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Pequi is a perishable fruit, of maximum production phase of four months per year; hence, requiring the development of techniques to ensure availability for a longer period while maintaining its quality and nutritional value. Considering, the scenario this paper suggests a study of osmotic dehydration of pequi pulp chips using sodium chloride and sucrose in order to obtain a final product with higher quality and physicochemical properties similar to the fresh fruit. Accordingly, a full factorial design 2³ was conducted to determine the concentrations, fruit proportion: syrup and immersion time, preceded by physical-chemical analyzes of ash, pH, titratable acidity, total sugars and lipids. The use of saline solution did not show efficiency, because it is a compound with low saturation and the fruit only presents significant reduction of moisture in osmotic solutions with solute concentrations above 50%. However, the sucrose solution was able to reduce the moisture of the product from 54.63% to 31.88%, using 70% sucrose solution in 1:2 proportion for 6 hours. Osmotic dehydration also contributed for the increasing of acidity, ashes, and total sugars compared to the fresh fruit, still moisture content, pH and lipids was decreased. Thus, the use of osmotic pretreatment may be an attractive alternative for Pequi conservation, since the use of a simple and low cost technology was able to obtain a product with physical-chemical characteristics similar to in nature fruit.

Tratamento osmótico na obtenção de lascas da polpa de pequi (Caryocar brasiliense) desidratadas