Qualidade do melão ‘Orange Flesh’ minimamente processado armazenado sob atmosfera modificada

• Autor(a) principal: Vieites, Rogério Lopes [UNESP]
• Data de Publicação: 2007
• Outros Autores: Evangelista, Regina Marta [UNESP], Lima, Luciana Costa [UNESP], de Moraes, Maria Rosa [UNESP], Neves, Leandro Camargo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.5433/1679-0359.2007v28n3p409; http://hdl.handle.net/11449/35730
• topic: Cucumis melon L; conservation; gaseous mixtures; fresh cut

This work aimed at evaluate the effect of the fresh cut 'Orange Flesh' melon stored under modified atmosphere. The cubes of melons were sanitizationed with 100 mg L-1 of hypoclorite of sodium for one minute, washed, drained and wrapped with different concentrations of O-2 and CO2 in plastic bags of polyethylene (Nylon Polished). They were appraised every other day for ten days as regards the firmness, total pectin, soluble pectin and activity of the polifenoloxidase and peroxidase. At the end of the conservation period, it was verified that melons sustained the firmest texture of the vegetable products under modified atmosphere, and the concentration of 5%O-2 + 3% CO2 showed smaller content of total pectin and together with the concentration of 100% N-2 the smallest content of soluble pectin, the polifenoloxidase activity was not verified as well as of the peroxidase.