Marolo (Annona crassiflora Mart.): a study of value chain and processing

Food Science and Technology (Campinas)

Síntia Carla Corrêa²  Marcelo Lacerda Rezende¹  Eric Batista Ferreira¹  Luciana Azevedo² 

[1] ,Alfenas Federal University Nutrition Faculty Alfenas MG ,Brazil

关键词: Annona crassiflora;    value chain;    rehydration;   

DOI  :  10.1590/S0101-20612013005000044

来源: SciELO

【 摘 要 】

This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit, marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completely randomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey's test (p < 0.05). Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed. The best procedure for marolo dehydration should be determined according to the intended use of the dehydrated product since the water-absorption capacity of the flour is higher and convective hot-air-drying is more effective in retaining soluble solids and reducing damage to the fruit. These results aim at contributing to the marolo value chain and to the preservation of native trees in the Brazilian savanna biome and can be used to analyze other underutilized crops.

【 授权许可】

CC BY   
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