Caracterização físico-química da polpa de abacaxi: um estudo em dois estágios de maturação

• Autor(a) principal: Ribeiro, Gabriel
• Data de Publicação: 2024
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFAM
• Texto Completo: http://riu.ufam.edu.br/handle/prefix/7706
• topic: Abacaxi; Novo Remanso; Propriedades físico-químicas; CIENCIAS EXATAS E DA TERRA; .; .

The Novo Remanso region is the largest producer of pineapples in the state of Amazonas, with about 73% of the pineapple production coming from this region. In the literature, there is a variety of studies aiming to determine the physicochemical properties of pineapples, but there are few studies concerning pineapples produced and marketed in the state of Amazonas. The samples were obtained from the processing of pineapples produced in the Novo Remanso region in Itacoatiara, in the state of Amazonas. Six pineapples were selected, three ripe and three unripe. During the preparation of the pulp, the pineapple was divided into three parts using symmetrical transverse cuts: upper, middle, and lower, and stored in Whirl-pak bags. The physicochemical tests performed were: titratable total acidity (TTA), by acid-base titration of the pineapple pulp; moisture content, by drying the pulp in an oven; ash content, by incineration of the dry mass from the moisture analysis; and total soluble solids (TSS) analysis, using an analog refractometer. An average of 0.71% was found for unripe pineapple pulp and 0.84% for ripe pulp in the TTA analysis. For moisture content, the average was 57.1% for unripe pulp and 71.2% for ripe pulp. The average ash content was 0.74% for unripe pulp and 1.09% for ripe pulp. For TSS, the average was 16.23°Brix for unripe pulp and 17.59°Brix for ripe pulp. Based on the analyses, the pineapple is more acidic and sweeter, with the lower part being more acidic and the upper part sweeter. Therefore, this is an initial study of the physicochemical properties of pineapples from the region. Further research is needed to better characterize the fruit and explore its potential.