Vida útil pós-colheita do repolho roxo minimamente processado, armazenado em diferentes embalagens

Abstract

Shelf-life of minimally processed cabbage stored in different packagesThe demand for minimally processed foods is due to the need for saving time and facility in food preparation. The aim of this study was to evaluate the behavior of the cabbage cv. Red Dynasty minimally processed and subjected to four types of packaging and cold storing. After minimal processing, 200g of cabbage were stored into four types of packaging: polyethylene terephthalate with cover, polystyrene trays with flexible film coated with 12 µm polyvinyl chloride; film of low density polyethylene of 70 µm and perforated polypropylene. The temperature during the storage period in the cold chamber was 5 ± 2 C. Evaluations were made every four days, totaling twelve days of storage. The parameters evaluated were: weight loss, soluble solids, pH, titratable acidity, vitamin C and anthocyanins. The PP packaging is not recommended due to the cabbage loss of weight. PET and PEBD were the best material of packaging for the storage of minimally processed cabbage, providing lower mass loss for twelve days, but, as soon as four days, its appearance had already become darkened due to oxidation.

Characterization and shelf life of “roselle” leaves stored in different packages under refrigeration

“…Similar behavior during roselle storage was observed by Gioppo et al (2012) for the purple cabbage stored at 5 °C in different packagings, reducing TA until the fourth day of storage with subsequent increase, considering that the acidity was higher for the cabbage packed in the polypropylene perforated packaging, where loss of fresh mass was also higher when compared to the material packaged in the other packagings evaluated. In the present work a higher TA was observed for the leaves that composed the control bundles, which had higher water loss, as observed by the analysis of fresh mass loss, which may promote the concentration of chemical compounds in the vegetable after the harvest, such as the organic acids.…”

Conservação De Repolho Minimamente Processado Sob Efeito De Diferentes Embalagens, Tempo De Estocagem E Temperatura

“…Para a temperatura 8 ºC os valores foram crescentes até o quinto dia, com valor máximo de 35,3 mg/100 mL -1 seguindo redução de 21% até o final do décimo segundo dia de armazenamento; para as embalagens em bandeja isopor e saco plástico os valores foram crescentes até o oitavo dia (35,7 e 38,0 mg/100mL -1 , respectivamente). Ao avaliar o armazenamento de repolho minimamente processado a 5ºC., Gioppo et al (2012) observaram que os valores de vitamina C foram crescentes até o nono dia, com valores médios de 2,38 mg/100 g -1 , seguindo-se redução de 5% até o final do armazenamento.…”

Estabilidade Microbiológica, Físico-Química E De Compostos Bioativos Em Radicchio Minimamenteprocessado

“…Oscilações não significativas (p > 0,05) nesse parâmetro se devem provavelmente ao fato de que a hortaliça continua respirando ao longo do período de estocagem e metabolizando os fitoquímicos (Chitarra & Chitarra, 2005). Gioppo et al (2012) avaliaram o processamento mínimo de repolho roxo e encontraram comportamento semelhante ao presente trabalho, em que o teor de antocianinas não sofreu influência significativa relacionada aos tipos de embalagem e nem ao tempo de armazenamento, sendo em média 0,12 mg/100g. Assim como os demais compostos bioativos presentes no radicchio, pequenas oscilações não significativas no teor de carotenoides são provavelmente devido à respiração da hortaliça, que continua seu metabolismo após o processamento e durante a estocagem (Chitarra & Chitarra, 2005), ou mesmo por pequena variações que podem ocorrer entre diferentes folhas de um mesmo vegetal.…”