Banca de DEFESA: EMANUELA RODRIGUES DO NASIMENTO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : EMANUELA RODRIGUES DO NASIMENTO
DATE: 16/01/2025
TIME: 14:00
LOCAL: https://meet.google.com/zxs-ycbe-mzb
TITLE:

Statistical Approach to the Effect of Maturity on the Physicochemical Properties of Hard (Species) and Soft (Species) Jackfruit

KEY WORDS:

Jackfruit, physical chemistry, non-parametric test, K-mean method.

PAGES: 41
BIG AREA: Ciências Agrárias
AREA: Agronomia
SUMMARY:

Jackfruit (Artocarpus heterophyllus) is a segmented fruit that grows directly from the trunk and thickest branches of the jackfruit tree and can weigh up to 10 kilos and measure 40 cm in length. The fruit can have more than 100 berries, and can be slightly hard or completely soft, hence the distinction between two varieties popularly known as soft jackfruit and hard jackfruit, respectively. Jackfruit can be consumed raw, in the form of vegetable meat, sweets and liqueur (extracted from its pulp). The seeds of both species are consumed cooked and roasted. Jackfruit is a yellow fruit, with shades that vary between light and dark, with very peculiar physical and chemical characteristics that are little reported by the scientific community. The size of the fruit is impressive and sets it apart from other cultivars, being the largest of all fruits produced on trees. This study aimed to statistically evaluate the quality of minimally processed jackfruits for the two varieties (soft and hard) in terms of physical and chemical composition. Six immature (green) fruits of each variety were used to characterize the pulp composition of each variety. The data obtained were subjected to the Shapiro-Wilk normality test and Bartlett homogeneity test. The non-parametric Kruskal-Wallis test and Dunn's post-test were applied for values that did not follow normality, and the ANOVA test and Tukey's post-test were applied for those that followed normality and homogeneity. To measure the distance between the peaks found in the fruit peel, the Euclidean distance and the K-mean method were used. The statistical software R was used to process the analyses. The results indicate that the green jackfruit fruit presents similar behavior in the physical-chemical analyses for the two varieties used. There was only a significant difference of 5% in the pH, in which the soft jackfruit variety demonstrated a higher pH (6.21) in relation to the pH (5.86) of the hard jackfruit. Regarding texture, the jackfruit varieties also do not differ by 5%, that is, the varieties are the same in the parameters of hardness, cohesiveness, elasticity and adhesion in all samples. As for the distances calculated at the peaks of the jackfruit skin, they showed that between the two varieties, these distances between the peaks are quite similar, that is, there is no significant difference (5%) between the varieties.

COMMITTEE MEMBERS:
Presidente - MOACYR CUNHA FILHO
Externa ao Programa - 1375975 - NEIDE KAZUE SAKUGAWA SHINOHARA - nullInterna - TATIJANA STOSIC