The potential of umbuzeiro genotypes for the development of preserves.

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dc.contributorRenata Torres dos Santos e Santos; CARLOS ANTONIO FERNANDES SANTOS, CPATSA; VISELDO RIBEIRO DE OLIVEIRA, CPATSA; SAULO DE TARSO AIDAR, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA.
dc.creatorSANTOS, R. T. dos S. e
dc.creatorSANTOS, C. A. F.
dc.creatorOLIVEIRA, V. R. de
dc.creatorAIDAR, S. de T.
dc.creatorRYBKA, A. C. P.
dc.creatorCASTRO, C. D. P. da C.
dc.creatorBIASOTO, A. C. T.
dc.date2021-02-12T19:18:12Z
dc.date2021-02-12T19:18:12Z
dc.date2021-02-12
dc.date2021
dc.date.accessioned2026-07-07T05:56:23Z
dc.descriptionOne of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of ?umbu? genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*,b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p?0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible.
dc.identifierCiência Rural, v. 51, n. 2, e20191008, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130030
dc.identifierhttps://doi.org/10.1590/0103-8478cr20191008
dc.identifier.urihttp://hdl.handle.net/123456789/502983
dc.languageeng
dc.rightsopenAccess
dc.subjectBioma Caatinga
dc.subjectCATA-Check-all-that-apply
dc.subjectDoce em massa
dc.subjectUmbu
dc.subjectSpondias Tuberosa
dc.subjectCaatinga
dc.subjectGenótipo
dc.subjectSpondias
dc.titleThe potential of umbuzeiro genotypes for the development of preserves.
dc.typeArtigo de periódico

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