Produção e armazenamento de pó da manga ‘ataulfo’ obtido por liofilização.

Abstract

Mango cultivation (Mangifera indica L) is one of the main activities of fruit growing in Brazil, especially in the Submédio Vale do São Francisco. The post harvest of this crop has been limited due to the physiological deterioration of the fruit, losing much of the production during this phase. In search of solutions to this problem, the work was carried out in two chapters. In the first chapter, the physical and physico-chemical characterization (mass, length, diameter, color and its coordinates L * a * b *, firmness, DA Index, yield, humidity, pH, brix, titratable acidity, vitamin C, ) of the 'Ataulfo' mango pulp in three different stages of maturation (2, 3 and 4), and in the second chapter a lyophilization of the Ataulfo mango pulp in the three maturation stages 2, 3 and 4, in addition to its physico-chemical characterization (color, soluble solids, titratable acidity, pH, vitamin C, soluble solids (Brix °) and titratable total acidity, as well as the stability of the powders every 30 days for 180 days (six months) storage under ambient temperature. The results showed that the physicochemical parameters of in natura pulp such as mass, length, yield of pulp, chlorophyll, carotenoids reducing sugars and humidity can be used as a basis for the determination of maturation stages, but the DA index achieved a better (-0.92, 0.94, 0.97 and -0.93) with the firmness, SST, ATT and pH, respectively, respectively. The laminated packaging functioned throughout the storage period as a barrier, promoting the best overall preservation of the physicochemical properties such as water activity, moisture, color (L *, a * and b *) soluble solids, the pH of vitamin C and the titratable total acidity of the powders of the 'Ataulfo' mango pulp.