2005
DOI: 10.1590/s1413-70542005000200012
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Abstract: Objetivou-se com este trabalho verificar o efeito da atmosfera modificada ativa sobre a qualidade do abacaxi minimamente processado. Assim, foram avaliadas as modificações físico-químicas, sensorial e microbiológica do abacaxi 'Pérola' minimamente processado submetido a diferentes atmosferas modificadas passiva e ativamente (controle - atmosfera modificada passiva; 5%O2 + 5%CO2 , 2%O2 + 10%CO2). A atmosfera com 2% O2 + 10% CO2 determinou menor perda de líquido drenado, embora tal perda tenha sido desprezível. … Show more

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Cited by 21 publications
(15 citation statements)
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“…Our results were consistent with those reported by Santos, Boas, Prado, and Pinheiro (2005) for minimally processed pineapples. In the study by Pinheiro, Figueiredo, Figueiredo, Maia, & Souza (2005), higher values between 2 and 7 log CFU g -1 were obtained for minimally processed fruits, indicating that the counts depend on the raw material.…”
Section: Enumeration Of Fungisupporting
confidence: 94%
“…Our results were consistent with those reported by Santos, Boas, Prado, and Pinheiro (2005) for minimally processed pineapples. In the study by Pinheiro, Figueiredo, Figueiredo, Maia, & Souza (2005), higher values between 2 and 7 log CFU g -1 were obtained for minimally processed fruits, indicating that the counts depend on the raw material.…”
Section: Enumeration Of Fungisupporting
confidence: 94%
“…The rate of decrease in soluble solids was greater for the higher temperature of 21 C reaching a value of 5% (w/w) on day 7 and 3.8% on day 22. In the case of the fruits stored at 9 C, for day 8, a value of 7.8% was reached, while for day 35, a value of approximately 3.5% was reached, similar to the behavior reported by Santos et al (2005) for pineapple fruits. These results agree with that reported in other studies for 'Hass' avocado, which observed a considerable decline in TSS during the ripening process (Liu et al, 2002;Santos et al, 2005).…”
Section: Support Quality Propertiessupporting
confidence: 84%
“…Foi observado comportamento semelhante ao teor de sólidos solúveis, uma vez que são carboidratos de baixo peso molecular, componentes dos sólidos solúveis, responsáveis diretos pela determinação do sabor doce de frutos e hortaliças (Santos et al, 2005).…”
Section: Resultsunclassified