Natural and artificial ripening of buriti

Abstract

This paper reports the ripening process of the fruit of buriti palm Mauritia vinifera Mart. collected at Ibiapina, State of Ceará, Brazil), under modified atmosphere (artificial ripening) and at room temperature (natural ripening). The physical and chemical characteristics of the fruit were determined throughout the ripening process. The artificial ripening of the fruit was more uniform and complete than the natural ripening. In both conditions, an increase in the total sugars content and a decrease in the starch in relation to the unripe fruits were noted. There was a slight variation in the total lipid content of fruit ripened under controlled atmosphere