Comportamento da beterraba minimamente processada em diferentes espessuras de corte

Abstract

Avaliou-se a qualidade de beterraba minimamente processada com diferentes espessuras de corte. As raízes foram processadas nas espessuras de 2; 5 e 8 mm. Após o preparo, foram acondicionadas em bandejas de poliestireno expandido e armazenadas a 5°C durante 10 dias. O delineamento experimental foi inteiramente casualizado em esquema fatorial (3x4). A cada 2 dias foram avaliados o teor de sólidos solúveis totais, a perda de massa, a coloração, a aparência, os teores de betacianina e de betaxantina e a taxa respiratória. O teor de sólidos solúveis totais foi maior no corte de 8 mm, durante o período de armazenamento. Não houve diferença estatística entre os tratamentos em relação à coloração, à taxa respiratória e aos teores de betacianina e betaxantina. Pelos resultados obtidos, conclui-se que beterraba minimamente processada mantém boa qualidade para consumo por até 6 dias de armazenamento, independente do tipo de corte.

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

“…The decrease in L* values observed in this study are similar with the results recorded in mango cubes of 'Keitt', 'Kent', and 'Ataulfo' cultivars stored at 5°C ( In this experiment, a significant decrease in h°and C values were observed, indicating a reduction in color intensity as a consequence of the degradation and loss of pigments observed during sanitation of fresh-cut produce, as a result of rupture of cells (Vitti et al 2003). Also, a decrease in h°indicates changes towards a red/orange color in freshcut mango (Plotto et al 2006).…”

Fresh cut yam stored under different temperatures

“…The decrease of the quality of the fresh cut product with loss of water through transpiration is generally intensified, considering that the cut increases the exposure surface to the surrounding air. In the present Whole product work, the mass loss caused qualitative losses of the fresh cut yam, being the wilting and powdery appearance the most evident characteristics, similar to what occurs to beetroot (Vitti et al, 2003), and fresh cut carrot (Simões et al, 2010). Using the ultrastructural analysis of the cuts, it was observed that the external dehydration aspect is due, partly, to the starch grain deposition because of the cellular leakage giving a powdery texture and, partly, due to the tissue dehydration (Figure 3, A-L).…”

“…It is common to observe peaks of respiration in fresh cut products, which come from the stress caused by the processing. This stress causes loss of cellular compartmentalization ( Figure 3, A-L) and, the respiratory substrates are easier access to enzyme complexes, accelerating the respiration rate (Vitti et al, 2003).…”

Stability of bioactive compounds in minimally processed beet according to the cooking methods

“…Probably, due to the beetroots in different cut thickness and contact surface, as they cut 2 mm thick. In accordance with Vitti et al (2003), pigments extravasation during food preparation and/or pigments degradative processes that occur soon after minimal processing are probably due to lower thickness, as they presented greater contact surface to the ambient lighting; which resulted in greater pigment degradation. In a study with beet and betalain stability, Drunkler et al (2006), reported that the pigment formation was found to be highly influenced by environmental conditions, since the absence of light resulted in greater stability of these compounds.…”