Resumo A secagem natural da castanha-do-brasil com casca, realizada por extrativistas, não é eficaz na redução da contaminação por fungos produtores de aflatoxinas. Portanto, o uso de um secador artificial pode ser um método para reduzir rapidamente o teor de umidade das amêndoas e, assim, prevenir o crescimento de fungos. Neste contexto, o presente estudo foi realizado para avaliar a eficiência de um secador, por convecção natural de ar, na qualidade física, físico-química e microbiológica das amêndoas após 6 horas de secagem, a 45 °C. O delineamento experimental foi em blocos casualizados, com dois tratamentos (castanhas antes e depois da secagem) e 10 repetições de 3 kg. As amêndoas foram analisadas quanto a umidade, cinzas, proteína, fibra alimentar, carboidratos totais e lipídios, atividade de água, contagem total de fungos filamentosos e potencialmente produtores de aflatoxina, e quantificação de aflatoxinas B1, B2, G1, G2 e total. Não houve efeito da secagem na contagem de Aspergillus flavus e Aspergillus parasiticus, e também na composição físico-química das castanhas, exceto para teor de cinzas. No entanto, a umidade da amêndoa reduziu-se em 39,7% e houve redução da contaminação pré-existente de fungos filamentosos totais. O secador é eficaz na redução do tempo médio de secagem quando comparado com o método tradicional usado pelos extrativistas.

Abstract The natural drying of in-shell Brazil nuts carried out by the extractivists is not effective in reducing contamination by aflatoxin-producing fungi. Thus the use of an artificial heater could prove to be a favourable method to bring about a rapid reduction in the moisture content of the nuts and thereby prevent fungal growth. Hence the objective of this study was to evaluate the efficiency of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists.

Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.

RESUMO O sistema tradicional de coleta e armazenamento da castanha-do-brasil pode comprometer seriamente a qualidade das amêndoas, pois contribui para a alta incidência de agentes contaminantes, como fungos do gênero Aspergillus, que podem produzir aflatoxinas. Neste trabalho, teve-se por objetivo avaliar a influência do período de armazenamento, nas condições estudadas, sobre as características físico-químicas e a contaminação microbiológica da castanha-do-brasil. O delineamento experimental foi inteiramente casualizado, considerando-se como tratamentos os tempos de armazenamento (0 - controle, 30, 60, 90, 120 e 150 dias), com quatro repetições de 3 kg de castanha-do-brasil cada. As amostras foram submetidas às análises físico-químicas e microbiológicas. Observou-se que o armazenamento reduziu em 78,2% o teor de umidade das amêndoas ao final de 150 dias, porém essa redução não foi rápida o suficiente para evitar a contaminação por fungos filamentosos totais e potencialmente produtores de aflatoxinas. O período crítico de contaminação ocorreu nos primeiros 30 dias de armazenamento, quando se verificou o aumento dos fungos estudados, bem como de aflatoxinas B1 e total. As condições de armazenamento avaliadas foram quatro vezes mais eficientes na redução de umidade do produto do que o método tradicional de armazenagem, sendo, porém, necessária uma pré-secagem, a fim de se evitar a contaminação do produto.

ABSTRACT The traditional system of collection and storage of Brazil nut compromises seriously the quality of these almonds as it contributes to the high incidence of contaminants, like fungi of the genus Aspergillus, which can produce aflatoxins. In this study, the objective was to evaluate the influence of the storage period in studied conditions, on the physicochemical characteristics and on the microbiological contamination of Brazil nuts. The experimental was designed as completely randomized, considering as treatments the storage period (0 - control, 30, 60, 90, 120 and 150 days) with four replicates of 3 kg of Brazil nuts each. The samples were submitted to physicochemical and microbiological analysis. It was observed that almonds submitted to the storage had their moisture content reduced by 78.2% at 150 days of storage, however, this reduction was not fast enough to avoid surface contamination by filamentous and potentially aflatoxins producing fungi. The critical period of contamination occurred on the first 30 days of storage when there was an increase of the studied fungi, as well as B1 and total aflatoxin. The studied storage conditions were four times more effective in reducing the product moisture content than the traditional methods, however, pre-drying is necessary to avoid contamination of the product.

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.

Conduziu-se este estudo, realizado no Laboratório de Fisiologia e Tecnologia Pós-Colheita da Embrapa Agroindústria Tropical em Fortaleza (CE), com o objetivo de aumentar o tempo de conservação pós-colheita de pedúnculos dos clones CCP 76 e END 183 de cajueiro anão precoce por meio da redução da temperatura de armazenamento. Foi adotado um fatorial em delineamento inteiramente casualizado, cujos fatores foram os clones e o tempo de armazenamento (0, 5, 10, 15, 20, 25 e 30 dias), avaliados em três repetições. Os frutos, colhidos manualmente, no início da manhã, no Município de Beberibe, Ceará, foram acondicionados em caixas plásticas ainda no campo e transportados para o laboratório onde, acondicionados em bandejas de isopor, foram armazenados a 3,4 ± 0,6ºC e umidade relativa de 85 ± 11%, sob atmosfera modificada. Os parâmetros avaliados foram perda de massa, aparência, cor da película, firmeza da polpa, sólidos solúveis totais, pH, acidez total titulável, SST/ATT, ácido ascórbico, açúcares solúveis totais, antocianinas totais e fenólicos. Os resultados mostraram que os pedúnculos do clone CCP 76 têm vida útil pós-colheita de 18 dias, enquanto o END 183, de 28 dias, ambos com reduzida perda de massa, firmeza e antocianinas totais.

This work aimed to increase, through the reduction storage temperature, the post-harvest conservation time of the early dwarf cashew tree peduncle of clones CCP 76 and END 183. It was carried out in the Postharvest Physiology and Technology Laboratory of the Embrapa Agroindústria Tropical in Fortaleza (State of Ceará, Brazil) using a factorial scheme in a randomized design with three replications of the factors (clones and storage duration: 0, 5, 10, 15, 20, 25 and 30 days). The fruits evaluated were manually harvested in a farm located in the Municipality of Beberibe, State of Ceará, transported in plastic containers to the Laboratory and stored in extruded polystyrene trays at the temperature of 3,4 ± 0,6ºC and relative humidity 85 ± 11% under modified atmosphere. The parameters evaluated were weight loss; appearance; peel color; pulp firmness; total soluble solids (TSS); pH; total titratable acidity (TTA); TSS/TTA ratio; ascorbic acid; total soluble sugars; anthocyanins and phenolics. The analyses showed that the shelf life of the CCP 76 peduncle clone is 18 days while that of the END 183 clone is of 28 days, both with slight loss of mass, firmness and total anthocyanins.

Neste trabalho, objetivou-se comparar a qualidade da água de coco obtida de frutos de coqueiro anã verde, produzidos em dois sistemas distintos de produção: convencional e orgânico, mediante as análises físicas (cor da casca, peso, volume, comprimento e diâmetro), físico-químicas (sólidos totais, acidez titulável, pH, turbidez, açúcares solúveis totais e redutores) e os minerais: (Ca, Mg, Na, K, Fe, Mn, P, sulfato, cloreto e C.E.); e análise sensorial. Foram realizados os seguintes parâmetros sensoriais: avaliação global, turbidez, doçura e sabor. Os frutos utilizados nesse experimento encontravam-se com 210 dias após a polinização das inflorescências e foram provenientes de dois plantios comerciais do município de Trairí- Ceará. O experimento foi desenvolvido no laboratório de Fisiologia e Tecnologia de Pós-Colheita da Embrapa Agroindústria Tropical, Fortaleza-CE. Foi observado, a partir dos resultados das análises físicas, que o coco produzido em sistema convencional é melhor do que os produzidos organicamente. Para todas as variáveis estudadas, porém apenas as medições de comprimento e peso mostraram diferenças importantes por meio do teste Tukey em um nível de 5% de probabilidade. Nas análises físico-químicas e análise sensorial não houve diferença significativa para os tratamentos.

This work aimed to assess and compare the quality of coconut water produced in two different systems: standard and organic. The physical characteristics of the fruit were described (skin color, weight, water volume, length, and diameter), the physical-chemical characteristics of the water were assessed (total solid content, total titrable acidity, pH, turbidity, reducing and total soluble sugars), the mineral content was checked (Fe, P, K, Na, Ca, Mg, Mn, sulphate, chloride, and C.E.), and the sensory analysis was conducted assessing the following parameters: overall evaluation, turbidity, sweetness, and flavor. The fruits used in this experiment were harvested 210 days after the pollination of the flowers and were from two commercial plantations at the municipality of Trairí-Ceara.The experience was developed at the Physiology and Technology Post-Harvest Laboratory of Embrapa Tropical Agroindustry, Fortaleza-CE. We observed, from the results of the physical analysis, that the coconut produced in the standard system is better than that produced organically, for all of the studied variables. However, only the measurements of length and weight showed important differences through the Tukey test at the level of 5% probability. The physical-chemical and sensory analysis did not show significant differences between the treatments.