MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE

Detalhes bibliográficos
Autor(a) principal: Queiroz, Lorena Aires Lombardi
Data de Publicação: 2016
Outros Autores: Nascimento, Camila Sales, Silveira, Ana Luíza Machado, Santos, Vera Lúcia dos, Caño Andrade, Maria Helena
Tipo de documento: Artigo
Idioma: por
Título da fonte: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/2446941602023016001
Resumo: The  Macauba fruits (Acrocomia aculeata) may be promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and obtainment of  two oil types. However, the main constraint is associated with the rapid deterioration of the fruit, leading to production of oil with high acidity. The acidification process can be caused by microorganisms growing associated with fruits, by high pulp moisture and by the endogenous lipase activity. This study aimed to quantify microorganisms present in the husk and fruit pulp after different post-harvest treatments and after 30 days storage, comparing effectiveness of different conservation treatments by simple and inexpensive techniques. The storage period was determined according to preliminary tests where it was observed that at 30 days of harvest the fruits were already deteriorating. After storage there was a predominance of fungi in pulp and bacteria and yeasts in the husk.
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spelling MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGEMICRORGANISMOS EM FRUTOS DE MACAÚBA (ACROCOMIA ACULEATA) APÓS DIFERENTES TRATAMENTOS PÓS-COLHEITA E ARMAZENAMENTOAcrocomia aculeataMacaubamicroorganismpost-harvest conservationAcrocomia aculeataMacaubamicrorganismosconservação pós-colheitaThe  Macauba fruits (Acrocomia aculeata) may be promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and obtainment of  two oil types. However, the main constraint is associated with the rapid deterioration of the fruit, leading to production of oil with high acidity. The acidification process can be caused by microorganisms growing associated with fruits, by high pulp moisture and by the endogenous lipase activity. This study aimed to quantify microorganisms present in the husk and fruit pulp after different post-harvest treatments and after 30 days storage, comparing effectiveness of different conservation treatments by simple and inexpensive techniques. The storage period was determined according to preliminary tests where it was observed that at 30 days of harvest the fruits were already deteriorating. After storage there was a predominance of fungi in pulp and bacteria and yeasts in the husk.Os frutos da macaúba (Acroromia aculeata) podem ser promissora fonte de óleo vegetal para fins alimentícios, cosméticos e energia, devido à elevada produtividade e a obtenção de dois tipos de óleo. Contudo, a principal restrição está associada com a rápida deterioração do fruto, levando à produção de um óleo com elevada acidez.  O processo de acidificação pode ser causado pelos microrganismos que crescem associados aos frutos, pela alta umidade e pela atividade endógena de lipases na polpa. Este estudo teve como objetivo quantificar microrganismos presentes na polpa e casca após diferentes tratamentos pós-colheita e após 30 dias de armazenamento, comparando a eficácia de diferentes tratamentos por meio de técnicas simples e baratas. O período de armazenamento foi determinado de acordo com testes preliminares, onde se observou que com 30 dias de colheita os frutos já estavam se deteriorando. Após o armazenamento houve predominância de fungos na polpa e de bactérias e leveduras na casca.Universidade Federal de Viçosa - UFV2016-06-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/kswpshttps://periodicos.ufv.br/jcec/article/view/244694160202301600110.18540/jcecvl2iss3pp001-013The Journal of Engineering and Exact Sciences; Vol. 2 No. 3 (2016); 001-013The Journal of Engineering and Exact Sciences; Vol. 2 Núm. 3 (2016); 001-013The Journal of Engineering and Exact Sciences; v. 2 n. 3 (2016); 001-0132527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/2446941602023016001/pdfQueiroz, Lorena Aires LombardiNascimento, Camila SalesSilveira, Ana Luíza MachadoSantos, Vera Lúcia dosCaño Andrade, Maria Helenainfo:eu-repo/semantics/openAccess2020-07-14T22:45:31Zoai:ojs.periodicos.ufv.br:article/2162Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2020-07-14T22:45:31The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
MICRORGANISMOS EM FRUTOS DE MACAÚBA (ACROCOMIA ACULEATA) APÓS DIFERENTES TRATAMENTOS PÓS-COLHEITA E ARMAZENAMENTO
title MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
spellingShingle MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
Queiroz, Lorena Aires Lombardi
Acrocomia aculeata
Macauba
microorganism
post-harvest conservation
Acrocomia aculeata
Macauba
microrganismos
conservação pós-colheita
title_short MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
title_full MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
title_fullStr MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
title_full_unstemmed MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
title_sort MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE
author Queiroz, Lorena Aires Lombardi
author_facet Queiroz, Lorena Aires Lombardi
Nascimento, Camila Sales
Silveira, Ana Luíza Machado
Santos, Vera Lúcia dos
Caño Andrade, Maria Helena
author_role author
author2 Nascimento, Camila Sales
Silveira, Ana Luíza Machado
Santos, Vera Lúcia dos
Caño Andrade, Maria Helena
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Queiroz, Lorena Aires Lombardi
Nascimento, Camila Sales
Silveira, Ana Luíza Machado
Santos, Vera Lúcia dos
Caño Andrade, Maria Helena
dc.subject.por.fl_str_mv Acrocomia aculeata
Macauba
microorganism
post-harvest conservation
Acrocomia aculeata
Macauba
microrganismos
conservação pós-colheita
topic Acrocomia aculeata
Macauba
microorganism
post-harvest conservation
Acrocomia aculeata
Macauba
microrganismos
conservação pós-colheita
description The  Macauba fruits (Acrocomia aculeata) may be promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and obtainment of  two oil types. However, the main constraint is associated with the rapid deterioration of the fruit, leading to production of oil with high acidity. The acidification process can be caused by microorganisms growing associated with fruits, by high pulp moisture and by the endogenous lipase activity. This study aimed to quantify microorganisms present in the husk and fruit pulp after different post-harvest treatments and after 30 days storage, comparing effectiveness of different conservation treatments by simple and inexpensive techniques. The storage period was determined according to preliminary tests where it was observed that at 30 days of harvest the fruits were already deteriorating. After storage there was a predominance of fungi in pulp and bacteria and yeasts in the husk.
publishDate 2016
dc.date.none.fl_str_mv 2016-06-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/2446941602023016001
10.18540/jcecvl2iss3pp001-013
url https://periodicos.ufv.br/jcec/article/view/2446941602023016001
identifier_str_mv 10.18540/jcecvl2iss3pp001-013
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/2446941602023016001/pdf
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/kswps
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 2 No. 3 (2016); 001-013
The Journal of Engineering and Exact Sciences; Vol. 2 Núm. 3 (2016); 001-013
The Journal of Engineering and Exact Sciences; v. 2 n. 3 (2016); 001-013
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
_version_ 1808845242410991617

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