Fruits and vegetables move a large part of regional and national economy, organic farming is gaining more prominence, quality, free of chemical contaminants coming from agroquímicos. Objetivou up this work to determine the postharvest quality of leaf type vegetables (lettuce, cabbage leaf and arugula) and fruit (pimentacumari) as well as citrus fruits (grapefruit and tangerine) at different stages of maturation, produced organically in Paraiba swamp. The experiment was conducted at the Research Laboratory and Frutohortícolas Product Development belonging to the Centre for Social and Human Sciences Agrarias- Bananeiras/PB, belonging to the Federal University of Paraíba. The analyzed characteristics were: soluble solids (SS), titratable acidity (TA), pH, vitamin C and electrical conductivity (EC). For fruit (orange and grapefruit) and vegetable fruit type (pepper), evaluated at different stages of maturity, depending on the skin color. Lettuce, cabbage and arugula present good solids and total soluble vitamin C. Pepper Cumari all pH parameters with the exception suffered considerable increases as he advances ripening. To tangerine clove need to further study. The grapefruit showed good vitamin C content.

Author Name: Emmanuel Moreira Pereira, Yvana Maria Gomes dos Santos, Manoel Tolentino Leite Filho, Sinara Pereira Fragoso, Bárbara Bruna Maniçoba Pereira

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Keywords: Physical chemistry, hardwoods, Fruits, Organic Agriculture.

ISSN:

EISSN: 1981-8203

EOI/DOI: http://dx.doi.org/10.18378/rv

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