Efeito do tipo de corte e de sanificantes no escurecimento de pequi minimamente processado

• Autor(a) principal: Rodrigues, Luiz José
• Data de Publicação: 2010
• Outros Autores: Vilas Boas, Eduardo Valério de Barros, Paula, Nélio Raniele Ferreira de, Pinto, Daniella Moreira, Piccoli, Roberta Hilsdorf
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4889
• topic: Caryocar brasiliense - Qualidade; Quality; Minimal processing; Enzymes; Processamento mínimo; Enzimas

The objective of the present work was to evaluate the influence of the sanitizers sodium hypochlorite (NaClO) 50 and 100 ppm and 4% and 6%, hydrogen peroxide (H 2 O 2 ) on the shelf life of fresh cut peki fruit (Caryocar brasilense Cambess.) submitted to two sorts of processing: “sliced stone” and whole stone”, stored at 6 ± 1o C and 90 to 95% of RH for 15 days. The analyses were performed every three days. The experiment was conducted in a completely randomized design arranged by a 2 x 6 x 5 factorial, i.e. 2 sorts of processing (“sliced and whole stones”), 6 times (0h, 3, 6, 9, 12, 15 days) and 5 treatments (control, 50 ppm NaClO, 100 ppm NaClO, 4% H 2 O 2 and 6% H 2 O 2 ), with 3 replicates. Every three days, the following analyses were conducted: vitamin C, polyphenoloxidase, peroxidase and color (CIE L*a*b*). The fresh cut peki fruit showed decreases in the contents of vitamin C during storage. The sliced stones showed itself with an increased activity of the enzyme polyphenoloxidase relative the whole one. The significant interaction cutting sanitizer and time was found for peroxidase, the sliced stones and the sanitizers 4% and 6% H 2 O 2 having promoted the highest activity of that enzyme. Reduced value L* during the storage of fresh cut peki fruit was observed, independent of the used sanitizer, suggesting browning of the product.