MICROORGANISMS IN MACAUBA FRUITS (Acrocomia aculeata) AFTER DIFFERENT POST-HARVEST TREATMENTS AND STORAGE

Lorena Aires Lombardi Queiroz; Camila Sales Nascimento; Ana Luíza Machado Silveira; Vera Lúcia dos Santos; Maria Helena Caño Andrade

doi:10.18540/jcecvl2iss3pp001-013

Authors

Lorena Aires Lombardi Queiroz Federal University of Minas Gerais
Camila Sales Nascimento Federal University of Minas Gerais
Ana Luíza Machado Silveira Federal University of Minas Gerais
Vera Lúcia dos Santos Federal University of Minas Gerais
Maria Helena Caño Andrade Federal University of Minas Gerais

DOI:

https://doi.org/10.18540/jcecvl2iss3pp001-013

Keywords:

Acrocomia aculeata, Macauba, microorganism, post-harvest conservation

Abstract

The Macauba fruits (Acrocomia aculeata) may be promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and obtainment of two oil types. However, the main constraint is associated with the rapid deterioration of the fruit, leading to production of oil with high acidity. The acidification process can be caused by microorganisms growing associated with fruits, by high pulp moisture and by the endogenous lipase activity. This study aimed to quantify microorganisms present in the husk and fruit pulp after different post-harvest treatments and after 30 days storage, comparing effectiveness of different conservation treatments by simple and inexpensive techniques. The storage period was determined according to preliminary tests where it was observed that at 30 days of harvest the fruits were already deteriorating. After storage there was a predominance of fungi in pulp and bacteria and yeasts in the husk.