scholarly journals COMPOSIÇÃO DA ACEROLA DE DIFERENTES GENÓTIPOS EM DUAS ÉPOCAS DE COLHEITA

Nativa ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 15 ◽  
Author(s):  
Maurício Dominguez Nasser ◽  
Flávia Aparecida de Carvalho Mariano-Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Priscilla Kárim Caetano
Keyword(s):  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Randomized Design ◽  
Physico Chemical ◽  
Malpighia Emarginata ◽  
Chemical Attributes ◽  
Physical And Chemical ◽  
First Time

Os atributos físicos e químicos da acerola podem sem influenciados por vários fatores: genótipo, localização do pomar, tratos culturais empregados nas plantas, índice pluviométrico, irrigação, exposição à luz solar, estádio de maturação dos frutos e época de colheita. O presente trabalho avaliou características químicas e físico-químicas de frutos de diferentes genótipos de aceroleira em duas épocas de colheita. A primeira época no período de fevereiro a março de 2014, e a segunda época de dezembro de 2014 a janeiro de 2015. Os materiais genéticos avaliados foram Olivier, BRS 237 - Roxinha, BRS 236 - Cereja, BRS 238 - Frutacor, BRS 235 - Apodi, Waldy – CATI 30 e Okinawa. O delineamento utilizado foi o inteiramente casualizado (DIC) em esquema fatorial, com 7 cultivares em 2 épocas de colheita, totalizando 14 tratamentos, e a repetição sendo 500 g por amostra de frutos maduros para cada genótipo de aceroleira representado por oito plantas em fase de produção e com oito anos de idade. Avaliaram-se os seguintes atributos físico-químicos: pH e sólidos solúveis (°Brix), e químicos: ácido ascórbico, e acidez titulável (expressa em g de ácido cítrico 100 g-1 de polpa). Também foi determinada a relação °Brix / Acidez titulável. Nas duas épocas de colheita avaliadas, a composição da acerola é mais influenciada pelo genótipo que pelas condições climáticas de precipitação e temperatura do ambiente. Todos os clones de aceroleira atendem a legislação brasileira vigente quanto à qualidade de polpa de fruta de acerola.Palavra-chave: Malpighia emarginata Sessé e Mociño ex DC, qualidade, fruticultura tropical. COMPOSITION OF THE ACEROLA OF DIFFERENT GENOTYPES IN TWO SEASONS OF HARVEST ABSTRACT:The physical and chemical attributes of acerola can be influenced by several factors: genotype, orchard location, crop management, pluviometric index, irrigation, exposure to sunlight, fruit maturation stage and harvest season. The present work evaluated the chemical and physical-chemical characteristics of the acerola of different genotypes at two harvest seasons. The first time in the period from February to March 2014, and the second time from December 2014 to January 2015. The genetic materials evaluated were Olivier, BRS 237 - Roxinha, BRS 236 - Cherry, BRS 238 - Frutacor, BRS 235 - Apodi, Waldy - CATI 30 and Okinawa. The design was a completely randomized design in a factorial scheme, with 7 cultivars in 2 seasons of harvest, totaling 14 treatments, and the repetition being 500 g per sample of mature fruits for each genotype of acerola represented by eight plants in production and eight years of age. The following physico-chemical attributes were evaluated: pH and soluble solids (° Brix), and chemicals: ascorbic acid, and titratable acidity (expressed in g of citric acid 100 g-1 of pulp). The ratio ° Brix / Titratable acidity was also determined. In the two evaluated harvest periods, the composition of the acerola is more influenced by the genotype than by the climatic conditions of precipitation and temperature of the environment. All clones of acerola are in compliance with the Brazilian legislation in force regarding the quality of fruit pulp of acerola.Keywords: Malpighia emarginata Sessé e Mociño ex DC, quality, tropical fruticulture. DOI:

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

2015 ◽  
Vol 10 (3) ◽  
pp. 18 ◽  
Author(s):  
C. A. Paiva ◽  
E. M. M. Aroucha ◽  
R. M. A. Ferreira ◽  
N. O. Araújo ◽  
P. S. L. Silva
Keyword(s):  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Randomized Design ◽  
Physico Chemical ◽  
Completely Randomized Design ◽  
Pulp Processing ◽  
Physical And Chemical

<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

scholarly journals  Evaluation of apricot fruit quality and correlations between physical and chemical attributes

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 161-170 ◽  
Author(s):  
E. Mratinić ◽  
B. Popovski ◽  
T. Milošević ◽  
M. Popovska
Keyword(s):  
Fruit Quality ◽  
Chemical Compounds ◽  
Titratable Acidity ◽  
Prunus Armeniaca ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Long Time ◽  
Prunus Armeniaca L ◽  
Chemical Attributes ◽  
Physical And Chemical

The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing and has potential nutritional, medical and commercial values. The results based on fruit physical and chemical analyses clearly showed that different apricot genotypes have very important contents of soluble solids, individual sugars, and titratable acidity in limited soil and climatic conditions. In addition, the contents of these chemical compounds in some genotypes were higher than those in the control cultivar Hungarian Best. Using the PC analysis (PC1 = 32.13%, PC2 = 22.86%, and PC3 = 18.32%), apricot genotypes were separated into groups with similar physical and chemical attributes. These relationships may help to select a set of genotypes with better fruit quality performances which, in our study, might be indicated in DL-1/1/04, DL-1/2/03, D-1/04 and K-5/04.

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

scholarly journals Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation

2016 ◽  
Vol 88 (2) ◽  
pp. 941-950 ◽  
Author(s):  
IVANESA G.M. SOARES ◽  
EDVANE B. SILVA ◽  
ADEMIR J. AMARAL ◽  
ERILANE C.L. MACHADO ◽  
JOSENILDA M. SILVA
Keyword(s):  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Potato Cultivar ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Flesh Color ◽  
C Protein ◽  
Loss Of Weight ◽  
Physico Chemical

ABSTRACT This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum L.), including budding and deterioration, with the end goal of increasing shelf life. For this, four groups of samples were harvested at the maturation stage. Three of them were separately exposed to a Co-60 source, receiving respective doses of 0.10, 0.15 and 2.00 kGy, while the non-irradiated group was kept as a control. All samples were stored for 35 days at 24 °C (± 2) and at 39% relative humidity. The following aspects were evaluated: budding, rot, loss of weight, texture, flesh color, moisture, external and internal appearance, aroma, soluble solids, titratable acidity, vitamin C, protein, starch and glucose. The results indicated that 0.15 kGy was the most effective dose to reduce sprouting and post-harvest losses, under the conditions studied.

scholarly journals Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bragantia ◽  
2006 ◽  
Vol 65 (4) ◽  
pp. 553-558 ◽  
Author(s):  
Ilana Urbano Bron ◽  
Angelo Pedro Jacomino ◽  
Ana Luiza Pinheiro
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Lower Effect ◽  
Chemical Attributes ◽  
Stage 1 ◽  
Physical And Chemical

The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L-1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition.

scholarly journals Physico-chemical attributes of no-till Brassica crops cultivated after various cover crops

2017 ◽  
Vol 35 (2) ◽  
pp. 252-257 ◽  
Author(s):  
José LR Torres ◽  
Elaine D Ciabotti ◽  
Fernando RC Gomes ◽  
André LB Leal Junior ◽  
Dinamar MS Vieira ◽  
...  
Keyword(s):  
Cover Crops ◽  
Crop Residues ◽  
Titratable Acidity ◽  
Dry Weight ◽  
Soluble Solids ◽  
No Till ◽  
Physico Chemical ◽  
Sunn Hemp ◽  
Chemical Attributes ◽  
Harvest Moisture

ABSTRACT Cauliflower and cabbage require high amounts of nutrients in short periods of time; however, the intensive use of inorganic fertilizers can cause nutritional imbalances in these crops and reduce the quality of the final product. This study evaluated the chemical composition and yield of no-till cauliflower and cabbage grown on residues of various cover crops in Uberaba, Minas Gerais State, Brazil. The experimental design was randomized blocks with four cover crops (sunn hemp, brachiaria, pearl millet and fallow) and two main crops (cauliflower and cabbage). The treatments were evaluated on plots of 20 m2 with four replications. The following traits were analyzed after harvest: moisture (MO), ash (ASH), lipid (LIP), crude fiber (CF), protein (PTN), carbohydrates (CARB), total soluble solids (TSS), total titratable acidity (TTA), pH, ascorbic acid (AA), head fresh weight (HFW), head dry weight (HDW) and yield. Cauliflower cultivated on sunn hemp residues produced high levels of LIP, PTN, CARB, TSS and TTA, whereas cauliflower cultivated on brachiaria and millet residues demonstrated high AA levels when compared to the treatment with sunn hemp residues. In the aerial part, cabbage presented significantly higher levels of CARB, TTA and AA when cultivated on brachiaria residues, whereas PTN levels were higher on sunn hemp residues. The cultivation of cauliflower and cabbage on cover crop residues affected positively most of the chemical attributes of the evaluated crops when compared to the fallow treatment, although the highest yield and AA levels were observed when the crops were cultivated on brachiaria residues.

scholarly journals Productivity and chemical quality of grapevines cultivated in agroecological system under subtropical climate

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Josiane Aparecida Mariani ◽  
Gilmar Antônio Nava
Keyword(s):  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Subtropical Climate ◽  
Fresh Biomass ◽  
Productive Potential ◽  
Chemical Attributes ◽  
Grape Juices ◽  
Niagara Rosada

Abstract The productive potential of grapevine cultivars recently released in the market, especially for preparation of 100% grape juices, must be proved on the different Brazilian soil and climatic conditions of production, focusing on the Southwest of Paraná. The objective of this study was to evaluate the main yield components and chemical attributes of the juice of the following grapevine cultivars: Bordô, BRS Carmem, BRS Lorena, BRS Magna, BRS Rubea, BRS Violeta, Concord, Concord Clone 30, Isabel, Isabel Precoce, Moscato Bailey, Moscato Embrapa, Niagara Branca, Niagara Rosada and Seibel 5455. Paulsen 1103 was the rootstock used. The study was conducted during two harvests, 2015/2016 and 2016/2017, in Dois Vizinhos, Paraná State, Brazil. Due to the crop, we determined the number of bunches per plant, fresh biomass of bunches (g) and the estimates of productivity (kg/plant and ton/ha). We extracted the juice of cultivars to evaluate soluble solids (SS) contents, pH and titratable acidity (TA), as well as the ratio. The cultivars BRS Violeta, Isabel Precoce and Seibel 5455 were the most productive. The cultivars BRS Rúbea, BRS Violeta, Isabel, Moscato Embrapa, Moscato Bailey, Niagara Branca and Niagara Rosada have desirable soluble solids contents, pH and titratable acidity for preparation of 100% grape juices of quality in Dois Vizinhos and microregion. The best year-harvest of cultivation was 2016/2017.

scholarly journals DETERMINATION OF THE MATURATION STAGE AND CHARACTERISTICS OF THE FRUITS OF TWO POPULATIONS OF Passiflora cincinnata Mast

2020 ◽  
Vol 33 (2) ◽  
pp. 349-360
Author(s):  
ANA CLAUDIA ALVES D’ABADIA ◽  
ANA MARIA COSTA ◽  
FÁBIO GELAPE FALEIRO ◽  
MARIA MADALENA RINALDI ◽  
LÍVIA DE LACERDA DE OLIVEIRA ◽  
...  
Keyword(s):  
Skin Color ◽  
Seed Mass ◽  
Titratable Acidity ◽  
Fruit Shape ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturation Stage ◽  
Randomized Design ◽  
Mass Volume ◽  
Two Populations

ABSTRACT Passiflora cincinnata Mast. (caatinga passion fruit) has acidic fruits with a peculiar flavor, green color when ripe and a low percentage of abscission making it difficult to identify the point of harvest. In order to verify the harvest period in two populations of P.cincinnata, flowers were marked in anthesis and after six periods the fruits were harvested. This study evaluated fruit mass, seeds and pulp mass, fruit dimensions and shape, percentage of water, color and texture of skin, volume, color and pulp yield, pH, soluble solids (SS), titratable acidity ratio, polyphenol content, flavonoids and anthocyanins. The assay was designed in a completely randomized design in a factorial arrangement (2x6), with two populations (CPEF2220 and CBAF2334) and six harvest periods (20, 40, 60, 80, 100 and 120 days after anthesis - DAA) with four repetitions. There was a reduction in thickness (43.1%) and percentage of water in the skin (9.3%), pH (40.1%), ratio, polyphenols content and pulp luminosity (brightness). There were increases in pulp mass and volume, seed mass, pulp mass yield in relation to the fruit (72%), and SS titratable acidity (44.9%) in CPEF2220 and equality between populations in fruit shape, pulp color, thickness and skin color (luminosity and ºhue), pH and polyphenols. Although after 100 DAA there were higher yields, between 60 and 80 DAA it was possible to identify characteristics of SS, pH, titratable acidity, mass, volume and pulp yield related to ripe fruits, allowing harvesting after 60 DAA.

scholarly journals Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

2016 ◽  
Vol 11 (5) ◽  
pp. 110
Author(s):  
Maria José Silveira da Silva ◽  
Ana Paula Trindade Rocha ◽  
Dyego da Costa Santos ◽  
Alfredina Dos Santos Araújo ◽  
Marcela Nobre de Oliveira
Keyword(s):  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physicochemical Composition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physical And Chemical ◽  
Freeze Dryer

<p>Objetivou-se<strong> </strong>caracterizar blend<em> </em>de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (a<sub>w</sub>) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.</p><pre><strong><em>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</em></strong></pre><p><strong>Abstract</strong><strong>: </strong>The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.</p>

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