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| Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa. |
| In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Early maturation; Color. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663 |
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