Recobrimento de laranja 'Pêra' com filme de concentrado protéico de soro de leite associado a plastificantes

Alleoni, Ana Cláudia Carraro; Jacomino, Ângelo Pedro; Rosa, Alexandra Soares

doi:10.1590/s0100-204x2006000800002

Cited by 9 publications

(5 citation statements)

References 14 publications

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“…Mesmo com perdas de água que, em alguns tratamentos deste estudo, atingiram quase 30%, não foram verifi cadas alterações signifi cativas em muitos dos parâmetros químicos avaliados nos sucos das laranjas Champagne. Jomori et al (2003) justifi cam que a transpiração fi ca restrita apenas às células da casca, precisamente no flavedo e no albedo do fruto, não interferindo no teor dos constituintes presentes no suco.…”

Section: Resultsunclassified

Nota científica: Conservação pós-colheita de laranjas Champagne (Citrus reticulata × Citrus sinensis)

Agostini

Scalon

Lescano

et al. 2014

Braz. J. Food Technol.

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ResumoObjetivou-se avaliar os efeitos de diferentes recobrimentos e temperaturas de armazenamento na conservação de laranjas Champagne. Após refrigeração e sanitização, os frutos foram submetidos aos seguintes tratamentos: 1) controle, sem recobrimento; 2) frutos recobertos com fécula de mandioca a 2% (m/v); 3) frutos recobertos com fécula de mandioca a 4% (m/v); 4) embalagem com fi lme de PVC esticável; 5) embalagem em saco plástico de polietileno de baixa densidade. Estes frutos foram, em seguida, armazenados em três diferentes temperaturas: ambiente (25°C / 70 ± 5% UR) e em câmara fria a 3°C e a 8°C, com 85 ± 5% UR. Determinou-se a perda de massa pelos frutos; no suco, foram determinados o pH e os sólidos solúveis (SS), a acidez titulável, os açúcares totais e o ácido ascórbico. As amostragens foram realizadas a cada 4 dias, durante 24 dias, nos frutos armazenados em condição ambiente, e a cada 10 dias, durante 60 dias de armazenamento, nos frutos mantidos em câmara fria. Os frutos armazenados a 3°C apresentaram menor perda de massa. Os frutos do controle e os revestidos com fécula, independentemente da temperatura de estocagem, tiveram perdas maiores do que aqueles embalados em fi lme de PVC e polietileno. A acidez apresentou redução ao longo do armazenamento em todas as temperaturas estudadas e sem diferenças entre os revestimentos/embalagens. Os tratamentos e o período de armazenamento, independentemente da temperatura, não infl uenciaram nos resultados de pH, teores de SS, açúcares totais e ácido ascórbico. Os frutos refrigerados a 3°C mantiveram a qualidade por até 60 dias, desde que acondicionados com polietileno e PVC, enquanto que, sob a temperatura ambiente, a qualidade dos frutos embalados com estes fi lmes foi mantida por até 20 dias. Frutos embalados com o fi lme de polietileno apresentaram sinais de podridão e odor estranho a partir do 20º dia, quando armazenados a 25°C, e a partir do 50º dia, quando armazenados a 8°C. Palavras-chave: Armazenamento pós-colheita; Refrigeração; Atmosfera modifi cada. SummaryThis study aimed to evaluate the effects of different types of coating, temperatures and storage times in the conservation of 'Champagne' oranges. After cooling and sanitizing, the fruits were submitted to the following treatments: 1) control, 2) coating with 2% cassava starch (m/v), 3) coating with 4% cassava starch (m/v), 4) coating with stretchable PVC fi lm and 5) coating with low density polyethylene fi lm. The fruits were stored at three different temperatures: ambient (25ºC / 70 ± 5% RH) and in cold rooms at 3ºC and at 8ºC with 85 ± 5% RH. The loss in mass of the fruits was determined and also the pH, soluble solids (SS), titratable acidity, total sugars and ascorbic acid of the juices. Samples were taken every 4 days for 24 days for the fruits stored under ambient conditions, and every 10 days for 60 days for those stored in the cold. The fruits stored at 3 °C showed a lower mass loss. Regardless of storage temperature, the control fruits and those coated with starch showed higher losses...

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Section: Resultsunclassified

Nota científica: Conservação pós-colheita de laranjas Champagne (Citrus reticulata × Citrus sinensis)

Agostini

Scalon

Lescano

et al. 2014

Braz. J. Food Technol.

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“…Alleoni, Jacomino and Rosa (2006), observed that whey protein coatings on oranges did not usually affect physical-chemical properties, but when it did, the differences among coated fruits and uncoated were very little.…”

Section: Methodsmentioning

confidence: 99%

Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Machado

Costa²,

Batista³

2012

Food Sci. Technol

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This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.

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“…Azeredo et al (2012) reported that acerola fruit coated with mixtures of nano-reinforced polymeric materials showed lower levels of ascorbic acid when compared to a single coating. Alleoni et al (2006) also observed a slight change in TS and SS values in juice from orange coated with films based on milk whey protein concentrate. Arnon et al (2014) reported that the TS and SS levels in juice are important parameters of internal quality in citrus and did not observe any significant effects either using commercial waxes or coating mixtures on the TS and SS levels of juices from any of the varieties tested in the study.…”

Section: Chemical Characterizationmentioning

confidence: 71%

Use of pectin in the postharvest conservation of tangerine

Plácido¹,

Silva²,

Furtado³

et al. 2014

Afr. J. Biotechnol.

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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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Recobrimento de laranja 'Pêra' com filme de concentrado protéico de soro de leite associado a plastificantes

Cited by 9 publications

References 14 publications

Nota científica: Conservação pós-colheita de laranjas Champagne (Citrus reticulata × Citrus sinensis)

Nota científica: Conservação pós-colheita de laranjas Champagne (Citrus reticulata × Citrus sinensis)

Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Use of pectin in the postharvest conservation of tangerine

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