Preservation of minimally processed aurora-1 peaches using additives

Detalhes bibliográficos
Autor(a) principal: Martins, Ramilo Nogueira [UNESP]
Data de Publicação: 2011
Outros Autores: Mattiuz, Ben-Hur [UNESP], Santos, Leandra Oliveira [UNESP], Ascari Morgado, Cristiane Maria [UNESP], Machado Mattiuz, Claudia Fabrino [UNESP]
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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spelling 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)
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