ESTUDO DE PARÂMETROS DA MANDIOCA NO PÓS-COLHEITA EM DIFERENTES CONDIÇÕES DE PROCESSAMENTO, ARMAZENAMENTO E TEMPO

Abstract

In Brazil, the production and consumption of cassava (Manihot esculenta) are common, mainly fresh or minimally processed roots. Cassava is a crop that suffers a lot of physiological and microbiological damage in the post-harvest and thus and as the Minimum processing has been used a lot today, it is necessary to maintain the characteristics physico-chemical roots for as long as possible. The objective of this work was to evaluate the chemical parameters of cassava in the post-harvest period, under different processing, storage and time. The experiments were conducted at the Laboratory of Chemistry of the University Center of the South of Minas (UNIS), Varginha-MG, in which were used raw cassava roots, using a 3 x 2 x 3 factorial scheme, and were evaluated in three storage conditions, being room temperature, refrigeration and freezing; two types processing, with and without shell processed in cuts with an average size of 5 cm; and three time periods, 0, 15 and 30 days. Weight loss (%), humidity (%), degree of Brix (° Bx), titratable acidity and hydrogen potential (pH). All experiments were performed in triplicate and the data were analyzed by the regression test and Tukey at 5% meaningfulness. The chilled and frozen samples showed less weight loss possibly due to less degradation when compared to room temperature. About moisture the shelled samples showed higher average humidity (49.3%) when compared with shell (35.7%). Furthermore, samples stored under refrigeration and freezing do not showed significant differences, and the storage period did not cause changes significant in the Brix degree of cassava roots. There was no difference for titratable acidity and pH significant for most treatments. It is concluded that minimally cassava roots Processed products have better conservation at low storage temperatures as chemical aspects, and these analyzes are important for monitoring the post-product harvest, both for the producer and for the Agronomist