Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimoes (Quararibea cordata)

The aim was to evaluate the influence of preservation by heat and cold on the physicochemical and microbiological characteristics and bioactive compounds of pulp from sapota-do-Solimoes (Quararibea cordata) for 180days of storage. The pulps were submitted to the following treatments: freezing; pasteurization+freezing; refrigeration; and pasteurization+refrigeration. The treatments affected the physicochemical parameters during storage. Of particular note was the reduction in water activity, the reduction in pH in the pulps stored under refrigeration, and the lightening in color of the pulps. Ascorbic acid remained stable during freezing, and the levels of total carotenoids were maintained in the pasteurization+freezing treatment. The total phenolics remained stable up to 150days, and the antioxidant activity decreased during storage for all the treatments. The coliforms were less than 1 log CFU.g(-1) and Salmonella ssp. was absent. The pasteurization+freezing treatment, as well as the freezing treatment, maintained the quality of the pulp for 180days of storage. RESUMENEl objetivo fue evaluar la influencia de la preservacion por calor y frio sobre las caracteristicas fisico-quimicas y microbiologicas y los compuestos bioactivos de la pulpa de sapota-do-Solimoes (Quararibea cordata) durante 180 dias de almacenamiento. Los frutos fueron despulpados y sometidos a los tratamientos: congelacion; pasteurizacion + congelacion; refrigeracion; y pasteurizacion + refrigeracion. Los tratamientos afectaron los parametros fisicoquimicos durante el almacenamiento. Destacan la reduccion de la actividad de agua, la reduccion del pH en las pulpas almacenadas bajo refrigeracion y el aclaramiento en color de las pulpas. El acido ascorbico se mantuvo estable durante la congelacion y los niveles de carotenoides totales se mantuvieron en la pasteurizacion + congelacion. Los fenoles totales permanecieron estables hasta 150 dias y la actividad antioxidante disminuyo durante el almacenamiento para todos los tratamientos. Los coliformes fueron menores que 1 log CFU.g(1) y Salmonella ssp. estuvo ausente. El tratamiento de pasteurizacion + congelacion, asi como el tratamiento de congelacion, mantuvieron la calidad de la pulpa durante 180 dias de almacenamiento.