Título:	Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.
Autoria:	BORGES, S. V. JORGE, E. da C. AMORIM, E. LUCHESE, R. H. CAVALCANTI, N. de B.
Afiliação:	S. V. BORGES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO E. DA C. JORGE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO E. AMORIM, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO R. H. LUCHESE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO NILTON DE BRITO CAVALCANTI, CPATSA.
Ano de publicação:	2004
Referência:	In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 9.=CONGRES INTERNATIONAL DE GÉNIE DES PROCÉDÉS ALIMENTAIRES, 9., 2004, Montpellier: [s.n.], 2004.
Páginas:	p. 233.
Conteúdo:	Umbu (Spondias tuberosa Arr. Cam.) is a highly perishable fruit and thus its use in thc mature green stage in the form of pulp, preserved by a combination of methods, could be an economically interesting alternative for later processing. The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C. A factorial type design was used with 3 variables (sugar, potassium sorbate and sodium metabisulphite concentrations) with 2 repetitions. The results showed that the pulp was microbiologically stable during the storage period (NMP<3.0/g for the coliform count and <300 CFU/g for yeasts and moulds). The values for L * increased, signifying accentuated darkening, and a* and b* increased and decreased respectively, resulting in an olive green tone, different from the light green of the fresh pulp. It was concluded that the colour change was the limiting factor for the conscrvation of this pulp by combined methods.
Thesagro:	Caatinga Armazenamento Maturação Umbu Spondias Tuberosa
NAL Thesaurus:	Spondias
Palavras-chave:	Polpa de umbu Planta nativa
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPATSA)