The pequi fruit (Caryocar brasiliense Camb.): vital cycle and aggregation of value for the minimal processing / Ciclo vital e agregaÃÃo de valores ao pequi

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

The species Caryocar brasiliense Camb. is very common in the region which composes the Cerrado (savanna-like vegetation), known popularly as pequi. It plays an important role in the life of the inhabitants in that region, whether economically with its sale in natura or even for its consumption. The purpose of this work was the characterization of the pequi along its life cycle through physical, physicochemical and chemical analyses. Afterwards, use of sanitizers, sodium hypochloride (NaClO) and hydrogen peroxide (H2O2) at different concentrations was evaluated in the maintenance of the quality and extension of the shelf life of fresh cut pequi fruit stored at 6ÂC for 15 days submitted to two sorts of processing: âslicedâ pit and âwholeâ pit. The period comprehended between flower opening (anthesis) untill its harvest was of 84 days (12 weeks). It was observed an increase of mass, longitudinal and transversal diameter with growth of the pequi fruit. Increase of coordinates L* and a* was found, indicating degreening of the pequi skin with its growth. The internal mesocarp (edible pulp) of the fruit was characterized by the yellow coloration which intensified as growth proceeded. The peak of the chemical transformations in the pequi pulp took place at 84 days (12th week) after anthesis, evidenced through the changes in the contents of titrable acidity, total soluble solids, beta carotene, vitamin C as well as its centesimal composition. The seed or kernel of the pequi fruit was also marked by changes in their constituents, their centesimal composition being influenced by the fruit growth. The sanitizers utilized promoted low microbial counts throughout the period of storage, being 6% hydrogen peroxide he most effective in the maintenance of those counts. The sliced pit of the pequi showed high indices of peroxides on the 12th day of storage, that could be a limiting factor in its useful life due to oxidative rancidity. According to the sensorial analysis of appearance, the fresh cut pequi fruit maintained in the conditions of this experiment was considered âat the limit of marketingâ untill the 12th day and the lowest scores given to products sanitized with 4 and 6% H2O2 and the control.

ASSUNTO(S)

refrigeraÃÃo pequi fruit ciclo vital processamento mÃnimo storage sanificantes minimun processing refrigeration pequi armazenamento post-harvest pÃs-colheita vital cycle ciencia de alimentos sanification

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