Physiological and quality attributes associated with different centrifugation times of baby carrots

Detalhes bibliográficos
Autor(a) principal: Moretti,Celso Luiz
Data de Publicação: 2007
Outros Autores: Mattos,Leonora Mansur, Machado,Cristina MM, Kluge,Ricardo Alfredo
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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spelling 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
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