Green Umbu (Spondias Tuberosa Arr. Cam.) Preserve: Physical, Chemical and Microbiological Changes During Storage

Abstract

A preserve made from “umbu” in the green state of maturity represents an alternative to avoid losses of the fruit in the mature stage. A factorial experimental design was used to evaluate the effects of formulation, packaging and storage time (0, 45 and 90 days) on the physicochemical, chemical, physical and microbiological characteristics of the preserve during storage under ambient conditions (33C/88% relative humidity). The results showed that the products were microbiologically stable, but that degradation of soluble pectin, reducing sugars and total soluble solids occurred, especially in the cellophane packaging, and this resulted in textural and color changes in the products. The results suggested the incorporation of pectin and glucose syrup and the use of a polypropylene packaging as being the most adequate method of producing and conserving preserves made from this pulp.

Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

“…Policarpo et al [6] analyzing umbu jam observed that during storage there was pH stability, a result similar to that of the present work. Rababah et al [11] evaluated the cherry jam between 0 and 15 days and found pH and soluble solids values from 3.66 to 3.29 and 11.25% to 66.30%, respectively.…”

“…Similar results were obtained by Policarpo et al [6] studying green umbu jam. Mesquita et al [13] who evaluated the sugar-free guava jam also detected mold and yeasts values below the limit established by law.…”

“…These conditions are directly dependent on the physical, chemical, and microbiological transformations during storage, which are also related to the nature of the product (kind and amount of ingredients), packaging, and storage conditions (humidity, temperature, and storage time) [5, 6]. …”