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PARTE V |
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5. CONCLUSIONES.
Primera. El fruto del Chaenomeles sp. es un pomo esférico con irregularidades,
de mediano a pequeño tamaño y con un peso medio de 57 g. La especie C. cathayensis es la que produce frutos de mayor peso. También la zona de cultivo condiciona
significativamente el peso del fruto, siendo los genotipos cultivados en Kärkölä
(Finlandia) -que corresponde a la zona más templada de este estudio- los que presentan
un mayor peso y, lógicamente, un mayor crecimiento del peso durante su desarrollo.
Segunda. De los frutos de Chaenomeles se obtiene un alto rendimiento en zumo
con valores comprendidos entre 42-50 %, lo que contrasta con la extremada dureza de
los frutos. El zumo refinado hasta una turbidez de 166 NTU presenta unos valores
medios de 7-9 ºBrix y una acidez valorable entre 2.9 y 4.4% como ácido málico,
69.7mg de ác. ascórbico/100 ml, y 323.3 mg de compuestos Fenólicos/100ml.
Tercera. Los parámetros físico-químicos caracterizados dependen de la especie,
de los distintos genotipos y de los diferentes clones en estudio y, a la vez, están
influenciados por las condiciones agrobiológicas diversas de las zonas de cultivo del
material vegetal analizado.
Cuarta. El contenido de Vitamina C es elevado en el conjunto de los frutos de Chaenomeles y constituye, por tanto, una característica destacable de los mismos. Entre ellos sobresale la especie C. cathayensis por su gran contenido en vitamina C (103.8mg ác. ascórbico/100ml) y en compuestos de carácter fenólico (619.1mg/100ml).
Quinta. Observando los valores de la turbidez determinados en los zumos
extraídos se puede considerar que este es un zumo límpido, factible de abrillantar por
tratamientos tecnológicos sencillos, lo que aumenta su posible utilidad como aditivo
alimentario.
Sexta. El componente mayoritario principal en el zumo del Chaenomeles es el ácido málico, que presenta un valor medio de 3.7 g/100ml. También se cuantifica la
presencia de los ácidos quínico (1.1 g/100ml) y succínico(14 mg/100mL) en cantidades
minoritarias frente a los dos anteriores. La concentración relativa de estos ácidos
orgánicos está condicionada por el genotipo y la zona de cultivo. Se ha evidenciado la
ausencia de los ácidos cítrico y tartárico en todas las muestras analizadas.
Séptima. El análisis cromatográfico del zumo de Chaenomeles sp. muestra la
presencia de nueve azúcares libres: fructosa (1.13 g/100ml), glucosa (0.50 g/100ml),
sorbitol (0.28 g/100ml), xilosa (0,12 g/100ml), sacarosa (46 mg/100ml), ramnosa (17
mg/100ml), inositol (12 mg/100ml), estaquiosa (7 mg/100ml) y rafinosa (6 mg/100ml).
Se observan claras diferencias entre especies para el contenido del conjunto de azúcares,
siendo, de un modo general, los pertenecientes a la especie C. cathayensis los que
mayor contenido de azúcares muestran.
Octava. La elevada acidez y el bajo contenido de azúcares son un obstáculo
tanto para el consumo de los frutos, como del zumo directamente extraído. Los frutos
no resultan comestibles también por su extremada dureza, y el sabor del zumo no lo
hace nada apetecible.
Novena. Durante la conservación frigorífica de los frutos de Chaenomeles se
producen unas pérdidas de peso muy importantes, debido a un acusado fenómeno de
deshidratación de los frutos almacenados. A 5 ºC y 80% HR, el promedio de pérdida
alcanza el 29% después de nueve semanas de conservación, mientras que a 1 ºC y 85%
HR disminuye al 8.9% al final de diecisiete semanas de almacenamiento.
Décima. Cuando los frutos se almacenan a 5 ºC y 80% HR, los parámetros
analíticos de la calidad del zumo disminuyen después del primer mes de conservación,
estimándose en este tiempo el plazo máximo de conservación bajo estas condiciones.
Undécima. La conservación frigorífica a 1 ºC y 85% HR permite duplicar el
periodo práctico de almacenamiento de los frutos hasta dos meses.
6. ANEXOS.
ANEXO 1 Características físicas del fruto: Peso unitario (g) y fraccionamiento. Ver tablas
ANEXO 2 Características físicas del fruto: Color. Ver tablas
ANEXO 3 Características físico-químicas del zumo de Chaenomeles:
ph, Sólidos solubles, Turbidez, Densidad, Viscosidad, Sólidos insolubles. Ver tablas
ANEXO 4 Características químicas del zumo de Chaenomeles:
Contenido en Vitamina C, Acidez valorable, Compuestos fenólicos, Proteínas. Ver tablas
ANEXO 5 Composición de ácidos orgánicos en el zumo. Ver tablas
ANEXO 6 Composición de azucares en el zumo fresco (mg/100 ml). Ver tablas
ANEXO 7 Perfil de aniones y cationes en el zumo de Chaenomeles (mg/100 ml). Ver tablas
ANEXO 8 Composición de las semillas de Chaenomeles. Ver tablas
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8. RESUMEN.
El género Chaenomeles presenta una especial atención como potencial especie a
cultivar y desarrollar en los países del Norte de Europa debido al alto rendimiento en
frutos, los cuales a su vez son ricos en zumo, aromas y fibra dietética. Ofrece también
como característica interesante la posibilidad de ser cultivado con métodos orgánicos de
producción, que últimamente están siendo incentivados en estos países.
Cuatro especies forman parte del género Chaenomeles, C. japonica, C.
cathayensis, C. speciosa y C. thibetica. Entre éstas destaca por su mejor adaptación al
clima nórdico C. japonica, originario del Este de Asia, y actualmente introducida como
cultivo minoritario, a nivel doméstico, en países como Letonia y Lituania.
La propagación de plantas, especialmente en el caso de las leñosas, es caro y
largo en el tiempo, por lo que es interesante, antes de empezar a hacerlo, estimar el
potencial de esta nueva cosecha, comprobar previamente que será eficiente y producirá
beneficios. Para esto es necesario un conocimiento profundo de la especie, de su
respuesta a una serie de factores como son la climatología y edafología, obtener datos
de rendimientos, composición, etc.
Por todo ello, entre los objetivos perseguidos con este trabajo están la
caracterización físico-química y bioquímica completa del fruto y su zumo, y el estudio
de su comportamiento durante el desarrollo fisiológico y durante el almacenamiento.También se busca el conocimiento del efecto de la zona de cultivo (factores edafoclimáticos)
en la composición y evolución del fruto.
Para lograr alcanzar los objetivos marcados se han realizado cuatro estudios en
los que se ha investigado con profundidad las características del fruto y la composición
química y bioquímica del zumo. Estos estudios se han llevado a cabo con frutos
cultivados en tres países distintos y un conjunto de los frutos, a su vez, ha sido cultivado
en dos zonas climatológicamente distintas de un mismo país.
En el primer estudio se ha investigado acerca de la evolución del fruto durante
su desarrollo fisiológico desde cuatro semanas previas a la madurez técnica. El segundo
estudio ha consistido en un amplio análisis del fruto y su zumo en el momento de la
madurez técnica; y los dos últimos estudios se han centrado en la observación de la
evolución del fruto y su zumo bajo los efectos de la conservación frigorífica a dos
temperaturas distintas, a 5 ºC y a 1 ºC.
Del fruto se ha estudiado su peso, color y porcentaje de sus fracciones. Entre los
análisis realizados en el zumo se encuentran la medida de los sólidos solubles, acidez
valorable, turbidez, pH, densidad, viscosidad, el contenido en vitamina C, en
compuestos fenólicos, determinación de azúcares, ácidos orgánicos y de aniones y
cationes.
9. SUMMARY.
Chaenomeles genus shows a special attention as a potential fruit to be cultivated
and developed in the Northern European countries. It´s due to its very high yield of
fruits, which are, besides, very rich in juice, aromas and dietetic fibber. It is also an
interesting property of Chaenomeles, the possibility of being cultivated by organic
methods which have been lately incentivated in these countries.
Four species take part in the Chaenomeles genus. The C. japonica, C.
cathayensis, C. speciosa and C. thibetica. Amog all of them the C. japonica is the best
adapted to the Northic climate. This genotype comes from the East Asia. It is actually
cultivated in an experimental way in countries like Letonia and Lituania.
Plant propagation, woody ones specially, is expensive and it takes a while, so it
is very interesting to prove -before the investment- its potential, its efficiency and that it
will make a profit. To get this it´s previously necessary to know deeply the specie, its
results to a number of factors like the climate, the edafology, to know its composition,
its yield and so on.Because of this, the aims of this work are the whole physic-chemical and
byochemical characterization of the fruit, the study of the evolution of the fruit along its
physiologycal development and along its storage. It´s also important to know the effect
-over the composition and over the evolution of the fruit-, of the cultive area.
In order to reach this objetives, four studies have been carried out. In these
studies there has been deeply investigated the characteristics of the fruit and the
chemical and the biochemical composition of the juice. These four studies have been
developed with fruits from three countries and, at the same time a set of fruits has been
cultivated in two different climate zones in the same country.
The first research has involved the physiological development of the fruit during
four weeks before de technical maturation. The second one dealt with a complete
analysis of the fruit and its juice just in the technical maturation time. And finally the
two last studies were centred in the observation of the fruit evolution and the effects of
the refrigerated conservation at two diferent temperatures, it were 5 ºC and 1 ºC.
The parameters analized on the fruit were the wheight, the colour and different percentage fractions. In the juice it were analized the soluble solids, acidity, turbidity, ph, density, viscosity, vitamin C and phenolic compounds content and the sugars, organic acids, anions and cations composition.
Autor:
Rosario Vila López (Licenciada en Tecnología de Alimentos)
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