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Effect of packaging on astringency removal of cambuci fruit (Campomanesia phaea)

Grant number: 18/26192-7
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): March 01, 2019
Effective date (End): February 29, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Ricardo Alfredo Kluge
Grantee:Lorena Maniero Silva
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Associated research grant:14/12606-3 - Fruits of the Atlantic Forest potentially functional potential: characterization, plant propagation and postharvest conservation, AP.TEM

Abstract

Cambuci tree (Campomanesia phaea) is a species native fruit of Atlantic Forest with fruits rich in vitamin C, phenolic compounds, anti-inflammatory and antioxidant properties and with high potential for industrialization due to they have a sweet flavor and aroma. Despite of the high quality, the cambuci tree fruits are very acidic and astringent, which compromises the acceptance of these fruits for in natura consumption, mainly due to the high astringency. Thus, the development of methods for the removal of the astringency of cambuci tree fruits is necessary to boost the acceptance and consumption of these fruits in natura form. The objective of this work is to develop a methodology for the removal of the astringency of cambuci tree fruits using methods already established for the destanization of other fruits. In this study, plastic packages with different levels of gas permeability will be used to assist in the formation of a modified atmosphere, with low concentration of oxygen and high concentration of carbon dioxide, around the fruits. Polyvinyl chloride films (control), Low Density Polyethylene (LDPE), Bioriented Layer Polypropylene (BOPP) and Polyethylene Polyethylene (PA / PE) will be used. The evaluated parameters will be: fresh weight loss, color index, flesh firmness, soluble solids, titratable acidity, ascorbic acid (vitamin C), soluble and hydrolysable phenolic compounds, proanthocyanidins (condensed tannins) and antioxidant capacity. It is expected that the results of this work may contribute to a significant improvement in the commercialization and consumption aspects of cambuci, generating information on physical, chemical, biochemical and astringent removal characteristics of cambuci tree fruits.