The water activity predicting the stability and safety of
Murici. This parameter has interaction to the chemical,
physical and biological characteristics of fruits than
moisture content, thus have an effect on reactions and
microorganisms proliferations. There were no significant
differences among the fruits, which can be characterized
as foods with high free water content (aw > 0.9). The
average values in both treatments and storages
remained unaltered, ranging between 0.96 and 0.97 (Table 5). Similar results were observed by Guimarães et al. (2008), while studying Murici (0.98).