Bioactive compounds of lucuma flour and their effect during storage (Pouteria Lucuma (R&P) Kuntze)

Lucuma is a distinctive fruit that obtains its legendary colors thanks to those pigments present in the plastics, vacuoles and in its cytoplasmic fluid. Furthermore, pigments in vegetables, fruits and ornamental plants have been intensively studied and analyzed due to their important role in the visual appeal that attracts consumers. This is key as consumers' purchasing decisions are influenced by the appearance of food products. Furthermore, the color and appearance of a product directly affects its acceptance or rejection. So it is very important to add active substances to the coating to help prevent the strong effect of fruit color and appearance, which is done with lucuma fruit.

This exotic fruit originates in the inter-Andean valleys of Ecuador, Peru and northern Chile, it is not even being distributed outside its initial area since it has only been introduced to Central America, Antilles, the Philippines and Java, but it can also be found in certain regions of Bolivia, Colombia and Costa Rica. It is known that this fruit was domesticated for more than a millennium to establish itself as part of the official diet of the native population.

In Peru, lucuma plants are located between 100 and 3000 meters above sea level; However, it is known that the best production is found in the Andean valleys, characterized by having cool nights. On the other hand, it is in warm humid areas where inferior quality fruits are produced. In general, loamy, deep soils, rich in organic matter and well-drained are preferred for its production; although it is able to tolerate rocky soils, as well as the proximity of the sea.

Likewise, in the Andean country in question, the most common forms of export of this fruit are in the form of frozen pulp and flour. The latter's coloration is affected during storage, consequently, it does not meet purchasing standards and harms the export of this product. This book delved into the theoretical bases that cover the organoleptic properties of the fruits, the characterization of the lucuma to support the scientific research whose objective was to evaluate the effect on the color of the flour, of blanching the lucuma before drying, and the effect of packaging lucuma flour in two types of packaging: polyethylene (PE) and polypropylene (PP) and in two types of atmospheres: vacuum (Vac) and oxygen (Ox).

Cite (APA)

Cosi, R., & Condori, B. (2023). Compuestos bioactivos de la harina de lúcuma y su efecto durante el almacenamiento (Pouteria Lúcuma (R&P) Kuntze). Editorial Tercer Sol. https://submission.editorialtercersol.com/index.php/SETS/catalog/book/163