Estabilidade físico-química de um produto de abacate acondicionado em diferentes embalagens e conservado pelo frio

• Autor(a) principal: Daiuto, Erica Regina [UNESP]
• Data de Publicação: 2010
• Outros Autores: Vieites, Rogério Lopes [UNESP], Tremocoldi, Maria Augusta [UNESP], Vileigas, Danielle Fernandes [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/viewArticle/1395; http://hdl.handle.net/11449/137729
• topic: Guacamole; Composition; Color; Acidity; Freezing; Guacamole; Composição; Cor; Acidez; Congelamento

The commercialization of the processed avocado without addictive it is diffi cult due to the pulp darkening and sensorial alterations during the storage. The aim of this work was to evaluate physico chemical stability of avocado product samples without addictive conditioned in different packings and stored under low temperature. Product samples were conditioned in polyethylene and polietileno+nylon packages, with and without vacuous application. Packaged samples were submitted to the low temperature treatment: refrigeration and slow and fast freezing. Evaluations were accomplished on the days0, 1, 3, 5, 7 for the refrigerated treatment and on days 0, 7, 30, 60 and 90 days for the samples submitted to the slow and fast freezing. The fruit was also characterized as for its yield, pH, acidity, composition and color. The fresh pulp presents yield of 58,71%, standing lipids content (25,2%) and higher values for color parameters compared to the processed product. During the storage the product acidity increased, especially the frozen and the ones and stored by a larger period. It was also observed that the product darkening was more intense in the samples of polyethylene packages and under refrigeration.