Tecnologias para conservação e processamento de framboesa (Rubus idaeus)

Abstract

GENERAL ABSTRAT The raspberry (Rubus idaeus), yet little cultivated in Brazil, has attracted the interest of producers, to be an attractive fruit with high nutritional value and antioxidant power, but it has high susceptibility to decay, having shelf-life too short. This work was conducted with the objective of evaluating the long storage, the physicochemical characteristics of raspberries treated with different doses of 1-MCP, evaluating physical-chemical and microbiological storage along the raspberries under different irradiation doses and produce and analyze a physical-chemical brew from the pulp of raspberry using different types of fermentation, thus seeking alternative extension and post-harvest processing of this fruit. The ripe fruits were harvested in the city of Campestre-MG and sent to the Federal University of Lavras, where the processing was carried out according to each objective. According to the results, we determined that the application of 1-MCP is feasible for postharvest raspberries, it decreased the weight loss and retained the firmer fruits during the storage period. Irradiation was also feasible to keep raspberries, because the irradiated fruits showed lower weight loss and counting of filamentous fungi and yeasts, and the dose of 2 kGy in the most efficient microbial control. The production of the brew is an acceptable alternative to the marketing and consumption of raspberry, as the physico-chemical parameters showed values within those established by Brazilian legislation and high antioxidant activity in three types of fermentation tested.