Factors that interfere in the process of natural fermentation of the cubiu slices

Abstract

This study aims to assess the effects of natural fermentation on the physical, physic-chemical and microbiological cubiu. Ripe cubiu undergone selection, peel, cut into four pieces, seeds removed and the slices were divided into two lots. One batch was subjected to blanching by immersion in water for 1 minute at 95 ° C and immediately bathed in ice water. Both were subjected to natural fermentation with increasing concentrations (2, 4, 6 and 8%) NaCl and 24 h time of immersion in each concentration. The process was monitored by moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (bleached) and sodium chloride was no increase in the values. The natural fermentation process was detected during the immersion of slices of cubiu pre treated or not in NaCl solutions. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices.

Keywords

• Solanum sessiliflorum Dunal
• branqueamento
• propriedades físicas e físico-químicas
• microbiologia.