Services on Demand
Ciência e Agrotecnologia
Print version ISSN 1413-7054
DAMIANI, Clarissa; VILAS BOAS, Eduardo Valério de Barros; PINTO, Daniella Moreira and RODRIGUES, Luiz José. Influence of different temperatures in maintenance of quality of fresh-cut Pequi. Ciênc. agrotec. [online]. 2008, vol.32, n.1, pp. 203-212. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542008000100030.
The objective of the work was to evaluate the effect of four different temperatures, 0°C, 5°C, 10°C and 22°C, on the quality of fresh-cut pequi, during 15 days of storage. The pequi fruit were washed, sanitized, their kernels extracted, packaged and stored for 15 days at 0°C and 5°C, 9 days at 10°C and 3 days at 22°C. The analyses were carried out every three days: respiration rate, mass loss, firmness, soluble solids, titratable acidity (acid citric), pH, coloration (L*and b*value) and O2 and CO2 concentrations into the package. The lower temperature the lower respiration rate and mass loss; the firmness did not suffer significant variations; the soluble solids were influenced just by the time, increasing over the storage period; the titratable acidity increased and pH decreased during the storage; the L* value increased in the fruits at 0°C, decreased in those at 22°C; the b* value decreased during 15 days of storage and the gases concentration into the package presented little variation. In accord to obtained results, it is concluded that the temperatures 0°C and 5°C were the most effective in the maintenance of the quality of fresh-cut pequi fruits.
Keywords : Caryocar brasiliense Camb.; refrigeration; respiration.