Evalution of packaging in the conservation of minimally processed squash

• Autor(a) principal: Lima, Keila Sousa
• Data de Publicação: 2019
• Outros Autores: Sanches, Alex Guimaraes [UNESP], Martins Cordeiro, Carlos Alberto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• DOI: 10.5935/PAeT.V12.N3.07
• Texto Completo: http://dx.doi.org/10.5935/PAeT.V12.N3.07; http://hdl.handle.net/11449/195242
• topic: Curcubita moschata Duch.; modified atmosphere; minimum processing

Squash (Cucurbita moschata Duch.) is a fruit with high nutritional value and minimal processing is the main alternative to reduce post-harvest losses and to add value to the product, however, processed products are more perishable and therefore need conservation and the use of plastic packaging for the preservation of quality during storage. In this sense, the objective of this work was to evaluate the efficiency of packaging for the storage of minimally processed squash. Ripe squash were purchased locally, processed in 3.0 cm cubes, sanitized, packed in different plastic containers and stored in a refrigerator (10 degrees C) for a period of 12 days. The experimental design was completely randomized in a 3x5 factorial arrangement, comprising three packages (polypropylene plastic bag, expanded polystyrene tray covered with PVC film and polyethylene terephthalate) and five days of evaluation (0, 3, 6, 9 and 12 days) with three replicates. Loss of fresh mass, firmness, soluble solids, titratable acidity, pH, TSS/ATT ratio, pulp color, incidence of whiteness and overall quality were evaluated every three days. The physical-chemical and sensorial quality of the squash was compromised throughout the storage time (p<0.05). On the other hand, polystyrene tray coating with PVC film (BPE + PVC) resulted in lower fresh mass loss, maintenance of firmness and lower degradation of soluble solids, and preservation of sensorial characteristics during 12 days of storage at 10 degrees C.