PHYSICAL AND CHEMICAL QUALITY OF DRIED STRAWBERRY IN DIFFERENT PACKAGES - DOI: 10.13083/1414-3984.v22n04a03
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
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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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 |
_version_ |
1800211145591619584 |