| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Effect of antioxidants in fresh cut radishes during the cold storage
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| Autores: |
del Aguila,Juan Saavedra
Sasaki,Fabiana Fumi
Heiffig,Lília Sichmann
Ortega,Edwin Moisés Marcos
Trevisan,Marcos José
Kluge,Ricardo Alfredo
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| Data: |
2008-12-01
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| Ano: |
2008
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| Palavras-chave: |
Raphanus sativus L.
Enzymatic browning
Respiration
Fresh-cut
Postharvest
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600017
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132008000600017
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.51 n.6 2008
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| Direitos: |
info:eu-repo/semantics/openAccess
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