ABSTRACT
Soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, moisture, soluble sugars (SSU), total reducing sugars (RSU), and non-reducing sugars (NRS) were assessed in the pulp of pequi fruits collected at three ripening stages: from the plant, from the ground after naturally falling off, and collected from the ground three days after naturally falling off. The evaluation was performed after six months of freezer storage both for fruits subjected to quick freezing (liquid nitrogen followed by freezer) and slow freezing (straight into the freezer). The variables assessed were not influenced by the freezing method. The SS, TA, and RSU contents increased with the ripening stage, suggesting that the fruits collected from the plant are still immature and have lower quality than those collected after naturally falling off. Although considered mature when they fall off, fruits consumed three days after naturally falling off have better quality.
Index terms
Extractivism; management; pulp chemical composition; fruit development stage; handling