Fresh cut yam stored under different temperatures

Detalhes bibliográficos
Autor(a) principal: Donegá,Mateus Augusto
Data de Publicação: 2013
Outros Autores: Tessmer,Magda Andréia, Mooz,Edinéia D, Dall'Orto,Luigi TC, Sasaki,Fabiana FC, 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=S0102-05362013000200012
Resumo: The objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.
id ABH-1_db23e781479abc718b21fefdfd7600ac
oai_identifier_str oai:scielo:S0102-05362013000200012
network_acronym_str ABH-1
network_name_str Horticultura Brasileira
repository_id_str
spelling Fresh cut yam stored under different temperaturesDioscorea alatarespirationethylenemicrobiologyThe objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.Associação Brasileira de Horticultura2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200012Horticultura Brasileira v.31 n.2 2013reponame:Horticultura Brasileirainstname:Associação Brasileira de Horticultura (ABH)instacron:ABH10.1590/S0102-05362013000200012info:eu-repo/semantics/openAccessDonegá,Mateus AugustoTessmer,Magda AndréiaMooz,Edinéia DDall'Orto,Luigi TCSasaki,Fabiana FCKluge,Ricardo Alfredoeng2013-07-18T00:00:00Zoai:scielo:S0102-05362013000200012Revistahttp://cms.horticulturabrasileira.com.br/ONGhttps://old.scielo.br/oai/scielo-oai.php||hortbras@gmail.com1806-99910102-0536opendoar:2013-07-18T00:00Horticultura Brasileira - Associação Brasileira de Horticultura (ABH)false
dc.title.none.fl_str_mv Fresh cut yam stored under different temperatures
title Fresh cut yam stored under different temperatures
spellingShingle Fresh cut yam stored under different temperatures
Donegá,Mateus Augusto
Dioscorea alata
respiration
ethylene
microbiology
title_short Fresh cut yam stored under different temperatures
title_full Fresh cut yam stored under different temperatures
title_fullStr Fresh cut yam stored under different temperatures
title_full_unstemmed Fresh cut yam stored under different temperatures
title_sort Fresh cut yam stored under different temperatures
author Donegá,Mateus Augusto
author_facet Donegá,Mateus Augusto
Tessmer,Magda Andréia
Mooz,Edinéia D
Dall'Orto,Luigi TC
Sasaki,Fabiana FC
Kluge,Ricardo Alfredo
author_role author
author2 Tessmer,Magda Andréia
Mooz,Edinéia D
Dall'Orto,Luigi TC
Sasaki,Fabiana FC
Kluge,Ricardo Alfredo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Donegá,Mateus Augusto
Tessmer,Magda Andréia
Mooz,Edinéia D
Dall'Orto,Luigi TC
Sasaki,Fabiana FC
Kluge,Ricardo Alfredo
dc.subject.por.fl_str_mv Dioscorea alata
respiration
ethylene
microbiology
topic Dioscorea alata
respiration
ethylene
microbiology
description The objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.
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=S0102-05362013000200012
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0102-05362013000200012
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.31 n.2 2013
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_ 1754213081745981440

Registros relacionados