PHYSICAL-CHEMICAL CHARACTERIZATION OF ATEMÓIA FRUIT IN DIFFERENT MATURATION STAGES

In sight of scarcity of references and information on the atemóia, this work considered to evaluate some chemical and physical analyses in intention to characterize two maturation stages. The used fruits in the experiment had been gotten in the Agropólo Mossoró-Assú, in the state of the Great River of the North. For this, the following analyses had been carried through: length and diameter of the fruit, total firmness of the pulp, soluble solids, pH, titulável total acidity and vitamin level C total. Differences between stadiums of maturation with degradation of the cellular components and the reserves of the fruits had been observed, thus reducing the firmness of the pulp and liberating simple sugars, respectively. It occurred increment in the acidity and consequence decrease in the value of pH. The vitamin C level didn't suffer significant alterations between such stages