Strawberries produced in the semi-arid region of Minas Gerais, Brazil: quality of the frozen fruit and pulp

Castricini, Ariane; Dias, Mário Sérgio Carvalho; Martins, Ramilo Nogueira; Santos, Leandra Oliveira

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.14916 copy

Strawberries produced in the semi-arid region of Minas Gerais, Brazil: quality of the frozen fruit and pulp

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The freezing of whole strawberries or pulp can provide raw material for the out of season use of strawberries in yogurts, fillings, toppings, ice cream and juices. However, although the consumption is not in natura, the quality of the final product should be satisfactory. This study aimed to evaluate the quality of strawberries produced in the semi-arid region of Minas Gerais, Brazil, frozen either whole or in the form of pulp, during storage. Fruits of the cultivars Tudla, Oso Grande, Albion and Portola were produced in the semi-arid region of Minas Gerais, and after harvesting, were washed, vacuum packed (whole or pulp) and frozen for up to 180 days. The treatments consisted of cultivars (c) and days of storage (d), constituting a double factorial c × d design, using three repetitions of 10 fruits per batch or three pulp-packs, respectively, for the frozen whole fruit assessments. The intensity of the red colour of the whole strawberries or strawberry pulp reduced during storage (reduction of hue). When whole, the cultivars 'Tudla', 'Oso Grande' and 'Portola’ were a lighter red than' Albion ', but in the form of pulp, there was no difference between 'Tudla' and 'Albion'. The 'Oso Grande' strawberries, stored whole or in pulp, showed higher soluble solids contents than those of the other cultivars, and 'Portola' showed the lowest content and also the lowest titratable acidity (when whole). The fruits and pulp of the ‘Tudla’ cultivar were more acidic. During the storage of frozen whole or pulped strawberries produced in the semi-arid region of Minas Gerais, changes occurred in the colour, soluble solids and titratable acidity.

Keywords:
Fragaria × ananassa Duch; Postharvest; Storage

Quadrado Médio
Fontes de Variação	GL	L*	C*	°hue	Sólidos solúveis	Acidez titulável
Armazenamento (A)	5	156,3^* * Significativo;	118,6^* * Significativo;	77,1^* * Significativo;	2,4^* * Significativo;	0,2^* * Significativo;
Cultivares (C)	3	23,5^* * Significativo;	73,6^* * Significativo;	0,9ns	4,0^* * Significativo;	0,3^* * Significativo;
A × C	15	5,6ns	19,3^* * Significativo;	8,7ns	1,1^* * Significativo;	0,3^* * Significativo;
Resíduo	48	4,4	9,1	6,0	0,2	0,9
C.V. (%)		6,2	10,7	8,2	6,0	12,7

Cultivar	Luminosidade da cor
Tudla	34,07^A
Oso Grande	35,01^A
Albion	32,26^B
Portola	33,81^A

*A - Croma (C)**
Armazenamento (dias)	Tudla	Oso Grande	Albion	Portola
0	34,12^Aa	21,31^Da	29,05^Ba	27,19^Ca
30	37,03^Aa	30,52^Ca	32,35^Bb	32,04^Bb
60	30,82^Ab	27,65^Da	30,47^Bb	29,06^Cb
90	31,18^Ab	26,70^Db	29,38^Bb	28,03^Cb
150	26,45^Ab	20,02^Dc	24,79^Bd	24,11^Cc
180	29,17^Ab	22,94^Dc	26,92^Bc	24,49^Cc
B - Sólidos Solúveis (°Brix)
0	8,70^Ba	8,80^Aa	8,80^Aa	6,10^Ca
30	7,37^Ca	8,23^Ab	7,80^Bb	7,17^Dc
60	6,70^Cb	7,63^Ab	7,07^Bc	6,70^Dd
90	6,97^Cb	7,60^Ac	7,10^Bc	6,57^De
150	6,70^Cb	8,13^Ab	6,87^Bc	6,40^Dd
180	7,53^Ca	8,23^Ab	7,73^Bb	6,97^Db
C - Acidez titulável (g de ácido cítrico.100 g^-1 de polpa)
0	0,28^Aa	0,21^Ba	0,21^Ba	0,21^Ca
30	0,25^Aa	0,23^Bb	0,22^Cd	0,21^Dc
60	0,20^Ab	0,19^Bc	0,18^Cd	0,16^Dd
90	0,28^Aa	0,28^Ba	0,27^Cb	0,26^Db
150	0,38^Aa	0,29^Bb	0,28^Cc	0,27^Dc
180	0,28^Aa	0,27^Bb	0,24^Cc	0,20^Db

Quadrado Médio
Fontes de Variação	GL	L*	C*	°hue	Sólidos solúveis	Acidez titulável
Armazenamento (A)	6	147,9^* * Significativo;	55,6^* * Significativo;	51,4^* * Significativo;	0,4^* * Significativo;	0,3^* * Significativo;
Cultivares (C)	3	18,3^* * Significativo;	195,8^* * Significativo;	37,3^* * Significativo;	5,3^* * Significativo;	0,8^* * Significativo;
A × C	18	2,9ns	20,9^* * Significativo;	14,2^* * Significativo;	0,7^* * Significativo;	0,5^* * Significativo;
Resíduo	56	3,3	4,9	1,9	0,1	0,7
C.V. (%)		4,8	9,0	4,7	4,2	8,8

Cultivar	Luminosidade da cor
Tudla	35,31^B
Oso Grande	37,16^A
Albion	35,89^B
Portola	37,17^A

*A - Croma (C)**
Armazenamento (dias)	Tudla	Oso Grande	Albion	Portola
0	34,12^Aa	21,31^Da	29,05^Ba	27,19^Ca
30	32,41^Aa	20,22^Db	27,93^Bb	23,90^Cb
60	24,77^Ad	19,93^Db	22,36^Be	22,15^Ce
90	24,57^Ad	18,36^Cb	22,58^Bd	22,50^Be
120	27,11^Ac	19,98^Db	25,90^Bc	22,26^Cd
150	30,34^Ab	18,79^Db	28,70^Bb	25,46^Cc
180	25,33^Ac	20,98^Db	25,12^Bd	24,49^Ce
B - Tonalidade da Cor (°Hue)
0	33,60^Ba	30,21^Da	34,83^Aa	32,36^Ca
30	32,11^Ba	27,91^Db	32,59^Ab	31,35^Ca
60	28,99^Bb	22,56^Dd	29,15^Ad	27,77^Cd
90	28,43^Bb	22,81^Dc	29,42^Ad	27,62^Cc
120	31,59^Bb	27,93^Db	31,76^Ac	29,76^Cb
150	30,98^Bb	27,47^Dd	32,80^Ae	28,87^Ce
180	29,69^Bb	25,32^Dc	30,54^Ad	29,65^Cc
C - Sólidos solúveis (°Brix)
0	8,70^Ba	8,80^Aa	8,80^Aa	6,10^Ca
30	7,57^Bb	8,37^Ac	7,60^Bb	7,50^Cc
60	7,43^Cb	8,40^Ad	7,58^Bc	7,25^De
90	7,57^Cb	8,43^Ac	7,63^Bb	7,30^Db
120	7,40^Cb	8,47^Ac	7,93^Bb	7,13^Dd
150	7,20^Cb	8,07^Ab	7,60^Bb	7,17^Db
180	7,40^Cb	8,20^Ad	7,50^Bc	7,30^Dd
D - Acidez titulável (g de ácido cítrico.100 g^-1 de polpa)
0	0,28^Ac	0,21^Bb	0,21^Bd	0,21^Bc
30	0,40^Aa	0,29^Cb	0,31^Bc	0,31^Bb
60	0,34^Ac	0,24^Dc	0,26^Ce	0,28^Be
90	0,32^Ac	0,26^Db	0,27^Cd	0,28^Bd
120	0,32^Ab	0,27^Db	0,29^Cc	0,30^Bb
150	0,40^Aa	0,26^Ca	0,36^Bb	0,40^Aa
180	0,43^Aa	0,34^Da	0,37^Ca	0,39^Ba

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Ariane Castricini, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG Norte), Campo Experimental do Gorutuba, Rodovia MGT 122, km 155, Caixa Postal: 12, CEP: 39525-000, Nova Porteirinha/MG - Brasil, e-mail: castriciniariane08@gmail.com