Tempo de prateleira da PANC (planta alimentícia não convencional) amazônica jenipapo cristalizado

Abstract

Post-harvest losses of fruits represent a significant impact from an economic and nutritional point of view. Losses occur mainly due to inadequate conditions of conservation, storage, handling and disposal. In this context, food preservation techniques and the proper use of packaging play a fundamental role. The objective of this study was o evaluate the shelf life of candied fruits packaged in different types of packaging. According to ANVISA Resolution No. 60/2019, for crystallized fruits, limits of < 4 CFU/g for moulds and yeasts, < 2 CFU/g for Escherichia coli and absence of Salmonella spp. in 25 g of sample are established. During the six months of microbiological analysis of crystallized genipap, plastic jar and vacuum packages did not detect microorganisms until the sixth month, when the presence of molds and yeasts was verified at a level of 1.0 × 10³ CFU/g, considered low and within the parameters established by the legislation. In the proximate analysis, the vacuum packaging was the most humid, and the bulk packaging was the driest. Protein, ash, and energy values varied minimally among the samples. Thus, the type of packaging does not significantly influence the nutritional composition of crystallized jenipapo.