Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

Detalhes bibliográficos
Autor(a) principal: Zaions,Ivanor
Data de Publicação: 2014
Outros Autores: Picolo,Ana Paula, Gonçalves,Itamar Luís, Borges,Ana Claudia Piovezan, Valduga,Alice Teresa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663
Resumo: In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.
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spelling Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturationYerba-mateearly maturationcolorIn Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.Instituto de Tecnologia do Paraná - Tecpar2014-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663Brazilian Archives of Biology and Technology v.57 n.5 2014reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-8913201402076info:eu-repo/semantics/openAccessZaions,IvanorPicolo,Ana PaulaGonçalves,Itamar LuísBorges,Ana Claudia PiovezanValduga,Alice Teresaeng2015-10-08T00:00:00Zoai:scielo:S1516-89132014000500663Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-10-08T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
title Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
spellingShingle Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
Zaions,Ivanor
Yerba-mate
early maturation
color
title_short Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
title_full Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
title_fullStr Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
title_full_unstemmed Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
title_sort Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
author Zaions,Ivanor
author_facet Zaions,Ivanor
Picolo,Ana Paula
Gonçalves,Itamar Luís
Borges,Ana Claudia Piovezan
Valduga,Alice Teresa
author_role author
author2 Picolo,Ana Paula
Gonçalves,Itamar Luís
Borges,Ana Claudia Piovezan
Valduga,Alice Teresa
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Zaions,Ivanor
Picolo,Ana Paula
Gonçalves,Itamar Luís
Borges,Ana Claudia Piovezan
Valduga,Alice Teresa
dc.subject.por.fl_str_mv Yerba-mate
early maturation
color
topic Yerba-mate
early maturation
color
description In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.
publishDate 2014
dc.date.none.fl_str_mv 2014-10-01
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=S1516-89132014000500663
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-8913201402076
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 de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.57 n.5 2014
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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