Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

• Autor(a) principal: Lima, Luciana Costa
• Data de Publicação: 2011
• Outros Autores: Costa, Sérgio Marques [UNESP], Vieites, Rogério Lopes [UNESP], Damatto Júnior, Erval Rafael
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1416; http://hdl.handle.net/11449/137503
• topic: Cucumis melo L. Cantalupensis; Antioxidant; Storage; Cucumis melo L. Cantalupensis; Antioxidante; Armazenamento

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.