Use of active films in the minimally processed potato conservation

• Autor(a) principal: Endo, Érika
• Data de Publicação: 2008
• Outros Autores: Soares, Nilda de Fátima Ferreira, Santos, Danielle Augusta Alvarenga dos, Borges, Soraia Vilela, Fontes, Edimar Aparecida Filomeno, Gonçalves, Maria Paula Junqueira C.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2826
• topic: Active packaging; Minimal processing; Enzymatic browning; Conservation.; Embalagem ativa; Processamento mínimo; Escurecimento enzimático; Conservação.

Potatoes of the variety “Monalisa” were minimally processed like slices and submitted to different treatments, employed to decrease the enzymatic browning and growth of microorganisms. These treatments consisted on pure cellulose films (FP) or incorporated with active compounds (2% of citric acid (AC), 0,5% of L-cysteine Hydrochloride Monohydrate (CIS), 7% of sorbic acid (AS) and film incorporated with all of them (MIS)) which were intercalated to sliced potatoes. For control, potatoes were conditioned without film. All of the samples were conditioned in expanded polystyrene trays, wrapped up in PVC film and stored 8ºC ± 2ºC by nine days. Every three days, they were evaluated for color, pH, water activity (Aw) and microbiological quality (growth of total Coliformes and to 45ºC, Molds and yeasts, Psychrotrophics, Bacillus cereus and Staphylococcus positive coagulase). The treatments didn’t differ significantly (p>0,05) for most of the evaluated parameters, except for the color difference, that presented significant difference to the 10% of probability. In conclusion, the active films can minimize the enzymatic browning of vegetables.