Caracterização físico química do guabiju (Myrcianthes pungues) e métodos de conservação pós colheita

Abstract

The guabiju (Myrcianthes pungues) is a wild fruit of pleasant sweet taste with predominance in southern Brazil. It is a fruit of the kind rounded berry, yellowish pulp, juicy with a pleasant sweet taste. When ripe is of dark purple color. Antioxidants are present in many fruits and in different concentrations. Through applied methodologies, studies show the presence of these compounds in Guabiju. His biggest consumer index is in natura. Objectives: To characterize the Guabiju fresh and dry through physicochemical analysis and evaluate the antioxidant activity of the fruit. Methodology: is collected from mature fruits Guabiju and a single tree, which were frozen until the time of analysis. Part of these fruit were dehydrated in an oven with forced air circulation and stored in plastic bag at room temperature. In sequence, they were subjected to physicochemical analysis, as well as the fruits in natura. Analyses were carried out moisture, titratable acidity, ashes, antioxidants, phenolic compounds and total sugars as proposed methodology. Results: the results found to result in nature, this can be characterized as sweetened fruit and low acidity and has antioxidant activity. The nut has a higher concentration of sugar and non-volatile acids. Its final appearance is similar to raisins and keeps the fruit flavor and characteristic odor. Its final appearance is similar to raisins and keeps the fruit flavor and characteristic odor. The hit moisture content was 19.83%, which is in compliance with current legislation.