Características físico-químicas de abacaxi submetido à tecnologia de radiação ionizante como método de conservação pós-colheita

Silva, Josenilda Maria da; Silva, Juliana Pizarro; Spoto, Marta Helena Fillet

doi:10.1590/s0101-20612008000100020

Cited by 13 publications

(7 citation statements)

References 4 publications

(4 reference statements)

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“…The storage time also affected this behavior indicating a softening of the fruits as early as 14 days for the irradiated sample and 28 days for the non-irradiated. Similar results were found by Silva, Silva and Spoto [8] employing doses of 100 and 150 Gy in pineapples that were refrigerated and stored for 30 days.…”

Section: Texturesupporting

confidence: 88%

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Physical and Chemical Evaluation of Osmotic Dehydrated, Dried and Irradiated Pineapple Pearl

Turíbio

Souza

Silva

et al. 2015

Revista Ciencias Exatas E Naturais

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The combined methods technology bases itself in the synergic interaction of different preservation methods to maintain food quality. The purpose of this work was to evaluate the effects of radiation doses (0,75 and 1,5 kGy) in the physical and chemical properties of osmotically dehydrated, and dried pineapple during storage (0, 14, 28 and 56 days). Moisture content, water activity, soluble solids content, total acidity, pH, color, and texture were evaluated. The radiation levels did not affect moisture or water activity, although, storage time affected the values. The soluble solids, total acidity and pH were practically constant during storage time. The radiation doses affected the samples color, reducing the L and b* parameters. The texture, for rupture strength as well as rupture work, throughout time, and radiation doses was affected, both variables caused a reduction in crunchiness and hardness of the pineapple. The irradiation was an excellent combined method to increase storage time of osmotically dehydrated and dried pineapple.Keywords: combined methods; radiation; texture.Resumo: A tecnologia de métodos combinados baseia-se na atuação sinérgica dos diferentes métodos de conservação para manter a qualidade dos alimentos. O objetivo deste trabalho foi avaliar os efeitos de doses de radiação (0.75 e 1.5 kGy) nas caracterís-ticas físicas e químicas do abacaxi, tratado com desidratação osmótica e seco, durante o armazenamento (0, 14, 28 e 56 dias). Foram avaliados umidade, atividade de água, teor de sólidos solúveis, acidez total, pH, cor e textura. Os níveis de radiação não afetaram a umidade nem a atividade de água, porém o tempo de armazenamento alterou os valores. O teor de sólidos solúveis, acidez total e pH mantiveram-se praticamente constantes durante o tempo de armazenamento. As doses de radiação afetaram a cor das amostras, reduzindo os parâmetros L e b*. A textura, tanto para a força de ruptura quanto para o trabalho de ruptura, no decorrer do tempo, e nas doses de radiação, 276 TURÍBIO, R. C. B. S. et al foi afetada, a dureza e a crocância do abacaxi desidratado diminuíram em ambos. A irradiação foi um excelente método combinado para prolongar o armazenamento do abacaxi tratado com desidratação osmótica e seco.

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Section: Texturesupporting

confidence: 88%

“…That is why suiting the ideal dose is a challenge to all the researchers, since the results can be influenced by many intrinsic and extrinsic factors. Also, applying an inappropriate dose can cause many unwanted results to the fruit, like irregular ripening, darkening of the pulp and peel, and also flavor alterations [8].…”

Section: Introductionmentioning

confidence: 99%

Physical and Chemical Evaluation of Osmotic Dehydrated, Dried and Irradiated Pineapple Pearl

Turíbio

Souza

Silva

et al. 2015

Revista Ciencias Exatas E Naturais

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“…Pineapple and cashew showed a longer duration of firmness during storage after Co-60 gamma radiation than that of non-irradiated fruits (SILVA; SILVA; SPOTO, 2008;SOUZA et al, 2009). However, Oliveira et al (2006) showed that guavas irradiated with 600 Gy remained firmer than control guavas irradiated with 300 and 900 Gy.…”

Section: Resultsmentioning

confidence: 97%

Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

et al. 2013

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“…Além disso, não houve diferença significativa entre as doses para acidez total e pH, podendo-se concluir que os frutos irradiados apresentaram melhores resultados quanto à conservação pós-colheita, sendo a dose ideal 100 Gy. 35 Polpas de acerola após tratamento com radiação gama a 2, 3 e 4 kGy, apresentaram ausência de Salmonella e não manifestaram contagem para coliforme fecal no tempo zero e após 12 dias de estocagem. 36 Para a contagem de fungos filamentosos e leveduras após 12 dias de estocagem à temperatura ambiente, comparando-se com a amostra sem tratamento, evidenciaram uma redução de 3 ciclos logarítmicos para a dose de 2 kGy e de 4 a 5 ciclos para as doses de 3 e 4 kGy, tendo a amostra controle se deteriorado (> 106 UFC mL -1 ).…”

Section: Pesquisas Desenvolvidas Com Irradiação Em Frutas E Hortaliçasunclassified

Gamma Radiation in Plant Foods

Tezotto-Uliana¹,

Silva²,

Kluge³

et al. 2015

Revista Virtual De Química

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Food irradiation is the most studied and evaluated worldwide treatments. The term radiation refers to the physical phenomenon in which radiant energy moves through the space or matter in the form of electromagnetic waves, such as microwave, infrared, ultraviolet, X-rays and gamma rays. In foods, the most commonly used technique relies on irradiation using a specific band of electromagnetic energy radiation known as ionizing radiation with gamma rays. The purpose is to sterilize or reduce decay, disinfect vegetables from insects and parasites, delay fruit ripening and inhibit sprouting roots. However, as all technological process, irradiation has disadvantages. It can be said that, as the other postharvest technologies, the use of gamma radiation results in advantages and quality to fruits and vegetables since applied correctly and at the right moment. Current legislation and the specific requirement of the species and cultivar must be respect. If these caution are taken, the use of irradiation results in healthy and safe products without quality degradation and without postharvest losses.

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Características físico-químicas de abacaxi submetido à tecnologia de radiação ionizante como método de conservação pós-colheita

Cited by 13 publications

References 4 publications

Physical and Chemical Evaluation of Osmotic Dehydrated, Dried and Irradiated Pineapple Pearl

Physical and Chemical Evaluation of Osmotic Dehydrated, Dried and Irradiated Pineapple Pearl

Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

Gamma Radiation in Plant Foods

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