Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits

Detalhes bibliográficos
Autor(a) principal: Marques, Kelly Magalhães [UNESP]
Data de Publicação: 2011
Outros Autores: Mattiuz, Ben-Hur [UNESP], Morgado, Cristiane Maria Ascari [UNESP], Galati, Vanessa Cury [UNESP], Miguel, Ana Carolina Almeida [UNESP]
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/s0100-29452011000500083
http://hdl.handle.net/11449/226637
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 orangefleshed, 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®) 200 mg 100g-1 of free chlorine for 5 minutes. Fruits were then stored at 12°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® N-94). These units were stored at 3°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 Methods of preparation in conservation of minimally processed products of Cactus Pear FruitsFormas de Preparo de Figo-da-Índia Minimamente ProcessadoMinimally processedOpuntia fícus indicaPostharvestThe 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 orangefleshed, 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®) 200 mg 100g-1 of free chlorine for 5 minutes. Fruits were then stored at 12°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® N-94). These units were stored at 3°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.FCAV UNESP, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SPFCAV UNESP Departamento de Tecnologia, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SPFCAV UNESP, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SPFCAV UNESP Departamento de Tecnologia, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SPUniversidade Estadual Paulista (UNESP)Marques, Kelly Magalhães [UNESP]Mattiuz, Ben-Hur [UNESP]Morgado, Cristiane Maria Ascari [UNESP]Galati, Vanessa Cury [UNESP]Miguel, Ana Carolina Almeida [UNESP]2022-04-29T02:16:58Z2022-04-29T02:16:58Z2011-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article606-611http://dx.doi.org/10.1590/s0100-29452011000500083Revista Brasileira de Fruticultura, v. 33, n. SPEC. ISSUE 1, p. 606-611, 2011.0100-2945http://hdl.handle.net/11449/22663710.1590/s0100-294520110005000832-s2.0-83255189753Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporRevista Brasileira de Fruticulturainfo:eu-repo/semantics/openAccess2022-04-29T02:16:58Zoai:repositorio.unesp.br:11449/226637Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T02:16:58Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
Formas de Preparo de Figo-da-Índia Minimamente Processado
title Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
spellingShingle Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
Marques, Kelly Magalhães [UNESP]
Minimally processed
Opuntia fícus indica
Postharvest
title_short Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
title_full Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
title_fullStr Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
title_full_unstemmed Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
title_sort Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits
author Marques, Kelly Magalhães [UNESP]
author_facet Marques, Kelly Magalhães [UNESP]
Mattiuz, Ben-Hur [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Miguel, Ana Carolina Almeida [UNESP]
author_role author
author2 Mattiuz, Ben-Hur [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Miguel, Ana Carolina Almeida [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 Magalhães [UNESP]
Mattiuz, Ben-Hur [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Galati, Vanessa Cury [UNESP]
Miguel, Ana Carolina Almeida [UNESP]
dc.subject.por.fl_str_mv Minimally processed
Opuntia fícus indica
Postharvest
topic Minimally processed
Opuntia fícus indica
Postharvest
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 orangefleshed, 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®) 200 mg 100g-1 of free chlorine for 5 minutes. Fruits were then stored at 12°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® N-94). These units were stored at 3°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 2011-01-01
2022-04-29T02:16:58Z
2022-04-29T02:16:58Z
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, v. 33, n. SPEC. ISSUE 1, p. 606-611, 2011.
0100-2945
http://hdl.handle.net/11449/226637
10.1590/s0100-29452011000500083
2-s2.0-83255189753
url http://dx.doi.org/10.1590/s0100-29452011000500083
http://hdl.handle.net/11449/226637
identifier_str_mv Revista Brasileira de Fruticultura, v. 33, n. SPEC. ISSUE 1, p. 606-611, 2011.
0100-2945
10.1590/s0100-29452011000500083
2-s2.0-83255189753
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Revista Brasileira de Fruticultura
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 606-611
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)
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