| Registro completo |
| Provedor de dados: |
Horticultura Brasileira
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| País: |
Brazil
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| Título: |
Physiological and quality attributes associated with different centrifugation times of baby carrots
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| Autores: |
Moretti,Celso Luiz
Mattos,Leonora Mansur
Machado,Cristina MM
Kluge,Ricardo Alfredo
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| Data: |
2007-12-01
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| Ano: |
2007
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| Palavras-chave: |
Daucus carota
Total carotenoids
Color
Postharvest
Temperature
White blush
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| Resumo: |
Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush.
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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=S0102-05362007000400012
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| Editor: |
Associação Brasileira de Horticultura
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| Relação: |
10.1590/S0102-05362007000400012
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| Formato: |
text/html
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| Fonte: |
Horticultura Brasileira v.25 n.4 2007
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| Direitos: |
info:eu-repo/semantics/openAccess
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