Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

AUTOR(ES)

Zaions, Ivanor, Picolo, Ana Paula, Gonçalves, Itamar Luís, Borges, Ana Claudia Piovezan, Valduga, Alice Teresa

FONTE

Braz. arch. biol. technol.

DATA DE PUBLICAÇÃO

2014-10

RESUMO

In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.

Documentos Relacionados

• Avaliação físico-química e tecnológica da fração saponosídica dos frutos de ilex paraguariensis A. St. Hil. : potencialidade como adjuvante espumógeno
• BIOMASSA E ACÚMULO DE NUTRIENTES EM Ilex paraguariensis A. St. Hil.
• Inheritance and linkage relationships of allozyme variants of Ilex paraguariensis St. Hil.
• Semi-volatile compounds variation among Brazilian populations of Ilex paraguariensis St. Hil.
• Efeitos da secagem na viabilidade das sementes de Ilex paraguariensis St. Hil.