Revestimento ativo de amido na conservação pós-colheita de pera Williams minimamente processada
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
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 (P0,05) 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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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 (P0,05) 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 (P0,05) 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 (P0,05) 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 |
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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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1815438972922363904 |