Development of Araticum (annona Crassiflora Mart.) Jams: Evaluation of Physical, Microbiological, and Sensorial Stability in Different Packages

Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days. During the storage the values of pH (3.5–4.9), titratable acidity (0.27–0.62%), color (L* 20.56–28.49, a* 1.32–7.03, and b* 1.32–9.29), chroma (1.86–11.65), hue (0.60–1.03), soluble solids (68–79.70 ºBrix), reducing sugars (12.60–60.30%), non-reducing sugars (6.22–56.19%), total sugars (55.30–96.30%), and carotenoids (0.21–1.27 mg.100 g−1) varied. The indicated shelf life was approximately 117 and 65 days for jams in polypropylene package, and 112 and 63 days for those kept in the polyethylene package, when the temperature of storage was 25 and 35 ºC, respectively. Araticum fruit is a good source for jams, that can contribute to the increased insertion of foods of better nutritional value in the consumer market.