Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

Detalhes bibliográficos
Autor(a) principal: Pinheiro,Ana Carla Marques
Data de Publicação: 2009
Outros Autores: Vilas Boas,Eduardo Valério de Barros, Silva,Lucas Carvalho e, Alves,Alessandra de Paiva, La Selva,Marcelo, Chitarra,Adimilson Bosco
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000400021
Resumo: The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.
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spelling Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperaturesAppearanceacceptabilityenzymesfirmnessavocadoPersea AmericanaThe goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.Editora da UFLA2009-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000400021Ciência e Agrotecnologia v.33 n.4 2009reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542009000400021info:eu-repo/semantics/openAccessPinheiro,Ana Carla MarquesVilas Boas,Eduardo Valério de BarrosSilva,Lucas Carvalho eAlves,Alessandra de PaivaLa Selva,MarceloChitarra,Adimilson Boscoeng2009-08-28T00:00:00Zoai:scielo:S1413-70542009000400021Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:30:41.290927Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
title Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
spellingShingle Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
Pinheiro,Ana Carla Marques
Appearance
acceptability
enzymes
firmness
avocado
Persea Americana
title_short Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
title_full Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
title_fullStr Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
title_full_unstemmed Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
title_sort Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures
author Pinheiro,Ana Carla Marques
author_facet Pinheiro,Ana Carla Marques
Vilas Boas,Eduardo Valério de Barros
Silva,Lucas Carvalho e
Alves,Alessandra de Paiva
La Selva,Marcelo
Chitarra,Adimilson Bosco
author_role author
author2 Vilas Boas,Eduardo Valério de Barros
Silva,Lucas Carvalho e
Alves,Alessandra de Paiva
La Selva,Marcelo
Chitarra,Adimilson Bosco
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Pinheiro,Ana Carla Marques
Vilas Boas,Eduardo Valério de Barros
Silva,Lucas Carvalho e
Alves,Alessandra de Paiva
La Selva,Marcelo
Chitarra,Adimilson Bosco
dc.subject.por.fl_str_mv Appearance
acceptability
enzymes
firmness
avocado
Persea Americana
topic Appearance
acceptability
enzymes
firmness
avocado
Persea Americana
description The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.
publishDate 2009
dc.date.none.fl_str_mv 2009-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000400021
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000400021
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542009000400021
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.33 n.4 2009
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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