TSS of about 5 7 0 8 Brix which were a good index of maturity along with days after fruit set The respiration pattern of the cupuacu fruit was climacteric with a peak of 156 24 42 5 mg CO kg h 124 days after fruit set No ethylene was detected before harvest but was detected in some fruits postharvest Key words Hue angle H matur
14. atorial diameter ranges from 10 1 to 12 2 cm mean 10 58 cm and weighs approximately 1320 g The 185 recently set fruits were labeled 4 12 0 20 cm in longitudinal diameter and 1 24 0 12 cm in equatorial diameter from 23 trees on a 4 5 year old plantation and were monitored from fruit set until four days after natural abscission Samples were taken every 2 weeks The collected fruits were placed in damp newspaper and transported at room temperature in closed plastic bags to the Nutrition Laboratory Universidad de la Amazonia Florencia The time between collection and the measure ments was one hour Three replications were observed separately for longitudinal and equatorial diameter LD and ED respectively measured with a Vernier caliper 0 01 cm precision model 700 103BPC 600B General Supply Corporation Jackson MA The fresh weight FW was measured with a 0 01 g precision balance model BC2200C Precision Dietikon Switzerland The dry weight DW was determined by placing each of the components of the fruit in an oven at 70 C until constant weight The skin color was measured at two opposite points along the fruit equator after brush removal of the ferruginous layer pulp and seed 96 color were also measured In all cases the coordinates L C H were employed with a Hunter Lab colorimeter miniscan XE Plus Illuminant D65 2 observer The respiratory rate RR of the fruit was determined ac cording to the static meth
15. esiduos de polpas de frutas tropicais Ci nc Agrotec 35 3 554 559 Tadesse T E Hewett M A Nichols and K J Fisher 2002 Changes in physicochemical attributes of Sweet pepper cv Domino during fruit growth and development Sci Hort 93 91 103 Wills R B Glasson D Graham and D Joy 1998 Postharvest An introduction to the physiology and handling of fruit vegetables and ornamentals 4 ed CAB Wallingford UK Worrell D B C M S Carringtona and D J Huber 1998 Growth maturation and ripening of breadfruit Artocarpus altilis Park Fosb Sci Hort 76 17 28 Agron Colomb 30 1 2012
16. ity index logistic model respiratory rate Los estudios de crecimiento y momento ptimo de cosecha de copoaz son importantes para garantizar la calidad del fruto y reducir las p rdidas poscosecha Se estudi el crecimiento y desarrollo del fruto de copoaz desde el cuajado hasta la ma durez de consumo Fueron analizados di metro longitudinal y ecuatorial peso fresco y seco color pH acidez titulable AT s lidos solubles totales SST e intensidad respiratoria IR Fueron reconocidos tres estados tipo sigmoide en el cre cimiento del fruto divisi n celular E1 m ximo crecimiento E2 el cual corresponde a la expansi n celular y estabilizaci n del crecimiento y maduraci n E3 El tiempo transcurrido entre el cuajado del fruto y la madurez fisiol gica fue 117 d as El fruto de copoaz alcanz la madurez fisiol gica cuando mostr cambios en el color de la pulpa H 97 1 1 8 que coincidieron con unos SST alrededor de 5 7 0 8 Brix los cuales constituyeron un buen ndice de madurez junto con los d as despu s del cuajado del fruto El patr n respiratorio del fruto de copoaz fue de tipo climat rico con un pico de 156 24 42 5 mg CO kg h 124 d as despu s del cuajado No fue detectado etileno antes de la cosecha pero si fue detectado en algunos frutos en poscosecha Palabras clave ngulo Hu H ndice de madurez modelo log stico intensidad respiratoria Introduction The cupua
17. n rate in early S1 is due to a high degra dation of substances through oxide reduction reactions to achieve the necessary energy for the processes of develo pment growth and differentiation and cell maintenance Barcelo et al 2005 Wills et al 1998 The respiratory rate at the beginning of S1 is almost four times lower than that reported by Hernandez and Galvis 1994 who used the dynamic method Kader 2002a At the beginning of S2 a transient climacteric was seen which has been observed in Amazonian Ajis Barrera et al 2008 and in previous studies on cupua u Hernandez et al 2006 and may su ggest a mechanism that triggers metabolic processes after generating changes associated with physiological maturity of the fruit Barrera et al 2008 100 Climacteric respiration was seen after 124 d S3 without a detectable production of ethylene This behavior matches that observed in guava fruit cherimoya and avocado where climacteric respiration significantly precedes increased ethylene synthesis Kays and Paull 2004 The climacteric peak observed is 4 5 times lower than that reported by Hernandez and Galvis 1994 for Guaviare which came 180 d after fruit set That is the climacteric peak for cupua u in Caquet occurred 56 days earlier than in the study on Guaviare This difference is associated with a shorter growth cycle for cupua u Caqueta Cupuagu presents a climacteric behavior a result that contrasts with p
18. od Kader 2002a by confining in dividual fruits for 2 5 h at 27 C and 98 08 kPa The CO and ethylene production were measured by gas chromatography using a gas chromatograph GC Agilent 4890D coupled with an integrator hp 3395 3396 For measurements of CO and C H the GC was coupled to a thermal conductivity detector TCD and a flame ionization detector FID re spectively The temperatures of the oven the injector and the TCD were 30 50 and 300 C respectively for the CO determinations For measurement of ethylene production the corresponding temperatures for the oven the injector and FID were 30 50 and 250 C respectively The gas flow rates helium synthetic air and hydrogen were 5 10 5 10 and 8 107 m s The column was calibrated with a certi fied standard of 2 CO and 4 175 10 mol m ethylene AGA Bogota Colombia The total soluble solids TSS was measured directly from the juice of the pulp of each fruit with a 103 bp portable Atago refractometer Atago Japan Subsequently the same fruit pulp was homogenized and 5 g were mixed with 30 cm of distilled water the pH of the resulting mixture was measured with a Consort C931 electrode electrochemical analyzer Turnhout Belgium before being brought to a pH of 8 1 with a 0 1 N NaOH solution using the titratable acidity method TA Mercado Silva et al 1998 TA was reported in percentage by weight of citric acid and the ratio of TSS and TA maturity ra
19. revious studies that classified it as non climacteric Carvalho et al 1999 Hern ndez et al 2006 The climacteric pattern makes it advisable to harvest 117 d after fruit set when the fruit has reached physiological maturity and the respiratory rate is minimal just before the climacteric peak However this parameter must be managed with other more stable parameters taking into account the age of the fruit may vary depending on environmental factors and the cultivar The respiratory model of cupua u matches that of the peach which has similar levels of CO production in the three stages of growth Seymour et al 1993 Considering the categories proposed by Kader 2002b cupuacu can be classified as a fruit with an extremely high respira tory rate However other fruits have higher respiratory intensities such as araz Eugenia stipitata Hern ndez et al 2007 and acerola Malpighia emarginata Car rington and King 2002 The climacteric behavior of cupuacu differs from other fruits of the genus Theobroma such as cacao Kader 2002b Kays and Paull 2004 and Maraco Hernandez et al 2006 which are classified as non climacteric Ethylene production of cupua u resembles that of the peach in the late 3 state gt 20 mL C H kg h and kiwi fruit during ripening 60 80 mL C H kg h Seymour et al 1993 Given the categories proposed by Kader 2002b cupuacu can be classified as a fruit with a moderate to high e
20. ring the climacteric peak 124 DAS TA decreased to 2 0 0 2 then increased to 3 1 0 2 at the end of S3 Fig Agron Colomb 30 1 2012 40 7 A 3 5 7 3 0 T 8 257 E z 3 204 gt g 157 2 1 0 7 r 1 0 0 5 a Titratable acidity pH 99 0 T T T T T 0 90 100 110 120 130 140 Tiempo Dias desde el cuajado 16 7 r 16 B TSS MR ae 145 r 14 12 ab i H 12 10 abc L 10 5 g i E A 4 cde_ L 8 gt a i cde cde cde de bcde 6 5 is be 4 a abc A F4 be be be bc t 2 o K abc pe 2 0 T T T T T 0 90 100 110 120 130 140 Time days after set fruit FIGURE 5 Titratable acidity TA citrus acidt and pH A and total soluble solids TSS and maturity ratio MR B during S3 cupuacu fruit de velopment Bars indicate the standard error mean SE n 3 fruits Different letters indicate significant differences according to Tukey s test P lt 0 05 5A The pH showed opposite behavior from TA with a slight increase during the climacteric peak Fig 5A no significant changes for either MR decreased between 98 and 110 DAS from 3 5 to 2 1 then increased to 3 1 at the end of S3 Fig 5B The TSS showed a significant increase P lt 0 05 139 DAS from 6 5 1 3 to 10 5 0 6 Brix Fig
21. thylene production rate The increase in the respiratory rate after abscission may be naturally associated with the processes that are triggered due to the production of eth ylene and lead to senescence According to the categories established by Kader 2002b and taking into account the data of extremely high respira tory rate and high ethylene production the perishability Agron Colomb 30 1 2012 of the cupua u fruit could be estimated at 2 4 weeks but studies should be done in this regard Other quality traits The decreasein TA and increased pH during the climacteric peak indicated consumption of organic acids as respiratory substrates Increased TA after this event possibly indicates new synthesis of organic acids or an effect on concentration by reduced fresh weight Fig 1C The decline in MR bet ween 98 and 110 dis a result ofincreased TA and the stable behavior of TSS before the climacteric peak because TSS increased significantly only after this point This behavior for TA differs from that previously observed in cupua u and maraco Hern ndez et al 2006 where TA decreased at the end of S3 The fluctuation in TA and the stable behavior of TSS suggest that acids are used more than sugars for respiration The increase in TSS after the climacteric peak may indicate that this process triggers a conversion mechanism of starch into sugars The increase in TSS and acid at the end of the S3 has also been observed in guava
22. tio MR was tabulated as TSS citric acid The fruit growth traits were fitted to a logistic model a YS aan 1 E Where the coefficient is the maximum reached by the fruit size b controls the speed of growth c affects the slope of the growth curve and D is the time in days after fruit set DAS Logistic regression models were estimated using analytical software Statistix 9 0 Analytical Software 2008 according to Garriz et al 2005 and Barrera et al 2008 The fitness of the logistic model was evaluated using the value of R and the mean square residual Garriz et al 2005 Other variables were subjected to ANOVA with time as a factor of growth previously checking randomness normality and homoscedasticity using Statgraphics Plus Statgraphics 2000 Means were compared with the multiple ranges Tukey test HSD at 95 Agron Colomb 30 1 2012 Results Fruit growth Cupuacu s growth conformed to a simple sigmoid curve for the diameters and fresh weight Tab 1 Fig 1A to 1C For dry weight the logistic model achieved a good fit R 0 93 but did not present a sigmoidal shape Maximum growth was reached about 83 d after fruit set Logistic regression was a good fit for growth traits and low mean square residual R gt 0 85 P lt 0 001 In growth models for fresh and dry weight three states were identified S1 beginning with fruit set and where there will be a certain number of cell divisions post set
23. u fruit Theobroma grandiflorum Willd ex Spreng Schum Family Malvaceae Alverson et al 1999 has a high economic potential due to its agribusi ness shown by its high percentage of acidity and vitamin C in the pulp and high protein and fat content in the seed Carvalho et al 1999 This species has thick fleshy fruits Ibarra Manr quez and Cornejo Tenorio 2010 with a hard epicarp woody green skin covered with a dusty fer ruginous layer Carvalho et al 1999 The fruits are usually collected from the ground as the skin color does not change Received for publication 11 August 2010 Accepted for publication 1 March 2012 when ripe Rojas et al 1998 This practice causes damage due to contamination and rodents For this reason studies of growth and optimal harvest time are important to ensure fruit quality and reduce post harvest losses Fruits of the genus Theobroma cupuacu and macambo T bicolor are classified as non climacteric Carvalho et al 1999 Hern ndez et al 2006 however the postharvest physiology of cupua u fruit should be studied further taking into account chemical physical and sensory devel opments during the two days after harvest Carvalho et al 1999 In the pulp of these fruits at maturation the TA 1 Colombia 2 lombia Bogota Colombia Corresponding author cehernandez uniamazonia edu co Universidad de la Amazonia Florencia Caquet and Instituto de Ciencia y
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