RESUMO: Uma das relevantes importâncias econômicas do umbuzeiro (Spondias tuberosa Arruda) ao semiárido nordestino pode ser atribuída ao beneficiamento do fruto na forma do tradicional doce em massa. Entretanto, existem limitações na produção e padronização deste derivado quanto sua cor, sabor e textura, o que prejudica sua qualidade, identidade e alcance de outros mercados. Este trabalho foi conduzido buscando analisar o potencial de genótipos de umbu (Acesso 37, Acesso 44, BRS 48, BRS 52, BRS 55 e BRS 68), registrados pela Embrapa, para o desenvolvimento de doce em massa. Avaliou-se a qualidade dos produtos obtidos, diante de uma amostra comercial, quanto a composição físico-química (pH, acidez total, atividade de água, sólidos solúveis, umidade, firmeza, cor (L*, a*, b*), açúcares redutores e não-redutores, vitamina C e sinérese) e aceitação por consumidores quanto a impressão global. O método CATA foi aplicado para descrever o perfil sensorial das amostras. Os resultados mostraram diferença significativa (p≤0.05) na composição físico-química das amostras, sendo as amostras Acesso 37 e BRS 68 as mais apropriados ao processamento de doce em massa, com a maior firmeza e menor sinérese. Os consumidores indicaram os genótipos 37, 44, BRS 52 e BRS 55 com maiores médias de aceitação na impressão global; associaram as amostras em distintas caracterizações, indicando o Acesso 37 e BRS 68 como mais gostosos e firmes, e a amostra comercial como a mais ácida, adstringente e terrível.

ABSTRACT: One of the relevant economic importances of the “umbuzeiro” (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of “umbu” genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*, b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p≤0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible.

RESUMO A videira ‘BRS Magna’ tem como vantagens a adaptação a diferentes regiões brasileiras e a elaboração de suco de qualidade. Entretanto, requer a definição de componentes do sistema de cultivo, como porta-enxerto, para cada região. O objetivo deste estudo foi caracterizar a composição química e o potencial antioxidante de sucos de uvas colhidas de videiras ‘BRS Magna’ cultivadas sobre diferentes porta-enxertos, nas condições tropicais do Submédio do Vale do São Francisco. As uvas foram colhidas no Campo Experimental de Bebedouro/Embrapa Semiárido, em Petrolina-PE, Brasil. Os tratamentos corresponderam aos porta-enxertos ‘IAC 766’, ‘IAC 572’, ‘IAC 313’, ‘Freedom’, ‘Paulsen 1103’, ‘Harmony’ e ‘SO4’. Foram elaborados os sucos de uvas de duas safras, para avaliação após o armazenamento. Para cada safra, adotou-se o delineamento experimental em blocos ao acaso, com quatro repetições. A qualidade dos sucos variou com os tratamentos, em cada duração do armazenamento. Aos nove meses, os sucos da primeira safra apresentaram perda de pigmentos e de compostos fenólicos, sendo que aquele elaborado com uvas de plantas enxertadas sobre ‘Harmony’ distinguiu-se pelos teores de sólidos solúveis (SS), intensidade de cor (IC), antocianinas, índice de polifenois totais (IPT) e capacidade antioxidante. Os sucos da segunda safra, aos quatro meses, caracterizaram-se por maiores teores de alguns compostos, destacando-se o tratamento ‘SO4’ pelos SS, IC, polifenóis extraíveis totais, IPT e capacidade antioxidante. Os porta-enxertos menos vigorosos conferiram melhor qualidade ao suco, desde que se considere o potencial de armazenamento e o processo de elaboração.

ABSTRACT The ‘BRS Magna’ grapevine has the advantage of adapting to different regions of Brazil and producing juice of good quality. However, it is necessary to define the components of the cropping system, such as the rootstock, for each region. The aim of this study was to characterise the chemical composition and antioxidant capacity of grape juice collected from ‘BRS Magna’ grapevines grown on different rootstock under the tropical conditions of the Sub-middle São Francisco Valley. The grapes were harvested in the Experimental Area of Bebedouro/Embrapa Semiárido, in Petrolina, Pernambuco, Brazil. The treatments corresponded to the ‘IAC 766’, ‘IAC 572’, ‘IAC 313’, ‘Freedom’, ‘Paulsen 1103’, ‘Harmony’ and ‘SO4’ rootstock. The grape juice was prepared from two harvests for evaluation after storage. For each harvest, a randomised block design was used, with four replications. The quality of the juice varied with the treatment in each storage period. At nine months, the juice from the first harvest showed a loss of pigment and phenolic compounds, while the juice made with grapes from plants grafted onto ‘Harmony’ stood out for soluble solids content (SS), colour intensity (CI), anthocyanins, total polyphenol index (TPI) and antioxidant capacity. Juice from the second harvest was characterised at four months by higher levels of various compounds, especially the ‘SO4’ treatment for SS, CI, total extractable polyphenols, TPI and antioxidant capacity. Considering storage potential and the preparation process, the less-vigorous rootstock resulted in better quality juice.

The aim of the present study was determining the main organic acids in pulp and juices, as well as evaluating their stability, after opening the package, by liquid chromatography in a C18 column with isocratic elution and UV detection. In açaí pulp tartaric, malic and citric acids were found. Cashew samples presented all of the organic acids evaluated, besides high concentrations of ascorbic and malic acids. Acerola pulp had the highest ascorbic acid concentration. A small decrease in organic acid content during storage was observed. Malic and citric acids seem to be more stable than tartaric and ascorbic acids.