Influence of different temperatures in maintenance of quality of fresh-cut Pequi

The objective of the work was to evaluate the effect of four different temperatures, O degrees C, 5 degrees C, 10 degrees C and 22 degrees C, on the quality of fresh-cut pequi, during 15 days of storage. The pequi fruit were washed, sanitized, their kernels extracted, packaged and stored for 15 days at 0 degrees C and 5 degrees C, 9 days at 10 degrees C and 3 days at 22 degrees C. The analyses were carried out every three days: respiration rate, mass loss, firmness, soluble solids, titratable acidity (acid citric), pH, coloration (L*and b*value) and O-2 and CO2 concentrations into the package. The lower temperature the lower respiration rate and mass loss; the firmness did not suffer significant variations; the soluble solids were influenced just by the time, increasing over the storage period; the titratable acidity increased and pH decreased during the storage; the L* value increased in the fruits at 0 degrees C, decreased in those at 22 degrees C; the b* value decreased during 15 days of storage and the gases concentration into the package presented little variation. In accord to obtained results, it is concluded that the temperatures 0 degrees C and 5 degrees C were the most effective in the maintenance of the quality of fresh-cut pequi fruits.