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Nucleus  2005 

EFEITO DE PRODUTOS QUíMICOS NA QUALIDADE DE KIWIS ‘HAYWARD’ MINIMAMENTE PROCESSADOS

Keywords: Minimum processing. Kiwi. Quality. Storage. Chemical treatment. - Kiwi. Processamento mínimo. Armazenamento. Qualidade. Tratamento

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Abstract:

The objetive of this work was to evaluate the quality of minimally processad kiwi ‘Hayward’treated with acid ascorbic solution at 1 %, citric acid solution at 1 %, calcium chloride solution 1% and water bidistilled.After the minimally product were packaged into polyethylene therephtalate trays covered with stretchingand sticking PVC plastic film with thickness of 12 m. The trays of each treated were stored at 5 ± 1oC, with 85 –90% UR and at 9 ± 1 o C, with 85 – 90% of UR. The products were evaluated through the parameters: weightloss, titrable acidity, soluble solids, pH, appearance, vitamin C, soluble carbohydrate, respiratory rate and total andfecal coliformes. Taking into considerations the results obtained it is observed that the treated products witch calciumchloride solution at 1% and stored at 9± 1 oC showed the smallest weight loss and the best appearance at the end ofstorage; the treated products with calcium chloride solution at 1% and stored at 5 ± 1oC showed highest vitamin Ccontent; the soluble carbohydrate content increased during storage time, compared with the value obtained in theintact fruit; the respiration rate increased during storage time; the microbiological analysis didn’t detect fecal total coliforms, in the kiwi minimally processed; the use of calcium chloride solution at 1% was that better because can tomaintain the kiwi minimally processed quality.O objeto deste trabalho foi avaliar a qualidade de kiwis ‘ Hayward’ minimamente processados etratados com solu o de ácido ascórbico a 1%, solu o de ácido cítrico 1%, solu o de cloreto de cálcio 1% e águabi-destilada, e, posteriormente, acondicionados em bandejas de polietileno tereftalato, revestidas extremamente comfilme plástico de cloreto de polivinila. Esticável e auto aderente, de 12 m de espessura, durante armazenamento a 5± 1oC, com 85 – 90% UR 9 ± 1 o C, com 85 – 90% de UR. Os produtos foram avaliados quanto à perda de massafresca, acidez titulável, sólidos solúveis totais, vitamina C, carboidratos solúveis, taxa respiratória e teores decoliformes totais e fecais. Os kiwis minimamente processados, tratados com solu o de cloreto de cálcio a 1%, earmazenamento a 9 ±1 oC, apresentam as menores perdas de massa fresca e melhor aparência ao 4 o dia dearmazenamento; os produtos tratados com a solu o de cloreto de cálcio a 1%, armazenados a 5 ± 1oC, apresentaramos maiores teores de vitamina C; os teores de carboidratos solúveis aumentaram, no decorrer do armazenamento, emrela o ao valor obtido no fruto íntegro; a taxa respiratória aumentou durante o armazenamento; a análisemic

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