Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada

Detalhes bibliográficos
Autor(a) principal: Botrel, D. A.
Data de Publicação: 2010
Outros Autores: Soares, N. de F. F., Camilloto, G. P., Fernandes, R. V. de B.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4707
Resumo: Pear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C). The treatment were: only coating (T1); 2,0% calcium lactate and 1,0% L-cysteine (T2); 2,0% calcium lactate and 1,5% L-cysteine (T3). The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7°C±2°C). Pears submitted to treatments T2 and T3 show significantly more firms (P<0,05) compared to treatments C and T1. Cysteine action over enzymatic browning inhibition was observed in treatments T2 and T3 which do not differed significantly each other (P0,05) to ΔE values however these were significantly lower than control (C). At time 6, decimal reduction on psychrotrophs counting reached 3,03 and 2,43 to T3 e T2 compared to control. Enterobacteriaceae counting showed similar behavior where the reduction values were 3,16 and 3,05 to T2 e T3 compared to control. It was verified that using the studied edible coating on fresh cut pear can extend its shelf life.
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spelling Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processadaStarch-based edible coating on extending shelf life of fresh-cut pearProcessamento mínimoPyrus com munisQualidadeRevestimento comestívelMinimally processingQualityEdible coatingPear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C). The treatment were: only coating (T1); 2,0% calcium lactate and 1,0% L-cysteine (T2); 2,0% calcium lactate and 1,5% L-cysteine (T3). The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7°C±2°C). Pears submitted to treatments T2 and T3 show significantly more firms (P<0,05) compared to treatments C and T1. Cysteine action over enzymatic browning inhibition was observed in treatments T2 and T3 which do not differed significantly each other (P0,05) to ΔE values however these were significantly lower than control (C). At time 6, decimal reduction on psychrotrophs counting reached 3,03 and 2,43 to T3 e T2 compared to control. Enterobacteriaceae counting showed similar behavior where the reduction values were 3,16 and 3,05 to T2 e T3 compared to control. It was verified that using the studied edible coating on fresh cut pear can extend its shelf life.A pera é uma das frutas de clima temperado mais consumidas no Brasil, no entanto sua conservação é limitada devido ao seu escurecimento quando sofre danos ou tratamentos físicos. Os revestimentos comestíveis interagem favoravelmente com o alimento, aumentando sua vida de prate leira. Este tra balho o bje tiv ou ava lia r a aç ão de revestimento de amido adicionado de lactato de cálcio e L- cisteína na inibição do escurecimento enzimático, na redução do cresc imento de psicrotrófilos e en terob actérias e na manutenção da textura. As peras fatiadas foram cobertas com revestimentos comestíveis à base de amido incorporados com cisteína e lactato de cálcio, exceto o controle – sem revestimento (C). Os tratamentos foram: apenas revestimento (T1); 2,0% lactato de cálcio e 1,0% L-cisteína (T2) e 2,0% lactato de cálcio e 1,5% L-cisteína (T3). As amostragens foram feitas nos tempos zero, dois, quatro e seis dias. As amostras foram mantidas sob refrigeração (7°C±2oC). As peras submetidas aos tratamentos T2 e T3 apresentaram-se signific ativamente mais firmes (P<0,05) qu e a s d os tratamentos C e T1. A ação da cisteína sobre a inibição do escurecimento enzimático foi observada nos tratamentos T2 e T3, que não apresentaram diferença significativa (P0,05) entre si para os valores de ΔE, no entanto esses valores foram significativamente menores em relação ao controle. No tempo 6, a redução decimal na contagem de psicrotrófilos chegou a 3,03 e 2,43 para T3 e T2, em comparação com o controle. A contagem de enterobactéria s apresentou comportamento semelhante, sendo o valor da redução de 3,16 e 3,05 para T2 e T3 em relação ao controle. Verificou-se que a vida de prateleira de pera minimamente processada pode ser mantida por mais tempo com o uso desse revestimento.Universidade Federal de Santa Maria2014-12-02T12:59:04Z2014-12-02T12:59:04Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBOTREL, D. A. et al. Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada. Ciência Rural, Santa Maria, v. 40, n. 8, p. 1814-1820, ago. 2010.http://repositorio.ufla.br/jspui/handle/1/4707Ciência Ruralreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLABotrel, D. A.Soares, N. de F. F.Camilloto, G. P.Fernandes, R. V. de B.info:eu-repo/semantics/openAccesspor2014-12-02T14:01:36Zoai:localhost:1/4707Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2014-12-02T14:01:36Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
Starch-based edible coating on extending shelf life of fresh-cut pear
title Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
spellingShingle Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
Botrel, D. A.
Processamento mínimo
Pyrus com munis
Qualidade
Revestimento comestível
Minimally processing
Quality
Edible coating
title_short Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
title_full Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
title_fullStr Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
title_full_unstemmed Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
title_sort Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
author Botrel, D. A.
author_facet Botrel, D. A.
Soares, N. de F. F.
Camilloto, G. P.
Fernandes, R. V. de B.
author_role author
author2 Soares, N. de F. F.
Camilloto, G. P.
Fernandes, R. V. de B.
author2_role author
author
author
dc.contributor.author.fl_str_mv Botrel, D. A.
Soares, N. de F. F.
Camilloto, G. P.
Fernandes, R. V. de B.
dc.subject.por.fl_str_mv Processamento mínimo
Pyrus com munis
Qualidade
Revestimento comestível
Minimally processing
Quality
Edible coating
topic Processamento mínimo
Pyrus com munis
Qualidade
Revestimento comestível
Minimally processing
Quality
Edible coating
description Pear is one of the most consumed temperate fruits in Brazil; however their conservation is limited due to browning when it suffers injuries or physical treatments. The edibles coating interact with the food positively extending its shelf life. This research aimed to evaluate the action of starch edible coating incorporated with calcium lactate and L-cysteine on enzymatic browning inhibition, on psychrotrophs and enterobacteriaceae growing reduction and on firmness maintenance. The sliced pears were coated with starch edible coating incorporated with L-cysteine and calcium lactate, except control, without coating (C). The treatment were: only coating (T1); 2,0% calcium lactate and 1,0% L-cysteine (T2); 2,0% calcium lactate and 1,5% L-cysteine (T3). The samples were taken at 0, 2, 4 and 6 days. Pears were keeped under refrigeration (7°C±2°C). Pears submitted to treatments T2 and T3 show significantly more firms (P<0,05) compared to treatments C and T1. Cysteine action over enzymatic browning inhibition was observed in treatments T2 and T3 which do not differed significantly each other (P0,05) to ΔE values however these were significantly lower than control (C). At time 6, decimal reduction on psychrotrophs counting reached 3,03 and 2,43 to T3 e T2 compared to control. Enterobacteriaceae counting showed similar behavior where the reduction values were 3,16 and 3,05 to T2 e T3 compared to control. It was verified that using the studied edible coating on fresh cut pear can extend its shelf life.
publishDate 2010
dc.date.none.fl_str_mv 2010
2014-12-02T12:59:04Z
2014-12-02T12:59:04Z
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 BOTREL, D. A. et al. Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada. Ciência Rural, Santa Maria, v. 40, n. 8, p. 1814-1820, ago. 2010.
http://repositorio.ufla.br/jspui/handle/1/4707
identifier_str_mv BOTREL, D. A. et al. Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada. Ciência Rural, Santa Maria, v. 40, n. 8, p. 1814-1820, ago. 2010.
url http://repositorio.ufla.br/jspui/handle/1/4707
dc.language.iso.fl_str_mv por
language por
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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