Evaluation of honeys of different botanical origins stored under average day and night temperatures
DOI:
https://doi.org/10.5327/fst.552Palavras-chave:
stability, crystallization, botanical originResumo
The objective of this study was to evaluate the properties of different honey samples (assa-peixe, bracatinga, coffee, cipó-uva, eucalyptus, gurucaia, laranjeira, and silvestre) during storage, over 180 days, at the average annual day (29.8°C) and night (19.3°C) temperatures. Several properties were quantified before and after storage, including fructose and glucose content, moisture, and fructose/glucose and glucose/ moisture ratios. Additionally, water activity, absorbance, electrical conductivity, color, and microscopic analyses were performed at the initial (T0), intermediate (T90), and final (T180) times of the experiment. Rheological behavior at the initial (T0), intermediate (T60), and final (T120). Therefore, the analysis time for this parameter was shorter, since it was based on pre-testing and previous work by the authors. In general, assa-peixe and cipó-uva honeys had greater changes during storage, especially at night temperatures. These two varieties showed intense and more pronounced crystallization based on the absorbance, color, and microscopy analyses. The changes observed at night temperature were more significant compared to those at daytime temperature. Varying storage conditions are important to preserve the quality of honeys from different sources. Therefore, studying the crystallization rate during storage is essential for the industry, since each honey crystallizes differently, altering its physical–chemical and rheological properties.
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