Abstract:
In the present study were evaluated and compared the effect of three different treatments on the stability of the pulp
of the fruit of mamey colorado (Colocarpum mammosum) and cartagena mamey (Mammea americana), and
possible physical changes chemical, micr
temperature of -30 ° C. Additionally, the
coefficients of variation in all parameters
pulps (pasteurization and sterilization). The study showed that the variables: pH and acidity, varied significantly (p
≤ 0.05) during storage, unlike the total soluble solids whos
The concentration of ascorbic acid during storage showed different degradation rates and found that heat
treatment causes positive effects on the samples.
