Effect of antioxidants in fresh cut radishes during the cold storage
Autor(a) principal: | |
---|---|
Data de Publicação: | 2008 |
Outros Autores: | , , , , |
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. |
id |
TECPAR-1_9ff086293a5ed1827b2a03768be4d5b0 |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132008000600017 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
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 |
_version_ |
1750318272370180096 |