MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
| Autor: | Maria Helena Caño de Andrade, Lorena Aires Lombardi Queiroz, Camila Sales Nascimento, Ana Luíza Machado Silveira, Vera Lúcia dos Santos |
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| Rok vydání: | 2016 |
| Předmět: |
microorganism
Macauba Acrocomia aculeata lcsh:T Microorganism Pulp (paper) food and beverages microrganismos post-harvest conservation Biology engineering.material biology.organism_classification lcsh:Technology Husk Horticulture Vegetable oil High productivity engineering Acrocomia aculeata Macauba microorganism post-harvest conservation lcsh:Q lcsh:Science conservação pós-colheita |
| Zdroj: | The Journal of Engineering and Exact Sciences; Vol. 2 No. 3 (2016); 001-013 The Journal of Engineering and Exact Sciences; Vol. 2 Núm. 3 (2016); 001-013 The Journal of Engineering and Exact Sciences; v. 2 n. 3 (2016); 001-013 The Journal of Engineering and Exact Sciences Universidade Federal de Viçosa (UFV) instacron:UFV The Journal of Engineering and Exact Sciences, Vol 2, Iss 3, Pp 001-013 (2016) |
| ISSN: | 2446-9416 2527-1075 |
| Popis: | The Macauba fruits (Acrocomia aculeata) may be promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and obtainment of two oil types. However, the main constraint is associated with the rapid deterioration of the fruit, leading to production of oil with high acidity. The acidification process can be caused by microorganisms growing associated with fruits, by high pulp moisture and by the endogenous lipase activity. This study aimed to quantify microorganisms present in the husk and fruit pulp after different post-harvest treatments and after 30 days storage, comparing effectiveness of different conservation treatments by simple and inexpensive techniques. The storage period was determined according to preliminary tests where it was observed that at 30 days of harvest the fruits were already deteriorating. After storage there was a predominance of fungi in pulp and bacteria and yeasts in the husk. Os frutos da macaúba (Acroromia aculeata) podem ser promissora fonte de óleo vegetal para fins alimentícios, cosméticos e energia, devido à elevada produtividade e a obtenção de dois tipos de óleo. Contudo, a principal restrição está associada com a rápida deterioração do fruto, levando à produção de um óleo com elevada acidez. O processo de acidificação pode ser causado pelos microrganismos que crescem associados aos frutos, pela alta umidade e pela atividade endógena de lipases na polpa. Este estudo teve como objetivo quantificar microrganismos presentes na polpa e casca após diferentes tratamentos pós-colheita e após 30 dias de armazenamento, comparando a eficácia de diferentes tratamentos por meio de técnicas simples e baratas. O período de armazenamento foi determinado de acordo com testes preliminares, onde se observou que com 30 dias de colheita os frutos já estavam se deteriorando. Após o armazenamento houve predominância de fungos na polpa e de bactérias e leveduras na casca. |
| Databáze: | OpenAIRE |
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