Influência da refrigeração e do uso de biofilme de fécula de mandioca sobre escurecimento enzimático em frutos de mangaba
Pequi (Caryocar Brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber, essential for human consumption. The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava starch showed the best conservation results during the experimental period.
The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.
The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.
A espécie Hancornia speciosa Gomes é uma frutífera nativa do Brasil sobre a qual tem crescido o interesse por parte da indústria de polpas, sucos e sorvetes. A perda rápida das características apreciáveis desse fruto está associada à atividade de enzimas oxidativas como a peroxidase e a polifenoloxidase. Neste trabalho foi quantificada a atividade dessas duas enzimas na polpa de frutos de mangaba submetida a três temperaturas de refrigeração (6, 10 e 18ºC) em função de diferentes tempos de armazenamento (0, 3, 6, 9, 12 e 15 dias). Os níveis de peroxidase (POD) na polpa dos frutos de mangaba foram sempre superiores aos de polifenolxidase (PPO) para as três temperaturas testadas, em todos os tempos de armazenamento estudados. Para cada enzima em particular, não foi detectada diferença na atividade de peroxidase (POD) ou de polifenolxidase (PPO) entre as temperaturas testadas e ao desdobrar-se o tempo dentro de cada temperatura testada, foi encontrada uma correlação de 0,035, para a atividade de PPO.Palavras-chave: peroxidase, polifenoloxidase, mangaba. Influence of temperature and time of storage on the activity of the oxidative enzymes inHancornia speciosa Gomes. The species Hancornia speciosa is a native fruit of Brazil over which it has been growing interest by industry of the pulps, juices and ice cream. The rapid loss of the appreciable features of this fruit is associated with the activity of oxidative enzymes such as peroxidase and polyphenol oxidase. In this study we quantified activity of these two enzymes in the fruits pulp of the mangaba subjected to three refrigeration temperatures (6, 10 and 18 º C) for different storage times (0, 3, 6, 9, 12 and 15 days). Levels of peroxidase (POD) in the pulp mangaba were always higher than the polyphenol oxidase (PPO) for the three temperatures tested, for all storage periods studied. Analyzing each particular enzyme, no difference was detected in the activity of peroxidase and polyfenol oxidase between the temperatures tested and unfold the time within each temperature tested, found a correlation of 0.035 for the polyfenol oxidase activity.
The aim of the present study was to evaluate the postharvest behavior of tangerine coated with different pectin concentrations during storage under controlled temperature (22°C ± 0.1). Fruits with green color (± 90% of the surface) were divided into four groups: fruits without any coating (T1) and fruits coated with pectin solution at 4 g / 100 g (T2), 6 ml / 100 ml (T3) and 8 g / 100 ml (T4). Tangerines were evaluated during the storage period (0, 3, 6, 9, 12 and 15 days) for the following parameters: vitamin C, soluble solids (SS), total titratable acidity (TTA), mass loss, turgidity pressure and external appearance through colorimetric analysis. In general, coated fruits showed lower mass loss over the storage period. The polynomial model was the model that best suited the experimental data. Regarding to the physicochemical characteristics, the citrus fruits and non-climacteric, showed little variation in the treatments and changes that have occurred and which can be explained by the variability of the fruits used. In general, the fruit treated with different concentrations of pectin kept green for longer period and with this feature of the fruits, is better accepted by the consumer.
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