Physiological and quality attributes associated with different centrifugation times of baby carrots
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Horticultura Brasileira |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012 |
Resumo: | Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush. |
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Physiological and quality attributes associated with different centrifugation times of baby carrotsDaucus carotatotal carotenoidscolorpostharvesttemperaturewhite blushCentrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush.Associação Brasileira de Horticultura2007-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012Horticultura Brasileira v.25 n.4 2007reponame:Horticultura Brasileirainstname:Associação Brasileira de Horticultura (ABH)instacron:ABH10.1590/S0102-05362007000400012info:eu-repo/semantics/openAccessMoretti,Celso LuizMattos,Leonora MansurMachado,Cristina MMKluge,Ricardo Alfredoeng2008-02-14T00:00:00Zoai:scielo:S0102-05362007000400012Revistahttp://cms.horticulturabrasileira.com.br/ONGhttps://old.scielo.br/oai/scielo-oai.php||hortbras@gmail.com1806-99910102-0536opendoar:2008-02-14T00:00Horticultura Brasileira - Associação Brasileira de Horticultura (ABH)false |
dc.title.none.fl_str_mv |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
title |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
spellingShingle |
Physiological and quality attributes associated with different centrifugation times of baby carrots Moretti,Celso Luiz Daucus carota total carotenoids color postharvest temperature white blush |
title_short |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
title_full |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
title_fullStr |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
title_full_unstemmed |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
title_sort |
Physiological and quality attributes associated with different centrifugation times of baby carrots |
author |
Moretti,Celso Luiz |
author_facet |
Moretti,Celso Luiz Mattos,Leonora Mansur Machado,Cristina MM Kluge,Ricardo Alfredo |
author_role |
author |
author2 |
Mattos,Leonora Mansur Machado,Cristina MM Kluge,Ricardo Alfredo |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Moretti,Celso Luiz Mattos,Leonora Mansur Machado,Cristina MM Kluge,Ricardo Alfredo |
dc.subject.por.fl_str_mv |
Daucus carota total carotenoids color postharvest temperature white blush |
topic |
Daucus carota total carotenoids color postharvest temperature white blush |
description |
Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-12-01 |
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=S0102-05362007000400012 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0102-05362007000400012 |
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 |
Associação Brasileira de Horticultura |
publisher.none.fl_str_mv |
Associação Brasileira de Horticultura |
dc.source.none.fl_str_mv |
Horticultura Brasileira v.25 n.4 2007 reponame:Horticultura Brasileira instname:Associação Brasileira de Horticultura (ABH) instacron:ABH |
instname_str |
Associação Brasileira de Horticultura (ABH) |
instacron_str |
ABH |
institution |
ABH |
reponame_str |
Horticultura Brasileira |
collection |
Horticultura Brasileira |
repository.name.fl_str_mv |
Horticultura Brasileira - Associação Brasileira de Horticultura (ABH) |
repository.mail.fl_str_mv |
||hortbras@gmail.com |
_version_ |
1754213079494688768 |