The objective of this work was to process and evaluate the stability of the bacuri (Platonia insignis Mart.) pulp submitted to freezing for 12 months. During the storage period there were significant changes in the physiochemical characteristics of the pulp as for the content of total soluble solids, pH, water activity, total and reducing sugars, vitamin C, polimer and oligomeric phenolic compounds , total and soluble pectin and color L, the a*, b *,while total acidity and soluble solids varied with the storange period. The dimers phenolic compounds incresead with the time. According to the results, the bacuri pulp cannot be considered a good source of vitamin C, but it presents low contents of phenolic compounds characterizing the pulp as little astringent, thus showing potential for the processing. The microbiological quality was not altered during the storage period indicating the efficiency of freezing for maintaining the physiochemical and microbiological characteristics of the bacuri pulp.
Pulp of fruit; quality; physicochemical characteristics
