Avaliação de melão minimamente processado armazenado em diferentes temperaturas e embalagens

Abstract

O Brasil é o terceiro maior produtor de melão da América Latina. O País passou de importador a grande produtor e, posteriormente, a exportador para os mercados europeus e norte-americano, sendo que cerca de 20% da produção nacional é destinada à exportação. A Região Nordeste responde por 97,70% da produção nacional [1] SUMMARY EVALUATION OF MINIMALLY PROCESSED MELON STORED AT DIFFERENT TEMPERATURES AND PACKAGES.The minimally processed products offer several benefits for consumers, such as the reduction of the time for food preparation, the purchase of healthy products with excellent quality and smaller space for their storage. The objective of this work was to evaluate which package (polyethylene terephtalate or expanded polyestiren tray covered with polyvinyl chloride) would be better for the storage of minimally processed melon stored at 4ºC and 10ºC. The fruits had passed for the minimum process, which consisted in: reception, selection, washing with tap water and with 200 mg.L -1 sodium hypochlorote solution, cooling at 10ºC/24h, peeling and manual cut (slice), immersion bath with 40 mg.L -1 sodium hypochlorote solution for 30 s, packing and storage. Analyses of O 2 and CO 2 concentrations, firmness, pH, total acidity, total solid soluble, total and reducing sugars, and sensorial analysis had been made at 0, 3, 5, 7 and 10 days of storage. The results show that there were significant differences during the storage period for O 2 and CO 2 concentration, firmness, pH, total and reducing sugars. The characteristics of the fruits stored in polyethylene terephtalate packages at 4ºC remained more steady when compared with the other treatments. In the sensorial analysis it had significant difference between the first day and the others, showing that the minimally processed melon decreases its sensorial quality with the time.

Quality of minimally processed guava with different types of cut, sanification and packing

“…This result was similar to the one found by Pizarro (2003) who tested consumer preference for PET or PVC packaging of honeydew melon, and found that 71% favored the PET packaging. Dantas et al (2005), when researching the willingness to buy minimally processed products noted that the possibility of a better visualization of the product inside the packaging did not affect significantly the consumer's willingness to buy.…”

USE OF CHITOSAN AND XANTHAN GUMS TO EXTEND THE SHELF LIFE OF MINIMALLY PROCESSED BROCCOLI (Brassica oleracea L. Italica)

“…A greater variation was observed in the treatment T1, being that it differed significantly from the other treatments for the evaluated attributes, demonstrating that the xanthan gum (T2) and chitosan (T3) succeeded in delaying the changes that degrade and diminish the quality of minimally processed broccoli. Pizarro et al (2006) working with different plastic packages found values of odor lower to the other treatments in comparison with the control sample. These results are not in agreement with the present study, because higher values were found on the last day of storage for the remaining treatments (T2 and T3) in relation to the control sample.…”

Obtaining protein isolate of tilapia (Oreochromis niloticus) and its application as coating in fresh‐cut melons

“…Sensory analysis performed by Pizarro et al () found lower values for aroma (odor) compared to the control sample when working with different plastic packages. These results are not in agreement with the present study, because larger values were found on the last day of storage for the other treatments (T2 and T3) in relation to the control sample of the present study.…”

“…From the fifth day of storage, differences in pH values between some treatments were observed. According to Pizarro, Benedetti, and Haj‐Isa (), this may be related to important biochemical deteriorations (lactic fermentation) and may be signs of microbial contamination.…”