USO de aditivos para consevarção de pêssegos 'Aurora-1' minimamente processados
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
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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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/openAccess2022-04-29T02:43:32Zoai:repositorio.unesp.br:11449/226715Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T02:43:32Repositório 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 |
|
_version_ |
1797790390864052224 |