Armazenamento De Abacaxi Minimamente Processado

Figueirêdo, R.M.F.; Queiroz, A.J.M.; Noronha, M.A.S.

doi:10.15871/1517-8595/rbpa.v5nespecialp95-103

Cited by 7 publications

(7 citation statements)

References 3 publications

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“…In this work were observed values of titratable acidity ranging from 0.47 to 0.66 g. citric 100 mL -1 pulp. Working with minimally processed pineapples, Figueirêdo et al (2003) found a variation of 0.44 to 0.39 g citric ac. 100 mL -1 pulp.…”

Section: Resultsmentioning

confidence: 99%

Cinnamic acid use in the conservation of minimally processed pineapple

Moreira¹,

Schardosin²,

Silva³

2018

Amaz. Jour. of Plant Resear.

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The present work aimed to evaluate the influence of cinnamic acid on the physico-chemical and microbiological characteristics of minimally processed pineapple. After the minimum processing, the fruits were immersed in the following treatments: water (control) and doses of 50, 100, 150 and 200 mg L -1 of cinnamic acid. At the end they were packed in expanded polystyrene cartons covered with polyethylene film and stored at 5 °C and 85-90% relative humidity for a period of 10 days. The microbiological analyzes of total counts of mesophiles, psychotrophs, molds and yeasts and total coliforms were performed at 0, 3, 6 and 10 days of storage and physical chemical analyzes of fresh mass loss, pH, soluble solids content (° Brix ) and titratable acidity were performed at 0, 2, 4, 6, 8 and 10 days storage. The data were submitted to analysis of variance and the averages were compared by the Tukey test at 5% of probability. The application of cinnamic acid doses showed a positive effect on the maintenance of quality and reduction of microbial contamination of minimally processed pineapples, with 50, 150 and 200 mg L -1 doses of cinnamic acid being the most suitable for this experiment.

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Section: Resultsmentioning

confidence: 99%

Cinnamic acid use in the conservation of minimally processed pineapple

Moreira¹,

Schardosin²,

Silva³

2018

Amaz. Jour. of Plant Resear.

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“…Gamma radiation has been investigated in MP foods for maintaining quality control (Fugeuirêdo et al . ; Vieites et al . ; Martins et al .…”

Section: Introductionmentioning

confidence: 99%

“…Gamma radiation has been investigated in MP foods for maintaining quality control (Fugeuirêdo et al 2003;Vieites et al 2004;Martins et al 2007). Recently, UV-C radiation has been applied with the same objective (Andrade-Cuvi et al 2010;Ruiz-López et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation

Daiuto

Russo

Vietes

et al. 2013

Journal of Food Processing and Preservation

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Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV‐C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 ± 1C and 90 ± 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at −18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to prepare guacamole from “Fuerte” avocados and minimize postharvest losses. It shows that gamma and UV‐C irradiation decreased the damage that can occur during storage and it produces guacamole with a higher content of healthy fats. The treatments did not affect the sensorial quality of the product.

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“…O ácido ascórbico age como antioxidante, prevenindo o escurecimento e outras reações oxidativas favorecendo ainda o aumento no teor de vitamina C nos frutos (FIGUEIREDO et al, 2005). O ácido cítrico atua como quelante e tem efeito inibitório duplo sobre as polifenoloxidase baixando o pH e também formando complexo com o cobre do centro ativo das enzimas (JESUS et al, 2008).…”

Section: Introductionunclassified

Tratamentos Químicos na Manutenção da Qualidade Pós-Colheita em Frutos de Pitanga (Eugenia uniflora L.)

Sanches¹,

Costa²,

Silva³

et al. 2017

Nativa

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A pitanga (Eugenia uniflora L.) é uma frutífera de grande importância na região Norte e Nordeste do ponto de vista comercial, todavia apresenta vida útil relativamente curta após a colheita necessitando de técnicas que prolonguem sua vida de prateleira. Nesse contexto, o objetivo deste trabalho foi avaliar a eficiência do ácido ascórbico, ácido cítrico, L-císteina e cloreto de cálcio no aumento da vida útil dos frutos de pitangueira. Os frutos foram armazenados sob refrigeração por quinze dias e avaliados a cada três dias quanto a perda de massa fresca, firmeza da polpa, sólidos solúveis, acidez, pH, coloração da casca, teor de vitamina C, taxa respiratória e compostos fenólicos. Observou-se efeito positivo dos tratamentos químicos na manutenção da qualidade dos frutos quando comparados ao controle. O cloreto de cálcio apresentou os resultados mais expressivos sobre a qualidade dos frutos. Palavras-chave: aditivos, conservação, refrigeração, vida de prateleira. Chemical treatments in maintenance postharvest quality fruits pitanga (Eugenia uniflora L.

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Armazenamento De Abacaxi Minimamente Processado

Cited by 7 publications

References 3 publications

Cinnamic acid use in the conservation of minimally processed pineapple

Cinnamic acid use in the conservation of minimally processed pineapple

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation

Tratamentos Químicos na Manutenção da Qualidade Pós-Colheita em Frutos de Pitanga (Eugenia uniflora L.)

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