Yellowing of frozen acerola (Malpighia emarginata) fruit.
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Experiments were carried out using the facilities and equipment of MAISA, a commercial producing company in Mossoró, Rio Grande do Norte State, Brazil. After harvest and selection according to the procedures used by the company, fruits were either pre-cooled or not, frozen in a room (-18 °C) or in a liquid nitrogen tunnel, and stored under three different conditions: freezer, room and container, the last two commercially in use by the company. Frozen fruits were packed in 500 g bags, arranged in commercial 18 kg boxes for frozen acerola and stored for 80 days. Fruits were evaluated every 10 days for the appearance of yellow fruits, soluble solids, pH, acidity and vitamin C. The best results, i.e., longer retention of red color, were obtained when fruits were stored in freezer or container, where temperature was kept more stable, regardless of whether pre-cooling was used or which freezing method was applied.
Palabras clave
Acerola, Congelamento, Cor