Resumo

GAMEZ-VILLAZANA, Jordy  e  GARCIA-RUJANO, Tonny. Effect of freezing on some physicochemical characteristics on the pulp of giant granadilla (Passiflora quadrangularis L.). Bioagro [online]. 2012, vol.24, n.1, pp.61-64. ISSN 1316-3361.

The agroindustrial enterprises that process nectar, juices and other products from tropical fruit used the pulp freezing as a preservation method. Most of these companies do not conduct studies on the effects that could cause freezing on the quality of the pulp as a result of the temperature changes. The objective of this research was to analyze the effect of freezing on some physicochemical characteristics of the edible part of the giant granadilla. Sixty fruits coming from an orchard of Guanare municipality, Portuguesa State and manually harvested during their physiological maturity, were evaluated. The pulp was characterized before and after freezing. Before freezing it presented 1.27 % ash, 88.5 % water activity (a_w) 0.991, 1.87 % starch, 0.235 % acidity, 4.78 % soluble solids, pH 4.83, and 50.18 mg/100g ascorbic acid. After freezing there was an increase of a_w and decrease of starch content and acidity. It is concluded that freezing only slightly affected fruit quality of giant granadilla.

Palavras-chave : Ascorbic acid; starch; aryl; royal passiflora.