Marolo (Annona crassiflora Mart.): a study of value chain and processing
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of thisfruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain includedinterviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit,marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completelyrandomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey ́s test (p < 0.05).Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed.The best procedure for marolo dehydration should be determined according to the intended use of the dehydrated productsince the water-absorption capacity of the flour is higher and convective hot-air-drying is more effective in retaining solublesolids and reducing damage to the fruit. These results aim at contributing to the marolo value chain and to the preservation ofnative trees in the Brazilian savanna biome and can be used to analyze other underutilized crops.
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