Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0100-29452007000300031 http://hdl.handle.net/11449/38641 |
Resumo: | The present work had evaluated the efficiency of the pasteurization and the use of preservatives in mangos pulps (Mangifera indica L.) refrigerated. Before carrying out the treatments, the fruits had been cleaned in solution of sodium hypochlorite (NaOCl) at 100 mg. L(-1), for 10 minutes. After the processing, it was carried out through the adjustment of pH of pulps for 3.0 and the adjustment of the water activity (W(a)) at 0.95. The used variable had been the branching (hot water at 95 +/- 5 degrees C, for 0 and I minute), the addition of sodium benzoate in the concentrations of 0; 200 and 500 mL.L(-1) and, sulfite dioxide (SO(2)) in 0, 100 and 200 mL.L(-1). Then the pulps had been packed in low density polyethylene (LDPE) bags of 0,060 mm (0.10 x 0.12 m - without free space and content of 500g of pulp) and, conditioned in at 20 +/- 1 degrees C e 80 +/- 3% of R.H, for 28 days. At the end of the experiment, the treatments not submitted to the branching had shown the biggest ascorbic acid levels. However, in these same treatments had been noticed intense microbiological activity and raised levels of pH. There aren't significant differences between the tested treatments in the titratable acidity (TA) and soluble solids (SS) analyses. Due to the absence of black spot in the pulps used during all the experimental period, it couldn't be detected the differences between the application of the SO(2) and the use of the branching. The lower index of microbiological contamination and the preference of the judges in the sensorial panel had been attributed to the submitted treatments to the branching, addition of 500mL.L(-1) of sodium benzoate and addition of 200mL.L(-1) of sulfite dioxide. |
id |
UNSP_f260c495698cb779bab6fa6c74b2b3e4 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/38641 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurizaçãoProduction of mango pulps tommy atkins in septentrional amazon through aplication of preservatives and of branchingMangifera indica L.agro-industryphysics propertiessensory evaluationThe present work had evaluated the efficiency of the pasteurization and the use of preservatives in mangos pulps (Mangifera indica L.) refrigerated. Before carrying out the treatments, the fruits had been cleaned in solution of sodium hypochlorite (NaOCl) at 100 mg. L(-1), for 10 minutes. After the processing, it was carried out through the adjustment of pH of pulps for 3.0 and the adjustment of the water activity (W(a)) at 0.95. The used variable had been the branching (hot water at 95 +/- 5 degrees C, for 0 and I minute), the addition of sodium benzoate in the concentrations of 0; 200 and 500 mL.L(-1) and, sulfite dioxide (SO(2)) in 0, 100 and 200 mL.L(-1). Then the pulps had been packed in low density polyethylene (LDPE) bags of 0,060 mm (0.10 x 0.12 m - without free space and content of 500g of pulp) and, conditioned in at 20 +/- 1 degrees C e 80 +/- 3% of R.H, for 28 days. At the end of the experiment, the treatments not submitted to the branching had shown the biggest ascorbic acid levels. However, in these same treatments had been noticed intense microbiological activity and raised levels of pH. There aren't significant differences between the tested treatments in the titratable acidity (TA) and soluble solids (SS) analyses. Due to the absence of black spot in the pulps used during all the experimental period, it couldn't be detected the differences between the application of the SO(2) and the use of the branching. The lower index of microbiological contamination and the preference of the judges in the sensorial panel had been attributed to the submitted treatments to the branching, addition of 500mL.L(-1) of sodium benzoate and addition of 200mL.L(-1) of sulfite dioxide.Univ Fed Roraima, Dept Fitotecn, Ctr Ciências Agr, BR-69301970 Boa Vista, RR, BrazilUNESP, FCA, Dep Gestao & Tecnol Agroind, BR-18603970 Botucatu, SP, BrazilUNESP, FCA, Dep Gestao & Tecnol Agroind, BR-18603970 Botucatu, SP, BrazilSoc Brasileira FruticulturaUniversidade Federal de Roraima (UFRR)Universidade Estadual Paulista (Unesp)Neves, Leandro CamargoBenedette, Ronaldo MorenoDa Silva, Vanuza XavierDe Souza Prill, Marcos AndreVieites, Rogério Lopes [UNESP]2014-05-20T15:28:55Z2014-05-20T15:28:55Z2007-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article576-582application/pdfhttp://dx.doi.org/10.1590/S0100-29452007000300031Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 29, n. 3, p. 576-582, 2007.0100-2945http://hdl.handle.net/11449/3864110.1590/S0100-29452007000300031S0100-29452007000300031WOS:000254829200033WOS000254829200033.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Brasileira de Fruticultura0.4750,410info:eu-repo/semantics/openAccess2024-04-30T14:33:57Zoai:repositorio.unesp.br:11449/38641Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:05:08.564114Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização Production of mango pulps tommy atkins in septentrional amazon through aplication of preservatives and of branching |
title |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
spellingShingle |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização Neves, Leandro Camargo Mangifera indica L. agro-industry physics properties sensory evaluation |
title_short |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
title_full |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
title_fullStr |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
title_full_unstemmed |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
title_sort |
Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização |
author |
Neves, Leandro Camargo |
author_facet |
Neves, Leandro Camargo Benedette, Ronaldo Moreno Da Silva, Vanuza Xavier De Souza Prill, Marcos Andre Vieites, Rogério Lopes [UNESP] |
author_role |
author |
author2 |
Benedette, Ronaldo Moreno Da Silva, Vanuza Xavier De Souza Prill, Marcos Andre Vieites, Rogério Lopes [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de Roraima (UFRR) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Neves, Leandro Camargo Benedette, Ronaldo Moreno Da Silva, Vanuza Xavier De Souza Prill, Marcos Andre Vieites, Rogério Lopes [UNESP] |
dc.subject.por.fl_str_mv |
Mangifera indica L. agro-industry physics properties sensory evaluation |
topic |
Mangifera indica L. agro-industry physics properties sensory evaluation |
description |
The present work had evaluated the efficiency of the pasteurization and the use of preservatives in mangos pulps (Mangifera indica L.) refrigerated. Before carrying out the treatments, the fruits had been cleaned in solution of sodium hypochlorite (NaOCl) at 100 mg. L(-1), for 10 minutes. After the processing, it was carried out through the adjustment of pH of pulps for 3.0 and the adjustment of the water activity (W(a)) at 0.95. The used variable had been the branching (hot water at 95 +/- 5 degrees C, for 0 and I minute), the addition of sodium benzoate in the concentrations of 0; 200 and 500 mL.L(-1) and, sulfite dioxide (SO(2)) in 0, 100 and 200 mL.L(-1). Then the pulps had been packed in low density polyethylene (LDPE) bags of 0,060 mm (0.10 x 0.12 m - without free space and content of 500g of pulp) and, conditioned in at 20 +/- 1 degrees C e 80 +/- 3% of R.H, for 28 days. At the end of the experiment, the treatments not submitted to the branching had shown the biggest ascorbic acid levels. However, in these same treatments had been noticed intense microbiological activity and raised levels of pH. There aren't significant differences between the tested treatments in the titratable acidity (TA) and soluble solids (SS) analyses. Due to the absence of black spot in the pulps used during all the experimental period, it couldn't be detected the differences between the application of the SO(2) and the use of the branching. The lower index of microbiological contamination and the preference of the judges in the sensorial panel had been attributed to the submitted treatments to the branching, addition of 500mL.L(-1) of sodium benzoate and addition of 200mL.L(-1) of sulfite dioxide. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-12-01 2014-05-20T15:28:55Z 2014-05-20T15:28:55Z |
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/S0100-29452007000300031 Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 29, n. 3, p. 576-582, 2007. 0100-2945 http://hdl.handle.net/11449/38641 10.1590/S0100-29452007000300031 S0100-29452007000300031 WOS:000254829200033 WOS000254829200033.pdf |
url |
http://dx.doi.org/10.1590/S0100-29452007000300031 http://hdl.handle.net/11449/38641 |
identifier_str_mv |
Revista Brasileira de Fruticultura. Jaboticabal Sp: Soc Brasileira Fruticultura, v. 29, n. 3, p. 576-582, 2007. 0100-2945 10.1590/S0100-29452007000300031 S0100-29452007000300031 WOS:000254829200033 WOS000254829200033.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista Brasileira de Fruticultura 0.475 0,410 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
576-582 application/pdf |
dc.publisher.none.fl_str_mv |
Soc Brasileira Fruticultura |
publisher.none.fl_str_mv |
Soc Brasileira Fruticultura |
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) |
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_ |
1808129281873674240 |