Abstract
The aim of this work was to evaluate the conservation post process osmotic of guava stored temperature at 5oC. Guava (Psidium guajava L.), red variety “Paluma” minimally processed by mild osmotic dehydration, were packaged in polyethylene terephthalate (PET) and stored temperature at 5ºC. Non-treated guava, packed in PET trays, was used as control. The treatment used was osmotic dehydration in sucrose syrup at 60ºBrix and physicochemical determinations were pH, total soluble solids (TSS), total titratable acidity (TTA), reducing sugars (RS), total sugars (TS) and parameters related to colour read (a*), chroma (c*), yellow (b*), luminosity (L*) of the fresh and osmotically dehydrated guava slices. The dehydrated fruits lost about 34.45% of water, concentrating contents of soluble solids, total and reducing sugars, when compared to control samples. The pH value remained around 3.76 for the OD fruits and 3.87 for the fresh fruits. The colour of the dehydrated fruits was more intense than the control samples’. The guava slices osmotic dehydration had 21 days of shelf life, showed physicochemical characteristics significantly superior to the control samples’, having a stable and high quality product as a result.
Highlights
IntroductionAmong all Brazilian tropical fruit, guava production places Brazil as the largest producer in the world, especially of red guavas, with an export rate around 223.593 kg of guava for the market of fresh fruit (AGRINUAL 2008; FRANCISCO et al, 2010)
Among all Brazilian tropical fruit, guava production places Brazil as the largest producer in the world, especially of red guavas, with an export rate around 223.593 kg of guava for the market of fresh fruit (AGRINUAL 2008; FRANCISCO et al, 2010).In Brazil, the minimal processing of fruit and vegetable is presented as a growing and strengthening market niche to determine the consumer’s specific profile
The results of the physicochemical analyses carried out during the storage period of fresh and osmotically dehydrated (OD treatment) guava slices are listed in Table 1 and Figures 1 to 5
Summary
Among all Brazilian tropical fruit, guava production places Brazil as the largest producer in the world, especially of red guavas, with an export rate around 223.593 kg of guava for the market of fresh fruit (AGRINUAL 2008; FRANCISCO et al, 2010). In Brazil, the minimal processing of fruit and vegetable is presented as a growing and strengthening market niche to determine the consumer’s specific profile. It provides a product with higher added. Technology value, when compared to other fresh fruit and vegetable, and lower after-harvest loss rate (EMATER, 2007). Guava (Psidium guajava L.) is a highly perishable fruit with intense metabolic activity after harvest, and so, new preservation methods are needed. Dehydration, or drying, is an alternative for its preservation
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