Conservação da polpa de umbu-cajá (spondias spp) por métodos Combinados

Abstract

Umbu-cajá (Spondias spp) is a fruit of great alimentary importance and if to constitute, in a source of income for families of agriculturists of the half-barren region northeastern. But this fruit is of fast seasonality and perish. The fruit a harvested time, in ambient conditions, lasts in the maximum the two three days, being that in the apex of the period of production, a great loss of the product due exists the lack of structure and methods of conservation adjusted for the storage of the fruits or manufactured by-products of these fruits. Low the productivity in these regions due the climatic factors contributes for the increase of the unemployment and misery, and one in the ways of if attenuating that is through the exploitation of the existing natural resources in the region. Currently, a new trend in the alimentary consumption is observed, with a demand each bigger time for natural foods, had its nutricionais and functional properties. The fruit juices are examples of this demand, therefore they are important vitamin sources, you leave minerals, acid organic and staple fibres, whose use in the maintenance of the health is basic. Then, because not to insert the pulp of fruits of the half-barren region northeastern in the feeding? Thinking about this inclusion it is chosen umbu-cajazeira, that although to exist some research with this fruit tree, still has a great scarcity of data how much to its composition, technological exploitation and scientific data. E considering that, this fruit tree has one high perish, the research becomes more important, therefore will be able to prevent wastefulness. In virtue of these investigations the objective of this work was to process and to preserve the pulp of fruits of umbu-cajá (Spondias spp), through combined methods, that had a low cost and preserved the physical and chemical characteristics of the pulp, being propitiated its stability.