Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products

Detalhes bibliográficos
Autor(a) principal: Teixeira, G. H A [UNESP]
Data de Publicação: 2005
Outros Autores: Durigan, J. F. [UNESP], O'Hare, T. J., Alves, R. E.
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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spelling 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
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