Data/hora: 02/06/2024 18:24:00

Provedor de dados: | Revista Brasileira de Fruticultura
País: | Brazil
Título: | Preservation of minimally processed 'aurora-1' peaches using additives
Autores: | Martins,Ramilo Nogueira; Mattiuz,Ben-Hur; Santos,Leandra Oliveira; Morgado,Cristiane Maria Ascari; Mattiuz,Claudia Fabrino Machado.
Data: | 2011-12-01
Ano: | 2011
Palavras-chave: | Ascorbic acid; Calcium chloride; Cysteine; Citric acid; Isoascorbate.
Resumo: | 'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400023
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/S0100-29452011000400023
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.33 n.4 2011
Fonte: | info:eu-repo/semantics/openAccess