Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Detalhes bibliográficos
Autor(a) principal: Antoniolli,Lucimara Rogéria
Data de Publicação: 2012
Outros Autores: Benedetti,Benedito Carlos, Souza Filho,Men de Sá Moreira de, Garruti,Deborah dos Santos, Borges,Maria de Fátima
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019
Resumo: The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.
id IAC-1_c364cbd41dbb11a68ff39f42507c316b
oai_identifier_str oai:scielo:S0006-87052012000300019
network_acronym_str IAC-1
network_name_str Bragantia
repository_id_str
spelling Shelf life of minimally processed pineapples treated with ascorbic and citric acidsAnanas comosusminimal processingenzymatic browningresidual flavormicrobiological safetyThe purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.Instituto Agronômico de Campinas2012-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019Bragantia v.71 n.3 2012reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/S0006-87052012000300019info:eu-repo/semantics/openAccessAntoniolli,Lucimara RogériaBenedetti,Benedito CarlosSouza Filho,Men de Sá Moreira deGarruti,Deborah dos SantosBorges,Maria de Fátimaeng2012-11-27T00:00:00Zoai:scielo:S0006-87052012000300019Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2012-11-27T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Shelf life of minimally processed pineapples treated with ascorbic and citric acids
title Shelf life of minimally processed pineapples treated with ascorbic and citric acids
spellingShingle Shelf life of minimally processed pineapples treated with ascorbic and citric acids
Antoniolli,Lucimara Rogéria
Ananas comosus
minimal processing
enzymatic browning
residual flavor
microbiological safety
title_short Shelf life of minimally processed pineapples treated with ascorbic and citric acids
title_full Shelf life of minimally processed pineapples treated with ascorbic and citric acids
title_fullStr Shelf life of minimally processed pineapples treated with ascorbic and citric acids
title_full_unstemmed Shelf life of minimally processed pineapples treated with ascorbic and citric acids
title_sort Shelf life of minimally processed pineapples treated with ascorbic and citric acids
author Antoniolli,Lucimara Rogéria
author_facet Antoniolli,Lucimara Rogéria
Benedetti,Benedito Carlos
Souza Filho,Men de Sá Moreira de
Garruti,Deborah dos Santos
Borges,Maria de Fátima
author_role author
author2 Benedetti,Benedito Carlos
Souza Filho,Men de Sá Moreira de
Garruti,Deborah dos Santos
Borges,Maria de Fátima
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Antoniolli,Lucimara Rogéria
Benedetti,Benedito Carlos
Souza Filho,Men de Sá Moreira de
Garruti,Deborah dos Santos
Borges,Maria de Fátima
dc.subject.por.fl_str_mv Ananas comosus
minimal processing
enzymatic browning
residual flavor
microbiological safety
topic Ananas comosus
minimal processing
enzymatic browning
residual flavor
microbiological safety
description The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
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=S0006-87052012000300019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0006-87052012000300019
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 Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.71 n.3 2012
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
_version_ 1754193302659268608