Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes

Detalhes bibliográficos
Autor(a) principal: Morais, Alcina Maria M. B.
Data de Publicação: 2010
Outros Autores: Argañosa, Aurea Carla S. J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/3313
Resumo: This research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.
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spelling Quality during storage of fresh-cut papaya (carica papaya L.) in various shapesColorCut typeFirmnessMicrobiologyPapayaStorage temperatureVitamin CThis research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.University of the Philippines Los BañosVeritati - Repositório Institucional da Universidade Católica PortuguesaMorais, Alcina Maria M. B.Argañosa, Aurea Carla S. J.2010-11-05T11:41:50Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3313engMORAIS, Alcina Maria M. B. ; ARGAÑOSA, Aurea Carla S. J. - The Philippine Agricultural Scientist. ISSN 0031-7454. Vol. 93, n.º 1 (2010), p. 88-960031-7454info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T11:59:38Zoai:repositorio.ucp.pt:10400.14/3313Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T11:59:38Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
title Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
spellingShingle Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
Morais, Alcina Maria M. B.
Color
Cut type
Firmness
Microbiology
Papaya
Storage temperature
Vitamin C
title_short Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
title_full Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
title_fullStr Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
title_full_unstemmed Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
title_sort Quality during storage of fresh-cut papaya (carica papaya L.) in various shapes
author Morais, Alcina Maria M. B.
author_facet Morais, Alcina Maria M. B.
Argañosa, Aurea Carla S. J.
author_role author
author2 Argañosa, Aurea Carla S. J.
author2_role author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Morais, Alcina Maria M. B.
Argañosa, Aurea Carla S. J.
dc.subject.por.fl_str_mv Color
Cut type
Firmness
Microbiology
Papaya
Storage temperature
Vitamin C
topic Color
Cut type
Firmness
Microbiology
Papaya
Storage temperature
Vitamin C
description This research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.
publishDate 2010
dc.date.none.fl_str_mv 2010-11-05T11:41:50Z
2010
2010-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/3313
url http://hdl.handle.net/10400.14/3313
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv MORAIS, Alcina Maria M. B. ; ARGAÑOSA, Aurea Carla S. J. - The Philippine Agricultural Scientist. ISSN 0031-7454. Vol. 93, n.º 1 (2010), p. 88-96
0031-7454
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv University of the Philippines Los Baños
publisher.none.fl_str_mv University of the Philippines Los Baños
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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