Influência do tratamento térmico na qualidade de lichias refrigeradas

• Autor(a) principal: Souza, Angela Vacaro de [UNESP]
• Data de Publicação: 2010
• Outros Autores: Vieites, Rogério Lopes [UNESP], Lima, Giuseppina Pace Pereira [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81315091007; http://hdl.handle.net/11449/141008
• topic: Litchi chinensis; Enzymatic browning; Color; Litchi chinensis; Escurecimento enzimático; Cor

This research was realized aiming to prolong the shelf life of the ‘Bengal’ lychees under refrigeration, from the Carlópolis city, PR State, Brazil, with the use of thermal treatments in refrigerated fruits. The fruits were subjected to the treatments: immersion in water to 45°C by: T ‐ 1: control; T – 2: 5 minutes; T – 3: 10 minutes; T – 4: 15 minutes; T – 5: 20 minutes and T – 6: 25 minutes. After cleaned with 150 ppm of chlorine and dried, the fruits were packed in polystyrene trays and wrapped with polyvinyl chloride film 0,020 mm, with 10 fruits in each one (about 200 grams) and stored in B.O.D. to 5°C and 90±5% of RU by 15 days. The fruits were analyzed concerning the loss of weight mass, analysis of the shelf‐life, firmness, hydrogenionic potential (pH), titulable acidity (TA), soluble solids (SS), SS/TA relation (“Ratio”), ascorbic acid, reducing sugar and respiration soon after the harvest and in the removal of the B.O.D. (in 3, 6, 9, 12 and 15 days). The statistical delineation used was completely randomized, with three replications by treatment for each one in the six times of evaluation, using the Tukey test to 5% of probability. In experimental conditions, can be conclude that the thermical treatments with 5 or 10 minutes/45°C showed more effective in maintaining the coloration of fruits, which is the most important factor in quality of the lychee fruits and did not cause changes in the quality of the pulp.