Data/hora: 17/06/2024 15:34:54

Provedor de dados: 	Horticultura Brasileira	
País: 	Brazil	
Título: 	Quality of fresh-cut strawberry	
Autores: 	Costa,Franciscleudo B; Duarte,Priscila S; Puschmann,Rolf; Finger,Fernando L.	
Data: 	2011-12-01	
Ano: 	2011	
Palavras-chave: 	Fragaria x ananassa Duch; Sanitation; Drainage; Anthocyanins.	
Resumo: 	The aim of this work was to study the physical, chemical, physiological and microbiological changes during the flow chart of fresh-cut strawberry. Strawberry cvs. Camarosa, Dover and Tudla, derived from experimental area of the Universidade Federal de Viçosa, were selected by color (red ¾) and absence of wound. Afterwards, the minimal processing was evaluated, as follows: fast cooling, water and ice, removal of the calyx followed by conservation at 5±0.5°C and 90-95% RH for 13 days, sanitation, drainage, cut in halves. Removal of the calyx did not result significant difference for fresh weight, total soluble solids, total titratable acidity, pH and ratio TSS/TTA. The rapid cooling resulted in lower electrolyte leakage and respiratory rate, especially sanitized fruits. Sanitization by immersion in chlorine solution slowed the growth of fungi and yeast. Drainage for 20 minutes eliminated practically all water on the surface of the fruits. The fresh-cutting did not affect the visual and nutritional quality of strawberries like appearance, microbiot, vitamin C, anthocyanins and phenolic compounds, consisting of alternative market potential economically viable.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362011000400006	
Editor: 	Associação Brasileira de Horticultura	
Relação: 	10.1590/S0102-05362011000400006	
Formato: 	text/html	
Fonte: 	Horticultura Brasileira  v.29 n.4 2011	
Fonte: 	info:eu-repo/semantics/openAccess