Efeito do hipoclorito de sódio sobre a microbiota de abacaxi 'Pérola' minimamente processado

Antoniolli, L. R.; Benedetti, Benedito Carlos; Filho, Mén de Sá Moreira de Souza; Borges, M. de F.

doi:10.1590/s0100-29452005000100041

Cited by 13 publications

(7 citation statements)

References 8 publications

(10 reference statements)

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“…Com a sanitização com cloro a 200 ppm, por cinco e 15 minutos, apenas a amostra que ficou imersa por 15 minutos na solução clorada apresentou níveis de bolores e leveduras aceitáveis. Antoniolli (2005) No entanto, pelos resultados da Tabela 2, observa-se que todas as concentrações de ozônio utilizadas foram eficientes para redução de fungos aos níveis recomendados. Nascimento et al (1999), ao estabelecerem o perfil microbiológico de polpas produzidas e comercializadas na cidade de São Luís, MA, constataram que 100% das amostras apresentaram contaminação por bolores e leveduras, apresentando contagens entre 1,0 x 10 5 e 1,1 x 10 8 UFC.g -1 .…”

Section: Resultsunclassified

Sanitização com produto à Base de Cloro e com Ozônio: Efeito Sobre Compostos Bioativos de Amora-preta ( rubus fruticosus) cv. Tupy

et al. 2015

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O objetivo deste trabalho foi avaliar e comparar a eficiência da sanitização de amora-preta, com diferentes concentrações e tempos de imersão em hipoclorito de sódio e com ozônio, e avaliar a influência do processo sobre os compostos bioativos do produto. Foram feitas análises microbiológicas e a determinação dos compostos bioativos. Os compostos de cloro utilizados na sanitização induziram a perdas significativas dos compostos bioativos (compostos fenólicos, antocianinas, tocoferóis, ácido ascórbico e carotenoides), presentes na amora-preta, sendo eficientes na sanitização contra fungos, quando utilizados na concentração de 200 ppm e por 15 minutos de imersão. Já os frutos sanitizados com ozônio apresentaram adequação aos padrões microbiológicos (fungos, coliformes totais e termotolerantes, Escherichia coli e Salmonella spp) estabelecidos pela legislação, e não apresentaram alterações significativas no conteúdo dos compostos bioativos, sendo que a menor concentração de ozônio presente neste estudo apresentou maior eficácia na sanitização dos frutos, comparada com as soluções de cloro utilizadas. Palavras Sanitization by Chlorine compounds and Ozone: Effect on Bioactive Compounds of Blackberry (Rubus fruticosus) cv. TupyThe aim of this study was to evaluate and compare the efficiency of sanitization of blackberry with sodium hypochlorite and ozone and evaluate the influence of this procedure on bioactive compounds in different concentrations and immersion times. Microbiological analyzes and determination of bioactive compounds were carried out. The chlorine compounds used in the sanitization induced losses of blackberry bioactive compounds, but were effective in sanitizing against fungi at the concentration of 200 ppm in immersion for 15 minutes. Fruits sanitized with ozone had appropriate microbiological standards (fungi, total coliforms and thermotolerant, Escherichia coli and Salmonella spp) established by legislation, and no significant changes in the content of bioactive compounds, with the lowest concentration of ozone present in this study showing the greatest efficacy in fruit sanitation compared with the chlorine solutions used.

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Section: Resultsunclassified

Sanitização com produto à Base de Cloro e com Ozônio: Efeito Sobre Compostos Bioativos de Amora-preta ( rubus fruticosus) cv. Tupy

et al. 2015

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“…They were also selected by size and exemption from pests and diseases. Then, they were packed in plastic harvest boxes, and immediately transported to the laboratory and washed in running water for residues removal, as recommended by Antoniolli et al (2005).…”

Section: Methodsmentioning

confidence: 99%

Production and quality of 'Pérola' pineapple under fertigation

et al. 2020

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The aim of this paper is to evaluate the yield and quality of 'Pérola' pineapple under increasing rates of nitrogen and potassium applied through fertigation. The experiment was conducted in a randomized block design, with four replications, in a factorial scheme (4x4), which represents four nitrogen rates (128, 256, 384 and 512 kg ha-1 of N) and four potassium rates (192, 384, 576 and 768 kg ha-1of K2O) via fertigation. The evaluations consisted of physical and chemical fruit characteristics and yield. Increasing nitrogen rates provided linear growth on fruit production features and the rate of 516 kg ha-1 resulted in fruits with the largest diameters. The highest total yield on 'Pérola' pineapple crop was reached on plants under the supply of 498 kg ha-1 of K2O. Rates between 523 and 583 kg ha-1 of K2O, provided the largest fruit matter and the highest fruit pulp yield. The increasing amount of nitrogen applied by fertigation resulted in linear growth on fruit pulp pH, though it did not influence the soluble solids content. The lower acid content and higher SS/acid ratio on fruits were reached with the N rates of 333 and 375 kg ha-1 respectively. The aim of this paper is to evaluate the yield and quality of 'Pérola' pineapple under increasing rates of nitrogen and potassium applied through fertigation. The experiment was conducted in a randomized block design, with four replications, in a factorial scheme (4x4), which represents four nitrogen rates (128, 256, 384 and 512 kg ha-1 of N) and four potassium rates (192, 384, 576 and 768 kg ha-1of K2O) via fertigation. The evaluations consisted of physical and chemical fruit characteristics and yield. Increasing nitrogen rates provided linear growth on fruit production features and the rate of 516 kg ha-1 resulted in fruits with the largest diameters. The highest total yield on 'Pérola' pineapple crop was reached on plants under the supply of 498 kg ha-1 of K2O. Rates between 523 and 583 kg ha-1 of K2O, provided the largest fruit matter and the highest fruit pulp yield. The increasing amount of nitrogen applied by fertigation resulted in linear growth on fruit pulp pH, though it did not influence the soluble solids content. The lower acid content and higher SS/acid ratio on fruits were reached with the N rates of 333 and 375 kg ha-1 respectively.

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“…Proper handling and preparation of fruits and vegetables for human consumption are crucial to reducing microbial burden and may reduce the incidence of foodborne illness. The application of sodium hypochlorite is carried out for sanitization, whereby the bacteria and other microorganisms present in the pequi fruit are reduced to an acceptable number [6] [7]. Follow the washing with water at room temperature to eliminate impurities.…”

Section: Methodsmentioning

confidence: 99%

Production of Pequi Powder by Drying Pulp

Silva¹,

Rocha²,

Fernandes³

et al. 2018

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The pequi tree is a native plant of the Brazilian cerrado, and the scientific name is Caryocar brasiliense, whose fruits are called pequi, appreciated for its pleasant peculiarities of color, aroma and flavor. The objective of this work is to transform pequi pulp into powder, aiming at maintaining the flavor. By using the convection drying technique, the product is converted from the fluid state to the solid state in the form of a powder. Experiments were performed with drying at the following temperatures: 40˚C, 50˚C, 60˚C, 90˚C and 105˚C. Interpretations were made of the experimental drying and milling results. It was verified that for all the experimental temperatures, there was no loss of the sensory characteristics of pequi. The drying of the pequi pulp in a greenhouse at 105˚C consisted of a good result of preservation of the characteristics of the fruit: color, aroma and flavor. Using the Trojan Powder Coating scale, it is found that pequi powder, dried at 105˚C, differs little in terms of the color of the fruit in nature.

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Efeito do hipoclorito de sódio sobre a microbiota de abacaxi 'Pérola' minimamente processado

Cited by 13 publications

References 8 publications

Sanitização com produto à Base de Cloro e com Ozônio: Efeito Sobre Compostos Bioativos de Amora-preta ( rubus fruticosus) cv. Tupy

Sanitização com produto à Base de Cloro e com Ozônio: Efeito Sobre Compostos Bioativos de Amora-preta ( rubus fruticosus) cv. Tupy

Production and quality of 'Pérola' pineapple under fertigation

Production of Pequi Powder by Drying Pulp

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