Estudo do armazenamento da acerola in natura e estabilidade do nectar de acerola

AUTOR(ES)
DATA DE PUBLICAÇÃO

1995

RESUMO

In this project the storage of West Indian Cherries, both frozen (-18°C) and refrigerated (8°C), was studied. In parallel, West Indian Cherry nectar was formulated, submitted to different thermal treatments, and stored both at room temperature and under refrigeration. The following raw materials were used: a) raw fruit harvested in the Campinas region, used for the storage study; and b) whole West Indian Cherry juice, used for the study of the nectar. For the fruit storage study, the fruits were separated into several samples after selection, and stored in plastic bags, which were divided into two batches. One batch was stored under refrigeration for 168 hour and the other frozen for 180 days. For the fruit stored under refrigeration, .the losses in ascorbic acid were 19% after 48 hours and 35.6% after 144 hours, at which point the fruit was also considerably ahered in appearance. The frozen fruit presented losses of 21.45% in ascorbic acid after 180 days storage. For the study of the nectar, the chosen formulations was produced and divided into three batches. One batch was canned, frozen in a tunnel and stored in a cold chamber at 18°C. The second batch was treated in a plate heat exchanger, hot filled, and, after cooling, stored both at room temperature and under refrigeration(8°C). 1Jle third batch was canned, heat treated in a spin cooker-cooler, and stored under the same conditions as the second batch. The frozen nectar was used as a standard to evaluate the results. The results showed that with respect to the type of process, the spin cooker process produced sma1ler losses in ascorbic acid and less alterations in flavour and colour than the hot fill process. With respect to storage temperature, the samples stored at room temperature showed considerable losses in ascorbic acid after 180 days, 27.04% for the spin cooker sample and 27.39% for the hot fill sample, accompanied by evident changes in colour, flavour and visual appearance. For the samples stored under refrigeration, the spin cooker sample showed lower losses in ascorbic acid (5.76%) after 180 days than the hot fill sample (9.S4%). The losses in ascorbic acid of the ftozen nectar were of the order of3.02%. With respect to flavour and visual appearance, the samples stored under refrigeration were considered more acceptable than those stored at room temperature.

ASSUNTO(S)

acerola - armazenamento acerola acerola - processamento vitamina c

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