SILVA, E. S.; http://lattes.cnpq.br/0662182170899906; SILVA, Edilene Santos da.
Abstract:
The jaca (Artocarpus heterophyllus, Lam) and originated from Asia belongs to the
Moraceae family, and Artocarpus genre. The size of the fruits associated to the latex
exudation and its marked aroma characteristic has been limiting factors in its
consumption. The had as of the objective to evaluate the quality of the processed jackfruit
and to pack in different types of packages under temperature of 3° during 12 days. The
experiment was developed in the Laboratory of Technology of Vegetable Sources at the
Center of Sciences and Agrifood Technology of the Federal University of Campina
Grande, using a completely randomized experimental design in a factorial scheme 4 x 7
(4 storage bags nature and 7 time intervals) with 3 replicates totalizing 84 treatments.
Polypropylene (PP), polyethylene terephthalate (PET), expanded polystyrene coated with
polyvinyl chloride film (PVC) and bioriented polypropylene plastic bag (BOOP) were
used as packing materials during seven processing periods. Physical and chemical
analyzes of the bioactive pulp compounds were performed. Data was submitted to
analysis of variance and regressions. Was significant effect of the storage time and types
of packages. The physic chemical variables mass loss, soluble solids, titratable acidity
and pH were significantly influenced by the processing time and types of packaging
increasing these with the time of processing. The bioactive compounds Chlorophyll,
Carotenoids, Flavonoids and Anthocyanins also were affected significantly with the time
of storage and type of packaging, increasing these with the time of processing. Ascorbic
acid levels and total phenolic compounds were reduced with the evolution of fruit
maturation.
