Hydrocooling as a Preservation Method for Mandacaru Fruit (Cereus jamacaru)

期刊论文
发表日期：

2024年9月24日

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Toshik Iarley da Silva,
Anderson dos Santos Formiga,
Marcio Santos da Silva,
Giuliana Naiara Barros Sales,
Antonio Carlos de Sena Rodrigues,
Brencarla de Medeiros Lima,
Paloma Domingues,
Fernando dos Santos Leite,
Jordânia de Morais Lúcio,
Ronaldo Leite da Silva Filho,
Yasmin Jaine Alves de Lucena,
Franciscleudo Bezerra da Costa

摘要

Mandacaru (Cereus jamacaru) is a species of cactus known to possess various health-beneficial compounds, making it a viable option for consumption. However, to preserve these compounds during storage, appropriate techniques are necessary. Thus, the present study aimed to evaluate the effectiveness of hydrocooling as a preservation method on the quality and bioactive compounds of mandacaru. A completely randomized experimental design was adopted, in a factorial arrangement of 3 (no hydrocooling (control, hydrocooling at 30 °C, and at 60 °C) × 6 (storage times—0, 3, 6, 9, 12, and 15 days), with four replicates. Colorimetry, pulp firmness, soluble solids, pH, titratable acidity, firmness, total soluble sugars, and chlorophyll and carotenoid levels were evaluated. It was observed that the storage of mandacaru fruits resulted in significant changes in their physical and chemical characteristics over the analyzed period. Hydrocooling proved effective in improving some characteristics, such as sugar contents. However, even with this conservation technique, there was still a decrease observed in some properties over time.