Avaliação da qualidade físico-química da abóbora brasileirinha (Cucurbita moschata) minimamente processada

Abstract

The Brazilian pumpkin has peculiar and uneven characteristics in terms of its shape pattern, which is generally rustic, and a horticultural crop widely used for consumption. The objective was to evaluate the physical-chemical characteristics of minimally processed Brazilian pumpkin. Pumpkins were harvested 70 days after planting, on the Boa Esperança farm in the municipality of Teixeira-PB and transported to the Sensory Analysis laboratory of the Center for Science and Agri-food Technology of Federal University of Campina Grande, Campus de Pombal - PB, which went through minimal processing steps, where the fruits were submitted to cuts, slices and cube. The processed fruits were placed in expanded polystyrene trays wrapped with PVC film (12 µm) and stored in a refrigerated vertical display at 3 ± 1 ° C and 78 ± 5% RH for 12 days. The physical-chemical analyzes were carried out at the Chemistry, Biochemistry and Food Analysis Laboratory of the CCTA, using a completely randomized design, in the 2x7 factorial scheme, where factor 1 corresponds to the types of cuts and factor 2 to the storage times with 5 repetitions per treatment. From the results it was possible to observe that the cuts, slice and cube, obtained low fresh weight loss along with reduced levels of ascorbic acid, phenolic compounds, flavonoids and anthocyanins. Regarding the commercial aspect, dicing resulted in better uniformity. The use of cold and covering with polyvinyl chloride (PVC) contributed for the cuts, slice and cube, to maintain a good state of conservation.

Qualidade de rúcula minimamente processada acondicionada em embalagens de polietileno de alta densidade e nylon poli

“…Essa diminuição se deve segundo Lee e Kader (2000) a alta sensibilidade à degradação durante a fase de pós-colheita da vitamina C. As perdas de vitamina C podem estar relacionadas os danos mecânicos causados pelo corte nos tecidos com o processamento mínimo, pois os mesmos promovem a desorganização celular ocasionando a oxidação do ácido ascórbico (Alves et al, 2010). Além disso, a vitamina C é sensível aos agentes físico-químicos como luz, oxigênio e calor (Sátiro et al, 2020). Os resultados obtidos no presente trabalho corroboram com os de Sigrist (2002) o qual também verificou redução no teor de vitamina C em rúculas minimamente processadas ao longo do armazenamento, o que o autor atribui as altas concentrações de O2 utilizadas no interior de embalagens de PVC.…”