Efeito do tratamento térmico, do congelamento e da embalagem sobre o armazenamento da polpa de manga orgânica (Mangifera indica L) cv. Ubá

• Ano de defesa: 2006
• Autor(a) principal: Faraoni, Aurélia Santos
• Orientador(a): Ramos, Afonso Mota
• Banca de defesa: Stringheta, Paulo César , Pereira, José Antonio Marques , Andrade, Nélio José de , Couto, Flávio Alencar D'araújo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Manga Ubá orgânica; Tratamento térmico; Congelamento
• Palavras-chave em Inglês: Organic mango; Thermal treatment; Freezing
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2846

The mango stands out as a fruit of high commercial value. Its seasonability favors the industrialization seeking better use and decrease of the production losses. The objective of this work was to compare the time of useful life of the organic Ubá mango pulp, pasteurized, with the organic Ubá mango pulp, frozen, through the quality nutritious, sensorial and microbiological. 2100 kg of mango of the certified organic Ubá variety were acquired, originating from Zona da Mata of the State of Minas Gerais , crop 2004/2005. To the processing, the mangos were divided in three lots: in the first and in the second, the pulp went by a pasteurization, where the binomials (time/temperature) of 75 ºC per 8,7 min and 80 ºC per 4,6 min were tested. The third lot was destined to the pulp production only submitted to the freezing. The pulps were conditioned in two types of packing: a metallic one and a transparent one, resulting in six treatments. The alterations in the physical-chemistries characteristics, nutritious, microbiological and in the coloration were appraised for six months. The results observed in this work allowed to conclude that in reference the nutritional quality, the most efficient method of conservation was the pasteurization with the binomial of 75ºC / 8,7 min. Before the obtained results, it was reached the following conclusions: the most efficient method of conservation to guarantee the nutritional quality was the pasteurization with the binomial of 75 ºC per 8,7 min and the most efficient packing was the metallic one; the three conservation methods were effective in relation to physical-chemistry quality, where the pH values and total soluble solids stayed inside of the established limits for the legislation for mango pulp, independent of the packing type; the frozen pulp was the one that presented smaller color alteration, independent of the packing type; the efficiency of the freezing and of the two pasteurization binomials (75 ºC per 8,7 min and 80 ºC per 4,6 min) for the warranty of the microbiological stability of the product was checked; the enzymatic activity due to the non inactivation for the slow freezing, exercised larger effect on the tenor of ascorbic acid than the pasteurization. The effect of the fast freezing, seeking to increase the preservation of the ascorbic acid, can be tested because of the high degradation of the vitamin C in the frozen pulp. In general, it can be concluded that the frozen pulp, at the end of six months of storage, was in better conservation state and that the metallic packing was the most efficient.