Data/hora: 09/06/2024 09:39:48

Provedor de dados: 	75	
País: 	Brazil	
Título: 	Fresh cut yam stored under different temperatures	
Autores: 	Donegá,Mateus Augusto; Tessmer,Magda Andréia; Mooz,Edinéia D; Dall'Orto,Luigi TC; Sasaki,Fabiana FC; Kluge,Ricardo Alfredo.	
Data: 	2013-06-01	
Ano: 	2013	
Palavras-chave: 	Dioscorea alata; Respiration; Ethylene; Microbiology.	
Resumo: 	The objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200012	
Editor: 	Associação Brasileira de Horticultura	
Relação: 	10.1590/S0102-05362013000200012	
Formato: 	text/html	
Fonte: 	Horticultura Brasileira  v.31 n.2 2013	
Fonte: 	info:eu-repo/semantics/openAccess