ISHS Acta Horticulturae 370: International Symposium on Tropical Fruits
CONSERVATION OF THE CUPUASSU (THEOBROMA GRANDIFLORUM SCHUM) WITH COLD STORAGE |
| Authors: | R. de M. Miranda, E. Lessi |
| Keywords: | Tropical fruits, Amazon typical fruit, microbiological analysis, physical-chemical analysis, Amazons state |
| Abstract:
The botanical species Theobroma grandiflorum Schum, which originates from the Amazon region and is frequently known as cupuassu or cupu, is emerging as a great potential in the food industry. From the fruit, pulp is consumed in many ways, like: juice, ice cream, custard and jelly. The seed can be used to produce a good quality chocolate and the shell may be used for animal feed with reasonable percentage of protein. In order to carry out the present study, fruit were collected from an orchard located in Rio Preto da Eva county, State of Amazonas, Brazil. Mechanical pulping was carried out. Pulp was than placed in plastic bags and storage in three different temperatures: 8° C; -2° C; and -12° C. Within 08 month period, physical, chemical and microbiological analysis were performed for the different batches. Data from weight loses tithable acidity, reducing and non reducing sugars, vitamin C and mould and yeast number were registered. Amongst the three temperatures to which the pulp was exposed, the one which gave the best results for microbiologic, chemical and physical aspects was that of -12°C, which is the one recommended for the storage of the pulp between harvests. | |
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