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| 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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| BASTOS,Renan Gomes; OLIVER,Josidel Conceição; GERMANO,Jaqueline de Lima; FERNANDES,Gislene Regina; VEIGA,Sandra Maria Oliveira Morais. |
| Abstract Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. In the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at verifying the effectiveness of sodium hypochlorite, ozone, ultrasound and citric acid as well as associations of ultrasound to the other techniques mentioned above in the microbiological quality control of strawberries cv. Oso Grande. In these trials, the fruits were initially subjected to artificial contamination by a strain of Escherichia coli ATCC 25922 and thereafter part of them was reserved as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sanitization; Strawberries; Citric acid; Ultrasound; Ozone. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600470 |
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| Souza,Giovanna C; Spinosa,Wilma A; Oliveira,Tereza CRM. |
| ABSTRACT Vegetable sanitization protocols recommend the use of chlorine, which has adverse effects on the environment and carcinogenic effects on humans. Acetic acid is an interesting alternative to chlorine because it possesses no risk to human health and is widely available in the form of vinegar. This study aimed to evaluate the sanitizing action of vinegar, 130 g L-1 total titratable acidity expressed as acetic acid, on lettuce. Vinegar was chosen because it is a low-cost product widely available in the Brazilian market. The minimum inhibitory concentration and minimum bactericidal concentration of vinegar against Escherichia coli were 2.5 and 15 g L-1 total acidity, respectively. Lettuce leaves artificially contaminated with E. coli or naturally... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Acetic acid; Sanitization. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000300414 |
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