STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Ciências Agrárias (Belém. Online) |
Texto Completo: | https://ajaes.ufra.edu.br/index.php/ajaes/article/view/139 |
Resumo: | The mango is a tropical fruit widely accepted due to their exotic composition and nutritional characteristics, justifying the minimal processing, with the increase of the aggregate. The objective of this study is to evaluate the vacuum packaging and the shelf life of mango "Tommy Atkins" minimally processed. The experimental design was completely randomized split plot consisting of five storage times (0, 3, 6, 9 and 12 days) and two packages (with and without vacuum). Minimally processed mangoes were evaluated for physico-chemical and sensory characteristics. The fruits were selected, washed, peeled, cut into cubes 2 cm, immersed in a solution containing sanitizer for 15 minutes, followed by draining and packaging, and then stored at 5 ° C for 12 days. The difference in fresh weight loss was significant between the packages from the ninth day extending to day 12 of storage. For the vacuum-packed fruit soluble solids content was significantly higher in the 3rd to 9th day of storage, as well as the pH was also significantly higher in the 3rd to 9th day of storage. However, on day 12, the pH was lower in fruits vacuum packed fruits than those packed without vacuum. There was no difference in acidity until the 9th day of storage between the two treatments. Sensory analysis was not significant between the sleeves minimally processed vacuum packed and those without vacuum packed, limiting its four days of storage life. |
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STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processedARMAZENAMENTO A VíCUO DE MANGA ‘TOMMY ATKINS’ MINIMAMENTE PROCESSADAThe mango is a tropical fruit widely accepted due to their exotic composition and nutritional characteristics, justifying the minimal processing, with the increase of the aggregate. The objective of this study is to evaluate the vacuum packaging and the shelf life of mango "Tommy Atkins" minimally processed. The experimental design was completely randomized split plot consisting of five storage times (0, 3, 6, 9 and 12 days) and two packages (with and without vacuum). Minimally processed mangoes were evaluated for physico-chemical and sensory characteristics. The fruits were selected, washed, peeled, cut into cubes 2 cm, immersed in a solution containing sanitizer for 15 minutes, followed by draining and packaging, and then stored at 5 ° C for 12 days. The difference in fresh weight loss was significant between the packages from the ninth day extending to day 12 of storage. For the vacuum-packed fruit soluble solids content was significantly higher in the 3rd to 9th day of storage, as well as the pH was also significantly higher in the 3rd to 9th day of storage. However, on day 12, the pH was lower in fruits vacuum packed fruits than those packed without vacuum. There was no difference in acidity until the 9th day of storage between the two treatments. Sensory analysis was not significant between the sleeves minimally processed vacuum packed and those without vacuum packed, limiting its four days of storage life.A manga é uma fruta tropical de grande aceitação, devido às suas características exóticas e composição nutricional, justificando o processamento mínimo, com o aumento do agregado. O objetivo deste trabalho é avaliar a embalagem a vácuo e o tempo de vida de prateleira de manga “Tommy Atkins” minimamente processada. O delineamento estatístico foi inteiramente ao acaso, em parcelas subdivididas, constituído por cinco tempos de armazenamento (0, 3, 6, 9 e 12 dias) e duas embalagens (com e sem vácuo). As mangas minimamente processadas foram avaliadas quanto às características físico-químicas e sensoriais. Os frutos foram selecionados, lavados, descascados, cortados em cubos de2 cm, imersos em solução contendo sanitizante, por 15 minutos, seguido de drenagem e embalagem, e posteriormente armazenados à temperatura de 5ºC, durante 12 dias. A diferença de perda de massa fresca foi significativa entre as embalagens a partir do nono dia, estendendo-se até 12°dia de armazenamento. Para os frutos embalados a vácuo o teor de sólidos solúveis foi significativamente maior do 3º ao 9º dia de armazenamento, assim como o pH também foi significativamente maior do 3º ao 9º dia de armazenamento. Porém, no 12º dia, o pH foi menor nas frutas embaladas a vácuo do que naquelas frutas embaladas sem vácuo. Não houve diferença na acidez titulável até o 9° dia de armazenamento entre os dois tratamentos. A análise sensorial não foi significativa entre as mangas minimamente processadas embaladas a vácuo e aquelas embaladas sem vácuo, sendo sua vida útil limitada em quatro dias de armazenamento.Universidade Federal Rural da Amazônia/UFRA2011-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/139Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 51 No 1 (2009): RCA; 9 - 24Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 51 n. 1 (2009): RCA; 9 - 242177-87601517-591Xreponame:Revista de Ciências Agrárias (Belém. Online)instname:Universidade Federal Rural da Amazônia (UFRA)instacron:UFRAporhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/139/50Araújo, Nadiane MunhozGusmão, Mônica Trindade Abreu deRocha, Márcia Maria Braga daSerrão, Bruno de Oliveirainfo:eu-repo/semantics/openAccess2018-12-18T18:41:14Zoai:ojs.www.periodicos.ufra.edu.br:article/139Revistahttps://ajaes.ufra.edu.br/index.php/ajaes/PUBhttps://ajaes.ufra.edu.br/index.php/ajaes/oaiallan.lobato@ufra.edu.br || ajaes.suporte@gmail.com2177-87601517-591Xopendoar:2018-12-18T18:41:14Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA)false |
dc.title.none.fl_str_mv |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed ARMAZENAMENTO A VíCUO DE MANGA ‘TOMMY ATKINS’ MINIMAMENTE PROCESSADA |
title |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
spellingShingle |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed Araújo, Nadiane Munhoz |
title_short |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
title_full |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
title_fullStr |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
title_full_unstemmed |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
title_sort |
STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed |
author |
Araújo, Nadiane Munhoz |
author_facet |
Araújo, Nadiane Munhoz Gusmão, Mônica Trindade Abreu de Rocha, Márcia Maria Braga da Serrão, Bruno de Oliveira |
author_role |
author |
author2 |
Gusmão, Mônica Trindade Abreu de Rocha, Márcia Maria Braga da Serrão, Bruno de Oliveira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Araújo, Nadiane Munhoz Gusmão, Mônica Trindade Abreu de Rocha, Márcia Maria Braga da Serrão, Bruno de Oliveira |
description |
The mango is a tropical fruit widely accepted due to their exotic composition and nutritional characteristics, justifying the minimal processing, with the increase of the aggregate. The objective of this study is to evaluate the vacuum packaging and the shelf life of mango "Tommy Atkins" minimally processed. The experimental design was completely randomized split plot consisting of five storage times (0, 3, 6, 9 and 12 days) and two packages (with and without vacuum). Minimally processed mangoes were evaluated for physico-chemical and sensory characteristics. The fruits were selected, washed, peeled, cut into cubes 2 cm, immersed in a solution containing sanitizer for 15 minutes, followed by draining and packaging, and then stored at 5 ° C for 12 days. The difference in fresh weight loss was significant between the packages from the ninth day extending to day 12 of storage. For the vacuum-packed fruit soluble solids content was significantly higher in the 3rd to 9th day of storage, as well as the pH was also significantly higher in the 3rd to 9th day of storage. However, on day 12, the pH was lower in fruits vacuum packed fruits than those packed without vacuum. There was no difference in acidity until the 9th day of storage between the two treatments. Sensory analysis was not significant between the sleeves minimally processed vacuum packed and those without vacuum packed, limiting its four days of storage life. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-03-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/139 |
url |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/139 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/139/50 |
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 Rural da Amazônia/UFRA |
publisher.none.fl_str_mv |
Universidade Federal Rural da Amazônia/UFRA |
dc.source.none.fl_str_mv |
Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 51 No 1 (2009): RCA; 9 - 24 Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 51 n. 1 (2009): RCA; 9 - 24 2177-8760 1517-591X reponame:Revista de Ciências Agrárias (Belém. Online) instname:Universidade Federal Rural da Amazônia (UFRA) instacron:UFRA |
instname_str |
Universidade Federal Rural da Amazônia (UFRA) |
instacron_str |
UFRA |
institution |
UFRA |
reponame_str |
Revista de Ciências Agrárias (Belém. Online) |
collection |
Revista de Ciências Agrárias (Belém. Online) |
repository.name.fl_str_mv |
Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA) |
repository.mail.fl_str_mv |
allan.lobato@ufra.edu.br || ajaes.suporte@gmail.com |
_version_ |
1797231626058465280 |