Qualidade pós-colheita de frutos de mandacaru submetidos a diferentes tempos de hidrorresfriamento.

Abstract

The mandacaru fruit is native to the Caatinga, consumed preferably in natura and with potential of use for the food industry, from the use of postharvest conservation techniques, such as hydrocooling. In this way, the objective was to evaluate the postharvest quality of mandacaru fruits submitted to different immersion times of hydrocooling. The fruits were harvested in the Rural Area of the municipality of Pombal-PB and transported to the Laboratory of Chemistry, Biochemistry and Food Analysis of the Center of Science and Technology of the Federal University of Campina Grande, Campus Pombal, being selected, sanitized and classified according to size and maturity stage. Afterwards, they were weighed, packaged and stored on refrigeration for 15 days, from the factorial scheme 3 x 6 (factor 1: no hydrocooling, 30 min hydrocooling and hydrocooling at 60 min; conservation: 0, 3, 6, 9, 12 and 15 days), with 4 replicates of 1 fruit. Besides physical analysis, the analyzes of mass loss, soluble solids, pH, ascorbic acid, total phenolics, flavonoids and anthocyanins, chlorophyll and carotenoids, and soluble and reducing sugars were performed. The hydrocooling contributed positively to the reduction of fresh mass loss and the contents of phenolic compounds, soluble solids, soluble and reducing sugars, conferring technological importance as a pre-treatment for the mandacaru fruit.