Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages
AUTOR(ES)
GRIGIO, Maria Luiza, DURIGAN, Maria Fernanda Berlingieri, CHAGAS, Edvan Alves, CHAGAS, Pollyana Cardoso, NASCIMENTO, Cassia Rejane do, ALMEIDA, Maxwell Souza
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
2015-12
RESUMO
Abstract The camu-camu tree (Myrciaria dubia (Kunth) Mc Vaugh) is fruit-bearing tree belonging to the family Myrtaceae. This work was conducted with the purpose of evaluating the type of storage temperature and package which allow better conservation of the quality attributes of camu-camu. The experimental design utilized was the completely randomized with three replications in a factorial arrangement (3x3x8), constituted of three different storage temperatures (laboratory ambiente or 25 ± 2 °C, 15 °C and 20 °C), three types of packages (no package, PET and PVC) and fourteen days’ storage, the fruits being analyzed every two days. The fruits were evaluated as to fresh mass loss, pH, soluble solids contents, titrable acidity, ascorbic acid, carotenoids, anthocyanins, chlorophylls A and B and maturation index (SS/AT). According to the results obtained, the quality attributes and ascorbic acid content were conserved for longer time in the fruits stored on PVC-film covered expanded polystyrene trays at 15 °C. It follows that the best temperature for the storage of camu-camu is 15 °C and the package that best keeps its quality attributes is the PVC-film covered expanded polystyrene tray.
Documentos Relacionados
- Esterases no exame da estrutura populacional de Camu-camu (Myrciaria dubia (Kunth) McVaugh-Myrtaceae)
- Estudo das transições de fases da polpa de camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh)
- Açaí (Euterpe oleracea mart.) e camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) possuem ação anti anêmica?
- Determinação da formulação e caracterização do néctar de camu-camu (Myrciaria dubia McVaugh)
- Estudo da estabilizaçãp da polpa de camu-camu (Myrciaria Dubia (H.B.K.) Mc Vaugh) congelada visando a manutenção de acido ascorbico e de antocianinas