Minimally processed "frog skin" melons under different packaging and edible coatings
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| 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/15566 |
Resumo: | The use of edible coatings contributes to the conservation of vegetables due to their ability to change the atmosphere, reducing physiological processes such as respiration, cell wall degradation, transpiration and, also, by restricting microbial action, thus preserving the quality of plant products, packaging is also an essential factor in the conservation of minimally processed vegetables. The present work sought to study different conservation alternatives that make it possible to increase the shelf life of minimally processed melons 'Pele de Sapo'. The fruits were minimally processed in cubes, submitted to edible coatings by immersion in calcium chloride, cassava starch, chitosan, yam starch and white sweet potato starch, stored in expanded polystyrene trays covered with polyvinyl chloride film, bioriented polypropylene plastic films were also used, and polyethylene terephthalate packaging, totaling 7 treatments and stored at 3º C and analyzed every 2 days, for 10 days. The experiment was conducted in a completely randomized design in a 7 × 6 factorial scheme, with three replications, totaling 126 experimental units. The coatings and packaging associated with refrigeration preserved the quality and integrity of the fruits during storage, ensuring stability of bioactive compounds such as: chlorophylls, carotenoids and extractable polyphenols. The 2% Chitosan treatments (Trat.2) and the Polyethylene Terephthalate packaging (Trat.6) helped significantly in the maintenance and conservation of minimally processed melons in terms of weight loss and fruit appearance. |
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Minimally processed "frog skin" melons under different packaging and edible coatingsMelones de piel de rana mínimamente procesados bajo diferentes envases y recubrimientos comestiblesMelões ‘pele de sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveisCucumis melo LProcesamientoBiopolímerosEmbalajes.Cucumis melo LProcessingBiopolymersPackaging.Cucumis melo LProcessamentoBiopolímerosEmbalagens.The use of edible coatings contributes to the conservation of vegetables due to their ability to change the atmosphere, reducing physiological processes such as respiration, cell wall degradation, transpiration and, also, by restricting microbial action, thus preserving the quality of plant products, packaging is also an essential factor in the conservation of minimally processed vegetables. The present work sought to study different conservation alternatives that make it possible to increase the shelf life of minimally processed melons 'Pele de Sapo'. The fruits were minimally processed in cubes, submitted to edible coatings by immersion in calcium chloride, cassava starch, chitosan, yam starch and white sweet potato starch, stored in expanded polystyrene trays covered with polyvinyl chloride film, bioriented polypropylene plastic films were also used, and polyethylene terephthalate packaging, totaling 7 treatments and stored at 3º C and analyzed every 2 days, for 10 days. The experiment was conducted in a completely randomized design in a 7 × 6 factorial scheme, with three replications, totaling 126 experimental units. The coatings and packaging associated with refrigeration preserved the quality and integrity of the fruits during storage, ensuring stability of bioactive compounds such as: chlorophylls, carotenoids and extractable polyphenols. The 2% Chitosan treatments (Trat.2) and the Polyethylene Terephthalate packaging (Trat.6) helped significantly in the maintenance and conservation of minimally processed melons in terms of weight loss and fruit appearance.El uso de recubrimientos comestibles contribuye a la conservación de los vegetales por su capacidad para cambiar la atmósfera, reduciendo procesos fisiológicos como la respiración, degradación de la pared celular, transpiración y, además, restringiendo la acción microbiana, preservando así la calidad de los productos. hortalizas, y el envasado es también un factor fundamental en la conservación de hortalizas mínimamente procesadas. El presente trabajo buscó estudiar diferentes alternativas de conservación que permitan aumentar la vida útil de los melones mínimamente procesados 'Pele de Sapo'. Los frutos fueron procesados mínimamente en cubos, sometidos a recubrimientos comestibles por inmersión en cloruro de calcio, almidón de yuca, quitosano, almidón de ñame y almidón de camote blanco, almacenados en bandejas de poliestireno expandido cubiertas con película de cloruro de polivinilo, También se utilizaron películas plásticas de polipropileno biorientado, y envases de tereftalato de polietileno, totalizando 7 tratamientos y almacenados a 3º C y analizados cada 2 días, durante 10 días. El experimento se realizó en un diseño completamente al azar en un esquema factorial 7 × 6, con tres repeticiones, totalizando 126 unidades experimentales. Los recubrimientos y empaques asociados a la refrigeración preservaron la calidad e integridad de los frutos durante el almacenamiento, asegurando la estabilidad de compuestos bioactivos como: clorofilas, carotenoides y polifenoles extraíbles. Los tratamientos con 2% de Quitosano (Trat.2) y el empaque de Tereftalato de Polietileno (Trat.6) ayudaron significativamente en el mantenimiento y conservación de melones mínimamente procesados en términos de pérdida de peso y apariencia de fruta.O uso de recobrimentos comestíveis contribui na conservação de vegetais devido a sua capacidade de mudar a atmosfera, reduzindo os processos fisiológicos como respiração, degradação da parede celular, transpiração e, também, por restringir a ação microbiana, preservando assim a qualidade dos produtos vegetais, sendo também a embalagem um fator essencial na conservação de vegetais minimamente processados. O presente trabalho buscou estudar diferentes alternativas de conservação que possibilitem aumentar a vida útil de melões ‘Pele de Sapo’ minimamente processados. Os frutos foram minimamente processados em cubos, submetidos aos recobrimentos comestíveis por imersão em cloreto de cálcio, fécula de mandioca, quitosana, amido de inhame e amido de batata doce branca, armazenados em bandejas de poliestireno expandido recobertas com filme de cloreto de polivinila, foram também utilizados filme plásticos de polipropileno biorientado, e embalagens de tereftalato de polietileno, totalizando 7 tratamentos e armazenados a 3º C e analisados a cada 2 dias, durante 10 dias. O experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial 7 × 6, com três repetições, totalizando 126 unidades experimentais. Os recobrimentos e embalagens associados à refrigeração conservaram a qualidade e integridade dos frutos durante o armazenamento, garantindo estabilidade dos compostos bioativos tais como: clorofilas, carotenoides e polifenóis extraíveis. Os tratamentos de Quitosana 2% (Trat.2) e a embalagem Tereftalato de Polietileno (Trat.6) auxiliaram de forma significativa na manutenção e conservação dos melões minimamente processados quanto a perda de massa e aparência dos frutos.Research, Society and Development2021-05-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1556610.33448/rsd-v10i6.15566Research, Society and Development; Vol. 10 No. 6; e9210615566Research, Society and Development; Vol. 10 Núm. 6; e9210615566Research, Society and Development; v. 10 n. 6; e92106155662525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/15566/13893Copyright (c) 2021 Rosenildo dos Santos Silva; Adriana Ferreira dos Santos; Alison dos Santos Oliveira; Sara Morgana Felix de Sousa; Jaqueline de Sousa Gomes; Maria Eduarda Paz de Lima; Rodrigo Interaminense Pessoahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Rosenildo dos Santos Santos, Adriana Ferreira dos Oliveira, Alison dos Santos Sousa, Sara Morgana Felix de Gomes, Jaqueline de Sousa Lima, Maria Eduarda Paz de Pessoa, Rodrigo Interaminense 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15566Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:21.820302Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Minimally processed "frog skin" melons under different packaging and edible coatings Melones de piel de rana mínimamente procesados bajo diferentes envases y recubrimientos comestibles Melões ‘pele de sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveis |
| title |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| spellingShingle |
Minimally processed "frog skin" melons under different packaging and edible coatings Silva, Rosenildo dos Santos Cucumis melo L Procesamiento Biopolímeros Embalajes. Cucumis melo L Processing Biopolymers Packaging. Cucumis melo L Processamento Biopolímeros Embalagens. |
| title_short |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| title_full |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| title_fullStr |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| title_full_unstemmed |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| title_sort |
Minimally processed "frog skin" melons under different packaging and edible coatings |
| author |
Silva, Rosenildo dos Santos |
| author_facet |
Silva, Rosenildo dos Santos Santos, Adriana Ferreira dos Oliveira, Alison dos Santos Sousa, Sara Morgana Felix de Gomes, Jaqueline de Sousa Lima, Maria Eduarda Paz de Pessoa, Rodrigo Interaminense |
| author_role |
author |
| author2 |
Santos, Adriana Ferreira dos Oliveira, Alison dos Santos Sousa, Sara Morgana Felix de Gomes, Jaqueline de Sousa Lima, Maria Eduarda Paz de Pessoa, Rodrigo Interaminense |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Silva, Rosenildo dos Santos Santos, Adriana Ferreira dos Oliveira, Alison dos Santos Sousa, Sara Morgana Felix de Gomes, Jaqueline de Sousa Lima, Maria Eduarda Paz de Pessoa, Rodrigo Interaminense |
| dc.subject.por.fl_str_mv |
Cucumis melo L Procesamiento Biopolímeros Embalajes. Cucumis melo L Processing Biopolymers Packaging. Cucumis melo L Processamento Biopolímeros Embalagens. |
| topic |
Cucumis melo L Procesamiento Biopolímeros Embalajes. Cucumis melo L Processing Biopolymers Packaging. Cucumis melo L Processamento Biopolímeros Embalagens. |
| description |
The use of edible coatings contributes to the conservation of vegetables due to their ability to change the atmosphere, reducing physiological processes such as respiration, cell wall degradation, transpiration and, also, by restricting microbial action, thus preserving the quality of plant products, packaging is also an essential factor in the conservation of minimally processed vegetables. The present work sought to study different conservation alternatives that make it possible to increase the shelf life of minimally processed melons 'Pele de Sapo'. The fruits were minimally processed in cubes, submitted to edible coatings by immersion in calcium chloride, cassava starch, chitosan, yam starch and white sweet potato starch, stored in expanded polystyrene trays covered with polyvinyl chloride film, bioriented polypropylene plastic films were also used, and polyethylene terephthalate packaging, totaling 7 treatments and stored at 3º C and analyzed every 2 days, for 10 days. The experiment was conducted in a completely randomized design in a 7 × 6 factorial scheme, with three replications, totaling 126 experimental units. The coatings and packaging associated with refrigeration preserved the quality and integrity of the fruits during storage, ensuring stability of bioactive compounds such as: chlorophylls, carotenoids and extractable polyphenols. The 2% Chitosan treatments (Trat.2) and the Polyethylene Terephthalate packaging (Trat.6) helped significantly in the maintenance and conservation of minimally processed melons in terms of weight loss and fruit appearance. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-05-21 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/15566 10.33448/rsd-v10i6.15566 |
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https://rsdjournal.org/index.php/rsd/article/view/15566 |
| identifier_str_mv |
10.33448/rsd-v10i6.15566 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15566/13893 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 6; e9210615566 Research, Society and Development; Vol. 10 Núm. 6; e9210615566 Research, Society and Development; v. 10 n. 6; e9210615566 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052785616748544 |