Data/hora: 13/06/2024 03:09:23

Provedor de dados: 	124	
País: 	Brazil	
Título: 	Postharvest quality of ozonized "nanicão" cv. bananas	
Autores: 	Alencar,Ernandes Rodrigues de; Faroni,Lêda Rita D'Antonino; Pinto,Michele da Silva; Costa,André Rodrigues da; Silva,Tales Afonso da.	
Data: 	2013-03-01	
Ano: 	2013	
Palavras-chave: 	Banana; Fruit-preservation; Food-sensorial analysis.	
Resumo: 	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 and yeast count) and sensorial analysis. In general, the fruits immersed in the ozonized water presented better quality, in reference to both the physico-chemical and microbiological parameters, as well as have good sensory acceptance among those tested. It could therefore be concluded that treatment with ozonized water is a new alternative for the postharvest handling of bananas.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000100014	
Editor: 	Universidade Federal do Ceará	
Relação: 	10.1590/S1806-66902013000100014	
Formato: 	text/html	
Fonte: 	Revista Ciência Agronômica  v.44 n.1 2013	
Fonte: 	info:eu-repo/semantics/openAccess