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Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:47:30Z No. of bitstreams: 1 S0100-29452003000300008.pdf: 133845 bytes, checksum: 904785600dd3f07415d2f7c7e86fda71 (MD5) Made available in DSpace on 2013-08-22T18:47:30Z (GMT). No. of bitstreams: 1 S0100-29452003000300008.pdf: 133845 bytes, checksum: 904785600dd3f07415d2f7c7e86fda71 (MD5) Previous issue date: 2003-12-01 Made available in DSpace on 2013-09-30T19:37:15Z (GMT). No. of bitstreams: 2 S0100-29452003000300008.pdf: 133845 bytes, checksum: 904785600dd3f07415d2f7c7e86fda71 (MD5) S0100-29452003000300008.pdf.txt: 18090 bytes, checksum: afea877284a8943c679e1de52bf373f2 (MD5) Previous issue date: 2003-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:10:01Z No. of bitstreams: 2 S0100-29452003000300008.pdf: 133845 bytes, checksum: 904785600dd3f07415d2f7c7e86fda71 (MD5) S0100-29452003000300008.pdf.txt: 18090 bytes, checksum: afea877284a8943c679e1de52bf373f2 (MD5) Made available in DSpace on 2014-05-20T15:10:01Z (GMT). No. of bitstreams: 2 S0100-29452003000300008.pdf: 133845 bytes, checksum: 904785600dd3f07415d2f7c7e86fda71 (MD5) S0100-29452003000300008.pdf.txt: 18090 bytes, checksum: afea877284a8943c679e1de52bf373f2 (MD5) Previous issue date: 2003-12-01 Neste estudo, goiabas da cultivar 'Paluma' foram cortadas em duas partes e submetidas a diferentes processos de conservação antes do armazenamento a -20ºC. No primeiro processo a polpa dura foi triturada, acondicionada em sacos de polietileno, com espessura de 40 µm, congelada e armazenada a -20°C°, e no segundo processo a polpa dura foi cortada ao meio, branqueada em água quente a 98ºC por quatro minutos, seca e acondicionada em sacos de polietileno, com espessura de 40 µm, congelada e armazenada a -20ºC. A qualidade da polpa foi avaliada através do pH, teor de ácido ascórbico, sólidos solúveis totais, acidez total titulável, aparência, textura e coloração. As duas formas de conservação mostraram-se adequadas para preservação da polpa com boa aparência até 18 semanas. Houve redução no conteúdo de ácido ascórbico, principalmente na polpa triturada. A textura e o sabor da polpa foram afetados pelo tempo de armazenamento. Os dois procedimentos, como técnicas de preservação de goiabas pelas indústrias de alimentos, podem ser usados durante o período de safra, sendo uma boa alternativa para evitar perdas pós-colheita. In this study, guava fruits cv. Paluma were cut in two parts and submitted to different processing condition before storage at -20ºC. In the first process the fruit pulp were tritured and conditioned in polyethylene bags with 40µm of thickness, frozen and stored at -20ºC in refrigerated chamber; and in the second process the slices of the pulp fruit were treated with hot-water at 98ºC by four minutes, dried and conditioned in polyethylene bags with 40µm of thickness, frozen and stored at -20ºC. The pulp quality was avaliable throught the pH, ascorbic acid content, total soluble solids, titrable acidity, general appearance, firmness and color. The two process used were able to preserve the pulp with good aspect until 18 week. The content of ascorbic acid decreased, principally, in the tritured pulp fruits. The texture and flavor was affected by the storage time. The two procedures studied as a technique for the preservation of pulp of guava fruits by food industry can be used during harvest time being an alternative to avoid postharvest loses. UNESP Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal FEI Faculdade 'Dr. Francisco Maeda' UNESP Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal