Tratamento térmico na manutenção da coloração de lichias

• Autor(a) principal: de Souza, Angela Vacaro de [UNESP]
• Data de Publicação: 2010
• Outros Autores: Lopes Vieites, Rogério [UNESP], Douglas, Seijum Kohatsu [UNESP], Lima, Giuseppina Pace Pereira [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/225901
• topic: Color; Enzymatic browning; Litchi chinensis

The objective of the work was to evaluate the influence of the thermal treatment in the color of lychee fruits. The fruits were treated by 0; 5; 10; 15; 20 and 25 minutes of water immersion at 45°C, packaged in expanded polystyrene trays and film of polyvinyl chloride 0.020mm, stored in B.O.D. at 5°C and 90±5% of UR. The experimental delineation was in a completely randomized scheme, with 6 times of storage for the color and enzymatic analysis, until they reached the limit for the marketing for the analysis of the shelf-life, and the fruits were analyzed every 3 days, with 3 replications and 10 fruits in each experimental unity. The evaluated parameters were: visual analysis of the browning, color and specific activity of the polyphenol oxidase and the peroxidase. The treatments using 5 and 10 minutes of immersion showed the best results in maintaining the color of the fruits and in the reduction of the enzymatic activity.