Data/hora: 17/06/2024 03:40:21

Provedor de dados: 	53	
País: 	Brazil	
Título: 	Shelf life of minimally processed pineapples treated with ascorbic and citric acids	
Autores: 	Antoniolli,Lucimara Rogéria; Benedetti,Benedito Carlos; Souza Filho,Men de Sá Moreira de; Garruti,Deborah dos Santos; Borges,Maria de Fátima.	
Data: 	2012-01-01	
Ano: 	2012	
Palavras-chave: 	Ananas comosus; Minimal processing; Enzymatic browning; Residual flavor; Microbiological safety.	
Resumo: 	The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019	
Editor: 	Instituto Agronômico de Campinas	
Relação: 	10.1590/S0006-87052012000300019	
Formato: 	text/html	
Fonte: 	Bragantia  v.71 n.3 2012	
Fonte: 	info:eu-repo/semantics/openAccess