Caracterização e potencial de processamento de diferentes cultivares de morango cultivados em região subtropical

Abstract

Strawberry due to its attractive characteristics such as aroma, taste and appearance, as well as nutritional characteristics, is widely accepted and consumed worldwide. However, it is a fruit that, due to the high respiratory rates, has a short service life, which compromises its commercialization in fresh form. Thus, the processing of strawberries in the form of products such as preserves, jams and jellies becomes an essential alternative for increasing their availability to consumers and reducing postharvest losses. In this context, it is extremely important to carry out a survey of strawberry cultivars commonly grown in subtropical regions in order to identify which ones are best suited for jelly processing, as well as understanding what the consumer profile is for this product. Given the above, the objective of this study was to evaluate the influence of different strawberry cultivars grown in subtropical regions (Camarosa, Festival, San Andreas, Oso Grande, Camino Real and Albion) on the physicochemical characteristics, rheological properties and sensory acceptance, of the resulting jelly, in order to identify cultivars with higher potential for industrial use. Six jellies were prepared in which the different formulations were subjected to pH, total titratable acidity, soluble solids, color, texture analysis (TPA) and sensory acceptance analyzes. It was observed that the strawberry cultivars had different physicochemical characteristics, which resulted in jellies with different physicochemical and rheological properties. Regarding sensory acceptance, it was observed that all strawberry cultivars studied produce high sensory acceptance jellies. Thus, it was noted with this study that all cultivars have the potential to be processed in the form of jelly due to the good acceptance of all prepared formulations. In general, consumers generally prefer a lighter-colored strawberry jelly with a less intense red color, a more acidic and less consistent taste.