Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

O processamento de polpa e a fabricacao de geleias sao produtos de interesse para a regiao nordeste do Brasil. A baixa precipitacao e os altos indices de luminosidade anuais, associado ao desenvolvimento da irrigacao localizada na regiao, atrairam grandes empresas nacionais e internacionais para a producao de variados tipos de frutos, incluindo a acerola e o melao. O objetivo do presente trabalho foi avaliar as caracteristicas fisico-quimicas de geleia simples e mista (50% de melao e 50% de acerola) de melao e acerola, por ocasiao do preparo e apos o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de solidos soluveis (SS) e o pH, mas reduziu a acidez titulavel e o teor de acido ascorbico das geleias. A geleia de melao apresentou o maior teor de SS apos o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulavel e vitamina C, nas duas epocas de analise. Ja a geleia mista apresentou pH igual a geleia de melao, mas quanto as demais caracteristicas situou-se entre as geleias simples. Physical and chemical characteristics of acerola and melon jellies during storage Abstract: The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.