Qualidade da abóbora brasileirinha (Cucurbita moschata Poir) minimamente processada.

Abstract

The brasileirinha pumpkin is a cultivar developed in order to be a product with particular characteristics of different appearance and nutritional potential. The aim was to study the quality of brasileirinha pumpkin (Cucurbita moschata Poir.) fresh cut. The fruits were harvested 90 days after planting, in the farm Boa Esperança at Teixeira-PB City Rural and forwarded to the Laboratory Sensory Analysis of the Science and Technology Center Agrifood of the Federal University of Campina Grande - Campus of Pombal, to the minimal processing, where the fruits were subjected to two types of cuts (slice and cube), stored under refrigeration and expanded polystyrene packaging wrapped with PVC film, 4 ± 1 ° C and 70 ± 5% RH. Physical, chemical and biochemical analyzes were performed in the Laboratory Chemistry, Biochemistry and Food Analysis of this Centre. The experimental design was a factorial 2 x 7, the first factor, types of cuts (slice and cube) and the second factor, storage times (0, 2, 4, 6, 8, 10 and 12 days), containing 5 replicates per treatment. The cuts in slice and pumpkin cube showed variations of traits. The cut in slice presented an uneven appearance, which may not be attractive to the consumer at the time of purchase, however, can be used as an alternative to develop a new product, such as purees. The court made a better appearance in commercial terms. The way the pumpkins were stored under refrigeration and packaged in polystyrene trays wrapped with PVC film, has possibly contributed to a better conservation.