Qualidade de cebola minimamente processada em diferentes tipos de cortes

Detalhes bibliográficos
Autor(a) principal: Antunes, Andréa Maria [UNESP]
Data de Publicação: 2014
Outros Autores: Manoel, Luciana [UNESP], Evangelista, Regina Marta [UNESP], Ono, Elizabeth Orika [UNESP], Vieites, Rogério Lopes [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000300254&lng=pt&nrm=iso&tlng=en
http://hdl.handle.net/11449/129963
Resumo: The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.
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spelling Qualidade de cebola minimamente processada em diferentes tipos de cortesQuality of fresh-cut onion subjected to different cut typesAllium cepaConservationProcessingShelf lifeAllium cepaConservaçãoProcessamentoVida de prateleiraThe high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.A alta perecibilidade da cebola tem limitado seu período de conservação e proporcionado altas perdas pós-colheita. A necessidade em se consumir produtos frescos tem levado o mercado de produtos minimamente processados a um grande aumento. Operações de corte durante o processamento mínimo podem não apenas causar importantes reações bioquímicas nos tecidos da cebola como também afetar sua qualidade sensorial, resultando numa redução da vida pós-colheita do produto. O objetivo deste trabalho foi avaliar a influência de diferentes cortes sobre a qualidade de cebolas minimamente processadas. Cebolas cv. Baia Periforme foram transportadas para o laboratório onde foram selecionadas, limpas, classificadas, descascadas, minimamente processadas em rodelas, raladas e picadas, posteriormente, sanitizadas por 10 minutos em hipoclorito de sódio a 100 mg L-1. O produto foi mantido em bandejas de isopor recobertas com filme de PVC em porções de 80 g e conservadas em câmara fria a 5±1º C e 85±5% de UR, durante 6 dias. Foram realizadas avaliações físicas, químicas e físico-químicas. O delineamento estatístico utilizado foi inteiramente casualizado com 3 tratamentos e 3 repetições (grupo parcela) e 5 repetições para grupo controle. Na análise sensorial (aparência e aroma) utilizaram-se 10 repetições. Para a comparação entre as médias foi utilizado o teste Tukey a 5% de probabilidade. As cebolas fatiadas em rodelas mantiveram mais estáveis os teores de sólidos solúveis, acidez titulável, açúcares totais, açúcares redutores e não redutores durante a conservação refrigerada A cebola ralada, destacou-se em relação às características sensoriais, indicando que os tipos de cortes interferiram nestas características e que a cebola processada ralada foi a mais aceita pelos avaliadores.Universidade Estadual Paulista, Departamento de Botânica, Instituto de Biociências de BotucatuUniversidade Estadual Paulista, Departamento de Horticultura, Faculdade de Ciências Agronômicas de BotucatuAssoc Brasileira HorticulturaUniversidade Estadual Paulista (Unesp)Antunes, Andréa Maria [UNESP]Manoel, Luciana [UNESP]Evangelista, Regina Marta [UNESP]Ono, Elizabeth Orika [UNESP]Vieites, Rogério Lopes [UNESP]2015-11-03T15:28:12Z2015-11-03T15:28:12Z2014-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article254-258application/pdfhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000300254&lng=pt&nrm=iso&tlng=enHorticultura Brasileira. Campinas: Assoc Brasileira Horticultura, v. 32, n. 3, p. 254-258, 2014.0102-0536http://hdl.handle.net/11449/12996310.1590/S0102-05362014000300003S0102-05362014000300254WOS:000347919400003S0102-05362014000300254.pdf7904769201845860Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporHorticultura Brasileira0.6770,605info:eu-repo/semantics/openAccess2024-04-30T14:34:23Zoai:repositorio.unesp.br:11449/129963Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:07:40.722692Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Qualidade de cebola minimamente processada em diferentes tipos de cortes
Quality of fresh-cut onion subjected to different cut types
title Qualidade de cebola minimamente processada em diferentes tipos de cortes
spellingShingle Qualidade de cebola minimamente processada em diferentes tipos de cortes
Antunes, Andréa Maria [UNESP]
Allium cepa
Conservation
Processing
Shelf life
Allium cepa
Conservação
Processamento
Vida de prateleira
title_short Qualidade de cebola minimamente processada em diferentes tipos de cortes
title_full Qualidade de cebola minimamente processada em diferentes tipos de cortes
title_fullStr Qualidade de cebola minimamente processada em diferentes tipos de cortes
title_full_unstemmed Qualidade de cebola minimamente processada em diferentes tipos de cortes
title_sort Qualidade de cebola minimamente processada em diferentes tipos de cortes
author Antunes, Andréa Maria [UNESP]
author_facet Antunes, Andréa Maria [UNESP]
Manoel, Luciana [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
Vieites, Rogério Lopes [UNESP]
author_role author
author2 Manoel, Luciana [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
Vieites, Rogério Lopes [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Antunes, Andréa Maria [UNESP]
Manoel, Luciana [UNESP]
Evangelista, Regina Marta [UNESP]
Ono, Elizabeth Orika [UNESP]
Vieites, Rogério Lopes [UNESP]
dc.subject.por.fl_str_mv Allium cepa
Conservation
Processing
Shelf life
Allium cepa
Conservação
Processamento
Vida de prateleira
topic Allium cepa
Conservation
Processing
Shelf life
Allium cepa
Conservação
Processamento
Vida de prateleira
description The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.
publishDate 2014
dc.date.none.fl_str_mv 2014-07-01
2015-11-03T15:28:12Z
2015-11-03T15:28:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000300254&lng=pt&nrm=iso&tlng=en
Horticultura Brasileira. Campinas: Assoc Brasileira Horticultura, v. 32, n. 3, p. 254-258, 2014.
0102-0536
http://hdl.handle.net/11449/129963
10.1590/S0102-05362014000300003
S0102-05362014000300254
WOS:000347919400003
S0102-05362014000300254.pdf
7904769201845860
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000300254&lng=pt&nrm=iso&tlng=en
http://hdl.handle.net/11449/129963
identifier_str_mv Horticultura Brasileira. Campinas: Assoc Brasileira Horticultura, v. 32, n. 3, p. 254-258, 2014.
0102-0536
10.1590/S0102-05362014000300003
S0102-05362014000300254
WOS:000347919400003
S0102-05362014000300254.pdf
7904769201845860
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dc.relation.none.fl_str_mv Horticultura Brasileira
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dc.publisher.none.fl_str_mv Assoc Brasileira Horticultura
publisher.none.fl_str_mv Assoc Brasileira Horticultura
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
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institution UNESP
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repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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