Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3202 |
Resumo: | The Brazilian pumpkin has peculiar and uneven characteristics in terms of its shape pattern, which is generally rustic, and a horticultural crop widely used for consumption. The objective was to evaluate the physical-chemical characteristics of minimally processed Brazilian pumpkin. Pumpkins were harvested 70 days after planting, on the Boa Esperança farm in the municipality of Teixeira-PB and transported to the Sensory Analysis laboratory of the Center for Science and Agri-food Technology of Federal University of Campina Grande, Campus de Pombal - PB, which went through minimal processing steps, where the fruits were submitted to cuts, slices and cube. The processed fruits were placed in expanded polystyrene trays wrapped with PVC film (12 µm) and stored in a refrigerated vertical display at 3 ± 1 ° C and 78 ± 5% RH for 12 days. The physical-chemical analyzes were carried out at the Chemistry, Biochemistry and Food Analysis Laboratory of the CCTA, using a completely randomized design, in the 2x7 factorial scheme, where factor 1 corresponds to the types of cuts and factor 2 to the storage times with 5 repetitions per treatment. From the results it was possible to observe that the cuts, slice and cube, obtained low fresh weight loss along with reduced levels of ascorbic acid, phenolic compounds, flavonoids and anthocyanins. Regarding the commercial aspect, dicing resulted in better uniformity. The use of cold and covering with polyvinyl chloride (PVC) contributed for the cuts, slice and cube, to maintain a good state of conservation. |
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Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata)Evaluación de la calidad físico-química de la calabaza brasileña mínimamente procesada (Cucurbita moschata)Avaliação da qualidade físico-química da abóbora brasileirinha (Cucurbita moschata) minimamente processadaCucurbita moschataPraticidadeEstádio de maturação.CucurbitaceaePracticalityMaturity stage.CucurbitaceaePracticidadEtapa de maduración.The Brazilian pumpkin has peculiar and uneven characteristics in terms of its shape pattern, which is generally rustic, and a horticultural crop widely used for consumption. The objective was to evaluate the physical-chemical characteristics of minimally processed Brazilian pumpkin. Pumpkins were harvested 70 days after planting, on the Boa Esperança farm in the municipality of Teixeira-PB and transported to the Sensory Analysis laboratory of the Center for Science and Agri-food Technology of Federal University of Campina Grande, Campus de Pombal - PB, which went through minimal processing steps, where the fruits were submitted to cuts, slices and cube. The processed fruits were placed in expanded polystyrene trays wrapped with PVC film (12 µm) and stored in a refrigerated vertical display at 3 ± 1 ° C and 78 ± 5% RH for 12 days. The physical-chemical analyzes were carried out at the Chemistry, Biochemistry and Food Analysis Laboratory of the CCTA, using a completely randomized design, in the 2x7 factorial scheme, where factor 1 corresponds to the types of cuts and factor 2 to the storage times with 5 repetitions per treatment. From the results it was possible to observe that the cuts, slice and cube, obtained low fresh weight loss along with reduced levels of ascorbic acid, phenolic compounds, flavonoids and anthocyanins. Regarding the commercial aspect, dicing resulted in better uniformity. The use of cold and covering with polyvinyl chloride (PVC) contributed for the cuts, slice and cube, to maintain a good state of conservation.La calabaza brasileña tiene características peculiares y desiguales en términos de su patrón de forma, que generalmente es rústico, siendo un cultivo hortícola ampliamente utilizado para el consumo. Por lo tanto, el objetivo era evaluar las características físico-químicas de la calabaza brasileña mínimamente procesada. Las calabazas se cosecharon 70 días después de la siembra, en la granja Boa Esperança en el municipio de Teixeira-PB y se transportaron al laboratorio de Análisis Sensorial del Centro de Ciencia y Tecnología Agroalimentaria de Universidad Federal de Campina Grande, Campus de Pombal - PB, que se sometió a pasos mínimos de procesamiento, donde las frutas fueron sometidas a cortes, rodajas y cubos. Las frutas procesadas se colocaron en bandejas de poliestireno expandido envueltas con película de PVC (12 µm) y se almacenaron en una pantalla vertical refrigerada a 3 ± 1 ° C y 78 ± 5% HR durante 12 días. Los análisis físico-químicos se realizaron en el Laboratorio de Química, Bioquímica y Análisis de Alimentos de la CCTA, utilizando un diseño completamente al azar, en el esquema factorial 2x7, donde el factor 1 corresponde a los tipos de cortes y el factor 2 a los tiempos de almacenamiento con 5 repeticiones por tratamiento. Los cortes, rebanadas y cubos, obtuvieron baja pérdida de peso fresco y niveles reducidos de ácido ascórbico, compuestos fenólicos, flavonoides y antocianinas. Con respecto al aspecto comercial, el corte en dados resultó en una mejor uniformidad. El uso de frío y recubrimiento con cloruro de polivinilo (PVC) contribuyó a los cortes, cortes y cubos, para mantener un buen estado de conservación..A abóbora brasileirinha possui características peculiares e desuniformes quanto ao padrão de formato, geralmente rústico, sendo uma cultura hortícola muito utilizada no consumo. Logo, objetivou-se avaliar as características físico-químicas da abóbora brasileirinha minimamente processada. As abóboras foram colhidas aos 70 dias após o plantio, na fazenda Boa Esperança no município de Teixeira-PB e transportados ao laboratório de Análise Sensorial do Centro de Ciência e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Campus de Pombal – PB, que passaram por etapas de processamento mínimo, onde os frutos foram submetidos aos cortes, fatia e cubo. Os frutos processados foram acondicionados em bandejas de poliestireno expandido envolvido com filme PVC (12 mm) e armazenados em expositor vertical refrigerado a 3±1 °C e 78±5 % de UR, por 12 dias. As análises físico-químicas foram realizadas no Laboratório de Química, Bioquímica e Análise de Alimentos do CCTA, utilizando o delineamento inteiramente casualizado, no esquema fatorial 2x7, onde o fator 1 corresponde aos tipos de cortes e o fator 2 aos tempos de armazenamento com 5 repetições por tratamento. Os cortes, fatia e cubo, obtiveram perda de massa fresca baixa e reduzidos teores de ácido ascórbico, compostos fenólicos, flavonoides e antocianinas. Em relação ao aspecto comercial, o corte em cubo resultou em uma melhor uniformidade. O uso do frio e do recobrimento com polivinil cloreto (PVC) contribuíram para que os cortes, fatia e cubo, mantivessem bom estado de conservação.Research, Society and Development2020-03-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/320210.33448/rsd-v9i5.3202Research, Society and Development; Vol. 9 No. 5; e58953202Research, Society and Development; Vol. 9 Núm. 5; e58953202Research, Society and Development; v. 9 n. 5; e589532022525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3202/5377Copyright (c) 2020 LARISSA DE SOUSA SÁTIRO, FRANCISCLEUDO BEZERRA DA COSTA, ANA MARINHO DO NASCIMENTO, JÉSSICA LEITE DA SILVA, MARIA ANGÉLICA FARIAS NOBRE, CHINTIA RODRIGUES ARAÚJO, TATIANA MARINHO GADELHA, RENATO PEREIRA DE LIRAinfo:eu-repo/semantics/openAccessSátiro, Larissa de SousaCosta, Franciscleudo Bezerra daNascimento, Ana Marinho doSilva, Jéssica Leite daNobre, Maria Angélica FariasAraújo, Chintia Rodrigues deGadelha, Tatiana MarinhoLira, Renato Pereira de2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3202Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:29.319324Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) Evaluación de la calidad físico-química de la calabaza brasileña mínimamente procesada (Cucurbita moschata) Avaliação da qualidade físico-química da abóbora brasileirinha (Cucurbita moschata) minimamente processada |
title |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
spellingShingle |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) Sátiro, Larissa de Sousa Cucurbita moschata Praticidade Estádio de maturação. Cucurbitaceae Practicality Maturity stage. Cucurbitaceae Practicidad Etapa de maduración. |
title_short |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
title_full |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
title_fullStr |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
title_full_unstemmed |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
title_sort |
Evaluation of the physical-chemical quality of minimally processed Brazilian pumpkin (Cucurbita moschata) |
author |
Sátiro, Larissa de Sousa |
author_facet |
Sátiro, Larissa de Sousa Costa, Franciscleudo Bezerra da Nascimento, Ana Marinho do Silva, Jéssica Leite da Nobre, Maria Angélica Farias Araújo, Chintia Rodrigues de Gadelha, Tatiana Marinho Lira, Renato Pereira de |
author_role |
author |
author2 |
Costa, Franciscleudo Bezerra da Nascimento, Ana Marinho do Silva, Jéssica Leite da Nobre, Maria Angélica Farias Araújo, Chintia Rodrigues de Gadelha, Tatiana Marinho Lira, Renato Pereira de |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Sátiro, Larissa de Sousa Costa, Franciscleudo Bezerra da Nascimento, Ana Marinho do Silva, Jéssica Leite da Nobre, Maria Angélica Farias Araújo, Chintia Rodrigues de Gadelha, Tatiana Marinho Lira, Renato Pereira de |
dc.subject.por.fl_str_mv |
Cucurbita moschata Praticidade Estádio de maturação. Cucurbitaceae Practicality Maturity stage. Cucurbitaceae Practicidad Etapa de maduración. |
topic |
Cucurbita moschata Praticidade Estádio de maturação. Cucurbitaceae Practicality Maturity stage. Cucurbitaceae Practicidad Etapa de maduración. |
description |
The Brazilian pumpkin has peculiar and uneven characteristics in terms of its shape pattern, which is generally rustic, and a horticultural crop widely used for consumption. The objective was to evaluate the physical-chemical characteristics of minimally processed Brazilian pumpkin. Pumpkins were harvested 70 days after planting, on the Boa Esperança farm in the municipality of Teixeira-PB and transported to the Sensory Analysis laboratory of the Center for Science and Agri-food Technology of Federal University of Campina Grande, Campus de Pombal - PB, which went through minimal processing steps, where the fruits were submitted to cuts, slices and cube. The processed fruits were placed in expanded polystyrene trays wrapped with PVC film (12 µm) and stored in a refrigerated vertical display at 3 ± 1 ° C and 78 ± 5% RH for 12 days. The physical-chemical analyzes were carried out at the Chemistry, Biochemistry and Food Analysis Laboratory of the CCTA, using a completely randomized design, in the 2x7 factorial scheme, where factor 1 corresponds to the types of cuts and factor 2 to the storage times with 5 repetitions per treatment. From the results it was possible to observe that the cuts, slice and cube, obtained low fresh weight loss along with reduced levels of ascorbic acid, phenolic compounds, flavonoids and anthocyanins. Regarding the commercial aspect, dicing resulted in better uniformity. The use of cold and covering with polyvinyl chloride (PVC) contributed for the cuts, slice and cube, to maintain a good state of conservation. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-28 |
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://rsdjournal.org/index.php/rsd/article/view/3202 10.33448/rsd-v9i5.3202 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3202 |
identifier_str_mv |
10.33448/rsd-v9i5.3202 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3202/5377 |
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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 5; e58953202 Research, Society and Development; Vol. 9 Núm. 5; e58953202 Research, Society and Development; v. 9 n. 5; e58953202 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052647482589184 |