Conservação e qualidade do maracujazeiro amarelo produzido na região de mossoró, rn

Abstract

Yellow passion fruit is one of the most produced fruits and the third most consumed juice in Brazil. However, its conservation and storage are still the subject of studies, because it is a fruit that loses water easily, depreciating its appearance and being rejected by the market of consumption in natura. The market for the minimum processing of fruits and vegetables is promising and the minimally processed yellow passion fruit has gained shelves because it draws the attention of the consumer to the practicality and to be able to evaluate the quality/ appearance of the pulp at the time of purchase, however it is a product of greater perishability. In this sense, the objective of this research was to characterize yellow passion fruit in two stages of maturation produced in the region of Mossoró - RN, to evaluate its conservation potential and quality in modified atmosphere under refrigerated ambient conditions and the minimally processed pulp submitted to cooling and freezing. In the first experiment, yellow passion fruit (Passiflora edulis Sims.) grafted in the region of Mossoró - RN, were characterized in terms of physical, chemical - physical and antioxidant potential in two maturation stages. The fruits presented mass, shape, pulp and juice yield, peel thickness, soluble solids, titratable acidity and pH desirable for in natura consumption as for the industry at both maturation stages. The vitamin C content was lower when compared to those found in the literature for ungrafted fruits. The β-carotene content was higher in fruits at maturation stage III. In the second experiment, the conservation potential of grafted yellow passion fruit was evaluated, submitted to a modified atmosphere and stored at room temperature and refrigerated. The effects of storage temperature only affect fruit appearance by depreciating it, not interfering with the quality of the yellow passion fruit pulp, and the use of the modified atmosphere reduces fruit water loss. And in the third experiment, the physicochemical conservation and quality of the freshly processed passion fruit pulp, harvested at two maturation stages, and submitted to storage under refrigeration and freezing were evaluated. The minimally processed yellow passion fruit pulps stored at 5º ± 2º C and -18º ± 2º C maintained their appearance and quality within the standards established by Brazilian legislation up to 14 and 56 days of storage, respectively