Avaliação da qualidade pós-colheita da abobrinha submetida a diferentes tipos de cortes

• Autor(a) principal: Evangelista, Regina Marta [UNESP]
• Data de Publicação: 2012
• Outros Autores: Manoel, Luciana [UNESP], Costa, Sérgio Marques [UNESP], Cardoso, Antonio Ismael Inácio [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81325441013; http://hdl.handle.net/11449/140948
• topic: Cucurbita moschata; Minimum processing; Refrigeration; Cucurbita moschata; Processamento mínimo; Refrigeração

This work aimed to assess the effect of cut type on the quality of zucchini ‘Menina Brasileira’. The fruits wereselected, washed, sanitized using for 10 minutes and subjected to three cut types: Slices, Strips and Cubes.Following cut, they were sanitized again, centrifuged and placed into expanded polystyrene packages covered with polyvinyl chloride (PVC) and were stored in a cold chamber at 5 ± 1 °C and 85 ± 5% UR during 10 days. Evaluations were done at every two days and included: pH, titrable acidity (TA), soluble solids (SS) and mass loss, besides a sensorial analysis such as: general appearance, strange odor, darkening, whitening and purchase intention scale. The design was completely randomized, with factorial arrangement (3x5), 3 cut types and 6 storage periods. Means were compared through Tukey’s Test at 5% probability. Cut types influenced the quality of zucchini ‘Menina brasileira’ minimally processed, packed with PVC and stored under refrigeration. The surface of the fruits became whitish, impairing commercialization from the fourth day of storage, independently of the cut type.