Estudio fisicoquímico, bromatológico, fitoquímico y potencial de transformación artesanal de la ciruela del pacífico

Abstract

Se realizaron análisis de dos estados de madurez (de cosecha y fisiológica) del fruto. Los contenidos de vitamina C oscilaron entre 4.0 y 5.0 mg; los °Brix, entre 8.7 y 13.5; la acidez, entre 0.63 y 0.96; el pH entre 2.4 y 3.0; el índice de esfericidad, entre 0.86 y 1.06; los azúcares reductores, entre 0.29 y 0.33 mg/mg fruta. Se procesó el fruto artesanalmente y mostró un rendimiento mayor al 30%. Los resultados indican que el fruto tiene buenas posibilidades para su transformación en jugos, néctares, salsas y mermeladas. ABSTRACT Physical- chemical, bromatologychal, phytochemical analysis and handmade potencial transformation of Spondias dulcis. Were carried out analysis in two states of maturity (crop and physiological). The correlation variance and analyses showed significant differences in the two states of coloration taking a level of significancia of 5%. The fruit presents change morfological of ovoid to semi-ovoid for the matter concentration in their diameters means and superior in the fruits of maturity of consumption, reaching weight that ranked from 66.9 to 117g for the first state and 93.6 to 248g in the second state, conformed in its majority by pulp (68.1 and 71.75% respectively). An increase was presented in the content of fatty acids in pulp and decrease of carbohydrates and ash in pulp and shell with the maturity change. In general there were not presence of toxic components that can affect their consumption. Products overcome 34% of efficiency wich is seen a considerable yield and the transformation level it is handmade. Key words: Spondias dulcis, Amberella, Pacific plum, Anacardiaceae, maturity, agroindustrial sector, handicrafts, phytochemistry, agroindustrial handmade transformation, food technology