African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6578

Full Length Research Paper

Physicochemical quality of Murici covered with starch-based coverings and stored at different temperatures

Valdeci Aparecido Mota
  • Valdeci Aparecido Mota
  • Agronomy, State University of Maringá (UEM), Av. Colombo, 5790. Zip Code: 87020-900, Maringá – Paraná, Brasil
  • Google Scholar
Juliana Cristina Castro
  • Juliana Cristina Castro
  • Agronomy, State University of Maringá (UEM), Av. Colombo, 5790. Zip Code: 87020-900, Maringá – Paraná, Brasil
  • Google Scholar
Julianna Matias Vagula
  • Julianna Matias Vagula
  • Food Science, State University of Maringá (UEM), Av. Colombo, 5790. Zip Code: 87020-900, Maringá – Paraná, Brasil
  • Google Scholar
José Maria Correia da Costa
  • José Maria Correia da Costa
  • Food Science, Federal University of Ceará (UFC), Av. Universidade, 2853. Zip Code: 60020-181, Fortaleza, Ceará, Brasil
  • Google Scholar
Edmar Clemente
  • Edmar Clemente
  • Department of Food Biochemistry, State University of Maringá (UEM), Av. Colombo, 5790. Zip Code: 87020-900, Maringá-Paraná, Brasil
  • Google Scholar


  •  Received: 17 March 2015
  •  Accepted: 17 February 2016
  •  Published: 14 April 2016

Abstract

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.