Characteristics of pulp and oil from Macauba (Acrocomia aculeata) after different post-harvest treatments and storage

Abstract The Macauba Palm fruits (Acrocomia aculeata) can be a promising source of vegetable oil for food purposes, cosmetics and energy, due to the high productivity and by generate two types of oils. However, the main problem is associated with the rapid deterioration of the fruit and the pulp oil acidification. Thus the preservation of fruit quality requires the development and application of appropriate techniques that must starts in the harvest, go through post-harvest treatment, storage, preparation and ends in the extraction of its oils. The objective of this study was to identify post-harvest treatments using simple and inexpensive techniques that promote the preservation of Macauba fruit and pulp oil during 30 days of storage. The results indicate that in order to maintaining the quality of the fruit and its oil the recommendation is to realize the processing in a shorter time after harvest.

Keywords Acrocomia aculeata, Macauba pulp oil, post-harvest treatments.

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