Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.actahort.org/books/682/682_256.htm http://hdl.handle.net/11449/68645 |
Resumo: | Carambola fruit ('Fwang Tung') were picked at two stages of maturity: mature-green (50% yellow) and mature (100% yellow). Fruit were washed with water, dipped in NaOCl solution (200 mg.L-1 for 5 minutes), and stored over night at 10°C. Fruit were sliced manually in to pieces of approximately 1 cm thickness. Slices were rinsed with NaOCl solution at 20 mg.L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform® N94). Packages were stored at 6.5°C and 85% RH for 9 days, and samples taken every 3 days for physical, chemical and biochemical analysis, respiration, and internal atmosphere composition. Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate. Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stages of maturity. Despite the less mature stage being less preferred at the sensory evaluation owing to its greenish peel, the best stage of maturity for carambola fresh-cut production was mature-green, due to a higher resistance to cutting, and presenting a better colour and appearance maintenance for up to 9 days. |
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Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut productsBrowningModified atmosphereRespirationSensory evaluationWounding responseCarambola fruit ('Fwang Tung') were picked at two stages of maturity: mature-green (50% yellow) and mature (100% yellow). Fruit were washed with water, dipped in NaOCl solution (200 mg.L-1 for 5 minutes), and stored over night at 10°C. Fruit were sliced manually in to pieces of approximately 1 cm thickness. Slices were rinsed with NaOCl solution at 20 mg.L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform® N94). Packages were stored at 6.5°C and 85% RH for 9 days, and samples taken every 3 days for physical, chemical and biochemical analysis, respiration, and internal atmosphere composition. Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate. Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stages of maturity. Despite the less mature stage being less preferred at the sensory evaluation owing to its greenish peel, the best stage of maturity for carambola fresh-cut production was mature-green, due to a higher resistance to cutting, and presenting a better colour and appearance maintenance for up to 9 days.Faculdade de Ciências Agrárias e Veterinárias UNESP Departamento de Tecnologia, Jaboticabal, SPDPI and F Gatton Research Station, Gatton, 4343 QLDEMBRAPA Agroindústria Tropical, Fortaleza, CEFaculdade de Ciências Agrárias e Veterinárias UNESP Departamento de Tecnologia, Jaboticabal, SPUniversidade Estadual Paulista (Unesp)Gatton Research StationEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Teixeira, G. H A [UNESP]Durigan, J. F. [UNESP]O'Hare, T. J.Alves, R. E.2014-05-27T11:21:45Z2014-05-27T11:21:45Z2005-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject1901-1908http://www.actahort.org/books/682/682_256.htmActa Horticulturae, v. 682, p. 1901-1908.0567-7572http://hdl.handle.net/11449/68645WOS:0002320147002562-s2.0-33847755675Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Horticulturae0,198info:eu-repo/semantics/openAccess2021-10-23T21:41:43Zoai:repositorio.unesp.br:11449/68645Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T21:41:43Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
title |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
spellingShingle |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products Teixeira, G. H A [UNESP] Browning Modified atmosphere Respiration Sensory evaluation Wounding response |
title_short |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
title_full |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
title_fullStr |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
title_full_unstemmed |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
title_sort |
Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products |
author |
Teixeira, G. H A [UNESP] |
author_facet |
Teixeira, G. H A [UNESP] Durigan, J. F. [UNESP] O'Hare, T. J. Alves, R. E. |
author_role |
author |
author2 |
Durigan, J. F. [UNESP] O'Hare, T. J. Alves, R. E. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Gatton Research Station Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Teixeira, G. H A [UNESP] Durigan, J. F. [UNESP] O'Hare, T. J. Alves, R. E. |
dc.subject.por.fl_str_mv |
Browning Modified atmosphere Respiration Sensory evaluation Wounding response |
topic |
Browning Modified atmosphere Respiration Sensory evaluation Wounding response |
description |
Carambola fruit ('Fwang Tung') were picked at two stages of maturity: mature-green (50% yellow) and mature (100% yellow). Fruit were washed with water, dipped in NaOCl solution (200 mg.L-1 for 5 minutes), and stored over night at 10°C. Fruit were sliced manually in to pieces of approximately 1 cm thickness. Slices were rinsed with NaOCl solution at 20 mg.L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform® N94). Packages were stored at 6.5°C and 85% RH for 9 days, and samples taken every 3 days for physical, chemical and biochemical analysis, respiration, and internal atmosphere composition. Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate. Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stages of maturity. Despite the less mature stage being less preferred at the sensory evaluation owing to its greenish peel, the best stage of maturity for carambola fresh-cut production was mature-green, due to a higher resistance to cutting, and presenting a better colour and appearance maintenance for up to 9 days. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-12-01 2014-05-27T11:21:45Z 2014-05-27T11:21:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.actahort.org/books/682/682_256.htm Acta Horticulturae, v. 682, p. 1901-1908. 0567-7572 http://hdl.handle.net/11449/68645 WOS:000232014700256 2-s2.0-33847755675 |
url |
http://www.actahort.org/books/682/682_256.htm http://hdl.handle.net/11449/68645 |
identifier_str_mv |
Acta Horticulturae, v. 682, p. 1901-1908. 0567-7572 WOS:000232014700256 2-s2.0-33847755675 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Horticulturae 0,198 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1901-1908 |
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) |
repository.mail.fl_str_mv |
|
_version_ |
1799965415466598400 |