Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)

• Published in: Acta agronomica (Palmira) Vol. 67; no. 4; pp. 471 - 478
• Main Authors: Silva, Paula Porrelli Moreira da, Martin, José Guilherme Prado, Spoto, Marta Helena Fillet
• Format: Journal Article
• Language: English
• Published: Bogota Universidad Nacional de Colombia 01-10-2018
• Subjects: Acceptance tests; Acidity; AGRICULTURE, MULTIDISCIPLINARY; Antioxidants; Cluster analysis; Conservation; Euterpe; Fruits; Gamma rays; Pasteurization; Peroxidase; Phenolic compounds; Phenols; Polyphenol oxidase; Preservation; Pulp; Sensory evaluation; Sensory properties; Shelf life; Variance analysis; γ Radiation; Non-Thermal Processing; Frutas tropicales; Irradiation; Tropical Fruits; Antocianinas; Anthocyanins; Euterpe edulis; Irradiación; Procesamiento no térmico
• ISSN: 0120-2812; 2323-0118
• DOI: 10.15446/acag.v67n4.75132

Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity.  However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp.  This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp.  The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test.  The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test.  The results of the sensory analysis were submitted to Principal Component and Cluster Analysis.  The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content.  The pasteurized pulp maintained its physicochemical and sensory characteristics during storage.  Therefore, we recommend the pasteurization as a good conservation technique to this kind of product, which presented a shelf-life of around 15 days