The influence of the packing type on umbu-cajá powder stored during 60 days was studied. The samples stored in two packing types, laminated and polyethylene materials, were evaluated each 10 days through the moisture content, ascorbic acid, pH, titratable acidity, soluble solids, reducers sugars and color (brightness, red and yellow intensity) parameters. It was verified that the laminated packing protected with higher efficiency the stored samples, preserving better the titratable acidity, the moisture and the brightness, red and yellow intensity color parameters. The reducers sugars contents, pH and ascorbic acid were not affected by packing type, and the time of storage didn't modify the pH.
Spondias spp; foam-mat; keeping
