Avaliação do processamento e armazenamento sobre as características físico-químicas da uvaia (Eugenia uvalha)

Abstract

The uvaia (Eugenia piryfomis) is a pertaining wild fruit the Myrtaceae family, being cultivated mainly in domestic orchards. It is a gold fruit, of rounded off format presents yellow coloration, with fine and made velvety rind. It presents some popular names as ubaia, uvaia, uvalha, orvalha. Few relates about its composition are found in specialized literature. This work had as objective the chemical physical characterization of the uvaia mature fruits, phenolic composite determination and antioxidant activity, after process of bleaching, freezing and storage for the period of four months, for possible exploitation in the production of new products. The pulp extracted in domestic processor was analyzed. The pH around 3,0 classifies this very acid fruit as, being able to be used in the manufacture of jellies for acidification and in juices to increase the income. According the analyses, there were modifications in the samples. The bleaching of in natura sample resulted in a decrease of 37% in the amount of ARS, 69% in the amount of glucose, addition of 49% in the total phenol text and 17.3% in the antirust activity. The freezind of bleaching sample results: reduction of 55,9% in the amounts of vitamin C, increase of 65,4% in the alimentary fiber text, decrease of 57,7% in ARS and 52.5% in glucose. The freezind of in natura per 120 days indicates modifications in vitamin C content (45,1% decrease), increase of 73,1% in the text alimentary fiber, decrease of 73,1% in ARS and 74.6% in glucose and addition of 46,1% in the total phenol text. The pulp of the fruit after the processes of bleaching, freezing and storage, presented physical characteristics that allow its exploitation in the candy manufacture, juices, vinegars, liquors.