Inibição do escurecimento enzimático de banana maçã minimamente processada

Melo, Ânderson Adriano Martins; Boas, Eduardo Valério de Barros Vilas

doi:10.1590/s0101-20612006000100019

Cited by 27 publications

(36 citation statements)

References 5 publications

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“…That increase might have contributed to the modification of the flavor and to the darkening occurrence in the fruit pulp during the storage, mainly in those stored under 10ºC. Melo and Vilas Boas (2006), working with the application of different chemical for the prevention of the darkening of fresh cut 'Apple ' bananas also observed an increase of the PER activity during storage, in spite of the chemical treatments.…”

Section: Resultsmentioning

confidence: 96%

“…Later, they were immersed, for 15 minutes, in hypochlorite solution with 190 ppm of total residual chlorine, soon afterwards, the stalk insertion extremity was removed, the fruits halved longitudinally and the pit and peel manually removed. The halves (average weight and firmness values of 232.0g and 3.4N respectively) were immersed in solution of 0.5% calcium chlorite + 0.5% cysteine chlorhydrate for 2 minutes, according to Melo and Vilas Boas (2006), for prevention of the darkening and, later, were conditioned in rigid plastic (PET) containers, Galvanotek brand,(15, 12 and 5,5 cm of length, width and height respectively) wrapped with a 20 micron thick film (PVC) with an O 2 , CO 2 and water vapor permeability of 15,000, 80,000 and 390 cm 3 /m 2 /day respectively. The experiment was carried out in the Fruit and Vegetable Post Harvest Laboratory of the Food Science Department of the Federal University of Lavras/MG, following an entirely casualized layout, in 3X5 factorial corresponding to 3 storage temperatures (0, 5 and 10ºC) and five analysis periods (0, 2, 3, 5 and 6 days of storage), with three repetitions, the experimental portion being made up of two halves.…”

Section: Methodsmentioning

confidence: 99%

“…In the same way, the peroxidases present typical activity in the phenolic oxidation, using, however, hydrogen peroxide (H 2 O 2 ) as electron donor, also giving origin to the quinones, which once polimerized, give origin the compounds with dark coloration (Chitarra, 2000). Several methods have been used to inhibit the PPO activity in fruits and vegetables: chemical additives (Melo, Vilas Boas and Justo, 2009;Vilas Boas, Reis and Melo, 2009;Melo and Vilas Boas, 2006;Soliva et al, 2002;Soliva et al, 2001;Fujita et al, 1995), exclusion of O 2 (Soliva et al, 2002;Siddiq et al, 1992), pH adjustment (Soliva et al, 2001;Soliva et al, 2002), cooling (Lozano et al, 1994) and thermal treatment. The cooling is the most economical method for the prolonged storage of fresh fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

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Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

et al. 2009

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The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O 2 , CO 2 and water vapor of 15,000, 80,000 and 390 cm 3 /m 2 /day, respectively. The product was stored under 3 different temperatures 0, 5, 10°C and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5°C is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10°C. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.Index terms: Appearance, acceptability, enzymes, firmness, avocado, Persea Americana. RESUMOObjetivou-se avaliar o efeito de diferentes temperaturas de armazenamento na manutenção da qualidade de abacates 'Fortuna' (Persea americana Mill.) minimally processados. Os frutos foram lavados e sanificados em solução de hipoclorito de sódio (190 ppm de cloro residual total) por 15 minutos. Posteriormente, efetuou-se a retirada da extremidade onde se insere o pedúnculo, o corte em metades, retirada do caroço e casca, manualmente. Em seguida, as metades foram imersas em solução com cloreto de cálcio 0,5% + cisteína 0,5% durante 2 minutos, para prevenção do escurecimento, e então acondicionadas em embalagens plásticas (PET) rígidas envoltas com filme (PVC) 20 micrometros de espessura e permeabilidade a O 2 , CO 2 e vapor d'água de 15.000, 80.000 e 390 cm 3 /m 2 / dia respectivamente. Em seguida, foram armazenadas em 3 diferentes temperaturas, 0, 5, 10ºC, as quais foram avaliadas em 5 diferentes tempos de armazenamento (0, 2, 3, 5 e 6 dias), seguindo um delineamento inteiramente casualizado fatorial 3 X 5. O armazenamento a 5ºC de abacates minimamente processados apresenta-se como a melhor alternativa, pois determinou melhor manutenção da qualidade dos abacates. Estes apresentaram, conjuntamente, menor escurecimento da polpa, melhores notas para aparência e aceitabilidade, menor perda da firmeza e atividade da polyphenol oxidase , diferindo-se dos armazenados a 0 e 10ºC. Os abacates minimally processados armazenados a 5ºC apresentaram vida útil de 5 dias baseando-se, principalm...

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Section: Resultsmentioning

confidence: 96%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

et al. 2009

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“…The calcium chloride has been applied effectively in the prevention of the softening of freshcut fruits (VILAS BOAS; KADER, 2001), even so can contribute, in set with antirust agents, for the browning control (MELO; VILAS BOAS, 2006). This research have the objective of testing the effect of antioxidants to prevent browning of minimally processed 'Aurora-1'peaches.…”

Section: Introductionmentioning

confidence: 99%

Preservation of minimally processed 'aurora-1' peaches using additives

et al. 2011

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'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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“…O processamento mínimo é um segmento da indústria de horticultura, que vem obtendo crescente participação no mercado de produtos frescos desde a sua introdução nos Estados Unidos da América (EUA), há trinta anos, no mercado francês no inicio de 1980 e no Brasil em 1996 (Melo & Vilas-Boas, 2006). Mudanças nos padrões de alimentação têm levado ao maior consumo de frutas e hortaliças, sendo que o consumidor busca por alimentos saudáveis, de qualidade e praticidade (Alves et al, 2010).…”

Section: Introductionunclassified

Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes

et al. 2010

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RESUMOObjetivou-se, neste trabalho, a avaliação de antioxidantes na prevenção do escurecimento e na manutenção da qualidade de palmito pupunha minimamente processado armazenado a 5º C (± 1º C e 90% ± 5% UR). Os palmitos foram adquiridos no município de Coqueiral (MG), lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 200 mg L -1 por 15 min, processados em rodelas de 1 cm de espessura, sanificados com hipoclorito de sódio 100 mg L -1 por 10 min e submetidos aos seguintes tratamentos: controle, cisteína 0,5%, ácido cítrico 0,5% e cisteína 0,5% + ácido cítrico 0,5%. Posteriormente, foram acondicionados em embalagens rígidas de polipropileno, armazenados por 12 dias a 5º C (± 1º C e 90% ± 5% UR). O delineamento experimental foi inteiramente causalizado em fatorial 4x7 (4 tratamentos e 7 tempos de armazenamento) com 3 repetições. O palmito sem tratamento apresentou vida útil de oito dias. O tratamento com cisteína 0,5% foi o que melhor manteve a qualidade de palmito pupunha (Bactris gasipaes Kunth) minimamente processado, caracterizando um produto com menores valores e menos oscilações de a* e b*, manutenção da firmeza e da acidez titulável ao longo do armazenamento, redução da atividade da peroxidase e manutenção da qualidade do produto durante o período avaliado. Termos para indexação:Palmito pupunha, ácido cítrico, cisteína, processamento mínimo. ABSTRACTThe objective of this work was to evaluate the role antioxidants in preventing both browning and quality maintenance of fresh cut pupunha palm cabbage stored at 5º C (± 1º C and 90% ± 5% RH). The pupunha palm cabbages were purchased in the town of Coqueiral (MG), washed in running water and neutral detergent, sanitized with 200 mg L -1 sodium hypochlorite for 15 min, processed into 1cm-thick rings, sanitized with 100 mg L -1 sodium hypochlorite for 10 min and submitted to the following treatments: control, 0.5% cysteine, 0.5% citric acid and 0.5% cysteine + 0.5% citric acid. Afterwards, they were packed into stiff polypropylene packages stored for 12 days at 5º C (± 1º C and 90% ± 5% RH). The experimental design was completely randomized in a factorial 4x7 (4 treatments and 7 storage times) with three replicates. The control group showed useful life of 8 days. The treatment with 0.5% cysteine was the one which kept the quality of the fresh cut pupunha palm cabbage (Bactris gasipaes Kunth), characterizing a product with lower values and fewer oscillations of a* e b*, maintenance of firmness and titrable acidity along the storage, reduction of proxidase activity and maintenance of the product quality during the period valued.

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Inibição do escurecimento enzimático de banana maçã minimamente processada

Cited by 27 publications

References 5 publications

Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

Preservation of minimally processed 'aurora-1' peaches using additives

Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes

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