EFFECT OF ANTIOXIDANTS ON BROWNING OF FRESH-CUT YELLOW PERUVIAN ROOTS - DOI: 10.13083/1414-3984.v22n03a01

• Autor(a) principal: Fernandes, Lara Santana
• Data de Publicação: 2014
• Outros Autores: Corrêa, Paulo Cesar, Finger, Fernando Luiz, Junqueira, Mateus da Silva, Fonseca, Kelem Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Engenharia na Agricultura
• Texto Completo: https://periodicos.ufv.br/reveng/article/view/388
• topic: Concentração ácida; armazenamento; processamento mínimo; Arracacia xanthorrhiza

The objective of this study was to evaluate the effect of different concentrations of the antioxidants ascorbic acid and citric acid on browning of fresh-cut yellow peruvian roots. After selection, the roots were washed with detergent and rinsed in running water. They were then sanitized, peeled, cut into 1 cm thick slices and sanitized again, with subsequent rinsing. After that, the slices were immersed in the following treatments: cold water; 1% ascorbic acid + 1 % citric acid solution; 2% ascorbic acid + 2% citric acid solution; and 3% ascorbic acid + 3% citric acid solution. The slices were centrifuged, packed in polypropylene packaging and stored at 5 ± 2 oC and 90 ± 5% relative humidity, for a period of eight days. For evaluation of mass loss, the experiment was setup as a 4 x 9 factorial (4 treatments at 0, 1, 2, 3, 4, 5, 6, 7, and 8 days of storage) in a completely randomized design with four repetitions. For analysis of color, pH and soluble solids, a 4 x 5 factorial design was constructed (4 treatments at 0, 2, 4, 6 and 8 days of storage), with four repetitions. The collected data was submitted to the surface response methodology. Roots presented a better quality when treated with 3% ascorbic acid + 3% citric acid solution, reaching the end of storage with lower yellow color loss.