Data/hora: 10/06/2024 01:22:07

Provedor de dados: 	75	
País: 	Brazil	
Título: 	Physiological and quality attributes associated with different centrifugation times of baby carrots	
Autores: 	Moretti,Celso Luiz; Mattos,Leonora Mansur; Machado,Cristina MM; Kluge,Ricardo Alfredo.	
Data: 	2007-12-01	
Ano: 	2007	
Palavras-chave: 	Daucus carota; Total carotenoids; Color; Postharvest; Temperature; White blush.	
Resumo: 	Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012	
Editor: 	Associação Brasileira de Horticultura	
Relação: 	10.1590/S0102-05362007000400012	
Formato: 	text/html	
Fonte: 	Horticultura Brasileira  v.25 n.4 2007	
Fonte: 	info:eu-repo/semantics/openAccess