Chemical characterization of frozen organic strawberries and packed in aluminum
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/3115 |
Resumo: | The strawberry fruit is very sensitive and easily damaged, generating large post-harvest losses, both commercial and nutritional. Therefore, the improvement of new storage technologies is needed to reduce the both nutrients and sensors losses, increase profitability and maintain it as the organoleptic features of the product. The present work aims to evaluate the chemical characteristics of organic strawberry fruits, whole and processed, conditioned in different packages under freezing for 105 days. Four procedures were used (Pulp with clear plastic packaging; Pulp with plastic-wrapped aluminum; Whole lid with transparent plastic; Whole lid with plastic-wrapped aluminum) for 105 days. The fruits were analyzed for soluble solids, titratable acidity, phenolic compounds, SS / TA ratio, and ascorbic acid. Titratable acidity shows a reduction from 21 days of storage for whole fruits and from 42 days when shipped on aluminum foil. The soluble solids content also decreases due to storage, being more pronounced in whole fruits wrapped in aluminum. Ascorbic acid shows a decrease in all treatments after freezing but remains stable throughout the storage period. The SS / TA ratio decreased with freezing pulp but remained stable until the last evaluation. Phenolic compounds increase over the freezing period of both pulp and fruit, with or without aluminum foil as a wrapper in the package. In general, or frozen, it is suitable for maintaining the chemical properties of strawberry fruits. A pulp as storage was more effective in maintaining the chemical properties of the fruit. For most of the characteristics analyzed, aluminum foil does not contribute significantly to the maintenance or improvement of pulp/fruit chemical properties when frozen. |
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Chemical characterization of frozen organic strawberries and packed in aluminumCaracterización química de fresas orgánicas congeladas y envueltas en aluminioCaracterização química de morangos orgânicos congelados e embalados em alumínioFragaria x ananassa DuchAlmacenamientoConservación poscosechaCompuestos fenólicosVitamina C.Fragaria x ananassa DuchArmazenamentoConservação pós-colheitaCompostos fenólicosVitamina C.Fragaria x ananassa DuchStoragePost-harvest conservationPhenolic compoundsVitamin C.The strawberry fruit is very sensitive and easily damaged, generating large post-harvest losses, both commercial and nutritional. Therefore, the improvement of new storage technologies is needed to reduce the both nutrients and sensors losses, increase profitability and maintain it as the organoleptic features of the product. The present work aims to evaluate the chemical characteristics of organic strawberry fruits, whole and processed, conditioned in different packages under freezing for 105 days. Four procedures were used (Pulp with clear plastic packaging; Pulp with plastic-wrapped aluminum; Whole lid with transparent plastic; Whole lid with plastic-wrapped aluminum) for 105 days. The fruits were analyzed for soluble solids, titratable acidity, phenolic compounds, SS / TA ratio, and ascorbic acid. Titratable acidity shows a reduction from 21 days of storage for whole fruits and from 42 days when shipped on aluminum foil. The soluble solids content also decreases due to storage, being more pronounced in whole fruits wrapped in aluminum. Ascorbic acid shows a decrease in all treatments after freezing but remains stable throughout the storage period. The SS / TA ratio decreased with freezing pulp but remained stable until the last evaluation. Phenolic compounds increase over the freezing period of both pulp and fruit, with or without aluminum foil as a wrapper in the package. In general, or frozen, it is suitable for maintaining the chemical properties of strawberry fruits. A pulp as storage was more effective in maintaining the chemical properties of the fruit. For most of the characteristics analyzed, aluminum foil does not contribute significantly to the maintenance or improvement of pulp/fruit chemical properties when frozen.El fruto de la fresa es muy sensible y se daña fácilmente cuando se manipula fresco, generando grandes pérdidas en la post cosecha, tanto comercial como nutricional. Por lo tanto, es necesario mejorar las tecnologías para optimizar el almacenamiento, con el objetivo de minimizar las pérdidas nutricionales y sensoriales y que mantengan la integridad organoléptica del producto. Este estudio tuvo como objetivo evaluar las características químicas de las frutas de fresas enteras y procesadas, cultivadas en un sistema orgánico, embalado en diferentes paquetes bajo congelación durante 105 días. Se evaluaron cuatro tratamientos (pulpa con embalaje de plástico transparente; pulpa con embalaje de plástico envuelto en aluminio; fruta entera con embalaje de plástico transparente; fruta entera con embalaje de plástico envuelto en aluminio). Las frutas fueron analizadas para sólidos solubles, acidez titulable, compuestos fenólicos, relación SS/AT y ácido ascórbico. La acidez titulable disminuyó después de 21 días de almacenamiento para frutas enteras y después de 42 días cuando se envolvió en aluminio. El contenido de sólidos solubles también disminuyó como resultado del almacenamiento, siendo más pronunciado en frutas enteras, envueltas en aluminio. El ácido ascórbico y la relación SS/AT disminuyeron para todos los tratamientos por congelación, pero se mantuvieron estables durante todo el período de almacenamiento. Los compuestos fenólicos aumentaron durante el período de congelación, tanto en la pulpa como en la fruta, con o sin el uso de aluminio como envoltorio en el embalaje. En general, la congelación resultó ser apropiada para mantener las propiedades químicas de las frutas de fresa. La pulpa como forma de almacenamiento, mantuvo las propiedades químicas de la fruta. Para la mayoría de las características analizadas, el aluminio no contribuyó significativamente al mantenimiento o la mejora de las propiedades químicas de la pulpa/frutas, cuando se congelaron.O fruto do morangueiro é muito sensível e facilmente danificado quando manuseado in natura, gerando assim grandes perdas na pós-colheita, tanto comerciais como nutricionais. Assim, torna-se necessário o aprimoramento de tecnologias para otimizar o armazenamento, visando minimizar perdas nutricionais e sensoriais e que mantenham a integridade organoléptica do produto. Com o presente trabalho objetivou-se avaliar as características químicas de frutos inteiros e processados de morangueiro, cultivados em sistema orgânico, acondicionados em diferentes embalagens sob congelamento por 105 dias. Foram avaliados quatro tratamentos (polpa com embalagem plástica transparente; polpa com embalagem plástica envolta em alumínio; fruto inteiro com embalagem plástica transparente; fruto inteiro com embalagem plástica envolta em alumínio). Os frutos foram analisados em relação aos teores de sólidos solúveis, acidez titulável, compostos fenólicos, relação SS/AT e ácido ascórbico. A acidez titulável apresentou redução a partir dos 21 dias de armazenamento para frutos inteiros e a partir dos 42 dias, quando envolto em alumínio. O teor de sólidos solúveis também diminuiu em decorrência do armazenamento, sendo mais pronunciado nos frutos inteiros, envolto com alumínio. O ácido ascórbico e a relação SS/AT apresentaram decréscimo para todos os tratamentos a partir do congelamento, porém se mantendo estável por todo o período de armazenamento. Os compostos fenólicos aumentaram ao longo do período de congelamento, tanto na polpa quanto no fruto, com uso ou não de alumínio como envoltório na embalagem. De forma geral, o congelamento se mostrou apropriado para manutenção das propriedades químicas dos frutos de morangueiro. A polpa como forma de armazenamento, manteve as propriedades químicas do fruto. Para a maioria das características analisadas, a folha de alumínio não contribuiu de forma significativa para manutenção ou melhoria das propriedades químicas da polpa/frutos, quando congelados.Research, Society and Development2020-03-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/311510.33448/rsd-v9i5.3115Research, Society and Development; Vol. 9 No. 5; e73953115Research, Society and Development; Vol. 9 Núm. 5; e73953115Research, Society and Development; v. 9 n. 5; e739531152525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3115/5300Copyright (c) 2020 Laura Souza Santosinfo:eu-repo/semantics/openAccessRezende, Juliano Tadeu Vilela deSilva, ThaysNovelo, DaianaResende, Nathalia Campos VilelaSantos, Laura SouzaLima, Danilo Pezzoto deSchwarz, Kélin2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3115Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:26.153826Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical characterization of frozen organic strawberries and packed in aluminum Caracterización química de fresas orgánicas congeladas y envueltas en aluminio Caracterização química de morangos orgânicos congelados e embalados em alumínio |
title |
Chemical characterization of frozen organic strawberries and packed in aluminum |
spellingShingle |
Chemical characterization of frozen organic strawberries and packed in aluminum Rezende, Juliano Tadeu Vilela de Fragaria x ananassa Duch Almacenamiento Conservación poscosecha Compuestos fenólicos Vitamina C. Fragaria x ananassa Duch Armazenamento Conservação pós-colheita Compostos fenólicos Vitamina C. Fragaria x ananassa Duch Storage Post-harvest conservation Phenolic compounds Vitamin C. |
title_short |
Chemical characterization of frozen organic strawberries and packed in aluminum |
title_full |
Chemical characterization of frozen organic strawberries and packed in aluminum |
title_fullStr |
Chemical characterization of frozen organic strawberries and packed in aluminum |
title_full_unstemmed |
Chemical characterization of frozen organic strawberries and packed in aluminum |
title_sort |
Chemical characterization of frozen organic strawberries and packed in aluminum |
author |
Rezende, Juliano Tadeu Vilela de |
author_facet |
Rezende, Juliano Tadeu Vilela de Silva, Thays Novelo, Daiana Resende, Nathalia Campos Vilela Santos, Laura Souza Lima, Danilo Pezzoto de Schwarz, Kélin |
author_role |
author |
author2 |
Silva, Thays Novelo, Daiana Resende, Nathalia Campos Vilela Santos, Laura Souza Lima, Danilo Pezzoto de Schwarz, Kélin |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Rezende, Juliano Tadeu Vilela de Silva, Thays Novelo, Daiana Resende, Nathalia Campos Vilela Santos, Laura Souza Lima, Danilo Pezzoto de Schwarz, Kélin |
dc.subject.por.fl_str_mv |
Fragaria x ananassa Duch Almacenamiento Conservación poscosecha Compuestos fenólicos Vitamina C. Fragaria x ananassa Duch Armazenamento Conservação pós-colheita Compostos fenólicos Vitamina C. Fragaria x ananassa Duch Storage Post-harvest conservation Phenolic compounds Vitamin C. |
topic |
Fragaria x ananassa Duch Almacenamiento Conservación poscosecha Compuestos fenólicos Vitamina C. Fragaria x ananassa Duch Armazenamento Conservação pós-colheita Compostos fenólicos Vitamina C. Fragaria x ananassa Duch Storage Post-harvest conservation Phenolic compounds Vitamin C. |
description |
The strawberry fruit is very sensitive and easily damaged, generating large post-harvest losses, both commercial and nutritional. Therefore, the improvement of new storage technologies is needed to reduce the both nutrients and sensors losses, increase profitability and maintain it as the organoleptic features of the product. The present work aims to evaluate the chemical characteristics of organic strawberry fruits, whole and processed, conditioned in different packages under freezing for 105 days. Four procedures were used (Pulp with clear plastic packaging; Pulp with plastic-wrapped aluminum; Whole lid with transparent plastic; Whole lid with plastic-wrapped aluminum) for 105 days. The fruits were analyzed for soluble solids, titratable acidity, phenolic compounds, SS / TA ratio, and ascorbic acid. Titratable acidity shows a reduction from 21 days of storage for whole fruits and from 42 days when shipped on aluminum foil. The soluble solids content also decreases due to storage, being more pronounced in whole fruits wrapped in aluminum. Ascorbic acid shows a decrease in all treatments after freezing but remains stable throughout the storage period. The SS / TA ratio decreased with freezing pulp but remained stable until the last evaluation. Phenolic compounds increase over the freezing period of both pulp and fruit, with or without aluminum foil as a wrapper in the package. In general, or frozen, it is suitable for maintaining the chemical properties of strawberry fruits. A pulp as storage was more effective in maintaining the chemical properties of the fruit. For most of the characteristics analyzed, aluminum foil does not contribute significantly to the maintenance or improvement of pulp/fruit chemical properties when frozen. |
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/3115 10.33448/rsd-v9i5.3115 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3115 |
identifier_str_mv |
10.33448/rsd-v9i5.3115 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3115/5300 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Laura Souza Santos info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Laura Souza Santos |
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; e73953115 Research, Society and Development; Vol. 9 Núm. 5; e73953115 Research, Society and Development; v. 9 n. 5; e73953115 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 |
_version_ |
1797052823040425984 |