Sensory profile of eleven peach cultivars

Cuquel, Francine Lorena; Lavoranti, Osmir José

doi:10.1590/s0101-20612012005000011

Cited by 11 publications

(4 citation statements)

References 12 publications

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“…, 2012a, b, c, 2013aCurvelo-Santana et al, 2010a;Severo Jr. et al, 2007;Cuquel et al, 2012;Dias et al, 2012;Souza et al, 2012). This study was approved by the Ethics Committee for Research with humans CoEP -UNINOVE (Protocol 006189).…”

Section: Introductionmentioning

confidence: 99%

Use of simulated annealing in standardization and optimization of the acerola wine production

Almeida¹,

Alves²,

Araújo³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Introductionmentioning

confidence: 99%

Use of simulated annealing in standardization and optimization of the acerola wine production

Almeida¹,

Alves²,

Araújo³

et al. 2014

Food Sci. Technol (Campinas)

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“…Comparisons of means, made by Tukey test, are presented in Table 2. Papayas produced under PRD with alternating frequency of 14 days (T2) were firmer than those produced under full irrigation (T5), but did not differ with respect to soluble solids content, fresh mass and central cavity diameter. Firmness is an important quality attribute for both fruit management and consumer acceptance (CUQUEL et al, 2012), providing greater transport resistance and longer shelf life, as the firmer the fruit at harvest, the greater its susceptibility to mechanical damage and rot.…”

Section: Resultsmentioning

confidence: 99%

Quality of ‘Tainung 1’ papaya produced by partial root zone drying

Castricini¹,

Oliveira²,

Martineli

et al. 2019

Rev. Bras. Frutic.

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Resumo A significant portion of papaya production in the state of Minas Gerais originates from irrigated crops, and irrigation management using the partial root zone drying technique (PRD) is a fundamental alternative to reduce water waste. This study aimed to evaluate the quality of ‘Tainung 1’ papaya produced under PRD in semi-arid conditions of northern state of Minas Gerais. PRD treatments were composed of reduction of the calculated irrigation water (CIW) by 50%, applied on one side of the irrigation line, with alternation of 7, 14 and 21 days or without alternation and full irrigation, applying 100 % CIW in both lateral plant rows. Each experimental plot consisted of ten plants, and from six plants, fruits were harvested for evaluations at harvest point and when ripe. At harvest point, fruits had peel color, titratable acidity, ratio, pulp size and thickness similar to those produced without water deficit. Firmness, soluble solids content, fresh mass and central cavity diameter are distinct as a function of PRD condition. When ripe, only firmness varied according to PRD treatments. The quality of ‘Tainung 1’ papaya produced by partial root zone drying in semi-arid conditions was not compromised.

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“…Appearance, aroma, flavour, texture and overall impression were evaluated using a 9-point hedonic scale with a minimum of 1 (extremely disliked) and a maximum of 9 (extremely liked). 29,30 Microbiological analyses on packaged lettuce were conducted considering the evolution as function of the time of total mesophilic aerobic count (TBC) (UNI EN ISO 4833-1:2013), 31 moulds and yeast (ISO 21527-1:2008), 32 lactic bacteria (ISO 15214:1998) 33 Coliforms total count were enumerated on violet red bile agar (ISO 4832:2006) and incubated at 37 C for 24 h. Microbiological values, as the average of three replicates, are reported in log (CFU/g). Statistical analyses were conducted using OriginLab software.…”

Section: Methodsmentioning

confidence: 99%

Active packaging based on cellulose trays coated with layered double hydroxide as nano‐carrier of parahydroxybenzoate: Application to fresh‐cut iceberg lettuce

2021

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Layered double hydroxide (LDH) as nano-carrier of parahydroxybenzoate (listed in EC Directive 10/2011) was coated on a biodegradable film of cellulose acetate, coupled with compostable cellulose cardboard and trays realized. The sustained release of parahydroxybenzoate ionically intercalated into the LDH resulted significantly slower than the parahydroxybenzoate free dispersed into the coating medium.Such active packaging showed significant antimicrobial activity against Salmonella enterica Typhimurium, Escherichia coli, Listeria monocytogenes and Lactobacillus sakei.It was more than one in all cases, ranging from 1.1 for E. coli to 2.6 for S. enterica Typhimurium. Overall migration tests in ethanol at 50% (v/v), as food simulant, showed that the prepared packaging is suitable for food contact, being the migrated amount below the limits imposed by the EU regulation. Fresh-cut iceberg lettuce was packed into the prepared active packaging and in a control packaging with no active coating and stored in condition of thermal stress (i.e. 10 C). Organoleptic characteristics and the evolution up to 14 days of mesophilic lactic bacteria, total bacteria count, yeasts and moulds showed a significant inhibition of such strains from the active filler.Comparing the lettuce packed in control and active packaging, for mesophilic lactic bacteria, it was found a delta log of 0.24 (CFU), and for the total bacteria count, a delta log of 1.63 (CFU). The most significant effects were observed respect to yeasts and moulds and yeasts counts. For yeasts, it was observed a delta log of 2.32 (CFU), and for yeasts and moulds, a delta log of 2.5 (CFU). The prediction of the shelf life of the lettuce was done following the growth of E. coli up to 30 days through the Gompertz equation. It was found a prolongation of the shelf life from 11 to 16 daysactive coating, antimicrobial, hydrotalcite-like compounds, shelf life | INTRODUCTIONThe consumer demand for healthy, fresh and free of additive foods is continuously growing and largely stimulated the market of fresh vegetables. The most important international organizations, such as WHO, USDA, EFSA and FAO, recommended to increase the consumption of fresh fruits and vegetables to reduce the risk of cancer and cardiovascular diseases. 1 Leafy vegetables possess low caloric content and are rich in many fundamental bioactive components like minerals, phenolic compounds and vitamins. 2,3 Lettuce is one of the most popular, among leafy vegetables, and worldwide largely consumed fresh food. However, leaf lettuces have very short shelf life (S.L.) due to fast biological and physiological reactions that cause loss of water and freshness after harvest. The degradation of colour, texture, cell wall and several sensory and nutritional characteristics are a consequence of the 'ageing' in storage

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Sensory profile of eleven peach cultivars

Cited by 11 publications

References 12 publications

Use of simulated annealing in standardization and optimization of the acerola wine production

Use of simulated annealing in standardization and optimization of the acerola wine production

Quality of ‘Tainung 1’ papaya produced by partial root zone drying

Active packaging based on cellulose trays coated with layered double hydroxide as nano‐carrier of parahydroxybenzoate: Application to fresh‐cut iceberg lettuce

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