Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples

Detalhes bibliográficos
Autor(a) principal: Carlesso, Cristiane
Data de Publicação: 2022
Outros Autores: Brancher, Thyana Lays, Kvitschal, Marcus Vinícius, Hawerroth, Maraisa Crestani, Argenta, Luiz Carlos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Agropecuária Catarinense (Online)
DOI: 10.52945/rac.v35i1.1179
Texto Completo: https://publicacoes.epagri.sc.gov.br/rac/article/view/1179
Resumo: This study aimed to evaluate the flesh browning index of SCS427 Elenise, Fuji and Cripps Pink apples after cutting, simulating the preparation of minimally processed food. Two distinct experiments were performed, one using newly harvested fruits and the other after storage of 75 and 120 days at a common cold atmosphere at 1ºC. The fruits were cut in the equatorial portion and the flesh was evaluated by digital colorimetric sensors throughout 0 to 48 hours after cutting. ‘Cripps Pink’ apples presented the highest flesh browning in both experiments. Whereas ‘SCS427 Elenise’ apples showed the lowest flesh browning and took longer to reach their maximum index than the other cultivars, which means they are more recommended for minimally processed food than ‘Fuji’ and ‘Cripps Pink’ apples.
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spelling Flesh browning in Fuji, Cripps pink and SCS427 Elenise applesEscurecimento de polpa de maçãs ‘Fuji’, ‘Cripps pink’ e ‘SCS427 Elenise’ para uso como minimamente processadasmaçã in naturaminimamente processadosatividade enzimáticaíndice de escurecimento.Fresh appleMinimally processed foodsBrowning indexEnzymatic activityThis study aimed to evaluate the flesh browning index of SCS427 Elenise, Fuji and Cripps Pink apples after cutting, simulating the preparation of minimally processed food. Two distinct experiments were performed, one using newly harvested fruits and the other after storage of 75 and 120 days at a common cold atmosphere at 1ºC. The fruits were cut in the equatorial portion and the flesh was evaluated by digital colorimetric sensors throughout 0 to 48 hours after cutting. ‘Cripps Pink’ apples presented the highest flesh browning in both experiments. Whereas ‘SCS427 Elenise’ apples showed the lowest flesh browning and took longer to reach their maximum index than the other cultivars, which means they are more recommended for minimally processed food than ‘Fuji’ and ‘Cripps Pink’ apples.o objetivo deste trabalho foi comparar o escurecimento da polpa de maçãs ‘SCS427 Elenise’, ‘Fuji’ e ‘Cripps pink’ após serem cortadas, simulando o preparo de alimento minimamente processado. Foram conduzidos dois experimentos, o primeiro utilizando frutos recém-colhidos e o segundo com frutos armazenados por 75 e 120 dias em atmosfera do ar a 1ºC. Os frutos foram cortados transversalmente na região equatorial e a cor da polpa analisada por sensores colorimétricos digitais, periodicamente, entre 0 até 48 horas após o corte. Maçãs ‘Cripps pink’ apresentaram maior escurecimento da polpa, em ambos os experimentos. A polpa das maçãs ‘SCS427 Elenise’ exibiu escurecimento mais lento até o ponto de escurecimento máximo em ambos os experimentos, o que sugere serem mais apropriados ao processamento mínimo sem o uso de substâncias antioxidantes que maçãs ‘Fuji’ e ‘Cripps pink’.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2022-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/117910.52945/rac.v35i1.1179Agropecuária Catarinense Journal; Vol. 35 No. 1 (2022); 36-39Agropecuária Catarinense; v. 35 n. 1 (2022); 36-392525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIporhttps://publicacoes.epagri.sc.gov.br/rac/article/view/1179/1307Copyright (c) 2022 Cristiane Carlesso, Thyana Lays Brancher, Marcus Vinícius Kvitschal, Maraisa Crestani Hawerroth, Luiz Carlos Argentahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCarlesso, CristianeBrancher, Thyana Lays Kvitschal, Marcus Vinícius Hawerroth, Maraisa Crestani Argenta, Luiz Carlos 2022-06-22T11:43:17Zoai:ojs.publicacoes.epagri.sc.gov.br:article/1179Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2022-06-22T11:43:17Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
Escurecimento de polpa de maçãs ‘Fuji’, ‘Cripps pink’ e ‘SCS427 Elenise’ para uso como minimamente processadas
title Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
spellingShingle Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
Carlesso, Cristiane
maçã in natura
minimamente processados
atividade enzimática
índice de escurecimento.
Fresh apple
Minimally processed foods
Browning index
Enzymatic activity
Carlesso, Cristiane
maçã in natura
minimamente processados
atividade enzimática
índice de escurecimento.
Fresh apple
Minimally processed foods
Browning index
Enzymatic activity
title_short Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
title_full Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
title_fullStr Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
title_full_unstemmed Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
title_sort Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
author Carlesso, Cristiane
author_facet Carlesso, Cristiane
Carlesso, Cristiane
Brancher, Thyana Lays
Kvitschal, Marcus Vinícius
Hawerroth, Maraisa Crestani
Argenta, Luiz Carlos
Brancher, Thyana Lays
Kvitschal, Marcus Vinícius
Hawerroth, Maraisa Crestani
Argenta, Luiz Carlos
author_role author
author2 Brancher, Thyana Lays
Kvitschal, Marcus Vinícius
Hawerroth, Maraisa Crestani
Argenta, Luiz Carlos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Carlesso, Cristiane
Brancher, Thyana Lays
Kvitschal, Marcus Vinícius
Hawerroth, Maraisa Crestani
Argenta, Luiz Carlos
dc.subject.por.fl_str_mv maçã in natura
minimamente processados
atividade enzimática
índice de escurecimento.
Fresh apple
Minimally processed foods
Browning index
Enzymatic activity
topic maçã in natura
minimamente processados
atividade enzimática
índice de escurecimento.
Fresh apple
Minimally processed foods
Browning index
Enzymatic activity
description This study aimed to evaluate the flesh browning index of SCS427 Elenise, Fuji and Cripps Pink apples after cutting, simulating the preparation of minimally processed food. Two distinct experiments were performed, one using newly harvested fruits and the other after storage of 75 and 120 days at a common cold atmosphere at 1ºC. The fruits were cut in the equatorial portion and the flesh was evaluated by digital colorimetric sensors throughout 0 to 48 hours after cutting. ‘Cripps Pink’ apples presented the highest flesh browning in both experiments. Whereas ‘SCS427 Elenise’ apples showed the lowest flesh browning and took longer to reach their maximum index than the other cultivars, which means they are more recommended for minimally processed food than ‘Fuji’ and ‘Cripps Pink’ apples.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1179
10.52945/rac.v35i1.1179
url https://publicacoes.epagri.sc.gov.br/rac/article/view/1179
identifier_str_mv 10.52945/rac.v35i1.1179
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1179/1307
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 35 No. 1 (2022); 36-39
Agropecuária Catarinense; v. 35 n. 1 (2022); 36-39
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
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dc.identifier.doi.none.fl_str_mv 10.52945/rac.v35i1.1179

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