Quality of fresh-cut squash stored in active modified atmosphere
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10394 |
Resumo: | The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content. |
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Semina. Ciências Agrárias (Online) |
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Quality of fresh-cut squash stored in active modified atmosphereQualidade de abóbora minimamente processada armazenada em atmosfera modificada ativaCurcubita máxima DuchesneAntioxidant activityCarotenoids.Curcubita máxima DuchesneAtividade antioxidanteCarotenóides.5.07.02.02-5The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content.Avaliou-se o efeito da atmosfera modificada ativa na qualidade de abóbora minimamente processada (MP). Os pedaços de abóbora foram acondicionados em embalagens plásticas e submetidos a aplicação de gases nas seguintes concentrações: 0,03% CO2 e 21% O2 (controle T1); 5% CO2 e 4% O2 (T2); 6% CO2 e 4% O2 (T3); 7% CO2 e 4% O2 (T4); 8% CO2 e 4% O2 (T5). No T6 foi feita aplicação de vácuo na embalagem. As embalagens contendo as abóboras MP foram armazenadas à temperatura de 5 oC e umidade relativa de 75% durante 12 dias. As análises realizadas foram perda de massa, acidez total (AT), pH, sólidos solúveis (SS), ratio, firmeza, cor, atividade antioxidante por DPPH e teor de carotenóides. A perda de massa foi gradual e baixa até o nono dia de armazenamento. Os valores de AT aumentaram ao longo do período experimental sendo superior para os T1 e T2. O aumento de SS durante o armazenamento das abóboras MP foi menor para os T3 e T4. A luminosidade se manteve durante o armazenamento sendo superior para o T5. Os componentes de cor vermelho e amarelo diminuíram ao longo do período experimental. A atividade antioxidante e teores de carotenóides diminuíram após o nono dia de armazenamento. A abóbora MP manteve sua qualidade até o 9º dia de armazenamento, com superioridade para os tratamentos T3 e T4 no que se refere aos valores de perda de massa, AT e teores de carotenóides.UEL2012-06-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1039410.5433/1679-0359.2012v33n3p1071Semina: Ciências Agrárias; Vol. 33 No. 3 (2012); 1071-1084Semina: Ciências Agrárias; v. 33 n. 3 (2012); 1071-10841679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10394/10881Copyright (c) 2012 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessRusso, Viviane CitadiniDaiuto, Érica ReginaSantos, Bruna LourençoLozano, Mariana GonçalvesVieites, Rogério Lopesda Silva Vieira, Marcos Ribeiro2023-01-27T14:38:50Zoai:ojs.pkp.sfu.ca:article/10394Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-27T14:38:50Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Quality of fresh-cut squash stored in active modified atmosphere Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa |
title |
Quality of fresh-cut squash stored in active modified atmosphere |
spellingShingle |
Quality of fresh-cut squash stored in active modified atmosphere Russo, Viviane Citadini Curcubita máxima Duchesne Antioxidant activity Carotenoids. Curcubita máxima Duchesne Atividade antioxidante Carotenóides. 5.07.02.02-5 |
title_short |
Quality of fresh-cut squash stored in active modified atmosphere |
title_full |
Quality of fresh-cut squash stored in active modified atmosphere |
title_fullStr |
Quality of fresh-cut squash stored in active modified atmosphere |
title_full_unstemmed |
Quality of fresh-cut squash stored in active modified atmosphere |
title_sort |
Quality of fresh-cut squash stored in active modified atmosphere |
author |
Russo, Viviane Citadini |
author_facet |
Russo, Viviane Citadini Daiuto, Érica Regina Santos, Bruna Lourenço Lozano, Mariana Gonçalves Vieites, Rogério Lopes da Silva Vieira, Marcos Ribeiro |
author_role |
author |
author2 |
Daiuto, Érica Regina Santos, Bruna Lourenço Lozano, Mariana Gonçalves Vieites, Rogério Lopes da Silva Vieira, Marcos Ribeiro |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Russo, Viviane Citadini Daiuto, Érica Regina Santos, Bruna Lourenço Lozano, Mariana Gonçalves Vieites, Rogério Lopes da Silva Vieira, Marcos Ribeiro |
dc.subject.por.fl_str_mv |
Curcubita máxima Duchesne Antioxidant activity Carotenoids. Curcubita máxima Duchesne Atividade antioxidante Carotenóides. 5.07.02.02-5 |
topic |
Curcubita máxima Duchesne Antioxidant activity Carotenoids. Curcubita máxima Duchesne Atividade antioxidante Carotenóides. 5.07.02.02-5 |
description |
The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-06-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion pesquisa |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10394 10.5433/1679-0359.2012v33n3p1071 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10394 |
identifier_str_mv |
10.5433/1679-0359.2012v33n3p1071 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10394/10881 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2012 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2012 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 33 No. 3 (2012); 1071-1084 Semina: Ciências Agrárias; v. 33 n. 3 (2012); 1071-1084 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306065981997056 |