Caracterización de los parámetros fisicoquímicos del fruto mora uva (R. floribundus) bajo un solo tipo de tutorado en diferentes subestadios de maduración.

Abstract

The uva berry (Rubus floribundus) is a highly appreciated fruit, but it is highly perishable, leading to significant losses due to improper post-harvest handling. This thesis aims to analyze the physicochemical changes of the fruit at different stages of ripening, cultivated under a single type of trellising, in order to reduce post-harvest losses and improve its management by ensuring the optimal timing for harvest and selection of fruits, avoiding over-ripeness, and ensuring better product quality. The objective of the present study was to characterize the physicochemical parameters of the fruit (R. floribundus) under a single type of trellising at different ripening sub-stages in Pamplona, Norte de Santander. The study was carried out in an area located at an altitude between 2400 and 2700 meters above sea level. Parameters such as Brix degrees, maturity ratio (MR), pH, diameter (cm), and fruit weight were evaluated. The sample for the physical parameters consisted of 15 uva berry plants, from which 30 fruits were randomly selected in each harvest, at different sub-stages. The results obtained in the experimental study concluded that the G0 stage exhibited the highest value for Brix degrees, as well as for the diameter and weight variables. The pH at the G2 stage was the highest, which is related to acidity, while the lowest acidity was found in the G0 stage. The most recommended and desirable uva berry fruits for large industries would be those with the highest soluble solids concentration and low acidity.