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| AYÓN-REYNA,Lidia Elena; AYÓN-REYNA,Lourdes Guadalupe; LÓPEZ-LÓPEZ,Martha Edith; LÓPEZ-ANGULO,Gabriela; PINEDA-HIDALGO,Karen Virginia; ZAZUETA-NIEBLA,Jorge Aurelio; VEGA-GARCÍA,Misael Odín. |
| Abstract Pineapple slices were treated with three antioxidants and stored under passive modified atmosphere packaging (MAP) to evaluate the effect of these treatments on tissue browning (percentage of dark area) and the accumulation of ascorbic acid and total phenolics. Pineapple slices were immersed in ascorbic acid (AA), isoascorbic acid (IAA), and N-acetylcysteine (NAC) solutions for 2 min, and then were packed and stored at 5 °C under air (AIR) or MAP for 15 days. Water was used as control. The application of IAA and NAC under passive MAP reduced better the tissue browning index and maintained a good quality of the slices. The use of AA and IAA increased the contents of ascorbic acid and total phenolics. The application of IAA followed by storage under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh-cut; Ascorbic acid; Phenolic compounds; Enzymatic browning; Isoascorbic acid; N-acetylcysteine. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300531 |
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| Fagundes,Cristiane; Carciofi,Bruno Augusto Mattar; Monteiro,Alcilene Rodrigues. |
| In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh-cut; Apples; Respiration rate. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100010 |
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| 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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| 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 |
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| Pinheiro,Ana Luiza; Jacomino,Angelo Pedro; Arruda,Maria Cecília de; Kluge,Ricardo Alfredo. |
| Hydrothermal treatment facilitates the peeling of 'Pera' sweet orange fruit and does not alter its quality. The aim of this work was to adapt the technology of peeling for the use of hydrothermal treatment in 'Murcott' tangor and to evaluate its influence in the CO2 production and the physicochemical, microbiologic and sensorial characteristics of fruits. The peeling time, the yield of marketable fruits and the internal temperature of fruits during the treatment were also evaluated. The hydrothermal treatment consisted of placing the fruits in a water-bath at 50 ºC for 5, 10, 15, 20, 25 and 30 min. Fruits were peeled by first opening a gap in the peduncle region with a knife and then manually removing the flavedo and albedo. Fruits were stored at 5 ºC for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh-cut; Heating; Quality; Appearance; Easy peeling. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000600005 |
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