Quality attributes of different umbu (<i>Spondias tuberosa</i>) accessions and their main components

Figures (3) Tables (4)

Figure 1.
Location of accessions in the studied area (scale 1:500 m).
Figure 2.
Principal component analysis (PCA) of the evaluated quality attributes of umbu accessions. Red points represent the different accessions, projected onto the first two principal components (PC1 and PC2). The blue vectors correspond to the quality attributes of the accessions that contribute to the formation of the principal components.
Figure 3.
Pearson correlation analysis of quality attributes across umbu accessions. * p ≤ 0.05.

Accessions	Mass	Peel	Seed	Pulp	Yield
1	13.21^f	16.59^b	9.83^d	73.25^c	89.85^b
2	12.87^f	13.85^c	11.54^c	74.58^c	88.43^b
3	16.61^e	20.06^a	15.75^a	64.86^d	84.92^c
4	24.42^a	10.28^d	8.30^e	81.36^a	91.64^a
5	16.46^e	13.19^c	9.53^d	77.74^b	90.94^a
6	13.81^f	13.88^c	10.88^c	75.15^c	89.04^b
7	18.30^d	11.87^d	7.07^e	80.94^a	92.82^a
8	24.00^a	10.33^d	8.49^e	80.62^a	90.96^a
9	15.58^e	9.84^d	7.68^e	82.17^a	92.01^a
10	19.54^c	10.15^d	8.74^e	80.73^a	90.88^a
11	21.60^b	10.52^d	10.98^c	77.93^b	88.45^b
12	21.74^b	10.76^d	9.63^d	79.34^b	90.10^b
13	24.51^a	9.87^d	8.07^e	81.80^a	91.68^a
14	18.75^d	11.12^d	14.02^b	73.65^c	84.77^c
Average	18.67	12.31	10.04	77.44	89.75
CV (%)	4.81	9.25	5.70	1.78	1.03
p-value	< 0.0001	< 0.0001	< 0.0001	< 0.0001	< 0.0001
Mass (g), peel (%), seed (%), pulp (%), yield (% peel + % pulp). CV (%): coefficient of variation. Averages in the same column with distinct letters differ from each other by the Scott–Knott test with p < 0.001.

Table 1.

Physical characteristics of umbu accessions.

Accessions	Length	Width	Shape	Firmest
1	2.63^e	2.51^f	1.04^c	30.10^b
2	2.79^d	2.34^g	1.19^a	23.13^c
3	3.21^b	2.66^e	1.21^a	29.91^b
4	3.50^a	3.32^a	1.05^c	30.27^b
5	2.83^d	2.65^e	1.07^c	25.10^c
6	2.61^e	2.57^f	1.01^d	20.23^d
7	3.11^c	2.73^e	1.14^b	28.69^b
8	3.21^b	3.14^b	1.02^d	27.43^b
9	2.80^d	2.58^f	1.08^c	24.55^c
10	3.19^b	2.85^d	1.12^b	30.51^b
11	3.25^b	2.97^c	1.09^c	25.26^c
12	3.03^c	3.01^c	1.00^d	35.36^a
13	3.54^a	3.04^c	1.16^b	25.13^c
14	3.03^c	2.81^d	1.07^c	31.22^b
Average	3.05	2.80	1.09	27.64
CV (%)	2.30	1.93	1.99	7.22
p-value	< 0.0001	< 0.0001	< 0.0001	< 0.0001
Length (cm), width (cm), firmest (N). CV (%): coefficient of variation. Averages in the same column with distinct letters differ from each other by the Scott–Knott test with p < 0.001.

Table 2.

Physical dimensions and firmness of umbu accessions.

Accessions	TA	pH	SS	SS/TA
1	1.28^c	2.45^a	9.03^c	7.03^c
2	1.08^d	2.36^a	8.00^d	7.34^c
3	1.08^d	2.22^b	8.00^d	7.45^c
4	1.72^a	2.29^b	9.00^c	5.22^d
5	0.99^e	2.45^a	8.13^d	8.19^b
6	0.86^f	2.46^a	8.00^d	9.23^a
7	1.43^b	2.30^b	12.93^a	9.03^a
8	1.26^c	2.20^b	10.00^b	7.90^c
9	0.99^e	2.38^a	9.16^c	9.23^a
10	1.14^d	2.26^b	9.03^c	7.90^c
11	0.86^f	2.37^a	8.36^d	9.73^a
12	1.00^e	2.41^a	9.36^c	9.36^a
13	0.90^f	2.42^a	6.60^f	7.34^c
14	1.33^c	2.37^a	7.56^e	5.67^d
Average	1.14	2.35	8.80	7.90
CV (%)	4.99	2.37	2.31	5.74
p-value	< 0.0001	< 0.0001	< 0.0001	< 0.0001
TA: titratable acidity (g of citric acid 100 g⁻¹), SS: soluble solids (°Brix). CV (%): coefficient of variation. Averages in the same column with distinct letters differ from each other by the Scott–Knott test with p < 0.001.

Table 3.

Physicochemical characteristics of umbu accessions.

Accessions	Vit C	RS	NRS	Moisture	Ash
1	50.06^a	3.31^c	1.40^d	89.27^b	0.42^a
2	36.97^b	2.65^d	1.31^d	91.14^a	0.38^b
3	25.30^e	2.68^d	1.32^d	89.79^b	0.46^a
4	36.99^b	2.90^d	1.71^c	89.22^b	0.43^a
5	35.04^c	3.44^c	2.21^b	90.80^a	0.32^c
6	37.69^b	3.06^c	2.68^a	90.77^a	0.26^d
7	34.07^c	3.76^b	2.70^a	85.57^d	0.43^a
8	32.88^c	4.52^a	2.03^c	87.57^c	0.35^b
9	37.74^b	3.11^c	1.37^d	88.09^c	0.33^c
10	31.97^c	3.26^c	2.62^a	89.63^b	0.28^d
11	21.87^e	2.71^d	2.68^a	91.00^a	0.26^d
12	25.08^e	2.75^d	3.07^a	90.10^b	0.25^d
13	22.65^e	2.57^d	1.94^c	91.17^a	0.21^d
14	28.99^d	2.38^d	1.68^c	91.21^a	0.35^b
Média	32.66	3.08	2.05	89.66	0.34
CV (%)	6.20	9.19	11.61	0.50	9.99
p-value	< 0.0001	< 0.0001	< 0.0001	< 0.0001	< 0.0001
Vit C: vitamin C (mg of ascorbic acid 100 g⁻¹), RS: reducing sugars (%), NRS: non-reducing sugars (%), Moisture (%), Ash (%). CV (%): coefficient of variation. Averages in the same column with distinct letters differ from each other by the Scott–Knott test with p < 0.001.

Table 4.

Physicochemical composition of umbu accessions.