Evaluation of in natura heart palm quality from two peach palm populations during shelf-life
DOI:
https://doi.org/10.4336/2010.pfb.30.63.261Keywords:
Bactris gasipaes, pH, titrable acidity, provenanceAbstract
Physic-chemical parameters were used to evaluate the quality of fresh palm hearts of palm in the breeding program for quality of material produced. We monitored the pH, acidity (TA) and soluble solids (SS) of palm fresh during storage under refrigeration of the two most important populations of peach palm cultivated in Brazil. Were analyzed for microbiological and significant differences between the populations of Benjamin Constant (Brazil) and Yurimaguas (Peru) to ATT and SS, but not for pH, which shows that the first two are suitable to differentiate populations of peach palm. Although levels were slightly acid pH (5.6 to 6.2), Microbiological analysis showed that the palm remained fresh during storage with microbiological standards for minimally processed vegetables. Variations in pH, acidity and soluble solids during storage were generally small.doi: 10.4336/2010.pfb.30.63.261
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