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	Provedor de dados 116 (1) 63 (1) Autor Jacomino,Angelo Pedro (2) Pinheiro,Ana Luíza (2) Arruda,Maria Cecília de (1) Lochoski,Michelle Antonio (1) Moreira,Raquel Capistrano (1) Palharini,Maria Cecília de Arruda (1) Ribeiro,Rafael Vasconcelos (1) Sarantópoulos,Claire Isabel Grígoli de Luca (1) Trevisan,Marcos José (1) Mais... Palavra-chave Citrus sinensis (2) Fresh-cut (1) Minimal processing (1) Modified atmosphere package (1) Refrigeration (1) Temperature (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (1) 2008 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Dynamics of gas levels inside packages containing minimally processed Pera orange 116 Palharini,Maria Cecília de Arruda; Jacomino,Angelo Pedro; Pinheiro,Ana Luíza; Trevisan,Marcos José; Sarantópoulos,Claire Isabel Grígoli de Luca. The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus sinensis; Modified atmosphere package; Refrigeration; Minimal processing. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016 Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality 63 Arruda,Maria Cecília de; Jacomino,Angelo Pedro; Pinheiro,Ana Luíza; Ribeiro,Rafael Vasconcelos; Lochoski,Michelle Antonio; Moreira,Raquel Capistrano. Consumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its influence on the respiratory activity, physicochemical and sensorial characteristics, as well as on the peeling time. Cooled oranges (6ºC) were immersed in heated water (50ºC) for eight minutes and then, peeled and stored at 6ºC. The internal fruit temperatures taken at 1 and 3 cm depths (from fruit surface) were 15ºC and 10ºC, respectively, at the end of the hydrothermal treatment. Non-hydrothermally-treated peeled oranges were used as control. The peeling... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus sinensis; Fresh-cut; Temperature. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco