RESUMO -O bioma Cerrado apresenta uma variedade de espécies frutíferas detentoras de características sensoriais peculiares pouco exploradas científica e comercialmente. Este trabalho teve como objetivo a caracterização química, física e nutricional dos frutos de curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) e murici (Byrsonima verbascifolia), nativos do Cerrado brasileiro. A gabiroba apresentou elevada quantidade de vitamina C (383,33 mg/100g), bem como uma proporção significativa de polpa (81,52%). Por sua vez, a curriola apresentou teores consideráveis de fibra bruta (8,18%), enquanto o murici apresentou uma quantidade considerável de pectina (746,81 mg/100g), lipídeos (2,31%) e um expressivo potencial antioxidante (56 mg DPPH/g fruto). Desta forma, os resultados obtidos servem como base para pesquisas futuras no sentido da comprovação da presença de compostos bioativos e elaboração de produtos visando à agregação de valor aos frutos. Termos para Indexação: Byrsonima verbascifolia, Campomanesia cambessedeana, Pouteria ramiflora, Antioxidantes. CHEMICAL AND PHYSICAL CHARECTERIZTION OF FRUITS FROM CERRADO: CURRIOLA, GABIROBA AND MURICIABSTRACT -The Cerrado biome features a variety of fruit species with peculiar sensory characteristics, but little explored scientifically and commercially. This study aimed the chemical, physical and nutritional characterization of curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) and murici (Byrsonima verbascifolia), native fruits of the Brazilian Cerrado. Gabiroba had a high amount of Vitamin C (383.33 mg/100g) and showed a significant proportion of pulp (81.52%). Curriola showed considerable crude fiber (8.18%), while murici had a considerable amount of pectin (746.81 mg/100 g), lipids (2.31 %) and expressive antioxidant potential (56 mg DPPH / g fruit). These results can be used as a basis for future researches in order to improve bioactive compounds and manufacturing processes of those fruits.

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As frutas e hortaliças minimamente processadas ou fresh-cut são produtos que sofreram operações de limpeza, lavagem, seleção, descascamento e corte, até chegarem a um produto 100% aproveitável, que é embalado, a fim de se oferecer, aos consumidores, frescor, conveniência e qualidade nutricional [5].A banana constitui-se, normalmente, peça-chave de saladas de frutas, embora apresente o inconveniente do rápido escurecimento, que põe em xeque a vida de prateleira desses produtos. A banana escurece poucos minutos RESUMO Objetivou-se, neste trabalho, avaliar o efeito do ácido ascórbico (AA), do cloreto de cálcio (CC), do cloridrato de L-cisteína (Cis) e EDTA, na prevenção do escurecimento enzimático de banana maçã minimamente processada. Foram utilizadas as combinações: (i) AA 1%+CC 1%+Cis 0,5%, (ii) AA 1%+CC 1%+Cis 1%, (iii) AA 1%+CC 1%+Cis 1,5% e (iv) EDTA 1%, constituindo quatro tratamentos de um delineamento inteiramente casualizado. Produtos minimamente processados não tratados quimicamente não foram analisados, considerando-se seu acentuado escurecimento e sua vida de prateleira inferior a 6 h. As bananas foram tratadas com hipoclorito de sódio, fatiadas, imersas nos tratamentos químicos, acondicionadas em embalagens rígidas envoltas com filme PVC 30 µm e armazenadas durante cinco dias a 5+1°C e 85+3% UR. Amostras foram analisadas diariamente, durante os cinco dias de armazenamento. Os tratamentos contendo AA 1%+CC 1%+Cis 1% e AA 1%+CC 1%+Cis 1,5% determinaram os maiores valores de acidez titulável e menores de pH. Observaram-se aumentos no valor a* e redução nos valores b* e L* na banana maçã minimamente processada, independente do tratamento químico, durante o armazenamento. O tratamento AA 1%+CC 1%+Cis 1,5% foi o mais efetivo na prevenção das modificações dos valores a*, b* e L*, associados à coloração das rodelas. Observou-se aumento na atividade da polifenoloxidase (PPO) e peroxidase (POD) durante o armazenamento das rodelas de banana, independente do tratamento, à exceção da redução observada na atividade da PPO, nos produtos tratados com EDTA. Os tratamentos contendo EDTA e AA 1%+CC 1%+Cis 1,5% foram os mais efetivos na contenção do aumento das atividades da PPO e POD, respectivamente. Palavras-chave: ácido ascórbico, cisteína, cloreto de cálcio, EDTA, Musa sp. SUMMARYENZIMATIC BROWNING INHIBITION OF FRESH-CUT APPLE BANANA. The goal of this work was to evaluate the effect of ascorbic acid (AA), calcium chloride (CC), L-cysteine hydrochloride (Cys) and EDTA on prevention of enzymatic browning of fresh-cut apple banana. The following combinations were used: (i) AA 1%+CC 1%+Cys 0.5%, (ii) AA 1%+CC 1%+Cys 1% (iii) AA 1%+CC 1%+Cys 1.5% e (iv) EDTA 1%, building up four treatments of a completely randomly design. Fresh-cut products without chemical treatment were not analyzed because they browned quickly and presented less than 6 h of shelf life. The bananas were treated with sodium hypochlorite, sliced, dipped in chemical treatments, put in packages sealed with 30 µm PVC film and stored for five days at 5+1°C ...

Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

The number of seeds is not a good indicator to the ratio with fruit mass; however, the mass of thousand seeds is a good indicator.Some accessions have high content of soluble solids, but most of the fruits showed high acidity. The cambuci fruit is an excellent source of vitamin C. The accession fruits have green color, persisting an opaque hue in ripe fruits.

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

BACKGROUND Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready‐to‐eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g−1, 10 g 100 g−1, 15 g 100 g−1, 20 g 100 g−1, expressed in w/w) were produced and the physico‐chemical and sensory characteristics were determined. RESULTS Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4‐fold in dietary fibre content and also 1.3‐fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality. © 2013 Society of Chemical Industry