Effect of antioxidants in fresh cut radishes during the cold storage

Detalhes bibliográficos
Autor(a) principal: del Aguila,Juan Saavedra
Data de Publicação: 2008
Outros Autores: Sasaki,Fabiana Fumi, Heiffig,Lília Sichmann, Ortega,Edwin Moisés Marcos, Trevisan,Marcos José, Kluge,Ricardo Alfredo
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=S1516-89132008000600017
Resumo: The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.
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spelling Effect of antioxidants in fresh cut radishes during the cold storageRaphanus sativus L.enzymatic browningrespirationfresh-cutpostharvestThe objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.Instituto de Tecnologia do Paraná - Tecpar2008-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600017Brazilian Archives of Biology and Technology v.51 n.6 2008reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132008000600017info:eu-repo/semantics/openAccessdel Aguila,Juan SaavedraSasaki,Fabiana FumiHeiffig,Lília SichmannOrtega,Edwin Moisés MarcosTrevisan,Marcos JoséKluge,Ricardo Alfredoeng2009-01-27T00:00:00Zoai:scielo:S1516-89132008000600017Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2009-01-27T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Effect of antioxidants in fresh cut radishes during the cold storage
title Effect of antioxidants in fresh cut radishes during the cold storage
spellingShingle Effect of antioxidants in fresh cut radishes during the cold storage
del Aguila,Juan Saavedra
Raphanus sativus L.
enzymatic browning
respiration
fresh-cut
postharvest
title_short Effect of antioxidants in fresh cut radishes during the cold storage
title_full Effect of antioxidants in fresh cut radishes during the cold storage
title_fullStr Effect of antioxidants in fresh cut radishes during the cold storage
title_full_unstemmed Effect of antioxidants in fresh cut radishes during the cold storage
title_sort Effect of antioxidants in fresh cut radishes during the cold storage
author del Aguila,Juan Saavedra
author_facet del Aguila,Juan Saavedra
Sasaki,Fabiana Fumi
Heiffig,Lília Sichmann
Ortega,Edwin Moisés Marcos
Trevisan,Marcos José
Kluge,Ricardo Alfredo
author_role author
author2 Sasaki,Fabiana Fumi
Heiffig,Lília Sichmann
Ortega,Edwin Moisés Marcos
Trevisan,Marcos José
Kluge,Ricardo Alfredo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv del Aguila,Juan Saavedra
Sasaki,Fabiana Fumi
Heiffig,Lília Sichmann
Ortega,Edwin Moisés Marcos
Trevisan,Marcos José
Kluge,Ricardo Alfredo
dc.subject.por.fl_str_mv Raphanus sativus L.
enzymatic browning
respiration
fresh-cut
postharvest
topic Raphanus sativus L.
enzymatic browning
respiration
fresh-cut
postharvest
description The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.
publishDate 2008
dc.date.none.fl_str_mv 2008-12-01
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=S1516-89132008000600017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132008000600017
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.51 n.6 2008
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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