The potential of “umbuzeiro” genotypes for the development of preserves

• Published in: Ciência rural 2021-01, Vol.51 (2)
• Main Authors: Santos, Renata Torres dos Santos e, Santos, Carlos Antônio Fernandes, Oliveira, Viseldo Ribeiro de, Aidar, Saulo de Tarso, Rybka, Ana Cecília Poloni, Castro, Clívia Danúbia Pinho da Costa, Biasoto, Aline Camarão Telles
• Format: Article
• Language: English
• Subjects: Acidity; AGRONOMY; Ascorbic acid; Caatinga biome; CATA- Check-all-that-apply; Chemical composition; Color; Consumers; Consumption; Ecosystems; Firmness; Fruits; Genotypes; pH effects; Semi arid areas; Semiarid lands; Skin; Spondias tuberosa; Standardization; Sugar; Syneresis; Water activity
• ISSN: 0103-8478; 1678-4596; 1678-4596
• DOI: 10.1590/0103-8478cr20191008

One of the relevant economic importances of the “umbuzeiro” (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of “umbu” genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*, b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p≤0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible. RESUMO: Uma das relevantes importâncias econômicas do umbuzeiro (Spondias tuberosa Arruda) ao semiárido nordestino pode ser atribuída ao beneficiamento do fruto na forma do tradicional doce em massa. Entretanto, existem limitações na produção e padronização deste derivado quanto sua cor, sabor e textura, o que prejudica sua qualidade, identidade e alcance de outros mercados. Este trabalho foi conduzido buscando analisar o potencial de genótipos de umbu (Acesso 37, Acesso 44, BRS 48, BRS 52, BRS 55 e BRS 68), registrados pela Embrapa, para o desenvolvimento de doce em massa. Avaliou-se a qualidade dos produtos obtidos, diante de uma amostra comercial, quanto a composição físico-química (pH, acidez total, atividade de água, sólidos solúveis, umidade, firmeza, cor (L*, a*, b*), açúcares redutores e não-redutores, vitamina C e sinérese) e aceitação por consumidores quanto a impressão global. O método CATA foi aplicado para descrever o perfil sens