Análise físico química do abacaxi (Ananas comosus) provenientes da Região de Mojuí dos Campos - PA

Abstract

The present work aimed to analyze the physical chemical properties of pineapples of 32 cultivar "Pérola" produced in an area fertilized with NPK, in the municipality of Mojuí 33 dos Campos-PA. Moreover, these results were compared with those obtained in other 34 studies performed in other locations, in order to confirm their potential for the production 35 of beverages, sweets, among others. Ten pineapple samples collected in August 2018 36 were analyzed. The samples were collected in zigzag at the same time, with maturation 37 stage higher than 90% of the yellow peel. The following physicochemical characteristics 38 were evaluated: titratable acidity, soluble solids, pH, fruit mass, crown mass and alcoholic 39 fermentation. The results showed that the analyzed pineapples presented high reducing 40 sugar levels and low acidity. Titratable acidity was used in the present study to evaluate 41 the acetic acid content generated in the fermentation process. From the results obtained 42 from high sugar and acetic acid contents it is possible to verify that pineapple is a potential 43 source of production of jams, jellies, ice cream, gelatin, beverages, vinegar, among other 44 derivatives.