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Brazilian has developed a new pineapple: the puã

Brazilian has developed a new pineapple: the puã

After several researches for two decades, biologist and botanist Pedro Nahoum created a new species of pineapple: in Tupi-Guarani, means round). The fruit has different characteristics than the common pineapple, it has a reddish rind that can be edible.

The reddish color of the bark is related to the presence of anthocyanin, the same substance that is in the grape. In addition, the fruit has a strong antioxidant function, responsible for clearing the body of free radicals, allowing the body to function better and avoid problems such as premature aging.

The fruit pulp is rich in nutrients such as potassium, magnesium and vitamin C, in addition to having anti-inflammatory action, by the presence of the enzyme bromelain. The new fruit has two variations: Cesar, with the crown of leaves still thorny and yellowish pulp, and David, with crown of large leaves, without spines and whitish flesh.

The researchers developed the puã through a process of genetic improvement classic. Before the creation of the fruit, Pedro Nahoum was already interested in using this method in bromeliads and, therefore, began to study ornamental pineapples.

The conception was made through genetic breeding crosses, with edible pineapple crosses. In this way, the birth of the fruit was not related to genetic modifications and transgenic formations, it was a cross that took several generations, each of up to two and a half years, to arrive at the selection of the best specimens.

the researchers went on to work on improving the taste and pulp of the fruit. The cultivation of puã is totally organic, once it starts to be commercialized, the fruit will have practical information about where it is produced, Maricá (RJ), and other sustainability data. The idea of ​​the producers is to expand the use and commercialization of this new fruit.


Julia Roberts reveals some secrets to staying fit

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(Food)

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(Food)