Processing of strawberry “Festival” to jam and determination of physical and physicochemical parameters
Vol 6, Issue 1, 2023
VIEWS - 902 (Abstract) 393 (PDF)
Abstract
This work evaluates the physical and physical-chemical parameters of the strawberry variety “Festival”, obtained in the soil and climate conditions of Humpata, Huila Province, Angola, following the transformation into sweet of adequate quality. The analyses made were: the mass determined on an analytical balance and the transversal and longitudinal diameters with a pachymeter. Other analyses were: total titratable acidity by volumetry, pH by potentiometry, total soluble solids by refractometry, moisture and ash by gravimetry. The study showed that the pH of the pulp was 3.41; and in the candy it was 3.31. The titratable acidity in the strawberry pulp had a value of 0.186 g/100 mL and in the jam 0.096 g/100 mL; the ascorbic acid content in the pulp was 18.60 mg∕100 g. The average soluble solids content in the pulp was 9.51 °Brix and for the jam 68.83 °Brix. These chemical characteristics of the pulp and jam provide information about their nutritional values.
Keywords
Full Text:
PDFReferences
1. Françoso ILT, Couto MAL, Canniatti-Brazaca SG, et al. Physical-chemical alterations in irradiated and stored strawberries (Fragaria anassa Duch.). Ciência e Tecnologia de Alimentos 2008; 28(3): 614–619.
2. Witter S, Radin B, Lisboa BB, et al. Performance of strawberry cultivars subjected to different types of pollination in a greenhouse. Pesquisas Agro-pecuárias Brasileiras Brasilia 2012; 47(1): 58–62.
3. Filgueira FAR. Novo manual de olericultura: Agrotecnologia moderna na produção e comercialização de hortaliças (Portuguese) [New horticulture manual: Modern agrotechnology in the production and commercialization of vegetables] [Internet]. Viçosa: UFV; 2003. p. 402. Available from: https://www.worldcat.org/title/novo-manual-de-olericultura-agrotecnologia-moderna-na-producao-e-comercializacao-de-hortalicas/oclc/709635494.
4. Shamaila M, Baumann TE, Eaton GW, et al. Quality attributes of strawberry cultivars grown in British Columbia. Journal of Food Science 1992; 57(3): 696–699.
5. Cantillano RFF. Colheita e pós-colheita. Sistema de produção 5 (Portuguese) [Harvest and postharvest. Production System 5]. Brazil: EMBRAPA; 2005.
6. Almeida DM. Avaliação das propriedades físico-químicas do morango (Portuguese) [Evaluation of physicochemical properties of strawberry] [PhD thesis]. Brazil: Universidade Federal do Paraná; 2010.
7. Campos VP. Doenças causadas por nematóides em alcachofra, alface, chicória, morango e quiabo (Portuguese) [Diseases caused by nematodes in artichoke, lettuce, chicory, strawberry and okra]. Inf. Agrop, Belo Horizonte 1995; 17(182): 17–22.
8. Brecht JK, Chau KV, Fonseca SC, et al. Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain. Postharvest Biology and Technology 2003; 27(1): 87–101.
9. Zambiazi RC, Chim JF, Bruscatto M. Avaliação das características e estabilidade de geleias light de morango (Portuguese) [Evaluation of characteristics and stability of light strawberry jams]. Alimentos Nutriqão, Araraquara 2006; 17(2): 165–170.
10. Diniz AC. Características mesológicas de Angola. Zona Agrícola 30 Terras Altas da Huila (Portuguese) [Mesological characteristics of Angola. Agricultural Zone 30 Highlands of Huila]. 2nd ed. Lisboa (The Portuguese Republic): Instituto Portugues de Apoio ao Desenvolvimento; 2006. p. 423, 425, 430.
11. Instituto Adolfo Lutz. Normas analíticas do Instituto Adolfo Lutz (Portuguese) [Analytical standards of the Institute Adolfo Lutz]. 2nd ed. São Paulo, Brazil: Instituto Adolfo Lutz; 1976.
12. Comisão Nacional De Normas E Padrões Do Brasil. Normas técnicas especias estado de São Paulo (Portuguese) [Special technical norms of state of São Paulo]. Resolução da Comisão Nacional de Normas e Padrões para Alimentos nº 12. São Paulo, Brazil: Comisão Nacional De Normas E Padrões Do Brasil; 1978.
13. Cordenunsi BR, Nascimento JRO, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry 2003; 83(2): 167–173.
14. Krolow AC, Schwengber J, Ferri NL. Physical and chemical evaluations of strawberry cv. Aromas produced in organic and conventional system. Revista Brasileira de Agro-ecologia 2007; 2(2).
15. de Oliveira RC, Rossi RM, de Barros STD. Rheological study of strawberry pulp (Fragaria vesca) at different temperatures. Acta Scientiarum 2012; 34(3): 283–288.
16. Carneiro APG, Costa E, Soares DJ, et al. Caracterização físico-química dos frutos em natura e geleias de morangos e pêssego, e aspectos de rotulagem do produto ao consumidor (Portuguese) [Physical-chemical characterization of fruits in natura and jellies of strawberries and peach, and consumer product labeling aspects]. Revista Brasileira de Produtos Agro-industriais 2012; 14(3): 295–298.
17. Antunes LEC, Júnior CR, Schwengber JE, et al. Série. Morango - Cultivar - Fragaria x ananassa Duch. - Produção - Clima. I. EMBRAPA, Clima Temperado (Portuguese) [Series. Strawberry - Cultivate - Fragaria x ananassa Duch. - Production - Climate. I. EMBRAPA, Temperate Climate]. Boletim de pesquisa e Desenvolvimento 2008; 70.
18. Zaicovski CB, Tibola CS, Malgarim MB, et al. Resveratrol in the quality of strawberries “camarosa” postharvest. Revista Brasileira de Agrociencia 2006; 12(4): 443–446.
19. Klopetek Y, Otto K, Böhm V. Processing strawberries to different products alters content, of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of Agricultural and food chemistry 2005; 53(14): 5640–5646.
20. Bender RJ, Calegaro JM, Pezzi E, et al. Use of modified atmosphere storage on postharvest quality of strawberries. Pesquisa Agropecuaria Brasileira 2002; 37(8): 1049–1055.
21. Izidoro DR, Haminiuk CWI, Sierakowski MR, et al. Rheological behavior of pectic systems of red fruit pulps. Ciência e Tecnologia de Alimentos 2009; 29(1): 225–231.
22. Tagliavini M, Baldi E, Lucchi P, et al. Dynamics of nutrients uptake by strawberry plants (Fragaria x Ananassa Dutch.) grown in soil and soilless culture. European Journal of Agronomy 2005; 23(1): 15–25.
23. TACO. Tabela Brasileira de composição de alimentos (Portuguese) [Brazilian food composition table] [Internet]. 4th ed. Brazil: UNICAMP; 2011. Available from: https://www.cfn.org.br/wp-content/uploads/2017/03/taco_4_edicao_ampliada_e_revisada.pdf.
24. Donazzolo J, Hunsche M, Brackmann A, et al. The use of low density polyethylene packing to prolong the postharvest life of “oso grande” strawberries. Ciência Agrotécnica 2003; 27(1): 165–172.
25. Chim JF, Zambiazi R, Bruscato MH. Doces em massa light de morango: Caracterização físico-química e sensorial (Portuguese) [Light strawberry mass sweets: Physicochemical and sensory characterization]. Alimentos e Nutrição, Araraquara 2006; 17(3): 295–301.
DOI: https://doi.org/10.24294/th.v6i1.1836
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This site is licensed under a Creative Commons Attribution 4.0 International License.