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Nucleus  2009 

QUALIDADE E VIDA úTIL DE MAM O ‘FORMOSA’ MINIMAMENTE PROCESSADO SUBMETIDO A DIFERENTES TRATAMENTOS

Keywords: Carica papaya L. , Minimally processed products , Shelf life , Quality , Storage , Temperature - Mam o , Produtos minimamente processados , Vida útil , Qualidade , Armazenamento , Temperatura

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Abstract:

The objective of this work was to evaluate the quality and shelf life of Formosa” papaya minimally processed and treated with bi-destilled water, sodium hypochlorite at 2% solution, calciumchloride at 1% solution, ascorbic acid at 1% solution, citric acid at 1% solution, packged into polyethylene terephthalate trays covered with PVC plastic film with 0,012mm of thickness and stored at 5 1°C with 85 to 90% R.U and at 9 1oC, with 85 to 90% R.U. The papaya minimally processed were evaluated to fresh weigh lost, respiratory rate, titrable acidily, total soluble solids, soluble carbohydrates, vitamin C, and texture appearance. The papaya a minimally processed treated with bi-distilled water and sodium hipochlorite at 2% solution had shelf life of six days, independent of storage temperature; the respiration rate varied during the the storage time; after cut the tatrable acidity, soluble solid and soluble carbohydrate had interference of the treatments and varied during storage time; in the papaya minimally processed and stored at 5 1°C the use of sodium hypochlorite at 2% and in the stored at 9 1oC the use of bi-destilled water was the best for retention the vitamin C values at the ande of storage time; the texture of minimally processed products, independent of temperature storage and treatments decreasing; papaya minimally processed treated with bi-distilled water and hipocholorite 2% solution had goodacceptance, into acceptable limit, independent of the storage temperature.O objetivo deste trabalho foi avaliar a qualidade e vida útil de mam o ‘Formosa’minimamente processado e tratados com água bi-destilada, solu o de hipoclorito de sódio a 2%, solu ode cloreto de cálcio a 1%, solu o de ácido ascórbico a 1% e com solu o de ácido cítrico a 1%. Após otratamento os produtos foram acondicionados em bandejas de polietileno tereftalato, revestidasexternamente com filme plástico de PVC, esticável e autoaderente de 0,012mm de espessura earmazenados à temperatura de 5 1oC com 85 a 90% U.R e à de 9 1oC com 85 a 90% U.R. Os produtosforam avaliados, diariamente, quanto à perda de massa fresca, taxa respiratória, acidez total titulável,sólidos solúveis totais, carboidrato solúvel, vitamina C, textura e aparência. Através dos resultadosobtidos pode-se concluir que o mam o minimamente processado e tratado com água bi-destilada esolu o de hipoclorito de sódio a 2% tiveram vida útil de seis dias, independente da temperatura dearmazenamento; a temperatura de 9 1oC foi a que proporcionou as maiores perdas de massa fresca; a taxarespiratória variou durante todo o período

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