Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente

Detalhes bibliográficos
Autor(a) principal: Jorge, Paula Canonico Silva [UNESP]
Data de Publicação: 2011
Outros Autores: Nucci, Mariana [UNESP], Janzantti, Natália Soares [UNESP], Rizzo, Jackeline Salmeirão de, Assis, Odílio Benedito Garrido de, Monteiro, Magali [UNESP]
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/25506
http://hdl.handle.net/11449/72947
Resumo: The aim of this work was to evaluate apples covered with chitosan during storage at ambient temperature. 'Royal Gala' apples were covered with chitosan (MRQ), immersed in acetic acid solution (MB) or did not receive any treatment (MC) and subsequently analyzed physicochemical, sensorial andinstrumentally, as well as for rotten occurrence, at zero, 7, 14, 21, 28, 35, 42 and 46 days of storage. The ratio, pH and reducing sugar contents increased while total titratable acidity, total sugars, total solids and firmness were reduced during storage. Was observed a drastically reduction of ascorbic acid and slight increase on soluble solids, except in the apples that were not pretreated (MC). Luminosity and chromaticity ratio values improved with time, with higher intensity in MRQ. Rotten occurrence was not expressive. The acceptance of appearance, color, global impression, aroma and flavor decreased with time, and appearance and texture were considered the most important sensory attributes for apples. The use of chitosan delayed ripening, reduced losses in firmness and presented a more intense bright, extending shelf life period up to seven days.
id UNSP_13db8f63d916645e7e00e84a086bcbf1
oai_identifier_str oai:repositorio.unesp.br:11449/72947
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambienteRoyal Gala' apple covered with chitosan and stored at room temperatureChitosan coatingMalus domesticaPhysicochemical characteristicsPost harvestSensory acceptanceMalus x domesticaThe aim of this work was to evaluate apples covered with chitosan during storage at ambient temperature. 'Royal Gala' apples were covered with chitosan (MRQ), immersed in acetic acid solution (MB) or did not receive any treatment (MC) and subsequently analyzed physicochemical, sensorial andinstrumentally, as well as for rotten occurrence, at zero, 7, 14, 21, 28, 35, 42 and 46 days of storage. The ratio, pH and reducing sugar contents increased while total titratable acidity, total sugars, total solids and firmness were reduced during storage. Was observed a drastically reduction of ascorbic acid and slight increase on soluble solids, except in the apples that were not pretreated (MC). Luminosity and chromaticity ratio values improved with time, with higher intensity in MRQ. Rotten occurrence was not expressive. The acceptance of appearance, color, global impression, aroma and flavor decreased with time, and appearance and texture were considered the most important sensory attributes for apples. The use of chitosan delayed ripening, reduced losses in firmness and presented a more intense bright, extending shelf life period up to seven days.Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista (UNESP), Araraquara, SPFaculdade de Ciências Farmacêuticas UNESP, Araraquara, SPCentro Universitário Central Paulista (UNICEP), São Carlos, SPDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista (UNESP), Araraquara, SPFaculdade de Ciências Farmacêuticas UNESP, Araraquara, SPUniversidade Estadual Paulista (Unesp)Centro Universitário Central Paulista (UNICEP)Jorge, Paula Canonico Silva [UNESP]Nucci, Mariana [UNESP]Janzantti, Natália Soares [UNESP]Rizzo, Jackeline Salmeirão deAssis, Odílio Benedito Garrido deMonteiro, Magali [UNESP]2014-05-27T11:26:16Z2014-05-27T11:26:16Z2011-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article253-264http://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/25506Boletim Centro de Pesquisa de Processamento de Alimentos, v. 29, n. 2, p. 253-264, 2011.0102-03231983-9774http://hdl.handle.net/11449/729472-s2.0-848581822120628518324010655Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporBoletim Centro de Pesquisa de Processamento de Alimentos0,117info:eu-repo/semantics/openAccess2024-06-21T12:47:11Zoai:repositorio.unesp.br:11449/72947Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:10:40.598237Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
Royal Gala' apple covered with chitosan and stored at room temperature
title Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
spellingShingle Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
Jorge, Paula Canonico Silva [UNESP]
Chitosan coating
Malus domestica
Physicochemical characteristics
Post harvest
Sensory acceptance
Malus x domestica
title_short Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
title_full Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
title_fullStr Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
title_full_unstemmed Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
title_sort Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente
author Jorge, Paula Canonico Silva [UNESP]
author_facet Jorge, Paula Canonico Silva [UNESP]
Nucci, Mariana [UNESP]
Janzantti, Natália Soares [UNESP]
Rizzo, Jackeline Salmeirão de
Assis, Odílio Benedito Garrido de
Monteiro, Magali [UNESP]
author_role author
author2 Nucci, Mariana [UNESP]
Janzantti, Natália Soares [UNESP]
Rizzo, Jackeline Salmeirão de
Assis, Odílio Benedito Garrido de
Monteiro, Magali [UNESP]
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Centro Universitário Central Paulista (UNICEP)
dc.contributor.author.fl_str_mv Jorge, Paula Canonico Silva [UNESP]
Nucci, Mariana [UNESP]
Janzantti, Natália Soares [UNESP]
Rizzo, Jackeline Salmeirão de
Assis, Odílio Benedito Garrido de
Monteiro, Magali [UNESP]
dc.subject.por.fl_str_mv Chitosan coating
Malus domestica
Physicochemical characteristics
Post harvest
Sensory acceptance
Malus x domestica
topic Chitosan coating
Malus domestica
Physicochemical characteristics
Post harvest
Sensory acceptance
Malus x domestica
description The aim of this work was to evaluate apples covered with chitosan during storage at ambient temperature. 'Royal Gala' apples were covered with chitosan (MRQ), immersed in acetic acid solution (MB) or did not receive any treatment (MC) and subsequently analyzed physicochemical, sensorial andinstrumentally, as well as for rotten occurrence, at zero, 7, 14, 21, 28, 35, 42 and 46 days of storage. The ratio, pH and reducing sugar contents increased while total titratable acidity, total sugars, total solids and firmness were reduced during storage. Was observed a drastically reduction of ascorbic acid and slight increase on soluble solids, except in the apples that were not pretreated (MC). Luminosity and chromaticity ratio values improved with time, with higher intensity in MRQ. Rotten occurrence was not expressive. The acceptance of appearance, color, global impression, aroma and flavor decreased with time, and appearance and texture were considered the most important sensory attributes for apples. The use of chitosan delayed ripening, reduced losses in firmness and presented a more intense bright, extending shelf life period up to seven days.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
2014-05-27T11:26:16Z
2014-05-27T11:26:16Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/25506
Boletim Centro de Pesquisa de Processamento de Alimentos, v. 29, n. 2, p. 253-264, 2011.
0102-0323
1983-9774
http://hdl.handle.net/11449/72947
2-s2.0-84858182212
0628518324010655
url http://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/25506
http://hdl.handle.net/11449/72947
identifier_str_mv Boletim Centro de Pesquisa de Processamento de Alimentos, v. 29, n. 2, p. 253-264, 2011.
0102-0323
1983-9774
2-s2.0-84858182212
0628518324010655
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Boletim Centro de Pesquisa de Processamento de Alimentos
0,117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 253-264
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129294095876096