Note. Quality evaluation of cupuacu (Theobroma grandiflorum) puree after pasteurization and during storage

Cupuacu (Theobroma grandiflorum) is an Amazonian fruit with a pleasant arom a and flavor, which offers a great economic potential. Puree of cupuacu pul p was pasteurized (70 and 90 degrees C), and stored for half a year at 18 a nd 38 degrees C. The pasteurization was effective in microbial and enzyme i nactivation, and stabilization of the puree. Peroxidase enzyme was inactiva ted (polyphenoloxidase was not detected in raw cuyuacu), some cupuacu 'fres h notes' were lost, and the color changed slightly during pasteurization at both temperatures. Since, except for color, no significant quality differe nces were detected between samples processed at 70 degrees C and 90 degrees C, the pasteurization at 90 degrees C is recommended. The parameters that changed most during storage were the color flavor, aroma and sugars. The pu ree got darker, especially at 38 degrees C, and the non-reducing sugars wer e converted into reducing sugars, while the total sugars remained constant. The final quality was determined by the storage temperature and not by the pasteurization temperature. The total color difference, TCD*, was well mod eled by first-order reversible kinetics.