PRESERVATION OF "UMBU" (SPONDIAS TUBEROSA ARRUDA CÂMARA) PULP IN THE GREEN STAGE OF MATURATION BY COMBINED METHODS

ABSTRACT “Umbu” (Spondias tuberosa Arruda Câmara) is a typical fruit from northeastern Brazil of considerable economic importance to this region, because several products are derived from it and commercialized, especially the pulp, which can be used as a raw material for preserves and juices. The objective of this research was to study the preservation of umbu in the green stage of maturation by combined methods, including heat treatment and the addition of preservatives and sucrose. The pulps were blanched, pasteurized and mixed with the preservatives and sucrose according to a complete factorial design with three variables (ratio pulp/sucrose, potassium sorbate and sodium metabisulfite), two levels and two repetitions. The products were filled into high‐density polyethylene packages and exposed to a temperature of 40C for 120 days. Physicochemical, color and chemical (SO2) analyses showed that the concentrations of sodium metabisulfite and potassium sorbate used did not significantly alter product quality. The addition of sucrose significantly decreased the water activity and led to intense browning. The microbiological evaluations showed good product stability for 120 days. The overall results indicated that the heat treatment applied was effective if high levels of hygiene were maintained during the preparatory stages and the packaging materials were well sanitized. The combined preservation methods appear to be an economic way to preserve these high‐acid pulps.