Effects of peeling methods on the quality of cubiu fruits

Abstract

Cubiu (Solanum sessiliflorum Dunal) is an Amazonian Basin native fruit. Its importance comes from its high contents of pectin. Currently, processing technologies are necessary for the substitution of the traditional system (small crops and small-scale processing) for a larger scale system and thus increase the use of biodiversity and promote the implementation of Local Productive Arrangements of agribusiness in the Amazon. This research aims to evaluate the methods of peeling cubiu. Ripe fruits were divided into lots (150 each) and subjected to the following treatments: immersion in 2.5% NaOH boiling solution for 5 minutes, exposure to water vapor, and immersion in water at 96 ºC for 5, 10, 15 and 20 minutes. The peel released during heat treatment and immediately removed under running tap water. In the control treatment, the fruits were manually peeled (unheated) with a stainless steel knife. The treatments were evaluated for completeness and ease of peeling, tissue integrity, texture, and peroxidase activity. The immersion in 2.5% NaOH boiling solution (5 minutes) stood out as the best treatment since it inhibited the enzymatic browning and intensified the natural yellow color of the cubiu fruit and easily and fully peeled the whole fruit more rapidly without damaging its tissues. This treatment was chosen as the most advantageous because it can promote simultaneous peeling and bleaching. Therefore, it is recommended for cubiu industrial processing.

Secagem por atomização de polpa de cocona (Solanum sessiliflorum)

“…was analyzed, since such parameter may change significantly due to varying temperatures and to browning, an undesirable enzymatic reaction caused by endogenous peroxidase and polyphenoloxidase. [44] Values greater than 90.6 were found in this study, close to those of the encapsulating agents, of 95.9, and 91.2 for MD and HC, respectively (Table 2).…”

Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

“…Furthermore, concentrations below 15 % NaOH were not suffi cient to properly peel the kiwifruit (Gómez-López et al 2014 ). In contrast, the immersion in 2.5 % NaOH boiling solution (5 min) showed the best treatment since it inhibited the enzymatic browning and intensifi ed the natural yellow color of the cubiu fruit ( Solanum sessilifl orum Dunal) (Caceres et al 2012 ).…”

Five Underutilized Ecuadorian Fruits and Their Bioactive Potential as Functional Foods and in Metabolic Syndrome: A Review

“…A. patinoi is being marketed as a “superfood” with energizing and aphrodisiac properties [ 20 ]. S. sessiliflorum is appreciated as fruit and medicine, both as a wild and as a cultivated species, with initiatives toward larger-scale production [ 30 , 31 ]. P. cecropiifolia is largely not cultivated, but it is harvested as a wild edible plant (WEP) [ 30 , 32 ].…”