ANÁLISE SENSORIAL DA ÁGUA-DE-COCO DURANTE O ARMAZENAMENTO DOS FRUTOS DA CULTIVAR ANÃO VERDE

Ronialison Fernandes Queiroz; Edna Maria Mendes Aroucha; Halan Vieira de Queiroz Tomaz; Frederico Silva Thé Pontes Filho; Rafaella  Martins de Araujo Ferreira

ANÁLISE SENSORIAL DA ÁGUA-DE-COCO DURANTE O ARMAZENAMENTO DOS FRUTOS DA CULTIVAR ANÃO VERDE

2009

Ronialison Fernandes Queiroz | Edna Maria Mendes Aroucha | Halan Vieira de Queiroz Tomaz | Frederico Silva Thé Pontes Filho | Rafaella Martins de Araujo Ferreira

This experiment aimed to objective evaluate the appearance of the fruits and taste of waterde-coconut during the storage. Were harvested fruit cultivar Green Dwarf with six months of age, from the municipality of Rio do Fogo-RN then were transported to the laboratory Agriculture of UFERSA, which were previously assessed on the appearance of the fruits and taste of water. Part of the fruit has been coated with paraffin, and the other part remained untreated. Then, the fruits were stored in cold with temperature of 12±1ºC e 90±2% UR. Where they remained for 28; 35; 42; 49; 56 e 63 days. In each period the fruits were evaluated on their appearance and taste of the water using a hedonic scale of nine points, ranging from extremely liked and disliked. The experimental design was completely randomized, factorial arrangement 2x6, two types of coating fruits (fruits with and without paraffin), six times the storage of fruits (28, 35, 42, 49, 56 e 63 dias) with three replicates of 05 fruits, was used to test Friedman average of a 5% probability. The coating with paraffin kept good appearance of the fruits for a longer period of time in relation to fruit without paraffin. The taste of the water, practically, did not differ with the coating fruits.

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