Qualidade de jaca minimamente processada.

Abstract

The minimally processed fruits are based on fresh products, which even undergoing physical changes, they remain metabolically active, reducing post-harvest loss and ensuring fruit conservation for a longer period of time, maintaining their sensory and nutritional characteristics . Jaca (Artocarpus heterophyllus Lam.) Is consumed basically in natura and is very perishable, which leads to a high post-harvest loss index, showing the need for simple and low cost processes for its use. The present work had the objective of evaluating the post-harvest conservation of minimally-processed jackets kept in two types of packages (polyvinyl chloride coated expanded polystyrene tray and bioriented polypropylene plastic bag (BOPP)) under 3oC. After the minimum processing, the berries were stored in both types of packages at a temperature of 3 ° C and evaluated in 7 periods (0, 2, 4, 6, 8, 10 and 12 days). The experiment was carried out in a completely randomized design in a 2 x 7 factorial scheme with 3 replicates. The minimally processed jaca obtained values of Ascorbic Acid of 5.38 mg / 100g and Protein of 4.03 g / 100g, containing soluble solids of 18.8% and SS / AT of 127.9%. PVC obtained better results in relation to the maintenance of the physical-chemical quality of the fruit, since it presented smaller variations during the evaluation period when compared to the BOPP.