The aim of this work was to evaluate the physicochemical characteristics of murici (Byrsonima crassifolia (L.) Rich.) covered with starch-based coverings and stored at different temperatures. The fruits were harvested on EMBRAPA experimental farm, in the city of Pacajus-Ceará, where they were taken to the lab, washed, sanitized and naturally dried. Afterwards, they were treated with coverings made out of different concentrations of manioc starch solution and conditioned at 12 and 25°C. We carried out assessments on: pH, titratable acidity, soluble solids, ratio, ascorbic acid, average weight, color, humidity and water activity. The murici fruits were able to maintain their physical and chemical properties for ten days of storage at a temperature of 12°C. Out of the different concentrations of manioc starch-based coverings, the fruits treated with 4% solutions kept their good quality for commercialization.
Key words: Murici fruits, temperatures, starch.
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