Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio

Carvalho, Ana Vânia; Lima, Luiz Carlos de Oliveira

doi:10.1590/s0100-204x2002000500013

Cited by 43 publications

(36 citation statements)

References 11 publications

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“…On the 10 th day, 58.02, 20.62, 5.35 and 7.45 mg ascorbic acid/100g were obtained for the ascorbic acid, ascorbic + citric acids, citric acid treatments and control, respectively. Increments in the ascorbic acid amount were also observed shortly after the treatments in experiments with minimally processed pineapple (Antoniolli, 2004), kiwifruit (Carvalho and Lima, 2002) and papaya (Miranda, 2001). Lightness (L*) generally decreased after the 2 nd day of storage, progressing from an initial value of 74.5 to around 50 to 56 on the 10 th day, with no significant differences being observed among the treatments (Table 2).…”

Section: Resultsmentioning

confidence: 90%

Effect of antioxidants in fresh cut radishes during the cold storage

Águila

Sasaki

Heiffig

et al. 2008

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 90%

Effect of antioxidants in fresh cut radishes during the cold storage

Águila

Sasaki

Heiffig

et al. 2008

Braz. arch. biol. technol.

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“…It occurs due to storage time and transpiration. Such loss has an effect on the physiology of the plant tissues and results in loss of efficiency, appearance, texture, and nutritional qualities (Carvalho & Lima, 2002). Table 1 shows the weight loss in samples of apples minimally processed apples using different coatings.…”

Section: Weight Lossmentioning

confidence: 99%

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Pizato¹,

Cortez‐Vega²,

Costa³

et al. 2013

JFR

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Minimally processed fruits offer a convenient and practical product to the consumer, with quality and freshness similar to the in natura product. The aim of this study was to apply coatings of croaker protein isolate (Micropogonias furnieri) with organoclay (montmorillonite) on minimally processed apples during 12 days of storage at 5 ± 1 °C. The apples were washed, peeled and cut into cubes. Coatings were then applied where T1 (control sample), T2 (croaker protein isolate coating) and T3 (croaker protein isolate coating and montmorillonite (MMT). The pieces were allowed to drain into sieves and these were stored in polyethylene terephthalete (PET) packaging for a period of 12 days at 5 ± 1 °C. Analyses of weight loss, firmness, color (Lightness (L*), Chroma a* and b*), pH, and microbiological analyses (psychrotrophic, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were carried out in triplicate and evaluated at the times of 1, 3, 5, 7, 9 and 12 days of storage. The use of croaker protein isolate coating and MMT proved promising in keeping weight loss, microbiological counts, enzymatic browning and firmness loss at minimum in minimally processed apples.

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“…It occurs due to the length of time in storage and in respiration. The loss of mass is related to the loss of water, which is the main cause of deterioration and results in quantitative losses, losses in appearance (wilting and wrinkle), the textural qualities (softening, loss of freshness and juiciness), and on nutritional quality (Kader, 1992;Carvalho and Lima, 2002). Deterioration was analyzed from the physico-chemical aspects, being the loss of mass, titratable acidity, pH, soluble solids and firmness.…”

Section: Resultsmentioning

confidence: 99%

Influence of ascorbic acid on physiological deterioration of pieces of cassava raw pulp

Antunes¹,

Matos²,

Reis³

et al. 2017

Afr. J. Agric. Res.

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Cassava (Manihot esculenta, Crantz) is originally from South America and possibly Brazil, grown to more than 500 years. Its roots can be exploited in various ways for human consumption. With the focus on post-harvest cassava, this experiment was developed with the objective of evaluating the use of ascorbic acid (AA), on physiological deterioration in cassava roots minimally processed during the storage period of six days, in order to extend the life of the final product as well as to ensure their food security during distribution, marketing and consumption. The experimental design was completely randomized design (DIC) in factorial scheme 4 x 6 (concentrations x days of analysis), with three repetitions each day, for each treatment. Treatment was observed with an increased loss of mass during storage regardless of the treatment with AA being that, the larger the dose applied minor was the loss of mass. There was no significance in the interaction of concentration treatments x days of analysis, showing significant difference only in the variables and soluble solids in different concentrations of, AA and variables pH, soluble solids and titratable acidity to the days of analysis.

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Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio

Cited by 43 publications

References 11 publications

Effect of antioxidants in fresh cut radishes during the cold storage

Effect of antioxidants in fresh cut radishes during the cold storage

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Influence of ascorbic acid on physiological deterioration of pieces of cassava raw pulp

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