S. V. BORGES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROE. DA C. JORGE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROE. AMORIM, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROR. H. LUCHESE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRONILTON DE BRITO CAVALCANTI, CPATSA.2026-07-07http://hdl.handle.net/123456789/499946Umbu (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.p. 233.openAccessPolpa de umbuPlanta nativaCaatingaArmazenamentoMaturaçãoSpondias TuberosaUmbuSpondiasResumo em anais e proceedings