Data/hora: 09/06/2024 04:31:59

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Effect of antioxidants in fresh cut radishes during the cold storage	
Autores: 	del Aguila,Juan Saavedra; Sasaki,Fabiana Fumi; Heiffig,Lília Sichmann; Ortega,Edwin Moisés Marcos; Trevisan,Marcos José; Kluge,Ricardo Alfredo.	
Data: 	2008-12-01	
Ano: 	2008	
Palavras-chave: 	Raphanus sativus L.; Enzymatic browning; Respiration; Fresh-cut; Postharvest.	
Resumo: 	The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600017	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132008000600017	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.51 n.6 2008	
Fonte: 	info:eu-repo/semantics/openAccess