Formas de preparo de figo-da-índia minimamente processado

Detalhes bibliográficos
Autor(a) principal: Marques, Kelly Magalhaes [UNESP]
Data de Publicação: 2011
Outros Autores: Mattiuz, Ben-Hur [UNESP], Ascari Morgado, Cristiane Maria [UNESP], Galati, Vanessa Cury [UNESP], Almeida Miguel, Ana Carolina [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0100-29452011000500083
http://hdl.handle.net/11449/4068
Resumo: The objective of this study was to evaluate the influence of methods of preparation in postharvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orange-fleshed, from a commercial orchard in the region of Valinhos, SP, Brazil, were used. After selection, the fruits were washed and the surface sanitized with a solution of dichloro s. triazinatriona sodium dihydrate (Sumaveg (R)) 200 mg 100g(-1) of free chlorine for 5 minutes. Fruits were then stored at 12 degrees C for 12 hours before processing. The first process was the removal of the shell and ends. Then, the fruits were cut longitudinally into two halves, peeled and sliced in 2 cm thick cross-sections. The whole fruit, halves and slices were packaged in polyethylene terephthalate containers (Neoforma (R) N-94). These units were stored at 3 degrees C for 16 days and analyses were performed every 4 days. The weight loss, the content of soluble solids (SS), the titratable acidity (TA), the ratio (SS / TA) and the ascorbic acid content were evaluated and the sensory analysis of products was performed. Whole fruits were preferred concerning the purchase intent and showed better results regarding the content of soluble solids, titratable acidity, soluble solids / titratable acidity and ascorbic acid content. The highest weight loss was observed in slices.
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spelling Formas de preparo de figo-da-índia minimamente processadoMethods of preparation in conservation of minimally processed products of cactus pear fruitsOpuntia ficus indicaPostharvestminimally processedThe objective of this study was to evaluate the influence of methods of preparation in postharvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orange-fleshed, from a commercial orchard in the region of Valinhos, SP, Brazil, were used. After selection, the fruits were washed and the surface sanitized with a solution of dichloro s. triazinatriona sodium dihydrate (Sumaveg (R)) 200 mg 100g(-1) of free chlorine for 5 minutes. Fruits were then stored at 12 degrees C for 12 hours before processing. The first process was the removal of the shell and ends. Then, the fruits were cut longitudinally into two halves, peeled and sliced in 2 cm thick cross-sections. The whole fruit, halves and slices were packaged in polyethylene terephthalate containers (Neoforma (R) N-94). These units were stored at 3 degrees C for 16 days and analyses were performed every 4 days. The weight loss, the content of soluble solids (SS), the titratable acidity (TA), the ratio (SS / TA) and the ascorbic acid content were evaluated and the sensory analysis of products was performed. Whole fruits were preferred concerning the purchase intent and showed better results regarding the content of soluble solids, titratable acidity, soluble solids / titratable acidity and ascorbic acid content. The highest weight loss was observed in slices.O trabalho teve como objetivo avaliar a influência da forma de preparo na conservação pós-colheita de figos-da-índia minimamente processados. Foram utilizados figos-da-índia maduros de polpa alaranjada, provenientes de pomar comercial da região de Valinhos-SP. Após a seleção, os frutos foram lavados e higienizados em solução com Sumaveg® a 200 mg 100g-1 de cloro livre, por 5 minutos. Em seguida, os frutos foram levados à câmara fria, a 12±2°C, onde permaneceram por 12 horas prévias ao processamento. O processamento constituiu na retirada da casca e das extremidades para a obtenção dos frutos inteiros. Para a obtenção das metades, foi realizado um corte no sentido longitudinal da fruta descascada e, para obtenção das rodelas, foram realizados cortes, a cada 2 cm, transversais à altura do fruto descascado. Os tratamentos assim obtidos foram acondicionados em contentores de tereftalato de polietileno transparente e com tampa, com capacidade de 1.000 mL (marca Neoform® N-94). As embalagens foram armazenadas em expositores refrigerados a 3°C, por um período de 16 dias, sendo as análises realizadas a cada 4 dias. O delineamento adotado foi o inteiramente casualizado, num esquema fatorial 3x5: três processamentos e cinco datas de amostragem (0;4;8;12 e 16 dias), com três repetições por tratamento. Avaliaram-se a perda de massa fresca, os teores de sólidos solúveis (SS), acidez titulável (AT), a relação (SS/AT), ácido ascórbico, além da análise sensorial dos produtos. Os frutos inteiros foram os preferidos quanto à intenção de compra e apresentaram melhores resultados quanto ao teor de sólidos solúveis, de acidez titulável, relação sólidos solúveis/acidez titulável e teor de ácido ascórbico. A maior perda de massa fresca foi verificada no processamento em rodelas.FCAV UNESP, Programa Prod Vegetal, BR-14884900 Jaboticabal, SP, BrazilFCAV UNESP, Dept Tecnol, BR-14884900 Jaboticabal, SP, BrazilFCAV UNESP, Programa Prod Vegetal, BR-14884900 Jaboticabal, SP, BrazilFCAV UNESP, Dept Tecnol, BR-14884900 Jaboticabal, SP, BrazilSoc Brasileira FruticulturaUniversidade Estadual Paulista (Unesp)Marques, Kelly Magalhaes [UNESP]Mattiuz, Ben-Hur [UNESP]Ascari Morgado, Cristiane Maria [UNESP]Galati, Vanessa Cury [UNESP]Almeida Miguel, Ana Carolina [UNESP]2014-05-20T13:17:42Z2014-05-20T13:17:42Z2011-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article606-611application/pdfhttp://dx.doi.org/10.1590/S0100-29452011000500083Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 1, p. 606-611, 2011.0100-2945http://hdl.handle.net/11449/4068S0100-29452011000500083WOS:000297793700082S0100-29452011000500083.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Brasileira de Fruticultura0.4750,410info:eu-repo/semantics/openAccess2024-06-07T15:32:21Zoai:repositorio.unesp.br:11449/4068Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:21Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Formas de preparo de figo-da-índia minimamente processado
Methods of preparation in conservation of minimally processed products of cactus pear fruits
title Formas de preparo de figo-da-índia minimamente processado
spellingShingle Formas de preparo de figo-da-índia minimamente processado
Marques, Kelly Magalhaes [UNESP]
Opuntia ficus indica
Postharvest
minimally processed
title_short Formas de preparo de figo-da-índia minimamente processado
title_full Formas de preparo de figo-da-índia minimamente processado
title_fullStr Formas de preparo de figo-da-índia minimamente processado
title_full_unstemmed Formas de preparo de figo-da-índia minimamente processado
title_sort Formas de preparo de figo-da-índia minimamente processado
author Marques, Kelly Magalhaes [UNESP]
author_facet Marques, Kelly Magalhaes [UNESP]
Mattiuz, Ben-Hur [UNESP]
Ascari Morgado, Cristiane Maria [UNESP]
Galati, Vanessa Cury [UNESP]
Almeida Miguel, Ana Carolina [UNESP]
author_role author
author2 Mattiuz, Ben-Hur [UNESP]
Ascari Morgado, Cristiane Maria [UNESP]
Galati, Vanessa Cury [UNESP]
Almeida Miguel, Ana Carolina [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Marques, Kelly Magalhaes [UNESP]
Mattiuz, Ben-Hur [UNESP]
Ascari Morgado, Cristiane Maria [UNESP]
Galati, Vanessa Cury [UNESP]
Almeida Miguel, Ana Carolina [UNESP]
dc.subject.por.fl_str_mv Opuntia ficus indica
Postharvest
minimally processed
topic Opuntia ficus indica
Postharvest
minimally processed
description The objective of this study was to evaluate the influence of methods of preparation in postharvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orange-fleshed, from a commercial orchard in the region of Valinhos, SP, Brazil, were used. After selection, the fruits were washed and the surface sanitized with a solution of dichloro s. triazinatriona sodium dihydrate (Sumaveg (R)) 200 mg 100g(-1) of free chlorine for 5 minutes. Fruits were then stored at 12 degrees C for 12 hours before processing. The first process was the removal of the shell and ends. Then, the fruits were cut longitudinally into two halves, peeled and sliced in 2 cm thick cross-sections. The whole fruit, halves and slices were packaged in polyethylene terephthalate containers (Neoforma (R) N-94). These units were stored at 3 degrees C for 16 days and analyses were performed every 4 days. The weight loss, the content of soluble solids (SS), the titratable acidity (TA), the ratio (SS / TA) and the ascorbic acid content were evaluated and the sensory analysis of products was performed. Whole fruits were preferred concerning the purchase intent and showed better results regarding the content of soluble solids, titratable acidity, soluble solids / titratable acidity and ascorbic acid content. The highest weight loss was observed in slices.
publishDate 2011
dc.date.none.fl_str_mv 2011-10-01
2014-05-20T13:17:42Z
2014-05-20T13:17:42Z
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://dx.doi.org/10.1590/S0100-29452011000500083
Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 1, p. 606-611, 2011.
0100-2945
http://hdl.handle.net/11449/4068
S0100-29452011000500083
WOS:000297793700082
S0100-29452011000500083.pdf
url http://dx.doi.org/10.1590/S0100-29452011000500083
http://hdl.handle.net/11449/4068
identifier_str_mv Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 1, p. 606-611, 2011.
0100-2945
S0100-29452011000500083
WOS:000297793700082
S0100-29452011000500083.pdf
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language por
dc.relation.none.fl_str_mv Revista Brasileira de Fruticultura
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dc.format.none.fl_str_mv 606-611
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dc.publisher.none.fl_str_mv Soc Brasileira Fruticultura
publisher.none.fl_str_mv Soc Brasileira Fruticultura
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
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repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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