The fruits were washed with potable water; the parts that had
phytopatologies were removed. After that, the fruits were seeded
and cut into 4–5 cm slices, which were then steamed in an autoclave
(Marte, AVM, Santa Rita do Sapucaí, Brazil) at 100 C for 20 min (cooking), which was a sufficient length of time for softening
the plant tissue.
The fruits were washed with potable water; the parts that hadphytopatologies were removed. After that, the fruits were seededand cut into 4–5 cm slices, which were then steamed in an autoclave(Marte, AVM, Santa Rita do Sapucaí, Brazil) at 100 C for 20 min (cooking), which was a sufficient length of time for softeningthe plant tissue.
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