Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.

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dc.contributorS. V. BORGES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
dc.contributorE. DA C. JORGE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
dc.contributorE. AMORIM, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
dc.contributorR. H. LUCHESE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
dc.contributorNILTON DE BRITO CAVALCANTI, CPATSA.
dc.creatorBORGES, S. V.
dc.creatorJORGE, E. da C.
dc.creatorAMORIM, E.
dc.creatorLUCHESE, R. H.
dc.creatorCAVALCANTI, N. de B.
dc.date2017-04-19T23:45:09Z
dc.date2017-04-19T23:45:09Z
dc.date2004-09-11
dc.date2004
dc.date2017-04-19T23:45:09Z
dc.date.accessioned2026-07-07T05:47:22Z
dc.descriptionUmbu (Spondias tuberosa Arr. Cam.) is a highly perishable fruit and thus its use in thc mature green stage in the form of pulp, preserved by a combination of methods, could be an economically interesting alternative for later processing. The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C. A factorial type design was used with 3 variables (sugar, potassium sorbate and sodium metabisulphite concentrations) with 2 repetitions. The results showed that the pulp was microbiologically stable during the storage period (NMP<3.0/g for the coliform count and <300 CFU/g for yeasts and moulds). The values for L * increased, signifying accentuated darkening, and a* and b* increased and decreased respectively, resulting in an olive green tone, different from the light green of the fresh pulp. It was concluded that the colour change was the limiting factor for the conscrvation of this pulp by combined methods.
dc.formatp. 233.
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 9.=CONGRES INTERNATIONAL DE GÉNIE DES PROCÉDÉS ALIMENTAIRES, 9., 2004, Montpellier: [s.n.], 2004.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/154173
dc.identifier.urihttp://hdl.handle.net/123456789/499946
dc.languageeng
dc.rightsopenAccess
dc.subjectPolpa de umbu
dc.subjectPlanta nativa
dc.subjectCaatinga
dc.subjectArmazenamento
dc.subjectMaturação
dc.subjectSpondias Tuberosa
dc.subjectUmbu
dc.subjectSpondias
dc.titleMicrobiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.
dc.typeResumo em anais e proceedings

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