|
|
|
|
|
| Alencar,Ernandes Rodrigues de; Faroni,Lêda Rita D'Antonino; Pinto,Michele da Silva; Costa,André Rodrigues da; Silva,Tales Afonso da. |
| This study was done to analyze the physic-chemical, microbiological and sensory qualities of the banana, after being either dry or wet treatment with ozone. For dry processing, the fruits were directly fumigated with ozone for 30 min. The wet treatment included the ozonization of water for 20 min followed by immersion of the fruit in the ozonized water for 10 min. In both treatments, the utilized gas concentration and flow were 0.36 mg L-1 and 1.5 L min-1, respectively. The quality of the fruits was evaluated at the beginning of storage and after 3; 6; 9 and 12 days. The variables analyzed were: fresh mater loss, total titratable acidity, total soluble solids, pH, pulp/peel ratio, color index of the peel, rot severity, microbiological analysis (total fungi... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Banana; Fruit-preservation; Food-sensorial analysis. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000100014 |
| |
|
|
| Costa,André Rodrigues da; Faroni,Lêda Rita D'Antonino; Alencar,Ernandes Rodrigues de; Carvalho,Marta Cristina Silva; Ferreira,Laíne Garcia. |
| A utilização de bolsas seladas hermeticamente é uma alternativa aos métodos tradicionais de armazenagem de grãos em nível de fazenda. Em vista disso, objetivou-se com este trabalho avaliar a qualidade de milho armazenado hermeticamente em silos bolsa. O produto, com teores de água de 14,5 e 18,0% b.u, foi acondicionado em mini-bolsas devidamente seladas nas temperaturas de 25; 30 e 35 ºC. Foram realizadas análises de teor de água, de classificação dos grãos, de massa específica aparente, de percentual de germinação e de condutividade elétrica, no início do armazenamento e após 30; 60; 90; 135 e 180 dias. Verificou-se que não houve variação do teor de água dos grãos de milho armazenados nos silos bolsa. Os grãos de milho foram classificados como Tipo 1 ao... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Armazenamento hermético; Qualidade fisiológica; Classificação. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902010000200005 |
| |
|
|
| Ferreira,Wallas Felippe de Souza; Alencar,Ernandes Rodrigues de; Alves,Hanna; Ribeiro,Jaqueline Lamounier; Silva,Caroline Rosa da. |
| ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to determine the possible effects of ozone on the quality of stored strawberries. To evaluate the influence of pH on ozonated water in Portola variety strawberries, the strawberries were divided into six batches. Three batches were exposed to ozonated water and three batches were exposed to non-ozonized water with different pH levels and an immersion time of 5 min. The pH values used were 3.0, 6.5 and 8.7. After the ozonation, the fruits were stored in a cold chamber at 5 °C for 6 days, and analyses were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ozone; Microbiological quality; Qualitative changes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000600692 |
| |
|
|
|
