MORANGO (FRAGARIA X ANANASSA DUCH): PRODUTIVIDADE, COMPOSIÇÃO QUÍMICA, NUTRICIONAL E SENSORIAL
DOI:
https://doi.org/10.22408/reva602021279e-6002Abstract
O morango é um pseudofruto apreciado por seu elevado conteúdo de nutrientes, fitoquímicos e atributos sensoriais. No presente estudo, o processo produtivo do morango, a composição físico-química, nutricional e sensorial do fruto foram revistos. A produção mundial de morangos aumentou mais de 80% nas duas últimas décadas. A China e os Estados Unidos destacam-se entre os maiores produtores mundiais do fruto. O morango apresenta elevada rentabilidade econômica com índice de lucratividade em torno de 49,46%. Cerca de 80% dos morangos produzidos é destinado ao comércio in natura. Contudo, o fruto também é utilizado pela indústria para a produção de iogurtes, compotas, geleias, doces, coberturas, xarope e vinho, já que apresenta elevada perecibilidade e reduzido shelf-life. Em geral, os consumidores de morango preferem ingerir a fruta em sua forma natural, em virtude de suas características sensoriais. A cor vermelha intensa do morango é atribuída ao conteúdo de antocianinas. Também, o sabor doce, levemente acidificado do morango, é proveniente da combinação entre os ácidos e os açúcares presentes na polpa. Em alguns casos, as características físico-químicas, nutricionais e sensoriais do morango podem ser afetadas de forma direta pelo sistema de cultivo, condições ambientais, genótipo, métodos de preservação e armazenamento. Em conclusão, a produção de morangos é uma atividade agrícola de elevada lucratividade, que demanda gestão intensa para o êxito na produtividade e comercialização.Downloads
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