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de Souza J.P.,IFCE Campus Iguatu Depto | Alves R.E.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria | Brito E.S.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria | Nogueira D.H.,IFCE Campus Iguatu Depto | Lima J.R.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria
Revista Brasileira de Fruticultura | Year: 2013

It was evaluated the quality characteristic of pequi fruit (C. coriaceum) under freezing and put up in different packages, stored at - 18° C for 300 days. The fruits collected in 2009/2010 crop were peeled thus obtaining the kernel, which after sanitized were submitted to three types of packages: 1 - cut into slices of approximately 2 mm pulp thickness and vacuum sealed with high density polyethylene (HDPE) bags; 2 - kernel packaged in vacuum sealed bags HDPE; 3 - arranged in polystyrene trays and wrapped in plastic film. The samples were evaluated at 0, 60, 120, 180, 240 and 300 days of storage. It was used a completely randomized design in factorial and the results were submitted to analysis of variance and regression. The freezing of pequi fruit subjected to three types of packaging was efficient in preserving the quality characteristics such as pH, tritatable acidity and total sugars during 300 days of storage. The levels of total extractable polyphenols and carotenoids showed marked reduction in pulp packaging vacuum. The most suitable freezing of pequi fruit to maintain the chromaticity is the kernel of vacuum packaging or tray with PVC film. Source


De Souza J.P.,IFCE Campus Iguatu Depto | Alves R.E.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria | Brito E.S.,EMBRAPA - Empresa Brasileira de Pesquisa Agropecuaria | De Lucena M.N.G.,IFCE Campus Iguatu Depto | Rufino M.S.M.,University da Integracao Internacional da Lusofonia Afro Brasileira
Revista Brasileira de Fruticultura | Year: 2014

It was evaluated the stability of a pequi fruit sauce stored for 300 days at ambient temperature (24 ± 2 º C). The flowchart of preparing the pequi fruit sauce had the following steps: raw material, selection and washing, sanitizing, washing, peeling, selection, baking, pulping, formulation, hest treatment, homogenization, potting and storage. It was adopted a completely randomized design with three replications and the 6 storage periods (0, 60, 120, 180, 240 and 300 days) constituted the treatments. The results of the evaluations of the quality characteristics were subjected to analysis of variance regression. The sensory analysis data were analyzed according to the frequency distribution. The formulation in a 1:1:1 ratio (pulp + water + acetic acid – vinegar) coupled with the addition of potassium sorbate and heat treatment was effective in maintaining the stability of quality characteristics of the pequi fruit sauce by at least 300 days storage at ambient temperature. The appearance and flavor attributes were better acceptance of pequi fruit sauce that also obtained satisfactory index of purchase intent. The pequi fruit sauce showed microbiological conditions in accordance with the laws established by demonstrating that the processing performed was effective in controlling spoilage and pathogenic micro-organism. © 2014, Sociedade Brasileira de Fruticultura. All rights reserved. Source

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