Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa

Detalhes bibliográficos
Autor(a) principal: Russo, Viviane Citadini [UNESP]
Data de Publicação: 2012
Outros Autores: Daiuto, Érica Regina [UNESP], Santos, Bruna Lourenco [UNESP], Lozano, Mariana Goncalves [UNESP], Vieites, Rogério Lopes [UNESP], da Silva Vieira, Marcos Ribeiro
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.5433/1679-0359.2012v33n3p1071
http://hdl.handle.net/11449/846
Resumo: The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O-2 (controls T1); 5% CO2 and 4% O-2 (T2); 6% CO2 and 4% O-2 (T3); 7% CO2 and 4% O-2 (T4); 8% CO2 and 4% O-2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 degrees C and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period.
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spelling Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativaQuality of fresh-cut squash stored in active modified atmosphereCurcubita maxima Duchesneantioxidant activitycarotenoidsThe active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O-2 (controls T1); 5% CO2 and 4% O-2 (T2); 6% CO2 and 4% O-2 (T3); 7% CO2 and 4% O-2 (T4); 8% CO2 and 4% O-2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 degrees C and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period.Univ Estadual Paulista Julio de Mesquita Filho UN, Curso Energia Agr, FCA, Botucatu, SP, BrazilUNESP, FCA, Curso Hort, Botucatu, SP, BrazilUNESP, FCA, Curso Engn Agron, Botucatu, SP, BrazilUNESP, Curso Nutr, Inst Biociencias, Botucatu, SP, BrazilUNESP, Dept Gestao & Tecnol Agroind, FCA, Botucatu, SP, BrazilUniv Estadual Paulista Julio de Mesquita Filho UN, Curso Energia Agr, FCA, Botucatu, SP, BrazilUNESP, FCA, Curso Hort, Botucatu, SP, BrazilUNESP, FCA, Curso Engn Agron, Botucatu, SP, BrazilUNESP, Curso Nutr, Inst Biociencias, Botucatu, SP, BrazilUNESP, Dept Gestao & Tecnol Agroind, FCA, Botucatu, SP, BrazilUniversidade Estadual de Londrina (UEL)Universidade Estadual Paulista (Unesp)Russo, Viviane Citadini [UNESP]Daiuto, Érica Regina [UNESP]Santos, Bruna Lourenco [UNESP]Lozano, Mariana Goncalves [UNESP]Vieites, Rogério Lopes [UNESP]da Silva Vieira, Marcos Ribeiro2014-05-20T13:12:56Z2014-05-20T13:12:56Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1071-1083application/pdfhttp://dx.doi.org/10.5433/1679-0359.2012v33n3p1071Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 33, n. 3, p. 1071-1083, 2012.1676-546Xhttp://hdl.handle.net/11449/84610.5433/1679-0359.2012v33n3p1071WOS:000307003200023WOS000307003200023.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina: Ciências Agrárias0.349info:eu-repo/semantics/openAccess2024-04-30T14:32:57Zoai:repositorio.unesp.br:11449/846Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:52:58.729048Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
Quality of fresh-cut squash stored in active modified atmosphere
title Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
spellingShingle Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
Russo, Viviane Citadini [UNESP]
Curcubita maxima Duchesne
antioxidant activity
carotenoids
title_short Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
title_full Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
title_fullStr Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
title_full_unstemmed Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
title_sort Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
author Russo, Viviane Citadini [UNESP]
author_facet Russo, Viviane Citadini [UNESP]
Daiuto, Érica Regina [UNESP]
Santos, Bruna Lourenco [UNESP]
Lozano, Mariana Goncalves [UNESP]
Vieites, Rogério Lopes [UNESP]
da Silva Vieira, Marcos Ribeiro
author_role author
author2 Daiuto, Érica Regina [UNESP]
Santos, Bruna Lourenco [UNESP]
Lozano, Mariana Goncalves [UNESP]
Vieites, Rogério Lopes [UNESP]
da Silva Vieira, Marcos Ribeiro
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Russo, Viviane Citadini [UNESP]
Daiuto, Érica Regina [UNESP]
Santos, Bruna Lourenco [UNESP]
Lozano, Mariana Goncalves [UNESP]
Vieites, Rogério Lopes [UNESP]
da Silva Vieira, Marcos Ribeiro
dc.subject.por.fl_str_mv Curcubita maxima Duchesne
antioxidant activity
carotenoids
topic Curcubita maxima Duchesne
antioxidant activity
carotenoids
description The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O-2 (controls T1); 5% CO2 and 4% O-2 (T2); 6% CO2 and 4% O-2 (T3); 7% CO2 and 4% O-2 (T4); 8% CO2 and 4% O-2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 degrees C and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
2014-05-20T13:12:56Z
2014-05-20T13:12:56Z
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/10.5433/1679-0359.2012v33n3p1071
Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 33, n. 3, p. 1071-1083, 2012.
1676-546X
http://hdl.handle.net/11449/846
10.5433/1679-0359.2012v33n3p1071
WOS:000307003200023
WOS000307003200023.pdf
url http://dx.doi.org/10.5433/1679-0359.2012v33n3p1071
http://hdl.handle.net/11449/846
identifier_str_mv Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 33, n. 3, p. 1071-1083, 2012.
1676-546X
10.5433/1679-0359.2012v33n3p1071
WOS:000307003200023
WOS000307003200023.pdf
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Semina: Ciências Agrárias
0.349
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1071-1083
application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Londrina (UEL)
publisher.none.fl_str_mv Universidade Estadual de Londrina (UEL)
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)
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