Preservation of minimally processed aurora-1 peaches using additives
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0100-29452011000400023 http://hdl.handle.net/11449/4084 |
Resumo: | 'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 mu m PVC film (Omnifilm (TM)) and kept in cold storage at 3 degrees C +/- 2 degrees C and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning. |
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Preservation of minimally processed aurora-1 peaches using additivesUso de aditivos para consevarção de pêssegos aurora-1 minimamente processadosascorbic acidcalcium chlorideCysteinecitric acidisoascorbate'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 mu m PVC film (Omnifilm (TM)) and kept in cold storage at 3 degrees C +/- 2 degrees C and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.O pêssego 'Aurora 1' constitui interessante alternativa como produto minimamente processado, devido principalmente às suas características de sabor, coloração, aroma e também por ser uma fruta resistente ao manuseio. No entanto, possui curta vida de útil após o processamento mínimo devido ao escurecimento enzimático e ao colapso da cavidade do caroço. Objetivou-se, neste trabalho, a avaliação de aditivos com efeito antioxidante na prevenção do escurecimento de pêssegos 'Aurora-1', minimamente processados. O processamento mínimo consistiu de lavagem, sanificação, descasque e retirada do caroço das frutas. Em seguida, realizaram-se cortes longitudinais para obtenção de oito segmentos por fruto. As fatias obtidas foram imersas nas soluções, compondo os tratamentos: testemunha (imersão em ácido ascórbico a 2%); ácido ascórbico a 2% + cloreto de cálcio a 2%; isoascorbato de sódio a 1%; ácido cítrico a 1%; cloridrato de L-cisteína a 1%. Foram acondicionadas em bandejas de poliestireno, rígidas, marca MEIWA M-54, revestidas com filme de PVC esticável de 14µm (Omnifilm®), armazenados em câmara fria a 3ºC ± 2ºC e 65% UR por 12 dias e avaliados a cada três dias. As variáveis avaliadas foram aparência, sólidos solúveis, acidez titulável, relação sólidos/acidez, açúcares solúveis e redutores, pectina total e solúvel, ácido ascórbico, atividade das enzimas peroxidase e polifenoloxidase. A L-cisteína proporcionou aos produtos minimamente processados vida útil de 12 dias, sendo limitada pelo odor não característico do produto. O ácido ascórbico mostrou-se eficiente na manutenção do ácido ascórbico, com vida útil de nove dias, sendo limitado pelo escurecimento enzimático.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)UNESP Univ Estadual Paulista, Fac Ciencias Agr & Vet, Dept Tecnol, BR-14884900 Jaboticabal, SP, BrazilUNESP Univ Estadual Paulista, Fac Ciencias Agr & Vet, Dept Tecnol, BR-14884900 Jaboticabal, SP, BrazilFAPESP: 07/54815-4Soc Brasileira FruticulturaUniversidade Estadual Paulista (Unesp)Martins, Ramilo Nogueira [UNESP]Mattiuz, Ben-Hur [UNESP]Santos, Leandra Oliveira [UNESP]Ascari Morgado, Cristiane Maria [UNESP]Machado Mattiuz, Claudia Fabrino [UNESP]2014-05-20T13:17:43Z2014-05-20T13:17:43Z2011-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1229-1239application/pdfhttp://dx.doi.org/10.1590/S0100-29452011000400023Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 4, p. 1229-1239, 2011.0100-2945http://hdl.handle.net/11449/4084S0100-29452011000400023WOS:000299741500023S0100-29452011000400023-en.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira de Fruticultura0.4750,410info:eu-repo/semantics/openAccess2024-06-07T15:32:47Zoai:repositorio.unesp.br:11449/4084Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:47:35.440712Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Preservation of minimally processed aurora-1 peaches using additives Uso de aditivos para consevarção de pêssegos aurora-1 minimamente processados |
title |
Preservation of minimally processed aurora-1 peaches using additives |
spellingShingle |
Preservation of minimally processed aurora-1 peaches using additives Martins, Ramilo Nogueira [UNESP] ascorbic acid calcium chloride Cysteine citric acid isoascorbate |
title_short |
Preservation of minimally processed aurora-1 peaches using additives |
title_full |
Preservation of minimally processed aurora-1 peaches using additives |
title_fullStr |
Preservation of minimally processed aurora-1 peaches using additives |
title_full_unstemmed |
Preservation of minimally processed aurora-1 peaches using additives |
title_sort |
Preservation of minimally processed aurora-1 peaches using additives |
author |
Martins, Ramilo Nogueira [UNESP] |
author_facet |
Martins, Ramilo Nogueira [UNESP] Mattiuz, Ben-Hur [UNESP] Santos, Leandra Oliveira [UNESP] Ascari Morgado, Cristiane Maria [UNESP] Machado Mattiuz, Claudia Fabrino [UNESP] |
author_role |
author |
author2 |
Mattiuz, Ben-Hur [UNESP] Santos, Leandra Oliveira [UNESP] Ascari Morgado, Cristiane Maria [UNESP] Machado Mattiuz, Claudia Fabrino [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Martins, Ramilo Nogueira [UNESP] Mattiuz, Ben-Hur [UNESP] Santos, Leandra Oliveira [UNESP] Ascari Morgado, Cristiane Maria [UNESP] Machado Mattiuz, Claudia Fabrino [UNESP] |
dc.subject.por.fl_str_mv |
ascorbic acid calcium chloride Cysteine citric acid isoascorbate |
topic |
ascorbic acid calcium chloride Cysteine citric acid isoascorbate |
description |
'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 mu m PVC film (Omnifilm (TM)) and kept in cold storage at 3 degrees C +/- 2 degrees C and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-12-01 2014-05-20T13:17:43Z 2014-05-20T13:17:43Z |
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/S0100-29452011000400023 Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 4, p. 1229-1239, 2011. 0100-2945 http://hdl.handle.net/11449/4084 S0100-29452011000400023 WOS:000299741500023 S0100-29452011000400023-en.pdf |
url |
http://dx.doi.org/10.1590/S0100-29452011000400023 http://hdl.handle.net/11449/4084 |
identifier_str_mv |
Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 33, n. 4, p. 1229-1239, 2011. 0100-2945 S0100-29452011000400023 WOS:000299741500023 S0100-29452011000400023-en.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Revista Brasileira de Fruticultura 0.475 0,410 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1229-1239 application/pdf |
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 |
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_ |
1808129462478307328 |