Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126865 |
Resumo: | Fruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. |
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Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).PêssegoProcessamento MínimoFruticulturaFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time.Preprint.CAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL.BARRETO, C. F.NAVROSKI, R.FARIAS, R. de M.KIRINUS, M. B. M.MARTINS, C. R.MALGARIM, M. B.2020-11-21T09:13:30Z2020-11-21T09:13:30Z2020-11-202020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAustralian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020.1835-2707http://www.alice.cnptia.embrapa.br/alice/handle/doc/112686510.21475/ajcs.20.14.09.p2373enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-11-21T09:13:36Zoai:www.alice.cnptia.embrapa.br:doc/1126865Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-11-21T09:13:36falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-11-21T09:13:36Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
title |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
spellingShingle |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). BARRETO, C. F. Pêssego Processamento Mínimo Fruticultura |
title_short |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
title_full |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
title_fullStr |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
title_full_unstemmed |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
title_sort |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
author |
BARRETO, C. F. |
author_facet |
BARRETO, C. F. NAVROSKI, R. FARIAS, R. de M. KIRINUS, M. B. M. MARTINS, C. R. MALGARIM, M. B. |
author_role |
author |
author2 |
NAVROSKI, R. FARIAS, R. de M. KIRINUS, M. B. M. MARTINS, C. R. MALGARIM, M. B. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
CAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL. |
dc.contributor.author.fl_str_mv |
BARRETO, C. F. NAVROSKI, R. FARIAS, R. de M. KIRINUS, M. B. M. MARTINS, C. R. MALGARIM, M. B. |
dc.subject.por.fl_str_mv |
Pêssego Processamento Mínimo Fruticultura |
topic |
Pêssego Processamento Mínimo Fruticultura |
description |
Fruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-21T09:13:30Z 2020-11-21T09:13:30Z 2020-11-20 2020 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Australian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020. 1835-2707 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126865 10.21475/ajcs.20.14.09.p2373 |
identifier_str_mv |
Australian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020. 1835-2707 10.21475/ajcs.20.14.09.p2373 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126865 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503498149134336 |