QUALITY OF GUAVA AND MANGO PULP AND JUICE OF CASHEW, ORANGE AND GRAPE FROZEN AND STORED AT -18ºC.

Abstract

The frozen pulp and juice of fruits are consumed and appreciated in the whole world, however, during the storage it can occur physical-chemistry alterations that compromise the quality. This work has as objective to evaluate some physical-chemistries characteristics in pulps of guava and mango, and juice of cashew, orange and grape, conditioned in plastic bags with thickness of 60µm, frozen and stored at -18ºC. The physical-chemistry characteristics determined in frozen pulp and juice were: titrable acidity, pH, total soluble solids, vitamin C, and the appearance. For the results obtained it can be verified that the pulps and juices of the fruits had suffered variations about the attributes evaluated during the storage at -18ºC; content levels of vitamin C decreased dramatically with storage time, except frozen cashew juice that presented loss of 5%, in relation of the inicial content; the pulp and juice frozen had different shelf life; according to actual legislation, the frozen grape and orange juices are in disagreement with the minimum standard demanded.