Armazenamento de morango sob atmosfera modificada e refrigeração

Siqueira, Heloísa Helena de; Boas, Brígida Monteiro Vilas; Silva, José Daniel; Nunes, Elisângela Elena; Lima, Luiz Carlos de Oliveira; Santana, Merce Teodora Aguil

doi:10.1590/s1413-70542009000700002

Cited by 5 publications

(6 citation statements)

References 8 publications

(4 reference statements)

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“…Such results were also close to those found in the literature. Siqueira et al (2009) kept the strawberries under refrigeration and found an approximately 7.11 ratio after 10 days of analysis, proving that such storage conditions maintain their properties unaffected.…”

Section: Application Of Rio Grande Cherry In Filmsmentioning

confidence: 85%

“…Fresh strawberries presented 5 °Brix, similar to that reported by Marques et al (2011), which found 6.9 °Brix for ripe strawberries. However, Siqueira et al (2009) presented a soluble solids content of 9 °Brix on day 1 and 8 °Brix on day 8 of analysis for the strawberry. This slight discrepancy may be explained because when the greenest fruit is harvested, it can take longer to mature; when it matures, it has lower soluble solids than the ready-toeat harvest, as mentioned by Fagundes and Yamanishi (2001).…”

Section: Application Of Rio Grande Cherry In Filmsmentioning

confidence: 91%

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Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry

Alexandre

Züge

2023

fstoday

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This work aimed to evaluate the properties of biofilms based on corn and yam starch incorporated with Rio Grande cherry (Eugenia involucrata DC) and its encapsulates and use them as a coating on strawberries. The extraction of phenolic compounds from the Rio Grande cherry was optimized, and total flavonoids, antioxidant, and antimicrobial activity were analyzed for the best point. Five compositions of the film-forming solution based on yam and corn starch were evaluated and analyzed for thickness, opacity, moisture content, solubility, antioxidant activity and antimicrobial activity. In addition, antifungal analyses, water loss and color change were performed on the strawberries with and without coating. The cherry extract had a total phenolic content of 526.85 mg EAG 100 g−1 and high antioxidant activity (16.99 μM Trolox g−1 in ABTS; 31.71 mM ferrous sulfate g−1 in FRAP; 94.96% in b-carotene assay), as well as inhibition of Escherichia coli, Staphylococcus aureus and Klebsiella pneumoniae microorganisms. Adding 2% of starch and 20% of plasticizer in relation to the starch had the best overall results. Films with 0.5% fruit content had greater antioxidant activity than those with 0.03% encapsulate. Film thickness increased when encapsulated agents or fruit were incorporated, but opacity decreased. The solubility of the films changed from 0.34% for corn starch to 0.30% for encapsulate and 0.37% for fruit; yam starch films were completely soluble. Strawberries with yam starch film had the lowest water loss. Films without plasticizers showed colony formation on the seventh day of analysis. Thus, it is suggested that incorporating Rio Grande cherry fruit and its encapsulates in edible toppings could be feasible.

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Section: Application Of Rio Grande Cherry In Filmsmentioning

confidence: 85%

Section: Application Of Rio Grande Cherry In Filmsmentioning

confidence: 91%

Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry

Alexandre

Züge

2023

fstoday

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“…Os valores de pH, para polpa de graviola, determinados por Leal et al (2013) estavam fora dos padrões de identidade e qualidade (PIQ) estabelecidos. Siqueira et al (2009) encontraram valores médios (pH 3,75) para polpa de morango conservadas em refrigeração. O pH de três marcas de polpas de morango congeladas, variaram entre 3,50 e 3,61 em estudo realizado por Pereira et al (2006).…”

Section: Resultsunclassified

Avaliação do pH de polpas de frutas comercializadas no Município de João Pessoa, Paraíba, Brasil

Barbosa¹,

Lima²,

Costa³

et al. 2021

Rev. Bras. Gest. Amb. Sustent.

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Neste trabalho, foi avaliado o pH de polpas de frutas congeladas de diferentes sabores e marcas, comercializadas no Município de João Pessoa, Estado da Paraíba, Brasil. Os sabores escolhidos foram de acerola (Malpighia emarginata Linnaeus), cajá (Spondias lutea Linnaeus), caju (Anacardium occidentale Linnaeus), goiaba (Psidium guajava Linnaeus), graviola (Annona muricata Linnaeus) e morango (Fragaria spp.) de três marcas diferentes (X, Y e Z), com a finalidade de verificar a adequação aos padrões de identidade e de qualidade para polpas de frutas estipulados pela legislação brasileira. O experimento foi conduzido em delineamento inteiramente casualizado (DIC), disposto em um arranjo fatorial 6 x 3, ou seja, seis níveis do fator sabores de polpa associados aos três níveis do fator marcas, com três repetições. Houve diferenças significativas (P < 0,05) entre as marcas e os sabores analisados. A maior média de pH foi obtida para a polpa de caju (3,67) e a menor para a polpa de cajá (2,65). Algumas amostras (caju, graviola e morango) apresentaram valores não condizentes com o estabelecido pelo Ministério da Agricultura, Pecuária e Abastecimento, que estabelecem os parâmetros analíticos aos padrões de identidade e de qualidade para polpas de frutas.

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“…However, the plants must be subject to several factors, such as nutritional requirements (Aular and Natale, 2013) and appropriate soil and climatic conditions, to occur the expression of all their genetic potential. The strawberry has excellent sensory characteristics, but it is highly perishable, with limited postharvest life due to high moisture content, sugars and acids, therefore making it an ideal substrate for proliferation of pathogenic organisms that cause considerable postharvest damage (Siqueira et al, 2009). One of its main physiological characteristics is the fact that it is a non-climacteric fruit (Pineli et al, 2011), and after harvesting, ripening or improvement in sensory characteristics does not occur (Chitarra and Chitarra, 2005).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

et al. 2019

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Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

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Armazenamento de morango sob atmosfera modificada e refrigeração

Cited by 5 publications

References 8 publications

Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry

Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry

Avaliação do pH de polpas de frutas comercializadas no Município de João Pessoa, Paraíba, Brasil

Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

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