USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados

Detalhes bibliográficos
Autor(a) principal: Martins, Ramilo Nogueira [UNESP]
Data de Publicação: 2011
Outros Autores: Mattiuz, Ben-Hur [UNESP], Santos, Leandra Oliveira [UNESP], Morgado, Cristiane Maria Ascari [UNESP], Mattiuz, Claudia Fabrino Machado [UNESP]
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0100-29452011000400023
http://hdl.handle.net/11449/226715
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 μm PVC film (Omnifilm™) and kept in cold storage at 3°C ± 2°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 USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processadosPreservation of minimally processed 'Aurora-1' peaches using additivesAscorbic acidCalcium chlorideCitric acidCysteineIsoascorbate'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 μm PVC film (Omnifilm™) and kept in cold storage at 3°C ± 2°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.Faculdade de Ciências Agrárias e Veterinárias UNESP - Univ Estadual Paulista Câmpus de Jaboticabal Departamento de Tecnologia, Via de Acesso Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900. Jaboticabal-SPFaculdade de Ciências Agrárias e Veterinárias UNESP - Univ Estadual Paulista Câmpus de Jaboticabal Departamento de Tecnologia, Via de Acesso Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900. Jaboticabal-SPUniversidade Estadual Paulista (UNESP)Martins, Ramilo Nogueira [UNESP]Mattiuz, Ben-Hur [UNESP]Santos, Leandra Oliveira [UNESP]Morgado, Cristiane Maria Ascari [UNESP]Mattiuz, Claudia Fabrino Machado [UNESP]2022-04-29T02:43:32Z2022-04-29T02:43:32Z2011-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1229-1239http://dx.doi.org/10.1590/S0100-29452011000400023Revista Brasileira de Fruticultura, v. 33, n. 4, p. 1229-1239, 2011.0100-2945http://hdl.handle.net/11449/22671510.1590/S0100-294520110004000232-s2.0-84856981784Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporRevista Brasileira de Fruticulturainfo:eu-repo/semantics/openAccess2024-06-07T15:32:48Zoai:repositorio.unesp.br:11449/226715Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:48Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
Preservation of minimally processed 'Aurora-1' peaches using additives
title USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
spellingShingle USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
Martins, Ramilo Nogueira [UNESP]
Ascorbic acid
Calcium chloride
Citric acid
Cysteine
Isoascorbate
title_short USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
title_full USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
title_fullStr USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
title_full_unstemmed USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
title_sort USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
author Martins, Ramilo Nogueira [UNESP]
author_facet Martins, Ramilo Nogueira [UNESP]
Mattiuz, Ben-Hur [UNESP]
Santos, Leandra Oliveira [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Mattiuz, Claudia Fabrino Machado [UNESP]
author_role author
author2 Mattiuz, Ben-Hur [UNESP]
Santos, Leandra Oliveira [UNESP]
Morgado, Cristiane Maria Ascari [UNESP]
Mattiuz, Claudia Fabrino Machado [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]
Morgado, Cristiane Maria Ascari [UNESP]
Mattiuz, Claudia Fabrino Machado [UNESP]
dc.subject.por.fl_str_mv Ascorbic acid
Calcium chloride
Citric acid
Cysteine
Isoascorbate
topic Ascorbic acid
Calcium chloride
Citric acid
Cysteine
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 μm PVC film (Omnifilm™) and kept in cold storage at 3°C ± 2°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
2022-04-29T02:43:32Z
2022-04-29T02:43:32Z
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, v. 33, n. 4, p. 1229-1239, 2011.
0100-2945
http://hdl.handle.net/11449/226715
10.1590/S0100-29452011000400023
2-s2.0-84856981784
url http://dx.doi.org/10.1590/S0100-29452011000400023
http://hdl.handle.net/11449/226715
identifier_str_mv Revista Brasileira de Fruticultura, v. 33, n. 4, p. 1229-1239, 2011.
0100-2945
10.1590/S0100-29452011000400023
2-s2.0-84856981784
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Revista Brasileira de Fruticultura
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1229-1239
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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