PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03

Detalhes bibliográficos
Autor(a) principal: Guimarães, Amanda Gonçalves
Data de Publicação: 2014
Outros Autores: Oliveira, Celso Mattes de, Vieira, Gilmar, Pinto, Nísia Andrade Villela Dessimoni
Tipo de documento: Artigo
Idioma: por
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/500
Resumo: The strawberry has high perishability, and consequently reduced postharvest life. Thus, dehydration IS as an alternative to reduce post-harvest losses. The aim of this study was to evaluate the type of packaging and storage time on physical and chemical characteristics of dehydrated strawberry. We used strawberries of the cultivar ‘Oso Grande’, sorted, sanitized, cut transversely and dehydrated at a temperature of 60 ± 5 °C until reaching a moisture content of 20 ± 2% (wet basis). The packages evaluated were: transparent polyethylene bags measuring 0.087 microns thick and low density under vacuum without vacuum, and plastic cellophane. The physical and chemical analyses conducted were: moisture content, titratable acidity, soluble solids, pH, vitamin C, total and reducing sugars. The dehydrated strawberries were stored for 180 days at average room temperature (20 ± 2°C) with relative humidity of the air around 78 ± 2%. The experimental design was completely randomized in a 3x7x3 factorial, and the effect of storage time within each package was studied using the regression analysis. Packages were compared by the Tukey test at 5% of significance. Dehydration of the strawberry fruit showed to be an alternative to adding a new product on the market, presented a concentration of soluble solids and low moisture. Polyethylene bags under vacuum best retained the physical and chemical characteristics of the dehydrated strawberry, indicating its effectiveness as a barrier to absorption of moisture. Only the vacuum packaging was able to efficiently preserve the physical and chemical characteristics of the strawberry fruits for a period of 180 days.
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spelling PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03QUALIDADE FÍSICAS E QUÍMICAS DE MORANGO PASSA EM DIFERENTES EMBALAGENS - DOI: 10.13083/1414-3984.v22n04a03Fragaria ananassa Duchdesidrataçãoembalagem.The strawberry has high perishability, and consequently reduced postharvest life. Thus, dehydration IS as an alternative to reduce post-harvest losses. The aim of this study was to evaluate the type of packaging and storage time on physical and chemical characteristics of dehydrated strawberry. We used strawberries of the cultivar ‘Oso Grande’, sorted, sanitized, cut transversely and dehydrated at a temperature of 60 ± 5 °C until reaching a moisture content of 20 ± 2% (wet basis). The packages evaluated were: transparent polyethylene bags measuring 0.087 microns thick and low density under vacuum without vacuum, and plastic cellophane. The physical and chemical analyses conducted were: moisture content, titratable acidity, soluble solids, pH, vitamin C, total and reducing sugars. The dehydrated strawberries were stored for 180 days at average room temperature (20 ± 2°C) with relative humidity of the air around 78 ± 2%. The experimental design was completely randomized in a 3x7x3 factorial, and the effect of storage time within each package was studied using the regression analysis. Packages were compared by the Tukey test at 5% of significance. Dehydration of the strawberry fruit showed to be an alternative to adding a new product on the market, presented a concentration of soluble solids and low moisture. Polyethylene bags under vacuum best retained the physical and chemical characteristics of the dehydrated strawberry, indicating its effectiveness as a barrier to absorption of moisture. Only the vacuum packaging was able to efficiently preserve the physical and chemical characteristics of the strawberry fruits for a period of 180 days.O morango apresenta elevada perecibilidade e, consequentemente, reduzida vida pós-colheita. Assim, a desidratação apresenta-se como alternativa para reduzir as perdas pós-colheita. O objetivo deste trabalho foi avaliar o tipo de embalagem e o tempo de armazenamento nas características físicas e químicas do morango desidratado. Foram utilizados morangos da cultivar ‘Oso-Grande’, selecionados, sanitizados, cortados transversalmente e desidratados à temperatura de 60±5 °C, até obter o teor de umidade de 20±2% de base úmida. As embalagens avaliadas foram: sacos de polietileno transparente de espessura 0,087 micras e baixa densidade sob vácuo e sem vácuo, e plásticos de celofane. As análises físicas e químicas avaliadas foram: teores de umidade, acidez titulável, sólidos solúveis, pH, vitamina C, açúcares totais e redutores. Os morangos desidratados foram armazenados durante 180 dias à temperatura média ambiente de 20±2 °C e, umidade relativa média do ar, em torno de 78±2%. O delineamento experimental utilizado foi inteiramente ao acaso em esquema fatorial 3x7x3, e o efeito do tempo de armazenamento dentro de cada embalagem foi estudado utilizando análise de regressão. As embalagens foram comparadas pelo teste Tukey a 5% de significância. A desidratação do fruto do morangueiro mostrou-se uma alternativa para acrescentar um novo produto no mercado, havendo uma concentração dos sólidos solúveis e uma baixa umidade. A embalagem de polietileno a vácuo foi a que melhor conservou as características físicas e químicas do morango passa, constatado sua eficiência como barreira na absorção de umidade. O tempo de armazenamento de 180 dias para as características físicas e químicas foi eficiente somente para os frutos de morangueiro embalados a vácuo.Universidade Federal de Viçosa - UFV2014-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/50010.13083/reveng.v22i4.554Engineering in Agriculture; Vol. 22 No. 4 (2014); 306-316Revista Engenharia na Agricultura - REVENG; v. 22 n. 4 (2014); 306-3162175-68131414-398410.13083/reveng.v22i4reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/reveng/article/view/500/348Guimarães, Amanda GonçalvesOliveira, Celso Mattes deVieira, GilmarPinto, Nísia Andrade Villela Dessimoniinfo:eu-repo/semantics/openAccess2023-01-19T13:21:58Zoai:ojs.periodicos.ufv.br:article/500Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T13:21:58Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
QUALIDADE FÍSICAS E QUÍMICAS DE MORANGO PASSA EM DIFERENTES EMBALAGENS - DOI: 10.13083/1414-3984.v22n04a03
title PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
spellingShingle PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
Guimarães, Amanda Gonçalves
Fragaria ananassa Duch
desidratação
embalagem.
title_short PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
title_full PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
title_fullStr PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
title_full_unstemmed PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
title_sort PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
author Guimarães, Amanda Gonçalves
author_facet Guimarães, Amanda Gonçalves
Oliveira, Celso Mattes de
Vieira, Gilmar
Pinto, Nísia Andrade Villela Dessimoni
author_role author
author2 Oliveira, Celso Mattes de
Vieira, Gilmar
Pinto, Nísia Andrade Villela Dessimoni
author2_role author
author
author
dc.contributor.author.fl_str_mv Guimarães, Amanda Gonçalves
Oliveira, Celso Mattes de
Vieira, Gilmar
Pinto, Nísia Andrade Villela Dessimoni
dc.subject.por.fl_str_mv Fragaria ananassa Duch
desidratação
embalagem.
topic Fragaria ananassa Duch
desidratação
embalagem.
description The strawberry has high perishability, and consequently reduced postharvest life. Thus, dehydration IS as an alternative to reduce post-harvest losses. The aim of this study was to evaluate the type of packaging and storage time on physical and chemical characteristics of dehydrated strawberry. We used strawberries of the cultivar ‘Oso Grande’, sorted, sanitized, cut transversely and dehydrated at a temperature of 60 ± 5 °C until reaching a moisture content of 20 ± 2% (wet basis). The packages evaluated were: transparent polyethylene bags measuring 0.087 microns thick and low density under vacuum without vacuum, and plastic cellophane. The physical and chemical analyses conducted were: moisture content, titratable acidity, soluble solids, pH, vitamin C, total and reducing sugars. The dehydrated strawberries were stored for 180 days at average room temperature (20 ± 2°C) with relative humidity of the air around 78 ± 2%. The experimental design was completely randomized in a 3x7x3 factorial, and the effect of storage time within each package was studied using the regression analysis. Packages were compared by the Tukey test at 5% of significance. Dehydration of the strawberry fruit showed to be an alternative to adding a new product on the market, presented a concentration of soluble solids and low moisture. Polyethylene bags under vacuum best retained the physical and chemical characteristics of the dehydrated strawberry, indicating its effectiveness as a barrier to absorption of moisture. Only the vacuum packaging was able to efficiently preserve the physical and chemical characteristics of the strawberry fruits for a period of 180 days.
publishDate 2014
dc.date.none.fl_str_mv 2014-08-26
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://periodicos.ufv.br/reveng/article/view/500
10.13083/reveng.v22i4.554
url https://periodicos.ufv.br/reveng/article/view/500
identifier_str_mv 10.13083/reveng.v22i4.554
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/500/348
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 Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 22 No. 4 (2014); 306-316
Revista Engenharia na Agricultura - REVENG; v. 22 n. 4 (2014); 306-316
2175-6813
1414-3984
10.13083/reveng.v22i4
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
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