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Micrographic characterization of passion fruit (Passiflora edulis Sims) and its application in food botanical quality

FRUTICULTURE | Gimenez, L. A. S.; Vignale, N. D. y Gurni, A. A.

Tags: mild dissociation, scraping, histochemical reaction, micrographic identifiers, genuine foods

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Passiflora edulis Sims, “maracuyá” (passion fruit), is a globally consumed tropical fruit that can be eaten raw (fresh) or processed. The aim of the current work is to establish its micrographic diagnostic values, permitting botanical quality control to be carried out of commercial products derived from the fruits, thereby incorporating added value. Micrographic techniques were applied such as mild dissociation (5% NaOH at 100° for 5 min), scraping and a histochemical reaction with dissolution of Lugol for starch. The micrographic features found were unicellular, conical, rigid hairs wide at the base (70.75 µm), groups of irregular-shaped sclereids (25.08 µm), clusters of calcium oxalate (17.17 µm), thickened parenchymal cells and starch grains (8.37 µm), the final item comprising a complementary reference used only when no thermal actions were involved in product elaboration. Columnar sclereids are also present in the seeds. Most of the products presented botanical quality, with the exception of one in which characters of diagnostic value of the fruit of the pear were identified. These are indispensable characters for verifying the true nature of foods made with "passion fruit".