Physicochemical characteristics of guava “Paluma” submitted to osmotic dehydration

Abstract

The aim of this work was to evaluate the conservation post processosmotic of guava stored temperature at 5 degrees C. Guava (Psidiumguajava L.), red variety ``Paluma{''} minimally processed by mildosmotic dehydration, were packaged in polyethylene terephthalate (PET)and stored temperature at 5 degrees C. Non-treated guava, packed in PETtrays, was used as control. The treatment used was osmotic dehydrationin sucrose syrup at 60 degrees Brix and physicochemical determinationswere pH, total soluble solids (TSS), total titratable acidity (TTA),reducing sugars (RS), total sugars (TS) and parameters related to colourread (a(star)), chroma (c(star)), yellow (b(star)), luminosity (L-star)of the fresh and osmotically dehydrated guava slices. The dehydratedfruits lost about 34.45% of water, concentrating contents of solublesolids, total and reducing sugars, when compared to control samples. ThepH value remained around 3.76 for the OD fruits and 3.87 for the freshfruits. The colour of the dehydrated fruits was more intense than thecontrol samples'. The guava slices osmotic dehydration had 21 days ofshelf life, showed physicochemical characteristics significantlysuperior to the control samples', having a stable and high qualityproduct as a result.