Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200761 |
Resumo: | This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days. |
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Anais da Academia Brasileira de Ciências (Online) |
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Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodiyam beanstorage conditionspackagingpreservationThis paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.Academia Brasileira de Ciências2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200761Anais da Academia Brasileira de Ciências v.85 n.2 2013reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/S0001-37652013005000035info:eu-repo/semantics/openAccessMUSSURY,ROSILDA M.SCALON,SILVANA P.Q.SILVA,MAGAIVER A.SILVA,TATIANE F.GOMES,HELLENGASSI,ROSIMEIREeng2013-07-01T00:00:00Zoai:scielo:S0001-37652013000200761Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2013-07-01T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
title |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
spellingShingle |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi MUSSURY,ROSILDA M. yam bean storage conditions packaging preservation |
title_short |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
title_full |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
title_fullStr |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
title_full_unstemmed |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
title_sort |
Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi |
author |
MUSSURY,ROSILDA M. |
author_facet |
MUSSURY,ROSILDA M. SCALON,SILVANA P.Q. SILVA,MAGAIVER A. SILVA,TATIANE F. GOMES,HELLEN GASSI,ROSIMEIRE |
author_role |
author |
author2 |
SCALON,SILVANA P.Q. SILVA,MAGAIVER A. SILVA,TATIANE F. GOMES,HELLEN GASSI,ROSIMEIRE |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
MUSSURY,ROSILDA M. SCALON,SILVANA P.Q. SILVA,MAGAIVER A. SILVA,TATIANE F. GOMES,HELLEN GASSI,ROSIMEIRE |
dc.subject.por.fl_str_mv |
yam bean storage conditions packaging preservation |
topic |
yam bean storage conditions packaging preservation |
description |
This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-06-01 |
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=S0001-37652013000200761 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200761 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0001-37652013005000035 |
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 |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.85 n.2 2013 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
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1754302859620384768 |