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Cultivar affects browning susceptibility of freshly cut star fruit slices Scientia Agricola
Teixeira,Gustavo Henrique de Almeida; Durigan,José Fernando; Mattiuz,Ben-Hur; Alves,Ricardo Elesbão; O'Hare,Timothy James.
Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malásia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25°C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Averrhoa carambola L.; Cathecol; Polyphenol oxidase; Minimally processed; Fresh-cut.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000100001
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Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry Ciênc. Tecnol. Aliment.
TURAZZI,Francielle Crocetta; MORÉS,Lucas; MERIB,Josias; CARASEK,Eduardo; NARAIN,Narendra; LIMA,Lucélia Kátia de; NUNES,Maria Lúcia.
Abstract This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Volatile profile; Pineapple; Minimally processed; Microextraction; Gas chromatography.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400663
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Potential of thyme essential oil on arugula sanitization Ciência e Agrotecnologia
Veloso,Roseli Jacobi; Fronza,Nei; Vargas Júnior,Alvaro; Carvalho,Vânia Silva; Fujinawa,Miriam Fumiko; Silveira,Sheila Mello da.
ABSTRACT Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply it in the sanitization of minimally processed arugula (Eruca sativa), aiming to increase the safety and shelf life of arugula. The in vitro antibacterial activity of the essential oil was evaluated by disc diffusion assays and determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against different foodborne pathogens. Thereafter, a “challenge test” was carried out to evaluate the antibacterial activity of the thyme essential oil (0.2%) on the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plant extracts; Vegetables; Minimally processed; Consumer.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100240
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Produção de cenourete e catetinho. Infoteca-e
SILVA, J. B. C. da; VIEIRA, J. V.; LIMA, M. M.; LIMA, D. de B..
O processo: aspectos gerais; Preparo da matéria-prima; Produção de cenourete e catetinho; Processamento; Torneadora; O circuito da água; Seleção e classificação do meterial processado; Sanitização; Acondicionamento e armazenamento; Transporte; Legislação.
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Cenourete; Catetinho; Brasília; Distrito Federal; Brasil; Carrot; Minimally processed; Baby carrot.; Cenoura; Daucus Carota; Processamento Mínimo; Tecnologia.; Brazil..
Ano: 2001 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/772489
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Quality of minimally processed guava with different types of cut, sanification and packing Ciênc. Tecnol. Aliment.
Lima,Marilene Silva; Pires,Edleide Maria Freitas; Maciel,Maria Inês Sucupira; Oliveira,Vanusa Alves.
The purpose of this project was to evaluate the sanitization effect on the quality of minimally processed guava. Initially, research was carried out with consumers in a supermarket to verify preferences of packaging for guava. Following this, the guava cv. Paluma underwent two sanitization sequences using dehydrated sodium dichloroisocyanurate compound, in 50 ppm concentration, sanitization prior to (S1) and after (S2) being cut; removal of excess water; conditioning in PET packaging and PSPVC and storage at 3 ºC ± 1 ºC. Physicochemical analysis - [pH, total soluble solids (SST), total labeled acidity (ATT), ascorbic acid (AA), total sugars (AT) and reducers (AR)], textural sensorial and microbiological analyses were used to monitor the quality of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Minimally processed; Guava; Quality; Sanitization.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100012
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