Condições de armazenamento pós-colheita in natura e prensagem a frio dos frutos de murici

Abstract

he murici fruit (Byrsonima crassifolia (L.) Rich) is considered a typical fruit of Cerrado fruit which presents high nutritional value, functional properties and unique flavor, being source of fiber, calcium, phosphorus, iron and vitamin C. Its consumed by the local populations both freshly harvested as processed forms such as juices, liqueurs, ice creams, jams, yogurts, breads and cakes. Despite the importance of the muricizeiro to these communities, too little is known about the post-harvest information and technological solutions for the use and conservation of the fruit. Therefore, this works objective is to evaluate the post-harvest characteristics of the murici freshly harvested submitted to different packaging and storage conditions and also evaluate cold-pressed murici juice, verifying the physical, physicochemical, chemical and bioactive variables. The murici`s fruits were harvested in January 2018 at the farm “Córrego do Meio”, located in the municipality of Diorama / GO. The project was divided on two experiments, both with a completely randomized design (DIC), in four replications. In the first experiment, murici in natura in differents packages, the 3x2x9 triple factorial scheme was used, to evaluate such as three packages types (polypropylene - PP, low density polyethylene - PEBD and nylon/polyethylene - NY/PE) submitted to two atmospheric modifications: with vacuum and without vacuum, and nine days (days 0, 2, 4, 6, 8, 10, 12, 14 and 16). In the second experiment, the 3x7 double factorial scheme was used, to evaluate as three ascorbic acid concentrations in conservation of cold pressed juice (0%, 1% and 2%) and seven days of analysis (days 0, 1, 2, 3, 4, 5 and 6). In the experiments, the following factors were evaluated: mass loss and post-harvest conservation (first experiment), firmness (first experiment), soluble solids (SS), titratable acidity (AT), maturation index (first experiment), coloration (L*, °Hue and Chroma), hydrogen ionic potential (pH), total chlorophyll (first experiment), pulp/seed (first experiment), ascorbic acid (vitamin C), total phenolic compounds, antioxidant activity and respiration (first experiment). The data obtained on the respective analyzes were submitted to variance analysis (P <0.05) and, when significant, the Tukey test was done at 5% probability (qualitative data), regression analysis (quantitative data) for both the experiments. xix On the first experiment, it was concluded that the vacuum NY/PE and vacuum PP interactions presented the best results in the parameters loss of mass, soluble solids, hydrogenation potential, total chlorophyll, ascorbic acid (Vitamin C) and phenolic compounds contributing to the preservation and post-harvest quality of the muricis, respectively, extending their useful life. Finaly, on the second experiment, it was concluded that the concentration of 2% of ascorbic acid was the most suitable for the cold-pressed juice, mainly for maintaining for longer period the important characteristics for the acceptability of this product.